Lactose as the initial raw material through catalytic hydrogenation reaction
Low in calories, with only 8.4kJ/g (50% of the calories in sucrose). Does not raise blood sugar/insulin levels
Can be used in candies and chocolates, sugar control and weight loss foods, functional foods, health products, daily chemical products, etc
Allulose is produced from edible glucose through key processes including dissolution, isomerization, and chromatographic separation to obtain high-fructose syrup, followed by enzymatic conversion, refining, and packaging. Available specifications include syrup types: 20/50/95/98; powder types: 98/98.5.
As a rare sugar naturally present in limited quantities in nature, allulose serves as a novel functional sweetener. It offers a sweetness profile similar to sucrose while being low in sugar and calories, and exhibits excellent processing characteristics and stability. Applications include yogurt, nutrition bars, tabletop sweeteners, ice cream, beverages, baked goods, and more.
Specification
| Product Name | Allulose 98L | ||
| Item | Standard | ||
| Sensory | Color | White | |
| Shape | Liquid | ||
| Physical and Chemical indicators | D-Allosone (on Dry Basis) | min.98.0% | |
| Ash | max.0.5% | ||
| Ph | 3.0-7.0 | ||
| Lead Pb | max.0.5ppm | ||
| Water | 4 | ||
| Arsenic (As) | max.0.5ppm | ||
| Total Plate Count | max.1000cfu/g | ||
| Coliform | max.0.3mpn/g | ||
| Yeast＆Mold | max.10cfu/g | ||
| Packing | |||
