Maillard Reaction FDA Certification Crystal Allulose Coffee Mate Table Sugar

Product Description

Product Name: Allulose
Synonyms: D-Allulose, D-psicose
Molecular Formula: C6H12O6
Molecular Weight: 180.16
CAS No.: 551-68-8
Grade Type of Product: Powder,Syrup ,Granule

DESCRIPTION

Allulose is a low-calorie rare sugar, that delivers the taste, texture and enjoyment of sucrose but offers 90% fewer calories with no sugar. It is approximately 70% as sweet as sucrose. This similarity enables food and beverage manufacturers to make great-tasting products with fewer calories using Allulose.
Allulose is recognized as GRAS by the US FDA and can be found naturally in wheat, figs, raisins and jackfruit. In the USA, Allulose is not counted as part of total and added sugars. It is not metabolized by the body and therefore does not increase blood glucose or insulin levels. Allulose is highly soluble and similar to sucrose as its solubility increases with temperature.

SPECIFICATIONS

Test Item	Standard	Test standard	Test method
	Powder	Q/371426FY 007	Take an appropriate amount of sample and place it in a clean and dry container. Observe the color and condition of the sample under appropriate natural light, and check for visible impurities; Take an appropriate amount of sample to smell its taste, put it in your mouth to taste its taste (rinse your mouth with water before tasting the second sample), and make a record.
Appearance	White or light yellow Powder
Taste	Sweet
D-Allulose (dry basis), %	≥98.0		High performance liquid chromatography
Moisture, %	≤1.0		Karl Fischer method
pH	5.0-7.0		Take a proper amount of sample, prepare the solution to be tested with pure water with a dry matter of about 30%, wash the electrode with the sample solution, insert the electrode into the sample solution, adjust the temperature of the pH meter to compensate to 25 ºC, and measure the pH value of the sample solution. Repeat the operation until the pH reading stabilizes for 1 minute, and record the result.
Ash, %	≤0.1		Place the crucible on a high-temperature furnace or electric heating plate, with a half lid on the crucible cover, and carefully heat it to completely carbonize the sample without smoke under ventilated conditions. Immediately place the crucible in the high-temperature furnace, raise the temperature to 900 ºC± 25 ºC, and maintain this temperature until all remaining carbon disappears. Generally, ashing can be completed within 1 hour. Cool it to around 200 ºC, take it out, and cool it in a dryer for 30 minutes. If carbon particles are found in the burnt residue before weighing, a small amount of water should be dropped into the sample to moisten it, making the clumps loose. Steam the water dry and burn it again until there are no carbon particles, indicating complete ashing. Only then can it be weighed. Repeated burning until the difference between the two weights does not exceed 0.5mg is considered constant weight.
Total colony of bateria, CFU/g	≤10³	GB 4789.2-2022	Plate counting method
Coil bacterial, CFU/g	≤100	GB 4789.3-2022	Plate counting method
Salmonella, /25g	0	GB 4789.4-2022	Plate counting method
Protein, g/100g	/	GB 5009.5-2016	Kjeldahl nitrogen determination method
Fat, g/100g	/	GB 5009.5-2016	Kjeldahl nitrogen determination method
Carbohydrate, g/100g	/	GB 28050-2011	NRV
Na, g/100g	/	GB 5009.268-2016	ICP-MS
As(Arsenic), mg/kg	≤0.5	GB 5009.12-2017	ICP-MS
Pb(lead), mg/kg	≤0.5	GB 5009.11-2014	ICP-MS

RECOMMENDED USAGE:
Beverages, Baked Foods, Blending, Frozen Dairy Desserts, Chewing Gum, Hard Candies, Snack Foods, Yogurt, Gelatins, Sauces, Breakfast Cereals, Condiments.
PACKAGING:
Powder: Packaged in multi-layer kraft paper bag with food grade PE inner bag, net 25kg/bag.
Syrup: In food grade plastic drum, net weight 250kg; IBC drum, net weight 1000kg.
(Other packaging types are available on requests)
SHELF LIFE:
Powder: 24 months if stored under recommended storage conditions. Syrup: 12 months if stored under recommended storage conditions.
STORAGE CONDITIONS:
Should be stored in airtight container in a cool and dry place below 40ºC and relative humidity less then 70%. Product should be reevaluated if it exceeds expiration date.