High Quality Allulose, Sugar Substitute, Sweeteners Syrup 95%

Product Description

D-Allulose is called D-ribose-2-hexulose, which is a kind of rare sugar. It exists in a small amount in nature and is the epimer of the C-3 position of D-fructose. D-Allulose is a white powder, and its aqueous solution is a transparent colorless liquid, which is stable at normal temperature and pressure.
D-Allulose has the advantages of high sweetness, good solubility, low calorie and low blood sugar response, and is considered to be one of the ideal sucrose substitutes. Adding D-Allulose to food can not only improve its gelling degres, but can produce Maillard reaction with food protein to improve its flavor.
D-psicose can be used as the most ideal substitute for sucrose in food due to its low sweetness, high solubility, extremely low caloric value and low blood sugar reaction;
D-psicose can undergo Maillard reaction by binding with proteins in food, thereby improving its gel properties and producing good chemical flavor;
Compared with D-glucose and D-fructose, D-psicose can produce higher anti-Maillard reaction products, thereby allowing food to maintain a higher level of antioxidant effect during long-term storage, effectively extending the shelf life of food;

Improve the emulsification stability, foaming performance and antioxidant activity of food.

Inspection Standard		Q/371426FY 007
Physical  Index	Item	Index	Inspection Results	Item Conclusion
	Appearance	White or yellowish  powder	White powder	Meets
	Smell	Sweet taste, no peculiar smell	Sweet taste, no peculiar smell	Meets
	Impurities	No visible impurities	No visible impurities	Meets
D-Allulose content (dry basis),%    ≥		98	99.4	Meets
Ignition residue,%                  ≤		0.1	0.07	Meets
Loss on drying,%                   ≤		1.0	0.7	Meets
Lead(Pb)mg/kg		≤    0.5	<0.05	Meets
Arsenic(AS) mg/kg		≤    0.5	<0.010	Meets
pH		3.0~7.0	5.01	Meets