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Help CenterFood Baking Additive D-allulose, Sugar Substitute, Freshness and Moisture Retaining Agent, Zero-calorie Sugar, Sucrose-free
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Allulose is an epimer of fructose, a monosaccharide that exists in nature but in very small amounts, and is also known as a rare sugar. More than seventy years ago, allulose was first discovered in wheat, and later it was also found in raisins, dried figs, and brown sugar. In 2015, allulose was approved by the FDA for use in products such as baked goods, candies, sweet sauces, dairy products, ice creams, desserts, and beverages. Compared with other zero-calorie natural sweeteners, the advantage of the sweetener allulose lies in its properties and functions that are very similar to those of sucrose. It is safe enough and similar enough to "sugar", enabling it to achieve excellent sugar substitute effects in applications where other sweeteners are difficult to perform well, such as in baked goods. Currently, allulose is being widely used in various new products. Sweets, dairy products, and beverages are the most common types of applications. With the popularity of the ketogenic diet in Europe and the United States, many companies use allulose to improve product formulas and launch new ketogenic versions of products. The following are some allulose application products launched in the US market in 2021.
Allulose is an epimer of glucose, a monosaccharide that exists in nature but in very small amounts, and is also called a rare sugar produced by isomerization.
CAS No.: 551-68-8
Chemical formula: C6H12O6
Relative molecular mass: 180.16
EINECS No.: 208-999-7
2. Characteristics
Milky white crystalline powder
3. Uses
As food additives, feed additives, fertilizer additives, raw materials for cosmetics, etc. It is commonly used in various foods, beverages, health products, feeds, agriculture, industry, biochemical research, etc.
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