Wholesale Price Food Sugar Sweetener Allulose Powder

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Uses and synthesis of Allulose powder

Allulose powder is a differential isomer of fructose. It is a monosaccharide that exists in nature but in very small amounts. It is also called rare sugar. First discovered in wheat more than 70 years ago, Allulose has since been found in raisins, dried figs, and brown sugar. In 2015, Allulose received FDA approval for use in baked goods, candy, sweet sauces, dairy products, ice cream, desserts, beverages, and more.

Characteristics and advantages of allulose

Sweet taste close to sucrose: moderate sweetness, about 70% of sucrose, and the sweetness curve and taste are very close to sucrose, without the bitterness or metallic taste common in artificial sweeteners, which can better meet consumers' demand for sweetness.

Very low calories: It is almost not metabolized in the human body, and most of it is excreted in its original form, so the calories are extremely low, close to zero, which helps to reduce energy intake and is suitable for people who need to control weight or energy intake.

Minimal effect on blood sugar: It does not participate in sugar metabolism and has almost no effect on blood sugar and insulin levels. It is a low glycemic index (low GI) sweetener. Diabetic patients and people who are concerned about blood sugar health can consume it relatively safely. (But it still needs to be consumed in moderation, and consult a doctor or nutritionist based on your own situation)

Good tolerance (generally): Most people have good tolerance to allulose, and moderate consumption generally does not cause obvious intestinal discomfort. However, if consumed in excess, some sensitive people may experience mild abdominal bloating, increased flatulence and other symptoms, but these symptoms are usually milder than the intestinal discomfort symptoms of other sugar alcohol sweeteners (such as maltitol, sorbitol, etc.).

Application of Allulose powder

1. Food and Beverage Industry:

Low-sugar/sugar-free food and beverage: As an ideal low-calorie sweetener, it is widely used in the development of low-sugar, sugar-free, and low-carbohydrate food and beverages, such as:

Sugar-free beverages: sugar-free soda, sugar-free tea, sugar-free coffee, sugar-free juice, etc.

Low-sugar/sugar-free baked goods: low-sugar biscuits, low-sugar cakes, sugar-free desserts, low-sugar bread, etc.

Low-sugar/sugar-free dairy products: low-sugar yogurt, low-sugar ice cream, sugar-free pudding, etc.

Low-sugar/sugar-free candies and snacks: sugar-free chewing gum, sugar-free hard candy, low-sugar chocolate, low-sugar energy bars, etc.

Meal replacement foods and energy control foods: low-calorie meal replacement powders, energy bars, weight management foods, etc.

Functional foods: Using their potential health benefits (such as blood sugar management, antioxidant potential, etc. in research), develop functional foods, such as:

Blood-friendly foods: Foods designed for diabetics or people who are concerned about blood sugar health.

Weight management foods: Foods that help control energy intake and assist in weight management.

Sports nutrition foods: Foods that provide energy to athletes and may have other benefits.

Flavor improver: In some foods, adding small amounts of allulose may improve flavor and taste.

2. Health products/dietary supplements:

Weight management supplements: Added to weight management dietary supplements as a low-calorie ingredient.

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