D-Allulose/D-Psicose Specifications：98%

Product Name：D-Allulose/D-Psicose
Specifications：98 , %
Source：Fructose
Appearance：White powder
CAS No. ：551-68-8
Introduction：Allulose is a natural ingredient found in
fruits and foods such as raisins, figs, kiwi fruit and brown
sugar. It is a white powder. Its aqueous solution is a
transparent colorless liquid and is stable at room
temperature and pressure. Allulose can provide satisfactory
sweet products for dairy products, beverages, baked products,
candy and other food. Its sweetness is similar to that of
sucrose, but its calories are much lower than that of
sucrose. Compared with D-glucose and D-fructose, allulose
also has a stronger ability to scavenge active oxygen.
Allulose has a soft and delicate taste. The initial
stimulation speed to taste buds is slightly faster than that
of sucrose, and there is no bad taste during and after
consumption. Its sweetness does not change with temperature,
and it can show pure sweetness at various temperatures.
Function and Usage：
Allulose is a universal ingredient that can meet the
requirements of sweetness and functionality. It can reduce
sugar while achieving sugar functions, such as browning
reaction, providing volume and bulkiness, etc.
（1）For beverages:
In beverages, allulose and stevia can be combined well to
achieve 100% sugar reduction in the formula while maintaining
the overall taste and quality. In beverages with a pH of 2.5
to 6 stored under refrigerated or room temperature
conditions, allulose remained stable for six months without
any significant changes. Because of its high solubility, it
is very suitable for any beverage. The solubility of
crystalline psicose in powdered beverage mixes (such as iced
tea or chocolate milk) is very good.
（2）For baking:
The use of allulose can create perfect sweet, caramel flavor,
moist, brown low-sugar and low-calorie baked goods. In some
baked goods, this effect may be more obvious than adding
sucrose, because under the same baking time and temperature
conditions, compared with sucrose and glucose, allulose
browning is greater.
Allulose also has good water retention properties, can
maintain moisture and stable hardness during the shelf life
of baked products, and can reduce the freezing point, making
it an excellent choice for reducing sugar and calories in
desserts such as ice cream. It crystallizes in foods with
high solid content and can be used for fruit pretreatment of
mixed yogurt.
（3）For candy:
The lower crystallization rate of psicose enables the
manufacture of confectionery products with desired texture
characteristics. When used at a content of 25% (on a dry
basis), allulose can reduce sugar by 55% and calories by 30%,
and its hardness and elasticity are equivalent to whole
sugar jelly. Under the high-temperature processing conditions
of candy, allulose will caramelize, which helps to form a
good color and flavor in the candy

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Package：25kg/Drum
Storage Condition：Sealed, avoid light, moisture
Shelf Life：2 years

Minimum Order: 25 kilograms