Unlock Sweetness without Guilt: Introducing Allulose, Your Zero-Calorie Sweet Solution!

Allulose is an epimer of fructose. It is a monosaccharide that exists in nature but in very small amounts. It is also called a rare sugar. Allulose was first discovered in wheat more than seventy years ago, and has since been found in raisins, dried figs and brown sugar. Psicose, also known as D-glucose isomer, is a natural sugar derivative that occurs in nature but is usually produced industrially. Psicose CAS number 551-68-8. Molecular formula C6H12O6. EINECS number 208-999-7. This product is slightly soluble in methanol after heating and ultrasonic treatment, and slightly soluble in water after ultrasonic treatment.

Application areas:

• Food and Beverage Industry:

Allulose is a low-calorie sweetener widely used in food and beverage manufacturing. Because its sweetness is similar to that of sucrose but its calorie content is extremely low, it is used in the production of various foods and beverages, including biscuits, candies, yogurt, beverages, etc., meeting consumers' needs for low calorie and health.

• Pharmaceutical field:

Allulose is a sweetener for people with diabetes or those who need to limit their sugar intake. It can replace sucrose, providing patients with sweet taste without significantly affecting their blood sugar levels.

• Healthy food:

Because allulose provides almost no calories and has less impact on blood sugar and insulin levels, it is considered a healthy sweetener. It is widely used in various health foods, such as meal replacement foods, nutrition bars, low-sugar biscuits, etc., meeting modern people's needs for healthy, low-calorie foods.

Compared with other zero-calorie natural sweeteners, the biggest advantage of allulose is that it has similar properties and functions to sucrose. It is safe enough and like "sugar" enough, making it capable of performing tasks that other sweeteners are difficult to do. Excellent sugar substitute effect is also obtained in applications such as baked goods. Allulose can be used like regular sugar, but be aware that it is slightly less sweet than sucrose, so in some cases a larger amount may need to be used to achieve the same sweetness level. It can be added directly to foods and beverages or as part of the food production process. Allulose behaves similarly to sucrose during baking, but some adjustments may be needed to accommodate its special properties.