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D-Allulose
SINOBIO
2905499000
Product Name: D-Allulose
CAS No.: 551-68-8
Molecular Formula: C6H12O6
Appearance: White crystalline powder
D-Allulose, also named D-Psicose, is a natural rare monosaccharide naturally found in trace amounts in figs, raisins, jackfruit and wheat, recognized as a premium sugar replacement worldwide. Our factory adopts mature enzymatic isomerization technology using non-GMO corn fructose as raw material, followed by multi-stage purification, low-temperature crystallization and sterile drying to produce food-grade D-Allulose crystalline powder, fully compliant with FDA GRAS, JECFA, EU food additive standards.
Different from stevia, erythritol and other common low-calorie sweeteners, D-Allulose delivers clean sugar-like taste without bitter aftertaste or cooling sensation, and retains sucrose’s core functional properties including caramelization, Maillard browning and crystallization performance. Human body lacks enzymes to metabolize it into energy, resulting in near-zero calorie intake, no blood sugar spike and low insulin response, ideal for sugar-free, low-carb, diabetic-friendly and weight-management food formulations. We offer 98% standard food grade and 99% high-purity premium grade to match diverse downstream production demands.
Cakes, cookies, bread, biscuits, chocolate, hard candy, gummy jelly, caramel; achieves golden crust and rich roasted flavor during baking, replaces total or partial sucrose for sugar-free labels.
Sugar-free soda, fruit juice, protein drinks, yogurt, milk powder, plant-based milk; fully soluble without precipitation, maintains clear liquid texture and stable flavor.
Meal replacement powder, weight loss supplements, diabetic nutrition tablets, sports nutrition powder; low glycemic feature fits low-carb health positioning.
Ice cream, popsicles, frozen desserts, nut snacks, preserved fruits; improves anti-freezing performance, prevents ice crystal formation and extends shelf life.
Oral care products (sugar-free toothpaste, mouthwash), cosmetic humectant raw material, pharmaceutical excipient.
Is D-Allulose safe for diabetic consumers?
Yes. It barely raises blood sugar and insulin levels, recognized as diabetic-friendly sweetener by global food authorities, approved for sugar-free product labeling.
Can D-Allulose fully replace sucrose in baking?
Absolutely. It produces Maillard browning and caramelization same as sugar, no extra adjustment needed for baking temperature and process.
Does allulose cause bloating like erythritol?
The digestive tolerance of D-Allulose is much higher than polyols, low risk of gastrointestinal discomfort under normal usage dosage.
What is your MOQ?
Sample order 1–5kg, bulk order 1 ton; contact us to get factory wholesale price.
What food certificates can you provide for export?
COA, MSDS, Halal, Kosher, ISO22000, FDA GRAS notification, food safety inspection report.
