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Allulose is naturally present in small quantities in a variety of sweet foods like caramel sauce, maple syrup and brown sugar.
A monosaccharide, or simple sugar, allulose is absorbed by the body, but not metabolized so it is nearly calorie-free.
It is a white powder. Its aqueous solution is a transparent colorless liquid and is stable at room temperature and pressure.
| Appearance | White crystalline powder |
| Allulose content (dry basis) | ≥ 98.5% |
| Water | ≤ 1.0% |
| Ash | ≤ 0.5% |
| pH | 3.0-7.0 |
| Total Plate Count | ≤ 1000 CFU/g |
| Salmonella | Negative |
In the field of food application, D-allulose has the advantages of high sweetness, good solubility, low calorie and hypoglycemia, and is considered as one of the most ideal sucrose substitutes.
The addition of D-allulose in food can not only improve its gelation, but also improve its flavor by Maillard reaction with food protein. It produces more antioxidant products compared to fructose or glucose.
