< >

Wholesale BLCY Good Quality D-allulose Allulose Syrup

Allulose is an isomers of Fructose. A herbal going on low caloric wonderful sugar that does now no longer favor to be counted in "Added Sugars".

Allulose is a natural Non-GMO low-calorie distinct sugar which made from corn starch. It is a monosaccharide or effortless sugar with the one of a variety attribute of regulating blood sugar and exceptional encouraged to human health. It has been reflect onconsideration on as the most attainable sucrose choice through way of the America foods navigation network.

Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup and molasses. It’s sweet like table sugar (sucrose) but without some of sugar’s well-documented downsides.
Chemically, allulose is similar to fructose, which is found naturally in fruits,It’s roughly 70% as sweet as sugar, so it tastes very similar. It is also not absorbed into the body, and therefore, does not contribute to your daily caloric intake.

Sweetness allulose syrup for sale,Allulose indigestive Liquid,Allulose for Diabetics,Allulose Syrup for Baking

Sweetness Allulose Liquid Png Sweetness Allulose Png

Test Item StandardSyrupCrystalAppearanceColorless Light Yellow LiquidWhite Crystalline powderTasteSweetSweetD-Allulose (dry basis), %≥90≥98.5Solids Substance, %≥70-Moisture, %-≤1.0PH3.0-7.03.0-7.0Ash, %≤0.5≤0.1As(Arsenic), mg/kg≤0.5≤0.5Pb(Lead), mg/kg≤0.5≤0.5Total Plate Count, cfu/g≤1000≤1000Coliforms, mpn/g≤0.3≤0.3Yeast and Mould, cfu/g≤25≤25Pathogen (Salmonella, ), /25gNegativeNegative

⭕ Allulose Features

✅Low calorie. Calories are much lower than sucrose, about one-tenth of sucrose, and a small amount of calorie is approximately 0

✅The taste is close to that of sucrose. The sweetness of allulose is 70% of that of sucrose, which is very similar to high-purity sucrose. It stimulates the taste buds slightly faster than sucrose. There is no bad taste during consumption, and changes in temperature will not affect its sweetness. High-sweet stevia will feel greasy, and allulose is better at this point.

✅ Maillard reaction. Allulose can undergo the Maillard reaction and can replace sucrose in baking.

✅High security. Allulose has passed the GRAS safety certification of the US FDA, and is considered by European and American scholars to be the best substitute for erythritol. Humans generally have a certain tolerance to the intake of sugar alcohols. If the tolerance is exceeded, symptoms such as diarrhea may occur, but allulose will not occur, and it is very safe.

✅Control blood sugar and suppress blood sugar response. Allulose has no effect on blood sugar and suppresses the glycemic response of other carbohydrates when tested with carbohydrates

✅Anti-obesity. Studies have shown that allulose has the potential to pre-obesity in animal models. It suppresses the expression of genes related to fatty acid synthesis and increases the expression of genes related to lipolysis.

⭕ Allulose Functions

✅Maintaining Healthy Blood Sugar Levels
✅ Weight Loss
✅Preventing Weight Gain
✅Minimizing Oxidative Stress and Inflammation
✅ Reducing Fat in the Liver

Due to its neutral sweetness, reductive properties, and high browning reactivity, Dallulose is suitable not only for baked goods, but also for sauces, ketchup, confectionery,beverages, and other products. The addition of D-allulose can make products producea stronger water holding capacity in foods compared with that of sucrose.Functional foods and formulas for special medical purposes that utilize D-allulose in the Maillard reaction with proteins are effective in the prevention of dental caries and related diseases caused by oxidative stress.

Contact Now E-Mail Telephone WhatsApp

Product Details

PROPERTY:

-   0.4 calorie per gram
-   ~70% as sweet as sucrose with similar onset
-   Highly soluble, increasing with temperature
-   Browns better than other sugar alternatives

APPLICATION:

- Bake products
- Ice cream
- Nutrition bars
- Sweeteners
- Chocolate

Allulose Syrup

Specification:

Product name	Allulose Syrup
Appearance	Colorless or light yellow liquid
D-Allulose (dry matter) ,%	≥95
Solid ,%	≥70
pH	3.0-7.0
Ash,%	≤0.5
Total Arsenic(As), mg/kg	≤0.5
Lead(Pb), mg/kg	≤0.5
Water Activity	＜0.75
Total Plate Count, CFU/g	≤1000
Coliforms , CFU/g	≤10
Mold , CFU/g	≤25
Yeast ,CFU/g	≤25
Staphylococcus aureus/25g	Not detected
Salmonella/25g	Not detected