Allulose is a kind of rare sugar in nature. It is not easy to be metabolized by human body after eating. It has no energy and no corrosion. It also has good food processing characteristics. As a new functional sweetener ingredient, it can replace traditional sweetener in food development.
Allulose Syrup Analysis
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PRODUCT NAME
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ALLULOSE SYRUP
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Appearance
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Light yellow liquid
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Taste
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Sweet, no odor
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Allulose content（on dry basis）,%
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≥95.0
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Water activity
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<0.75
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PH
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3.0-7.0
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Ash,%
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≤0.5
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Arsenic(As),(mg/kg)
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≤0.5
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Lead(Pb),(mg/kg)
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≤0.5
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Total Aerobic Count(CFU/g)
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≤1000
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Total Coliform(MPN/100g)
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≤30
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Mould and Yeast(CFU/g)
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≤25
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Staphylococcus aureus(CFU/g)
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<30
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Salmonella
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Negative
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STORAGE & SHELF-LIFE
1. Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet.
2. Best within 36 months from manufacturing date.
Allulose Syrup Application
As one of the sugar alcohol products, it has been widely used in all kinds of food, can replace sugar.
Allulose Syrup Functions
Protect the nerve tissue.
Low blood glucose response, inhibition of blood glucose, and fat increase.
Allulose Syrup Physical Properties:
Sweet and pure like sugar: 70% of sucrose.
Prolong product’s shelf- life.
Low calorie:0-0.2kcal/g only 5% calorie of cane sugar.
Can occur Maillard reaction, improve product flavor.
