Allulose has the advantages of high sweetness, good solubility, low calorie and low blood sugar response. Allulose can also undergo Maillard reaction with food protein to improve its flavor.
Widely used in the food field, such as Beverages, Baked Foods, Frozen Dairy Desserts, Chewing Gum, Hard Candies, Snack Foods, Yogurt, Gelatins, Sauces, Breakfast Cereals, Condiments, etc.
White Crystalline powder
D-Allulose (dry basis), %
As (Arsenic), mg/kg
Pb (Lead), mg/kg