Allulose

A rare monosaccharide with approximately 70 percent the sweetness of sucrose, a near-zero glycemic response, and an effective caloric value of 0.4 kcal per gram. The closest naturally derived sweetener to a true sucrose replacement.

Crystalline powder or clear syrup. Tastes, browns, and behaves in formulation almost identically to sucrose: it caramelizes, supports Maillard browning, freezes at similar temperatures, and crystallizes cleanly. These properties have made Allulose the leading new-generation bulk sweetener since 2015.

We supply food-grade Allulose from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market formats include Crystalline Powder at 98 percent purity (the standard food-grade format) and Liquid Syrup at approximately 70 percent solids for liquid applications. Non-GMO and certified-organic specifications are available on request.

Bulk and reduced-MOQ shipments. Batch-level COA covering D-Allulose content, residual sugars, heavy metals, and microbiology.

Allulose, also called D-psicose, is a C-3 epimer of D-fructose that occurs naturally in trace amounts in figs, raisins, jackfruit, wheat, and maple syrup.

Commercial production is by enzymatic conversion of D-fructose using D-tagatose 3-epimerase or D-psicose 3-epimerase, followed by chromatographic separation, decolorization, and crystallization. Industrial-scale production was developed in Japan and South Korea in the 2010s and has expanded rapidly in the United States and China since 2018.

Classified as Generally Recognized as Safe by the U.S. FDA in 2014, with a 2019 ruling permitting Allulose to be excluded from Total Sugars and Added Sugars on U.S. nutrition labels, a significant regulatory advantage for sugar-reduction reformulation. EU approval is pending under the Novel Foods regulation. Approved in Mexico, South Korea, Japan, Singapore, and several Latin American markets.

The body absorbs approximately 70 percent of ingested Allulose in the small intestine but does not metabolize it; the absorbed fraction is excreted unchanged in urine. The glycemic and insulin response is near zero, and the effective caloric value used in U.S. labeling is 0.4 kcal per gram.

What sets Allulose apart from earlier alternative sweeteners is its functional fidelity to sucrose: it browns, caramelizes, crystallizes, and tastes cleanly in a way no high-intensity sweetener and no other polyol can match. The principal limitation is current cost, which remains roughly 4 to 6 times sucrose on a sweetness-equivalent basis, narrowing application to premium and clinical-positioned products.

• Keto, low-carbohydrate, and diabetic baked goods, cookies, and snack bars; near-zero glycemic and caloric impact while behaving like sucrose
• Sugar-free and reduced-sugar ice cream and frozen desserts; supports body, freezing-point profile, and clean melt
• Sugar-free chocolate, confectionery, and chocolate coatings; clean crystallization and Maillard browning
• Sugar-free dairy: yogurt, flavored milk, and dessert formulations
• Sugar-free baked goods that require true browning, caramelization, and structure where erythritol cannot deliver
• Tabletop sugar-replacement blends; 1:1 substitution by mass with similar sweetness
• Sugar-free sauces, jams, dressings, and condiments
• Functional and meal-replacement beverages; clean taste with no aftertaste
• Premium clean-label and natural-positioning reformulation projects