Description
The high-purity 99 percent crystalline form of D-Allulose, also called D-psicose, with assay of 99 percent or higher on a dry basis. Approximately 70 percent the sweetness of sucrose, near-zero glycemic response, and an effective caloric value of 0.4 kcal per gram.
White crystalline powder or clear syrup. Functions in formulation almost identically to sucrose: it caramelizes, browns, freezes, and crystallizes cleanly. The 99 percent specification serves applications where the standard 98 percent grade is not sufficient for finished-product clarity or labeling claims.
We supply food-grade D-Allulose from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Crystalline 99 percent (the premium specification, this SKU), Crystalline 98 percent (the standard food grade), and 70 percent Liquid Syrup. Non-GMO and certified-organic specifications are available on request.
Bulk and reduced-MOQ shipments. Batch-level COA covering D-Allulose content, reducing sugars, specific rotation, sulphated ash, heavy metals, and microbiology.
Introduction
This SKU is the 99 percent high-purity specification of D-Allulose, differentiated from the standard 98 percent food-grade product by tighter purity tolerances and reduced reducing-sugar impurities.
D-Allulose is a C-3 epimer of D-fructose that occurs naturally in trace amounts in figs, raisins, jackfruit, wheat, and maple syrup. Industrial 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.
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. 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.
The 99 percent specification serves customers where the additional 1 percentage point of purity matters for premium positioning, regulatory submission, or finished-product taste neutrality. Standard 98 percent grade serves the broader market.
Where it is used
- Premium keto, low-carbohydrate, and diabetic baked goods, cookies, and snack bars where the 99 percent grade matters for taste and labeling
- Sugar-free ice cream and frozen desserts requiring true sucrose-equivalent freezing-point and texture behavior
- Premium sugar-free chocolate, confectionery, and chocolate coatings
- Sugar-free dairy: yogurt, flavored milk, and dessert applications
- Sugar-free baked goods that require true browning, caramelization, and structure
- Premium tabletop sugar-replacement blends with 1:1 substitution behavior
- Functional and meal-replacement beverages where premium positioning supports the price point
- Pharmaceutical chewables and oral solutions where high-purity grade matters
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder or clear syrup |
| Assay (dry basis) | ≥ 99.0% (powder) / ≥ 70% (liquid) |
| Loss on drying (powder) | ≤ 0.5% |
| Sulphated ash | ≤ 0.1% |
| pH (10% solution) | 4.5 to 7.0 |
| Reducing sugars | ≥ 99% of total sugars |
| Heavy metals (as Pb) | ≤ 0.5 mg/kg |
| Total plate count | ≤ 1000 cfu/g |
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