Low Calorie Allulose Powder

Allulose, when compared to D-glucose and D-fructose, exhibits a stronger ability to neutralize active oxygen. This natural ingredient is present in fruits and foods like raisins, figs, kiwi fruit, and brown sugar. It appears as a white powder and, when dissolved in water, forms a clear, colorless solution that remains stable at room temperature and pressure. Allulose offers a soft and delicate taste, initially stimulating the taste buds slightly quicker than sucrose, without any unpleasant aftertaste during or after consumption. Its sweetness remains consistent across different temperatures, maintaining a pure sweetness regardless of the thermal conditions.

PHYSICAL AND CHEMICAL PROPERTIES

High sweetness: Its sweetness is 70% of sucrose's,its sweetness intensity and sweetness curve are very similar to sucrose's.
Low calorie:the calorie is 0.4kcal/g.
It can occur Maillard reaction, thus improve product flavor.
High osmotic pressure: Allulose is not conducive to microbial growth and could prolongs shelf life.
It provides the same effect as sucrose in reducing water activity.
Good moisture resistance.
It can reduce freezing point.

Allulose serves as a versatile ingredient capable of fulfilling both sweetness and functional roles. It aids in sugar reduction while still performing essential sugar functions like browning, contributing to volume, and adding bulk. 1) For beverages:Allulose can be effectively paired with stevia in beverages to achieve complete sugar elimination without compromising taste or quality. In drinks with pH levels ranging from 2.5 to 6, stored in refrigerated or ambient conditions, allulose remains stable for up to six months without notable changes. Its high solubility makes it ideal for beverages, and crystalline psicose dissolves well in powdered drink mixes, such as iced tea or chocolate milk. 2) For baking: Allulose is excellent for crafting sweet treats with caramel flavor and moist texture that are low in sugar and calories. In certain baked items, this effect is more pronounced compared to sucrose, as allulose results in greater browning under identical baking time and temperature conditions. It also retains moisture effectively, ensuring consistent hardness throughout the shelf life of baked goods. Additionally, it lowers the freezing point, making it a great choice for desserts like ice cream that aim for reduced sugar and calories. Allulose crystallizes well in foods with high solid content and is useful for pretreating fruits in mixed yogurt.3) For candy:Psicose's slower crystallization rate is beneficial for producing confections with the desired textural attributes. Using allulose at a 25% content on a dry basis can cut sugar by 55% and calories by 30%, while maintaining equivalent hardness and elasticity to full-sugar jelly. During the high-temperature candy-making process, allulose caramelizes, enhancing the color and flavor of the final candy product.