Wholesale Sugar Replacement Allulose
Allulose is a universal ingredient that can meet the requirements of sweetness and functionality. It can reduce sugar while achieving sugar functions, such as browning reaction, providing volume and bulkiness, etc.
1) For beverages:
In beverages, allulose and stevia can be combined well to achieve 100% sugar reduction in the formula while maintaining the overall taste and quality. In beverages with a pH of 2.5 to 6 stored under refrigerated or room temperature conditions, allulose remained stable for six months without any significant changes. Because of its high solubility, it is very suitable for any beverage. The solubility of crystalline psicose in powdered beverage mixes (such as iced tea or chocolate milk) is very good.
2) For baking:
The use of allulose can create perfect sweet, caramel flavor, moist, brown low-sugar and low-calorie baked goods. In some baked goods, this effect may be more obvious than adding sucrose, because under the same baking time and temperature conditions, compared with sucrose and glucose, allulose browning is greater.
Product Description
SUGAR SUBSTITUTE FUNCTIONAL Allulose Powder sweetener
consumers have been choosing between the taste and mouthfeel of sugar and their desire to reduce sugar for years. The company offers Allulose, which tastes and functions similar to sugar while adding only 0.4 kilocalorie per gram — and now with FDA draft guidance, no grams of sugar. Allulose is a rare sugar that exists in nature in small quantities, such as in figs and raisins. It has a clean sweet taste with no off-flavors and is about 70% as sweet as table sugar. It brings functional bulking and freeze-point depressions properties, enabling 1:1 replacement for sugar in many dairy formulations.
allulose is a natural sweetening ingredient that provides the sensory experience of sugar without the calories. As a rare sugar, allulose is found in nature in small amounts in raisins and figs. It has 70% of the sweetness of sucrose and 90% fewer calories than sucrose. allulose offers functionality in sugar-reduced dairy applications, including imparting a similar temporal profile to sucrose, providing synergy with sweeteners such as stevia and sucralose, contributing bulk and texture, and depressing freezing point in frozen desserts. It also has a lower tendency to crystalize in high-solid systems.
