What is Allulose Powdered Sugar 23140-52-5?
Allulose Powdered Sugar is a next-generation rare sugar (monosaccharide) that delivers the taste and functionality of sucrose with significantly fewer calories. Naturally present in small quantities in foods such as figs and raisins, allulose has gained rapid adoption in the global food industry as a sugar reduction solution.
Unlike high-intensity sweeteners, allulose provides:
·A sugar-like taste profile
·Bulk and texture similar to sucrose
·Minimal caloric contribution (~0.4 kcal/g)
Our powdered allulose is finely milled to ensure excellent dispersibility, smooth mouthfeel, and easy incorporation into food systems.
COA
|
Analysis |
Specification |
Result |
|
Physical Description |
|
|
|
Appearance |
White or yellowish powder |
White powder |
|
Smell |
Sweet taste, no peculiar smell |
Sweet taste, no peculiar smell |
|
Impurities |
No visible impurities |
No visible impurities |
|
pH |
3.0~7.0 |
5.01 |
|
Chemical Tests |
|
|
|
D-Allulose content(dry basis) |
98.0% Min |
99.2% |
|
Ignition residue |
0.1% Max |
0.02% |
|
Loss on drying |
1.0% Max |
0.7% |
|
Conclusion |
Complies with the standards. |
|
|
Packing and Storage |
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Packing: Pack in paper-carton and two plastic-bags inside. |
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|
Shelf life: 2 year when properly stored. |
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Storage: Store in a well-closed place with constant low temperature and no direct sun light. |
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What Makes Allulose Unique?
Rare Sugar Classification
Allulose belongs to a group of naturally occurring "rare sugars" that are not widely found in nature but can be produced through enzymatic conversion.
Low-Calorie Sweetener
Provides only about 10% of the calories of sucrose, making it ideal for calorie-reduced formulations.
Minimal Glycemic Impact
Does not significantly raise blood glucose or insulin levels, making it suitable for:
·Low-carb diets
·Keto-friendly products
·Diabetic-conscious formulations
Sugar-Like Functionality
Unlike artificial sweeteners, allulose contributes:
·Bulk
·Browning (Maillard reaction)
·Texture
Allulose vs Traditional Sweeteners
|
Feature |
Allulose |
Sucrose |
Stevia |
Erythritol |
|
Calories |
Very low |
High |
Zero |
Zero |
|
Taste |
Sugar-like |
Sweet |
Slight aftertaste |
Cooling effect |
|
Glycemic Impact |
Minimal |
High |
None |
Minimal |
|
Browning |
Yes |
Yes |
No |
Limited |
|
Texture Contribution |
Yes |
Yes |
No |
Moderate |
Allulose is one of the few sweeteners that combines taste + functionality + low calories.
Functional Benefits in Food Systems
Calorie Reduction Without Compromise
Allows manufacturers to reduce sugar content while maintaining:
·Taste
·Texture
·Consumer acceptance
Thermal Stability
Stable under heat, making it suitable for:
·Baking
·Cooking
·Thermal processing
Maillard Reaction Compatibility
Supports browning and flavor development, critical for bakery products.
Humectant Properties
Helps retain moisture, improving shelf life and texture in baked goods.
Application Fields
|
Application Area |
Product Types |
Usage Level |
Functional Role |
|
Beverages |
Soft drinks, RTD teas, functional drinks |
2–8% |
Sweetness + calorie reduction |
|
Bakery |
Cakes, cookies, breads |
5–20% |
Sweetener + browning |
|
Dairy Products |
Yogurt, ice cream |
3–10% |
Texture + sweetness |
|
Confectionery |
Candies, gummies |
5–30% |
Bulk sweetener |
|
Nutrition Products |
Protein powders, bars |
2–10% |
Low-calorie sweetener |
|
Sauces & Syrups |
Syrups, dressings |
3–15% |
Sugar replacement |
Sensory Profile
·Clean, mild sweetness
·No bitter aftertaste
·No cooling sensation (unlike sugar alcohols)
·Smooth mouthfeel
Ideal for premium clean-label products
Formulation Synergy
·Allulose + Stevia → enhanced sweetness profile
·Allulose + Monk Fruit Extract → sugar-like taste system
·Allulose + Erythritol → cost-performance balance
·Allulose + Fiber (Inulin) → functional nutrition products
Manufacturing Process
·Enzymatic conversion of fructose to allulose
·Purification and crystallization
·Drying and micronization into powder
Ensures:
·High purity
·Consistent sweetness
·Stable quality
Regulatory & Market Status
·Recognized in multiple markets as a low-calorie sweetener
·Widely used in sugar-reduction products
·Suitable for clean-label and better-for-you formulations
Quality Control & Compliance
We provide:
·COA (Certificate of Analysis)
·MSDS
·TDS
·Heavy Metal & Microbial Reports
Produced under:
·GMP
·ISO standards
Optional:
·Non-GMO / Halal / Kosher
Packaging & Supply
·1kg Aluminum Foil Bag
·25kg Fiber Drum
·Bulk packaging available
MOQ: 1 kg
Supply: Stable global production
Storage Conditions
·Store in a cool, dry place
·Avoid humidity
·Keep sealed
FAQ
Q1: Is allulose natural?
It occurs naturally in small amounts and is produced commercially via enzymatic conversion.
Q2: Does it affect blood sugar?
It has minimal glycemic impact.
Q3: Can it replace sugar 1:1?
It can replace most of sugar, but sweetness is about 70% of sucrose.
Q4: Is it suitable for baking?
Yes, it performs well in baking and browning.
Q5: Do you provide samples?
Yes, samples are available.
Where to buy Allulose Powdered Sugar 23140-52-5?
Pure Biological provides high-quality Allulose Powdered Sugar 23140-52-5, supports customer OEM customization, from samples to bulk goods, can respond quickly, and has a good service foundation.
Please contact us by email for more information.Email:sales@pureabio.com
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