D-Allulose
D-Allulose Water
Soluble Powde, White Granules, Light Yellow Syrup
Product Characteristics：
Sweetism™ Allulose is a rare sugar, found in nature in small quantities. It was initially identified from wheat, figs, raisins and jackfruit. D-Allulose has a very similar taste and texture to sucrose. It is an alternative sweetener that has only 90% fewer calories than normal sugar.
(1) The sweetness is 70% of sucrose, and the taste is close to sucrose.
(2) Low calorie: the calorie content is one tenth that of sucrose.
(3) Not easy to cause tooth decay.
(4) Helps to suppress the rise of blood sugar.
(5) Helps promote fat burning.
(6) Helps improve gut microbiota.
D-allulose Blends
Our custom D-allulose blends merge mogrosides and stevia for superior sugar reduction. Tailored for various applications, they optimize sweetness and meet the demand for great taste and healthier products.
Beverages
(Carbonated drinks, fruit juices, tea drinks, functional drinks, etc.)
Application of D-Allulose in the beverage industry
Pure and refreshing sweetness, with no after-bitterness or metallic taste.
Extremely low calorie content, and almost no absorption or metabolism by the human body.
Does not cause significant blood glucose or insulin responses.
Meets the health demand for "sugar-free/low-sugar" beverages.
Confections
(Soft candies, hard candies, chewing gums, etc.)
Application of D-Allulose in the confectionery industry
Chewy but non-sticky texture, and easily releases fruity flavors.
Ensures good moldability of candies.
Helps prevent dental caries.
Extremely low in calories, making it an ideal sweetener for "healthy confections".
Baking
(Bread, pastries, cakes, etc.)
Application of D-Allulose in the baking industry
Can trigger the Maillard reaction, giving products an attractive color.
Excellent water retention, reducing moisture loss in products.
Maintains a soft and moist texture.
Almost no blood glucose elevation, suitable for developing low-GI baked products.
Biscuits
(Sandwich biscuits, cookies, etc.)
Application of D-Allulose in the biscuit industry
Our company can solve application pain points.
Provides biscuits with an attractive caramel color.
Enhances the caramel aroma of biscuits at the same time.
Extremely low in calories, meeting consumers’ demand for healthier snacks.
Ice Cream
(Hard ice cream, soft-serve ice cream, etc.)
Application of D-Allulose in the ice cream industry
Helps form a finer ice crystal structure.
Makes ice cream taste smoother and creamier.
Provides refreshing sweetness without masking other flavors.
Almost no blood glucose elevation, suitable for developing low-GI ice cream.
Dairy Products
(Yogurt, modified milk, etc.)
Application of D-Allulose in the dairy product industry
Provides an appropriate level of sweetness to enhance taste while being healthier.
Its sweet characteristics can balance the natural sourness of yogurt.
Improves overall flavor acceptability.
Helps improve intestinal flora.
Seasoning Sauces
(Such as strawberry jam, blueberry jam, pistachio spread, ketchup, etc.)
Application of Allulose in the Seasoning Industry
Offers a pleasant taste, with a sweetness profile very similar to that of sucrose-based jams, resulting in high consumer acceptance.
Does not compromise the natural flavor of fruits (provides just the right amount of sweetness).
Similar to sucrose, allulose effectively reduces the water activity in food products.
Dietary Supplements
(Tablet candies, solid drinks, plant-based beverages, etc.)
Application of D-Allulose in the functional food industry
Can stimulate the release of GLP-1.
Promotes insulin synthesis and release, and inhibits glucagon secretion.
Delays the digestion and absorption of carbohydrates.
Helps reduce postprandial blood glucose peaks.
Suitable for people focused on weight management and blood glucose control.
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