Allulose Syrup

Allulose Syrup is a liquid form of allulose.

I. Basic information.

1. Alluloseis an epimer of fructose. It occurs in nature, but in the normal state it is a white powder, and its aqueous solution is a transparent, colorless or light yellow liquid.

2. The sweetness is about 70% of sucrose, but the calories are much lower than sucrose, only one-tenth of sucrose. The US FDA states that the calories of allulose are 0.4 kcal/g.

3. Maillard reaction can occur on proteins or amino acids. The reaction product has excellent gel properties, foaming properties, emulsification stability and good antioxidant capacity, and can improve the texture, flavor, color and taste of food. It has great potential for processing and storage, and extends the shelf life in the fields of baking and cooking.

II. Features.

1. Taste and aroma: Moderate sweetness, similar to sucrose in the mouth, without the bitterness or peculiar smell of some artificial sweeteners. It can be used as a substitute for sucrose in various foods and in beverages to give the product a good taste.

2. Low-calorie health characteristics: The low-calorie function helps control weight and reduce obesity and other health problems caused by excessive sugar consumption. Crystalline allulose is an ideal choice for those who need to limit their calorie intake but want to enjoy sweetness, such as fitness enthusiasts, people who are losing weight, etc.

3. Excellent processing properties:

3.1 It has good solubility and dissolves quickly in water, making it easy to add to and use in various liquid beverages.

3.2 It has a certain stability and can maintain a relatively stable crystal structure and chemical properties under certain conditions such as temperature and humidity, which is beneficial to maintaining product quality and taste stability during food processing and storage.

3.3 It can be used in conjunction with other sweeteners, spices, pigments and other food additives to enrich the taste and appearance of the product and meet the needs of different consumers.

III. Application areas.

1. Food and beverage industry: In beverages, liquid allulose combines well with stevia to achieve 100% sugar reduction in the formulations while maintaining the overall taste and quality. Due to its high solubility, it is suitable for use in any beverage, and it also dissolves very well in powdered beverage mixes such as iced tea or chocolate milk. It can partially replace sucrose in baked goods such as cakes, and produce a large amount of antioxidant ingredients through the Maillard reaction, thereby improving the quality of cakes. Besides, it can produce perfectly sweet, caramelly, moist, low-sugar brown cakes and low-calorie baked goods. A good substitute in recipes using brown sugar to maintain the flavor and color of caramel. Lower crystallization rates enable the production of confectionery products with desired textural properties that reduce sugar and calories when used in certain amounts, have hardness and elasticity comparable to full-sugar gums, and caramelize under high temperature processing conditions and contribute to the development of good color and flavor in confectionery.

2. Other industries: Allulose syrup also has potential application value in health products and other industries. For example, it can increase plasma insulin concentration, lower blood glucose levels, increase liver glycogen content, and activate pancreatic islet cells.