Table of Contents
What is Organic Allulose Sweetener?
Organic Allulose Sweetener is a naturally occurring rare sugar derived from certified organic non-GMO sources (corn, figs, or raisins). With 70% of sucrose’s sweetness and only 0.4 kcal/g, it delivers sugar-like functionality without glycemic impact. This free-flowing powder is ideal for dry mixes, baking, and tabletop sweetening applications.
Specifications
| Parameter | Specification |
|---|---|
| Form | Fine white free-flowing powder |
| Purity (Allulose) | ≥98% (HPLC) |
| Sweetness (vs. Sucrose) | 70% |
| Caloric Value | 0.4 kcal/g (FDA-recognized) |
| Moisture Content | ≤0.5% |
| Ash Content | ≤0.05% |
| Solubility | High (cold/hot water) |
| Particle Size | 100% < 80 mesh (180µm) |
| Bulk Density | 0.5–0.6 g/ml |
| Glycemic Index (GI) | <1 |
| pH (10% solution) | 5.0–7.0 |
Key Highlights
- Zero Glycemic Impact: No blood glucose/insulin spike
- Keto & Diabetic-Friendly: <1 GI, negligible net carbs
- Clean Taste: Sugar-like flavor, no bitter aftertaste
- Tooth-Friendly: Non-cariogenic (EFSA-approved)
- USDA/EU Organic: Certified organic processing
Key Features & Benefits
- Metabolic Safety
- Clinically proven blood sugar neutrality (Diabetes Care, 2021)
- Supports ketosis and weight management goals
- Functional Superiority
- Maillard Browning: Perfect for baked goods
- Freezing Point Depression: Enhances frozen desserts
- Hygroscopic Control: Extends shelf life in dry mixes
- Clean-Label Advantage
- Recognizable ingredient (“organic allulose”)
- Non-GMO, gluten-free, allergen-free
- Ease of Use
- Free-flowing anti-caking properties
- 1:1 bulk replacement for sugar (adjust for sweetness)
Applications
| Industry | Use Cases | Usage Level |
|---|---|---|
| Bakery | Cookies, cakes, muffins | 25–100% sugar replacement |
| Confectionery | Chocolate, gummies, hard candies | 30–60% total sweetener |
| Beverages | Powdered drinks, protein shakes | 5–15% by weight |
| Dairy & Frozen | Ice cream, yogurt powders | 5–20% |
| Tabletop Sweeteners | Consumer packets, shaker bottles | 100% |
| Supplements | Vitamin blends, electrolyte powders | 10–40% carrier |
Certifications & Quality Assurance
- Organic: USDA, EU Organic, COR
- Non-GMO: Non-GMO Project Verified
- Safety:
- Heavy Metals: Pb<0.1ppm, As<0.5ppm, Cd<0.05ppm
- Microbiology: TPC <1,000 CFU/g, Yeast/Mold <100 CFU/g
- Pesticides: 500+ residues non-detect
- Compliance:
- GRAS (FDA), FSSC 22000, Kosher, Halal
- Allergen-Free Facility (SQF Level 3)
Why Choose Us
Technical Expertise
- Custom particle size optimization (40–200 mesh)
- Anti-caking agent-free formulations
Supply Chain Integrity
- Farm-to-batch traceability with geotagged sourcing
- Vertical integration from organic farms to milling
Quality Commitment
- Real-time HPLC purity verification
- 24-month shelf life (nitrogen-flushed packaging)
Sustainable Practices
- Zero-waste water recycling in production
- Carbon-neutral shipping options
FAQs
Q: What is Allulose, and how is it different from other sweeteners?
A: Allulose is a naturally occurring “rare sugar.” It’s unique because it has the chemical structure of a sugar but is metabolized differently by the body. This results in 90% fewer calories than sugar and virtually no impact on blood sugar levels.
Q: Is Organic Allulose suitable for keto and diabetic products?
A: Absolutely. With ~0.4 kcal/g and a very low glycemic index (GI < 1), our Organic Allulose is an ideal sweetener for keto-friendly, low-carb, and diabetic-safe product formulations.
Q: What is the sweetness level of Allulose compared to sugar?
A: Allulose provides about 70% of the sweetness of sucrose.
Q: What is the typical shelf life and recommended storage for bulk quantities?
A: Both our Organic Allulose Powder and Syrup typically have a shelf life of 12-24 months. They should be stored in a cool, dry place, away from direct sunlight and moisture, in their original sealed containers.
Q: Does Allulose provide the browning effect in baked goods?
A: Yes. Allulose participates in the Maillard reaction. This enables baked goods to achieve desirable browning and flavor development, similar to what you’d get with traditional sugar.
Packing
