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What is Organic Allulose Sweetener?
Organic Allulose Sweetener is a revolutionary “rare sugar” that provides the authentic taste and functional performance of sucrose with only 10% of the calories. Derived from 100% organic non-GMO corn, it is available in two professional formats: Organic Allulose Powder and Organic Allulose Syrup. As a non-glycemic sweetener that participates in browning and provides bulk, it is the premier solution for brands targeting the ketogenic, diabetic, and weight-management markets without compromising on sensory quality.
What makes Organic Allulose a breakthrough for clean-label brands?
Allulose is not an artificial sweetener or a sugar alcohol; it is a monosaccharide found naturally in fruits like figs and raisins. Our Organic Allulose Sweetener provides approximately 70% of the sweetness of table sugar but carries only 0.4 calories per gram. Unlike stevia or monk fruit, Allulose has a “clean” sweetness profile with no bitter aftertaste. More importantly, it mimics the molecular behavior of sugar, meaning it provides the “body” and mouthfeel that consumers expect, making it an essential tool for sugar-reduction initiatives.
How do the Powder and Syrup specifications differ in performance?
Choosing between the crystalline and liquid formats depends on your specific production requirements and the desired moisture content of the final product.
| Attribute | Organic Allulose Powder | Organic Allulose Syrup |
|---|---|---|
| Physical State | Crystalline Powder | Viscous Liquid |
| Solids (Brix) | ≥ 98% | 70% – 75% |
| Sweetness | ~70% of Sucrose | ~70% of Sucrose |
| Solubility | Excellent in water | Instantly miscible |
| Main Use Case | Dry mixes, chocolates, baking | Beverages, sauces, bars |
| Functional Edge | Precise weight in dry recipes | Superior humectancy and flow |
What technical standards define our Organic Allulose?
We ensure every batch meets strict purity levels to guarantee a consistent sweetness profile and zero metabolic impact.
| Attribute | Specification Details |
|---|---|
| Common Names | D-Psicose, Rare Sugar, Organic Allulose |
| Source | 100% Organic Non-GMO Corn |
| Caloric Value | 0.4 kcal/g |
| Glycemic Index | 0 to 3 (Non-glycemic) |
| pH Level | 3.0 – 7.0 |
| Purity (HPLC) | ≥ 98% (Powder) / ≥ 95% (Syrup dry basis) |
| Dietary Suitability | Vegan, Gluten-Free, Keto, Non-GMO, Organic |
How can Allulose improve your product’s nutritional profile?
Integrating Organic Allulose allows your brand to leverage several high-value claims:
- Non-Glycemic Response: It does not raise blood sugar or insulin levels, making it safe for diabetics.
- Keto-Friendly: It is not metabolized as a carbohydrate, qualifying it for “Zero Net Carb” calculations.
- Authentic Browning: Unlike erythritol, Allulose undergoes the Maillard reaction, producing golden-brown crusts in baked goods.
- Freezing Point Depression: In frozen desserts, it keeps ice cream soft and scoopable, mimicking the effect of traditional sugar.
How to Use: What are the best practices for formulation?
- Sweetness Balancing: To reach the sweetness of 100g of sugar, use 130g of Allulose. For a “Sugar-Free” claim with high sweetness, many formulators blend Allulose with a touch of Stevia or Monk Fruit.
- Baking Temperature: Allulose browns faster than sucrose. We recommend reducing oven temperatures by 15°C to 25°C and slightly increasing bake time to prevent over-darkening.
- Moisture Management: The Allulose Syrup acts as a humectant. Use it in protein bars or cookies to maintain chewiness and prevent the product from becoming brittle over time.
- Ice Cream Texture: Replace 20% to 50% of the sugar in your ice cream base with Allulose to achieve a premium, soft-serve consistency in low-calorie recipes.
FAQs
Q: Does Allulose need to be labeled as “Added Sugar” on the Nutrition Facts panel?
A: Under current FDA guidance (USA), Allulose must be included in the “Total Carbohydrates” but does not need to be listed as “Total Sugars” or “Added Sugars.” This makes it an incredibly powerful tool for reaching “0g Added Sugar” targets.
Q: How do I calculate “Net Carbs” for a keto product using Allulose?
A: Since Allulose is excreted primarily in the urine and not metabolized for energy, you can subtract the total grams of Allulose from the total carbohydrates to reach the net carb count.
Q: Does it have a cooling effect like Erythritol?
A: No. Allulose has a neutral heat of solution, meaning it provides a natural sweetness without the “minty” or “cooling” sensation associated with sugar alcohols.
Q: Is it stable in high-acid beverages?
A: Yes. Organic Allulose is highly stable across a wide pH range, making it ideal for everything from carbonated sodas to acidic fruit juices.
Packing
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