Table of Contents
What is organic allulose syrup?
Organic Allulose Syrup is a low-calorie monosaccharide derived from non-GMO corn or figs via enzymatic conversion. Naturally occurring but rare (<0.1% in fruits), it delivers sugar-like functionality with only 0.4 kcal/g and zero glycemic impact, making it ideal for keto, diabetic, and reduced-sugar formulations.
Specifications
| Parameter | Specification |
|---|---|
| Source | Non-GMO organic corn or figs |
| Sweetness | 70% of sucrose (sugar-equivalent: 70°Brix) |
| Caloric Value | 0.4 kcal/g (vs. 4.0 kcal/g for sugar) |
| Glycemic Index (GI) | 0 (no impact on blood glucose) |
| Dry Matter | 70-75% (syrup) |
| Viscosity (25°C) | 3,500-4,000 cP (similar to honey) |
| Flavor Profile | Clean, neutral sweetness; no bitter aftertaste |
| Solubility | Fully water-soluble |
| Color | Clear to pale yellow (transparent) |
| pH | 5.0-6.5 |
| Shelf Life | 24 months at 20-25°C |
Functional Advantages
- Sugar Replacement:
- 1:1 substitution for sugar/honey in recipes (adjust for 70% sweetness).
- Caramelizes & browns like sugar (Maillard reaction at 120°C+).
- Freezing Point Depression:
- Reduces ice crystal size by 50% vs. sugar (ideal for keto ice cream).
- Prebiotic Action:
- Feeds beneficial gut bacteria (Bifidobacterium spp.) without bloating.
- Moisture Retention:
- Extends baked goods’ freshness by 30% vs. erythritol blends.
Applications
Food & Beverage
- Beverages: Soft drinks, protein shakes, coffee syrups (excellent solubility).
- Bakery: Cookies, cakes, frostings (prevents crystallization).
- Confectionery: Gummies, chocolate (replaces corn syrup; reduces viscosity).
- Dairy: Yogurts, ice cream (improves texture; no cooling effect).
Nutraceuticals
- Sugar-free syrups for pediatric medications.
- Base liquid for electrolyte drinks.
Certifications & Compliance
- Organic: USDA, EU 834/2007, JAS
- Non-GMO: Non-GMO Project Verified
- Food Safety:
- GRAS Status: FDA GRN 944, EFSA Novel Food approved
- Heavy Metals: Pb<0.05ppm, As<0.03ppm
- Microbes: TPC <1,000 CFU/ml; yeast/mold <100 CFU/ml
- Residual Solvents: Undetectable
- Allergens: Gluten-free, nut-free, soy-free
- Religious: Halal, Kosher-certified
Technical Highlights
- Maillard Reaction Efficiency:
- Generates 2x more flavor compounds vs. erythritol (GC-MS tested).
- Acid Stability:
- No hydrolysis below pH 3.0 (ideal for carbonated beverages).
- Synergy with Sweeteners:
- Blends seamlessly with stevia/monk fruit (masks bitterness).
Packaging & Storage
- Bulk: 270kg HDPE drums, 1,000kg IBC totes
- Retail-Ready: 12kg pails, 5kg PET bottles
- Storage: 15-25°C; avoid direct sunlight
Why Choose Our Syrup?
- Enzymatic Innovation:
- Supply Chain Security:
- Traceable EU/US organic corn; blockchain batch tracking.
- Custom Blends:
- Pre-mixed with organic soluble fibers (acacia, FOS) for fiber fortification.
- Sustainability:
- Water recycling in production; carbon-neutral shipping.
FAQs
Q: How does allulose syrup differ from powdered allulose?
A: The syrup offers liquid convenience for recipes requiring moisture (e.g., beverages, sauces), while powder is better for dry mixes.
Q: Can I use allulose syrup for canning or preserves?
A: Yes! Its stability and solubility make it excellent for jams, jellies, and fruit preserves.
Q: Is organic allulose syrup keto-friendly?
A: Absolutely! It contains zero net carbs and won’t spike blood sugar levels.
Q: Does it caramelize like sugar?
A: Yes! It browns and caramelizes at high temperatures, perfect for flans or crème brûlée.
Q: Why does allulose syrup have minimal calories?
A: Most allulose is excreted undigested, so it contributes almost no usable energy.
Packing
