This product is a food-grade, ultra-high-purity crystalline D-allulose powder (CAS: 551-68-8). It is a natural, rare monosaccharide sweetener found in trace amounts in fruits and crops such as figs, raisins, kiwifruit, and wheat. We produce it using an advanced, eco-friendly biological process that includes enzymatic conversion, low-temperature isomerization, membrane filtration purification, aseptic recrystallization, and vacuum drying. The entire process is free from chemical synthesis, artificial modification, solvent residues, and sulfur fumigation, making it a premier functional sweetener ingredient for the global "Clean Label" and zero-sugar health markets.
D-allulose offers approximately 70% of the sweetness of sucrose, with a pure, rounded flavor profile that closely mimics white granulated sugar. It lacks the cooling sensation of erythritol, the bitterness of stevia, the aftertaste of sugar alcohols, and any chemical off-notes, making it the natural, zero-calorie sweetener with a taste profile closest to sucrose. Unlike traditional sugar substitutes such as xylitol, maltitol, and erythritol, allulose truly delivers zero glycemic impact, zero metabolic burden, and extremely low caloric content; it is non-cariogenic and does not cause gastrointestinal issues like bloating or diarrhea, effectively resolving the taste and digestive tolerance problems associated with traditional substitutes.
The finished product is a pure white, highly translucent crystalline powder featuring uniform granules, excellent flowability, high resistance to moisture absorption, and superior solubility. With excellent thermal and pH stability and ideal Maillard reaction characteristics, it is the premier choice for high-end sugar-free baked goods, zero-sugar beverages, low-sugar confectionery, blood-sugar-management supplements, keto-friendly foods, and premium dairy products.
Eight Core Differentiated Product Advantages
D-Allulose offers the purest sweetness profile among all sugar substitutes-closest to that of white granulated sugar. It provides a full-bodied, naturally layered, and smooth mouthfeel without any cooling sensation, bitter aftertaste, or metallic notes.
It serves as a perfect sucrose replacement for premium baked goods, cream-based products, chocolates, teas, and carbonated beverages. It does not mask the inherent fruity, milky, or cocoa aromas of the ingredients, resulting in a sophisticated, natural flavor profile; it is a key ingredient for premium food brands looking to elevate product quality.
Upon ingestion, allulose is minimally involved in glucose metabolism and does not stimulate insulin secretion. With a Glycemic Index (GI) near zero, it causes no postprandial blood sugar spikes.
It is suitable for popular international product categories such as diabetic-friendly, zero-sugar, low-GI, keto, and weight-management foods, making it a prime ingredient for compliant health-claim marketing in overseas markets.
With a caloric value of only 0.4 kcal/g-less than one-tenth that of sucrose-it is largely unabsorbed and unmetabolized by the human body, generating virtually no calories and leading to no fat accumulation.
It imposes no physiological burden with long-term consumption, aligning perfectly with global health and wellness trends focused on weight management, slimming diets, and low-fat, light meals.
This product boasts superior thermal stability, withstanding high-temperature baking, sugar boiling, high-heat sterilization, and pasteurization without decomposing, turning bitter, or losing functionality.
It demonstrates excellent stability across pH levels; in acidic teas, carbonated drinks, and dairy beverages, it maintains flavor integrity and shows no separation or sedimentation during long-term storage.
It also facilitates excellent Maillard browning, producing an even, golden-brown finish in baked goods-effectively solving industry pain points associated with erythritol, such as poor browning, pale appearance, and inferior baking texture.
The powder features fine, uniform crystals that dissolve completely and instantly in cold, warm, or hot water-leaving no clumps, suspended particles, or residual impurities.
It requires neither high-speed agitation nor pre-heating, making it ideal for automated beverage filling, powder blending, baking processes, and tablet compression lines; this significantly boosts factory efficiency and reduces material waste.
It cannot be fermented by oral streptococci to produce acid; it does not erode tooth enamel or promote plaque formation, offering complete protection against cavities.
It serves as a premium, specialized sweetener ingredient for overseas sugar-free candies, zero-sugar snacks for children, throat lozenges, and breath-freshening products.
Unlike xylitol, sorbitol, or maltitol-which can cause gas, diarrhea, and gastrointestinal discomfort when consumed in excess-
D-Allulose offers gastrointestinal tolerance comparable to sucrose. It places no strain on the digestive system at normal or even high intake levels, boasts a safety profile far superior to sugar alcohol-based sweeteners, and is suitable for consumers of all ages.
Produced via natural enzymatic conversion, the ingredient list is simple and singular: D-Allulose. It contains no complex fillers, auxiliary agents, or artificial additives.
It holds US FDA GRAS certification and approvals for food entry in multiple countries. With perfect "Clean Label" credentials, it meets the rigorous entry standards of high-end supermarkets and the organic and maternal/infant food sectors in Europe and the US, ensuring smooth customs clearance and commanding a higher brand premium.
Standard Basic Parameters
| Product Name | D-Psicose (D-Allulose) |
| CAS No. | 551-68-8 |
| Molecular Formula | C₆H₁₂O₆ |
| Sweetness | Approximately 70% of sucrose |
| Caloric Value | 0.4 kcal/g |
| GI Value | ≈0 (negligible impact on blood sugar) |
| Appearance | Pure white crystalline powder; uniform, glossy, and translucent crystals |
| Purity | ≥99.0% |
| Moisture | ≤0.5% |
| Ash Content | ≤0.1% |
| pH Value | 4.5–7.0 |
| Heavy Metals (Lead) | ≤1 mg/kg |
| Arsenic | ≤0.5 mg/kg |
| Solubility | Highly soluble in water; forms a clear, transparent solution |
| Thermal Stability | High-temperature resistant; supports Maillard browning; stable in acidic and alkaline systems |
Microbiological Indicators
Total aerobic microbial count ≤ 100 CFU/g
Molds and yeasts ≤ 10 CFU/g
E. coli, Salmonella, Staphylococcus aureus: Not detected
Packaging and Storage
Standard Export Packaging: 25kg food-grade fiber drum with double-layer PE inner liner; sealed to prevent moisture and oxidation.
Customization Services: Neutral/unbranded packaging (no Chinese text), OEM/private labeling, custom client logos, and small-batch repackaging.
Storage Conditions: Store in a sealed container within a cool, dry, and well-ventilated warehouse; protect from light and moisture, and keep away from high temperatures.
Shelf Life: 24 months (unopened, under standard storage conditions).
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