| Product Name | Allulose, D-Psicose | Place of Origin | Shaanxi,China |
| Content | ≥ 98% | Brand Name | Kennture |
| CAS No. | 551-68-8 | Application | Health Food |
| Molecular Formula | C6H12O6 | Certifications | ISO, HACCP, KOSHER, HALAL |
| Molecular mass | 180.156 g/mol | Payment terms | T/T, L/C, D/A, Paypal |
| Sweetness | 70% sweetness of table sugar | Delivery time | With in 3-5 workdays after payment |
| Uses | Sweetening drinks, baking, making desserts | Storage Condition | Store in a cool and dry place |
| Packaging | Packed in 25kg bag, PE bag inside |
D-Allulose (C6H12O6) , Psicose
D-Psicose (C6H12O6), also known as D-allulose or simply allulose, is an epimer of fructose that is used by some commercial food and beverage manufacturers as a low-calorie sweetener.
Allulose, a new sweetener, is a very low content of six-carbon sugar in nature.
It occurs naturally in a few foods, and psicose was first discovered in wheat leaves in 1940.
Since then, small amounts of psicose have been found in certain fruits (such as figs and raisins), as well as maple syrup and brown sugar.
A small amount of Allulose can be obtained by alkaline isomerization of fructose.
→Physical and chemical properties of psicose
Allulose is basically similar to ordinary sucrose in terms of physical characteristics, such as volume, taste, browning ability and freezing point.
Its sweetness is 70% that of sucrose, has a cooling feeling, no bitterness, and low calories.
The caloric value is about 0.2-0.4 calories, which is very low and far lower than the caloric value of other carbohydrates (about 4 calories).
The chemical formula of psicose is the same as fructose (C6H12O6), but arranged in a different way. It is an epimer of fructose.
This structural difference causes the body to metabolize psicose in a different way than fructose.
Allulose is non-cariogenic, it does not lower the pH in the mouth, so it does not increase the risk of dental caries, and is a healthy sugar.
→ Application of psicose
In recent years, psicose has been recognized and approved by the FDA for these purposes: Baking, non-alcoholic beverages, chewing gum, candies, frosting, frozen dairy desserts, salad dressings, soft and soft candies, some medical uses, etc.
Comparison of Allulose and Erythritol
| Property | Allulose | Erythritol |
| Sweetness and Taste | Sweetness is about 70% of that of sucrose, with a sweetness curve almost identical to sucrose and a taste close to sucrose. | Sweetness is about 60%-70% of that of sucrose, with a pure taste and no aftertaste bitterness. |
| Caloric Content | Caloric content is about 1/3 of that of sucrose. | Caloric content is only 1/10 of that of sucrose. |
| Solubility | Good solubility in water. | Solubility is only 37% at 20℃, with low solubility and a tendency to crystallize. |
| Hygroscopicity | Relatively low hygroscopicity. | Low hygroscopicity, which can inhibit microbial growth and extend the shelf life of products. |
| Impact on Blood Glucose and Insulin | Does not increase the concentration of glucose and insulin in the human body. | Does not increase the concentration of glucose and insulin in the human body. |
| Other Physiological Effects | Does not affect the concentration of ghrelin. | Reduces the concentration of ghrelin. |
| Side Effects | No side effects have been discovered so far. | May cause allergic reactions in some people. |
| Application Range | Widely used in common food and beverages, and also applied in baking, medical fields, etc. | Commonly used in beverages, candies, and other fields. |
| Processing Characteristics | Can maintain its original state under acidic or alkaline conditions. | High heat and acid resistance, stable to heat and acid, does not decompose, discolor, or undergo Maillard reaction. |
| Cost | Usually obtained from fructose derived from corn starch through enzymatic treatment. With the decrease in the cost of enzymatic technology, there is potential for cost reduction. | Relatively mature production technology and stable cost. |
| Regulatory Status | Has been recognized by many countries worldwide, including the United States, Japan, Canada, South Korea, and Australia. However, due to regulatory restrictions, it cannot be applied in products in the China market. | Widely used in food and beverage field. |
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