First discovered in the 1940s, allulose occurs naturally in foods including wheat, figs, raisins, maple syrup and molasses, though for commercial applications it is derived from corn starch through an enzymatic process. It has the molecular structure of other monosaccharides like fructose and glucose.Allulose is 70% as sweet as sucrose (sugar).
First discovered in the 1940s, allulose occurs naturally in foods including wheat, figs, raisins, maple syrup and molasses, though for commercial applications it is derived from corn
starch through an enzymatic process. It has the molecular structure of other monosaccharides like fructose and glucose.
Allulose is 70% as sweet as sucrose (sugar). For those looking to cut their calorie intake for health reasons, or for weight management, allulose’s good taste will help consumers
stick to a healthy diet. Previously, only caloric sugars could provide the same sweet taste and classic texture. Allulose offers the taste and texture of sugar without all the calories.
Allulose tastes almost identical to sugar, with a clean, sweet taste. In fact, products formulated with allulose ranked on par with full calorie versions in preference taste tests across a variety of foods.
Allulose can be used in ice creams, yogurts, nutrition bars, cereals, beverages and plantbased dairy, likely in combination with stevia for additional sweetening power.
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