Allulose 25kg

Product Introduction

Allulose is a rare monosaccharide naturally present in certain foods. It has about 70% of the sweetness of sucrose, with a clean taste and no bitter aftertaste. It is barely metabolized by the human body, causing no significant changes in blood glucose or insulin levels, making it an ideal low-calorie sweetener. Allulose also participates in the Maillard reaction, contributing appealing color and aroma in baked goods. Its high solubility and stability allow broad application across food categories, enabling sugar reduction without compromising taste.

Product Specifications

 Product Applications

1. Breakfast Cereal Products  

Allulose demonstrates unique value as a functional sweetener in breakfast cereal applications. In ready-to-eat cereals, extruded flakes, and nutrition bars, its low hygroscopicity effectively prevents moisture absorption from the environment, significantly extending product crispness and shelf life. Simultaneously, allulose participates in the Maillard reaction during baking or extrusion processes, naturally developing an appealing golden-brown color and generating pleasant aromas with nutty and caramel notes, thereby enhancing the overall flavor profile and visual appeal of the final products.

Furthermore, allulose provides clean sweetness in formulations while its low-calorie and negligible glycemic response properties align with modern consumers' demand for healthier breakfast options. It combines well with high-fiber grains, nuts, and other nutritional ingredients, achieving sugar reduction targets without compromising product texture or processing adaptability. This makes allulose an ideal solution for developing next-generation low-sugar, clean-label breakfast cereal products.

2. Desserts and Ice Cream  

Allulose revolutionizes frozen dessert formulations by delivering technological and sensory properties nearly identical to sucrose. In ice cream, puddings, mousses and similar products, it effectively depresses freezing point to create softer, scoopable textures while significantly inhibiting ice crystal formation during storage and temperature fluctuations. This results in exceptionally smooth, creamy mouthfeel that maintains its quality throughout shelf life. With its clean, sucrose-like taste profile and approximately 70% of sucrose's sweetness, allulose enables either partial or complete sugar replacement while avoiding the cooling effect or bitterness common with other alternative sweeteners. Its ability to participate in Maillard browning and caramelization reactions further enhances flavor development and visual appeal in cooked desserts. As a minimally metabolized monosaccharide providing just 0.2-0.4 kcal/g, allulose facilitates the creation of reduced-calorie, reduced-sugar desserts with at least 30% fewer calories and 90% less sugar than conventional formulations, making it possible to develop indulgent frozen desserts that align with current health trends and sugar reduction initiatives.

3. Dairy Products  

Allulose serves as an ideal sweetening solution across various dairy applications, including fermented milk, flavored milk, and dairy-based beverages. Its unique metabolic characteristics ensure complete non-interference with microbial fermentation processes, making it particularly suitable for yogurt and other cultured dairy products where it maintains optimal fermentation kinetics and probiotic viability. When incorporated into reduced-sugar formulations, allulose effectively compensates for the textural challenges often associated with sugar reduction by providing body and mouthfeel comparable to full-sugar equivalents. Its clean, neutral sweetness profile—devoid of the aftertastes common to many high-intensity sweeteners—allows the delicate dairy flavors to remain prominent while enabling significant sugar reduction. Furthermore, allulose's water-binding capacity contributes to improved viscosity and creaminess in stirred yogurts, and helps minimize syneresis in set-type yogurts. This combination of functional properties enables dairy manufacturers to achieve sugar reduction targets of 30-50% while maintaining the sensory characteristics consumers expect, positioning allulose as a key ingredient in the development of next-generation healthier dairy products that deliver both nutritional benefits and sensory satisfaction.

4. Meals and Prepared Dishes  

Allulose serves as an exceptional flavor modulator in savory applications including ready-to-eat meals, culinary sauces, and health-conscious light foods. Its unique properties allow it to seamlessly balance and round out sharp salty and acidic notes while enhancing the overall flavor profile without introducing any foreign aftertaste. The sugar's moderate sweetness level—approximately 70% of sucrose—makes it particularly effective in glazes, marinades, and dressings where it promotes the development of well-rounded flavor dimensions while supporting browning and caramelization during thermal processing. With its minimal caloric contribution of merely 0.2-0.4 kcal per gram, allulose becomes an invaluable ingredient in calorie-controlled meal replacements and weight management products. It enables manufacturers to reduce sugar content by 30-50% in sauces and prepared dishes while maintaining the taste integrity and mouthfeel consumers expect. This combination of technological and nutritional benefits allows allulose to effectively bridge the gap between flavor satisfaction and health consciousness, creating prepared foods that deliver on both taste and wellness propositions without compromise.

5. Snack Foods  

Allulose emerges as a transformative ingredient for developing next-generation healthier snacks, including nutrition bars, roasted nut clusters, and extruded crispy products. Its technical properties address multiple challenges in snack formulation by delivering clean sucrose-like sweetness while simultaneously enhancing textural stability. The compound's exceptionally low hygroscopicity proves particularly valuable in maintaining structural integrity and crispness in dry snack systems, effectively preventing moisture migration and softening throughout shelf life. During thermal processing, allulose participates in Maillard reactions, developing appealing golden-brown coloration and roasted flavor notes in protein bars and nut mixes. Its plasticizing properties contribute to improved flexibility in nutrition bars, reducing brittleness while maintaining desired chew characteristics. With nearly negligible caloric contribution and minimal impact on blood glucose levels, allulose enables significant sugar reduction—typically 30-50%—without compromising the sensory experience. This functionality aligns perfectly with evolving consumer expectations for snack products that deliver both nutritional transparency and indulgent sensory qualities, positioning allulose as a key enabler in the creation of better-for-you snacks that meet rigorous taste and texture standards.

Packaging & Shipping

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

Sales Service

Pre-sales service: Provide application solution support for customers before purchasing to help customers understand products and applications.

Product consultation: Answer customers' questions about product functions, features, prices, usage and other questions in detail.

Demand analysis: Recommend suitable product solutions based on the customer's industry, scenarios, pain points, etc.

Information provision: such as product manuals, case studies, quotations, etc., to assist customers in decision-making.

In-sale service: Provide convenience and support to customers during the transaction process to ensure smooth transactions.

Order processing: Quickly and accurately enter order information to confirm product specifications, quantities, delivery dates, etc.

Payment guidance: Assist customers in completing the payment process and answer questions about payment methods and invoicing.

Progress communication: Timely feedback to customers on order processing progress, logistics information, etc., so that customers can rest assured.

After-Sales Service: Ongoing support provided to customers after the transaction is completed, enhancing customer satisfaction and loyalty.

Return and exchange processing: Handle the return and exchange procedures for customers in accordance with regulations to reduce customer worries.

Customer return visits: understand customer usage, collect feedback, and provide basis for product improvement and service optimization.

Company Profile

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil