Applications of Allulose in Baking Industry
Minimal Caloric Impact
Sugar-like Functionality
Clean Sweet Taste
Excellent Solubility
Low Glycemic Impact
Applications of Allulose in Baking Industry
What is Allulose?
The Rare Sugar Revolutionizing Baking
Allulose (also known as D-psicose or D-Allulose) is a rare sugar that exists naturally in small quantities in foods like figs, raisins, and maple syrup. It is a monosaccharide and an epimer of fructose, meaning it has the same molecular formula but a different structure.
Commercial allulose is produced through enzymatic conversion of fructose from corn. It appears as a white crystalline powder and provides approximately 70% of the sweetness of sucrose, making it a game-changing ingredient for modern food manufacturing.
Unlike many high-intensity sweeteners, allulose behaves remarkably like sugar in baking, offering essential functionalities like browning and moisture retention while significantly reducing the caloric load of the final product.
Health Benefits
Minimal Caloric Impact
Allulose provides only 0.2-0.4 kcal/g, which is less than 10% of the calories of regular sugar. Most of it is absorbed but not metabolized, making it a powerful tool for weight management.
Blood Sugar Management
Allulose does not raise blood glucose or insulin levels. Clinical studies even suggest it may help lower blood sugar response when consumed alongside other carbohydrates.
Gut Health Friendly
Unlike many sugar alcohols, allulose is mostly absorbed in the small intestine before reaching the large intestine, significantly reducing the risk of digestive discomfort or bloating.
Non-Cariogenic
Allulose is not metabolized by oral bacteria that cause tooth decay. This makes it a tooth-friendly alternative for confectionery and sweet baked goods.
Application Advantages
Superior Browning and Flavor
Allulose participates in the Maillard reaction more effectively than sucrose, creating beautiful browning and rich caramelized aromas even in sugar-free formulations.
Excellent Moisture Retention
Its high hygroscopicity helps maintain the freshness and softness of baked goods, preventing them from drying out and extending their shelf life significantly.
Improved Texture and Structure
Allulose provides the bulk, mouthfeel, and structural integrity that other low-calorie sweeteners lack, ensuring that reduced-calorie products taste authentic.
Freezing Point Depression
It effectively lowers the freezing point, making it ideal for frozen desserts and doughs, ensuring a smooth, creamy texture without ice crystal formation.
Real-World Applications
Product Information
Brand: FitFuel | Company: HealthFirst Biotech
Targeted at the fitness community, this bread combines high protein with ultra-low sugar. It uses allulose to maintain bread volume and softness.
Key Ingredients
Allulose Value
Sugar Reduction: Successfully achieves a "Zero Added Sugar" label while maintaining a traditional bread texture.
Enhanced Crust: Provides the characteristic golden-brown crust that consumers expect from fresh bread.
Softness: Retains moisture efficiently, solving the common "dry" issue found in high-protein baked goods.
Product Information
Brand: KetoDelight | Company: Artisan LowCarb Ltd.
A range of traditional British pastries reimagined for the Ketogenic diet. Allulose is used as the primary sweetener to avoid the cooling aftertaste of erythritol.
Key Ingredients
Allulose Value
Flavor Profile: Delivers a clean, sugar-like sweetness that complements high-fat ingredients perfectly.
Caramelization: Allows the pastry to develop a rich, toasted aroma that is usually impossible in Keto baking.
Digestive Tolerance: Preferred by consumers for its superior digestive comfort compared to other polyols.
Product Information
Brand: ZenSweet | Company: Kyoto Wellness Foods
Premium cookies focusing on the "locabo" (low carb) trend in Japan. These cookies use allulose to balance the bitterness of high-grade Matcha.
Key Ingredients
Allulose Value
Texture Balance: Creates a delicate, "melt-in-mouth" texture while keeping the carbohydrate count minimal.
Synergy with Matcha: Enhances the earthy notes of Matcha without providing an artificial aftertaste.
Calorie Reduction: Meets the strict Japanese standards for low-calorie healthy snacking.
Product Information
Brand: BetterBake | Company: Global Snacks Corp.
A mass-market cookie designed to replace traditional high-sugar versions. Features a significant calorie reduction per serving.
Key Ingredients
Allulose Value
Bulk Functionality: Provides the necessary structure and spreading characteristics during the baking process.
Synergistic Sweetening: Works with Stevia to create a well-rounded sweet profile while masking off-notes.
Regulatory Appeal: Aligned with the growing consumer demand in the US for sugar alternatives that are naturally sourced.
Company Introduction
Leading Global Manufacturer of Functional Sweeteners Since 1997
Baolingbao Biotechnology Co., Ltd. is a leading global manufacturer specializing in the R&D, manufacturing, and solution services of functional carbohydrates. Founded in 1997, we are focused on enzyme engineering and fermentation engineering, serving customers across more than 100 countries and regions worldwide.
In 2009, we became the first functional sugar company listed on the Shenzhen Stock Exchange (Stock Code: 002286) in China's A-share market. Today, we have established deep strategic partnerships with major global customers including Coca-Cola, Danone, Yili Group, and Perfect (China).The company operates on a site spanning 300 acres, with an annual production capacity of 600,000 tons and a workforce of 1,300 employees.
Advanced R&D Capabilities
Possessing 9 R&D platforms including national enterprise technology center, national-local joint engineering lab, and postdoctoral research workstation. Expert team composed of academicians, Taishan Scholars, and overseas experts.
Global Market Presence
Products exported to over 100 countries and regions worldwide. Strategic partnerships with majority of core customers across food, beverage, pharmaceutical, and dietary supplement industries.
World-Class Manufacturing
Baolingbao's production infrastructure is characterized by a high degree of automation, intelligence, and digitalization. The company has made substantial investments in key facilities, including drying towers, pharmaceutical-grade sugar production lines, digital erythritol plants, and intelligent stereo warehouses. Featuring internationally sourced technologies and advanced control systems, these initiatives have enhanced production efficiency, reduced energy consumption, and enabled full traceability across the supply chain.In support of sustainable operations, Baolingbao manages 40,000 mu (approximately 2,667 hectares) of regenerative agricultural planting bases and generates 10 million kWh of photovoltaic power annually.
Comprehensive Quality Assurance
First batch to pass FDA on-site audit. Certified with GMP, GRAS, HALAL, Kosher, Organic (US & EU standards), ISO9001/22000/14000/45001. End-to-end food safety from farm to table.
Innovation & Industry Leadership
Over 260 patent applications submitted with 97 patents granted and more than 70 core technologies developed. Actively participated in formulation of 1 international standard and over 30 national standards.
Contact Us
baolingbao@blb-cn.com
