Type 98.5 Allulose powder
Low Calorie, Blood Sugar Friendly – With only 0.3% of sucrose's calories, it is barely metabolized and has no significant impact on blood glucose or insulin, ideal for diabetics and health-conscious consumers.
Natural Sweetness, Clean Taste – Approximately 70% as sweet as sucrose, with a pure sweet taste and no bitter aftertaste; can be blended with high-intensity sweeteners to optimize the overall flavor profile.
Excellent Maillard Reaction & Browning Properties – Participates in the Maillard reaction during baking and heating, imparting an attractive golden color and roasted aroma to products.
High Stability & Process Tolerance – Acid-resistant and heat-stable, suitable for harsh processing conditions like high-temperature sterilization, baking, and acidic beverages, without degradation.
Low Hygroscopicity, Extended Shelf Life – Powder exhibits good flowability, is not prone to moisture absorption or caking, helps maintain the crisp texture of dry-mix products, and extends shelf life.
Product Introduction
98.5% Allulose Powder is a high-purity rare sugar produced through the enzymatic conversion of plant-based sugars. It offers a mild, natural sweetness, is very low in calories, and is barely metabolized by the human body, causing no blood sugar spikes, making it an ideal healthy sweetener for replacing traditional sugar sources like sucrose and fructose. This product possesses excellent thermal and acid stability, maintaining its chemical structure under high-temperature baking, in acidic beverage systems, and during long-term storage, without hydrolysis or degradation. Furthermore, allulose effectively participates in the Maillard reaction, enhancing the color and flavor complexity of foods, making it particularly suitable for baked goods, sauces, and processed foods. Its low hygroscopicity ensures good powder flowability and anti-caking performance in dry-mix applications, facilitating production operations and quality control. Currently, allulose is approved for use in the United States, Japan, the European Union, and many other countries and regions, and is widely used in sugar-free, low-sugar, and low-calorie foods and beverages.
Product Specifications
project | request | |||||
liquid | solid | |||||
Type 20 liquid | Type 50 liquid | Type 95 liquid | Type 98 liquid | Type 95 powder | Type 98.5 powder | |
sense organ | Colorless or light yellow liquid, with the characteristic sweetness of this product, no peculiar smell, no impurities visible to normal vision | White crystalline granules or white powder, with the unique sweetness of this product, no peculiar smell, no impurities visible to normal vision | ||||
D-allulose (on a dry basis)/%≥ | 20 | 50 | 95 | 98 | 95 | 98.5 |
Solids/% | 71.0 | |||||
Moisture/% | 4.0 | 1.0 | ||||
pH | 3.0~7.0 | |||||
Ash/% ≤ | 0.5 | 0.1 | ||||
Total arsenic (in As)/(mg/kg)s | 0.5 | |||||
Lead (Pb)/(mg/kg) ≤ | 0.3 | |||||
Product Applications
1. Instant Noodle Seasoning Packets & Prepared Foods
Allulose powder demonstrates great potential in instant noodle sauce packets, powder seasonings, and prepared soup bases. Its mild sweetness effectively balances salty and umami flavors, enhancing the overall taste complexity and harmony. During high-temperature cooking or hot water reconstitution, allulose remains stable, does not develop bitterness or off-flavors, and ensures the final product's pure taste. Its low hygroscopicity helps maintain the flowability and dispersibility of powdered seasonings within packaging, preventing caking issues caused by moisture absorption and extending shelf life. Additionally, allulose does not cause excessive browning in soup bases, making it suitable for clear broth-type products, maintaining a clear and appealing soup appearance. This product meets modern consumer demand for "reduced salt and sugar" in convenient foods, helping brands create healthier prepared food options.
2. Nut-Based Snack Foods
This product is highly suitable for various roasted nuts, sugar-coated nuts, and dusted nut products. Allulose can form a uniform, transparent coating on the nut surface, providing a clean sweetness without masking the nuts' natural aroma. Its low hygroscopicity significantly reduces the risk of nuts becoming soft due to ambient humidity, prolonging the product's crisp texture. During roasting, allulose participates in the Maillard reaction, helping nuts develop an attractive golden color and a rich roasted flavor. Since it contributes negligible calories and does not affect blood sugar, nut products using allulose can be labeled as "no added sucrose" or "low sugar," greatly enhancing their health profile. This makes it a highly competitive innovative ingredient in the healthy snack market.
3. Processed Meat Products
In processed meats such as sausages, hams, jerky, and marinated products, allulose plays multiple positive roles. As a flavor modulator, its clean sweetness gently balances the product's saltiness and spice flavors, resulting in a more rounded and harmonious overall taste. During heating processes, allulose actively participates in the Maillard reaction, promoting the development of an ideal surface color and a pleasant seared or roasted aroma. It also slightly improves the water-holding capacity of meat products, helping reduce moisture loss during cooking and enhancing tenderness and juiciness. Allulose is chemically stable and does not adversely react with meat proteins during processing or storage, ensuring consistent product quality. This provides reliable technical support for the sugar reduction and health-oriented transformation of traditional meat products.
4. Concentrated Beverages & Powdered Drinks
Allulose is an ideal sweetening source for concentrated beverages and powdered drinks like juice concentrates, sports drink powders, milk tea powders, and meal replacement shakes. It dissolves quickly in water, forming a clear, transparent solution without causing haze or sediment, ensuring a bright beverage appearance. Even in acidic beverage systems, allulose demonstrates outstanding stability, resisting decomposition or loss of sweetness during long-term storage, guaranteeing consistent flavor throughout the product's shelf life. Its sweet taste is pure and natural, with no undesirable aftertaste, allowing it to blend perfectly with the tartness of fruit juices, the richness of tea, and the functional flavors of vitamins, improving the overall palatability of the drink. The low-calorie attribute enables end products to easily make health claims like "zero sugar" or "low calorie," precisely meeting modern consumers' demands for weight management and healthy living.
5. Ambient-Stable Desserts
This product can be widely used in ambient-stable desserts like puddings, mousses, jellies, and shelf-stable cakes. Allulose's good solubility and thermal stability allow it to withstand the high-temperature sterilization processes used in dessert manufacturing and remain stable under ambient storage conditions, without crystallization or deterioration. It effectively participates in the Maillard reaction, helping products maintain an attractive golden color and pleasant caramelized notes even after sterilization. Its sweetness is refreshing and non-cloying, harmonizing well with various classic dessert flavors like dairy, chocolate, and fruit, enhancing the product's taste complexity. By using allulose, manufacturers can successfully develop "low sugar" or "diabetic-friendly" ambient desserts, tapping into new market segments and meeting the needs of specific consumer groups.
6. Biscuits & Cookies
In baked goods like crisp biscuits, cookies, and wafers, allulose is an excellent choice for replacing sucrose. Its ability to participate in the Maillard reaction during baking helps biscuits and cookies develop a uniform golden-brown crust and a rich, baked aroma, increasing product appeal. The low hygroscopicity of allulose is crucial for maintaining the crisp texture of baked products; it effectively prevents the product from absorbing moisture from the environment during storage and becoming soft, extending the duration of the crisp mouthfeel. Simultaneously, allulose has a low tendency to caramelize, avoiding excessive browning or even a burnt bitter taste that can occur with high-sugar formulas or high baking temperatures, making it particularly suitable for producing light-colored biscuit products. This provides an effective sugar reduction solution for traditional high-sugar, high-fat biscuits and cookies, enabling a health upgrade without sacrificing taste and appearance.
7. Other Applications
The application range of allulose extends far beyond the above areas, penetrating numerous modern food innovations. In chocolate products, it provides pleasant sweetness and a cooling sensation, while also improving the chocolate's flowability and coating properties. In ice cream and frozen desserts, allulose helps control ice crystal size, giving the product a finer, smoother texture. In various sauces, syrups, and spreads, it is used to balance acidity and saltiness while contributing to color and flavor development. In the field of medical foods and clinical nutrition, allulose serves as a patient-friendly carbohydrate source, providing sweetness without adding metabolic burden. Its excellent versatility and good compatibility with various food ingredients make it a key tool for driving sugar reduction innovation and product healthification in the food industry.
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
