| HS Code | 679387 |
| Name | Allulose |
| Chemical Name | D-psicose |
| Chemical Formula | C6H12O6 |
| Cas Number | 551-68-6 |
| Solubility High | freely soluble in water |
| Occurrence | naturally found in small quantities in wheat, figs, raisins, and jackfruit |
As an accredited Allulose factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Allulose is packaged in a resealable pouch containing 500 g of fine white crystalline powder for easy use. |
| Container Loading (20′ FCL) | Allulose, in 20′ FCL, loaded as palletized bags with moisture protection, ensuring safe, stable transport for food-grade sweetener. |
| Shipping | Allulose ships as a non-hazardous, food-grade powder or crystalline sweetener. It must be packaged in sealed, food-safe containers to prevent moisture absorption and contamination. Shipments should be kept dry, protected from extreme temperatures, and clearly labeled for edible use to ensure regulatory compliance and product integrity. |
| Storage | Store Allulose in a cool, dry, well-ventilated area inside an airtight, resealable container. Protect it from direct sunlight, excessive heat, moisture, and strong odors. Keep the packaging tightly closed after each use to prevent clumping and contamination. At room temperature, allulose remains stable. Under proper conditions, it typically maintains quality for up to two years. |
| Shelf Life | Allulose has a typical shelf life of two years when stored in a cool, dry place in sealed packaging. |
In deposited sugar-free hard candy systems, D-allulose (C-3 epimer of D-fructose, CAS 551-68-8) behaves as a reducing ketohexose with a molecular mass of 180.16 g/mol, which creates a fundamentally different thermal profile from nonreducing sugar alcohols such as isomalt and maltitol. In a batch vacuum cooker, the molten mass temperature is held between 135°C and 145°C under a vacuum of −0.08 MPa, targeting a final dissolved solids value of 98.5–99.2°Bx. The free carbonyl group means that residual nitrogen compounds from flavors, colors, or protein-containing mold-release agents initiate Maillard browning at shorter residence times than sucrose; pilot-scale trials therefore dose allulose into the pre-mix only after the polyol bulk has fully dissolved, and the batch is transferred to the depositing head within 90–120 s after final solids are reached. Allulose is typically screened at 25–40% of the bulk sweetener system, with the balance composed of isomalt, erythritol, or polyglycitol; above this level, cooled pieces may exhibit cold flow and blocking in conditioning rooms above 55% RH. Differential scanning calorimetry of crystalline allulose shows a melting endotherm near 109°C; however, published data for binary allulose-polyol glass transition temperatures in the deposited-candy range are limited. Texture analyzer hardness is therefore used as a release criterion, with a 2 mm cylindrical probe and peak force thresholds established per cavity geometry. FDA guidance for industry “The Declaration of Allulose on Nutrition Facts and Supplement Facts Labels” (October 2020) requires allulose to be excluded from Total Sugars and Added Sugars but included in Total Carbohydrate, with an energy value of 0.4 kcal/g. Finished hard candy is released under ISO 21527-2:2008 for xerophilic yeast and mold enumeration, typically below 10² CFU/g.
Freezing point depression in allulose-sweetened frozen dairy desserts follows colligative behavior but diverges from sucrose because allulose has a molecular mass of 180.16 g/mol versus sucrose at 342.30 g/mol. At equal dry-solids mass, allulose contributes nearly 1.9 times the moles of solute per kilogram of water, which lowers the mix freezing point more steeply and produces a softer draw at the same scraped-surface freezer barrel setting. A reduced-sugar ice cream mix is typically formulated by blending allulose with milk fat, skim milk solids, polydextrose, and stabilizer to reach 36–40% total solids; the mix is preheated to 60°C, homogenized in two stages at 150/50 bar, pasteurized at 85°C for 30 s, and aged at 4°C for 4–12 h. During aging, allulose remains fully dissolved because its solubility at 25°C is reported near 291 g/100 g water; serum-phase viscosity development is therefore controlled mainly by stabilizer hydration rather than sweetener recrystallization. At the scraped-surface freezer, barrel outlet temperature is drawn at −5°C to −7°C, and overrun is held between 40% and 70%. Excessive allulose addition can depress the freezing point sufficiently to delay ice-phase structuring, which increases sensitivity to heat shock in retail cabinets cycling above −18°C. Finished products are monitored under ISO 4833-1:2013 for total aerobic mesophilic count and ISO 6611:2004 for yeast and mold. Published data for allulose-specific ice crystal size distribution after multiple freeze-thaw cycles are limited; cold-stage microscopy is recommended for validation.
A chemically leavened batter containing allulose undergoes pH-dependent CO₂ evolution from sodium acid pyrophosphate or sodium bicarbonate, but the reducing sugar accelerates Maillard browning once crumb temperature exceeds 95°C. In cake and muffin systems, allulose is generally screened at 50% replacement of sucrose solids; this maintains batter specific gravity in the range of 0.95–1.05 but requires a reduction in oven air temperature of 10–15°C versus a sucrose control to prevent excessive crust color. The dry allulose is blended with flour, salt, and leavening salts in a planetary mixer at low speed before fat and liquid are incorporated; final batter temperature is held at 21–23°C. Baking is conducted in a rotary rack oven with steam injection during the first 3–5 min, and crumb temperature at the thermal center is monitored to 92–96°C. Specific volume is measured by AACC method 10-05.01, and moisture by AACC method 44-15.02. Allulose delivers approximately 70% of the sweetness of sucrose, so high-intensity sweetener adjustment is needed to match the sucrose control. In yeast-raised laminated dough, allulose is not readily fermented by Saccharomyces cerevisiae and cannot replace fermentable sucrose or dextrose during proofing; its use is therefore restricted to chemically leavened matrices or post-proofing applications such as fillings and glazes. Published data for allulose bake-loss kinetics in bread systems remain limited.
Hot-fill beverage lines running allulose at pH 2.8–3.5 require careful residence-time control because the reducing sugar can generate hydroxymethylfurfural in the presence of fruit-derived amino acids, ascorbic acid, and certain buffer salts. Allulose is most stable in clear carbonated soft drinks where nitrogen content is negligible; in juice-containing still drinks, flash pasteurization at 95°C for 15–30 s is preferred over prolonged hot-hold above 100°C. Because allulose delivers approximately 70% of sucrose sweetness, low-calorie beverages are formulated by combining it with high-intensity sweeteners such as steviol glycosides, sucralose, or acesulfame potassium. A syrup batch is prepared by dissolving allulose to 65–70°Bx at 50–60°C in a jacketed mixing tank with bottom-mounted high-shear agitation, then adding acidulant, buffer salts, preservatives, and flavors under controlled pH. The syrup is dosed into carbonated water at 3–4°C to final solids of 8–12°Bx; can lines may use tunnel pasteurization at 60–65°C for 10–15 min. Process records should include high-performance liquid chromatography with refractive index detection for allulose quantification. FDA guidance for allulose nutrition labeling applies, with an energy value of 0.4 kcal/g and exclusion from total and added sugars. Published data for allulose degradation kinetics in UHT-treated dairy beverages above 135°C are limited, so UHT validation requires pilot HMF and sensory testing.
Allulose does not support growth or acid production by Streptococcus thermophilus or Lactobacillus delbrueckii subsp. bulgaricus, which means it cannot be added before fermentation as a carbohydrate substrate. In yogurt manufacture, milk is standardized to protein content, homogenized at 60°C under 150–200 bar, pasteurized at 90–95°C for 5 min, and cooled to 42–43°C. Cultures are added and fermentation proceeds to pH 4.5; the coagulum is then cooled to 10–15°C. Allulose is added as a pasteurized or sterile syrup at 10–15% of final product mass through an in-line static mixer after the fermentation step, which avoids Maillard browning during thermal treatment and preserves culture viability. Because allulose is not metabolized by lactic acid bacteria, post-fermentation pH rebound is unaffected; however, its high osmotic activity in high-protein matrices may increase serum separation if final protein content is below 3.2%. Finished lactose-free fermented dairy products are released under ISO 6611:2004 for yeast and mold enumeration and ISO 4833-1:2013 for total mesophilic count. Published data for allulose-specific sweetness-synergy thresholds in strained yogurt are limited; pilot trials should include just-about-right sweetness scaling against a sucrose control.
| Application | Parameter | Standard | Representative maximum release criterion |
|---|---|---|---|
| Sugar-free hard candy | Xerophilic yeast and mold | ISO 21527-2:2008 | <10² CFU/g |
| Frozen dairy dessert | Total aerobic mesophilic count | ISO 4833-1:2013 | <10⁵ CFU/g |
| Fermented dairy | Yeast and mold | ISO 6611:2004 | <10² CFU/g |
| Nutraceutical gummy | Water activity | ISO 18787:2017 | <0.65 aw |
Pectin gelling in allulose-rich nutraceutical gummies is governed less by sugar crystallization than by water competition and pH. Before depositing, the batch moisture content is held at 22–25%, and the finished product water activity is measured by ISO 18787:2017 to remain below 0.65 aw. A high-methoxyl pectin is hydrated at 80°C in the presence of allulose and a polyol such as erythritol or xylitol; citric acid is added to adjust pH to 3.2–3.5 only after full pectin dissolution to avoid premature gelation. The mass is deposited into silicone or starch molds at 70–75°Bx, cooled for 24 h at 20°C and 30% RH, and demolded. Allulose contributes 0.4 kcal/g on the Supplement Facts panel and is excluded from total and added sugars, but it remains a reducing sugar; combinations with amine-containing active ingredients can form Maillard adducts during curing, so coated tablets are often more stable than gummies for such actives. Dietary supplement manufacturing falls under 21 CFR Part 111 cGMP for finished products. Published data for allulose-pectin gel fracture force are limited, so mold release and texture must be established per formulation using a texture analyzer with a 5 mm stainless steel ball probe.
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Food-grade crystalline D-allulose (CAS 551-68-8, molecular formula C6H12O6) is a reducing hexose monosaccharide produced by enzymatic epimerization of D-fructose at carbon-3. The molecular weight of the anhydrous form is 180.16 g/mol. It is supplied as a white crystalline powder for dry blending and as an aqueous syrup, commonly at 65–75°Brix. Under US FDA nutrition-labeling guidance, allulose is assigned a caloric value of 0.4 kcal/g and is excluded from total- and added-sugars declarations; the postprandial glycemic response is generally characterized as negligible relative to sucrose. This compound is a C-3 epimer of fructose, not a structural isomer that behaves identically; the altered stereochemistry at carbon-3 prevents efficient phosphorylation by hepatic fructokinase, leading to renal excretion of the majority of an absorbed dose.
Analytical confirmation on supplier certificates of analysis typically includes chromatographic identity by HPLC-RI with resolution from fructose and sucrose, specific rotation, and color or clarity. Compendial-grade dry powder should be evaluated for hygroscopicity at receiving; if the bulk bag has been exposed to relative humidity above 60%, moisture migration into the crystalline matrix can reduce flowability. Store the powder in sealed HDPE-lined containers at ambient temperature and protect it from moisture.
D-Allulose is a reducing monosaccharide, whereas sucrose is a non-reducing disaccharide that must hydrolyze before browning. In baked products, allulose can participate directly in Maillard browning when surface temperature and pH are permissive. Fructose shares a reducing character and the same molecular formula, but its metabolic fate is distinct; allulose is not readily phosphorylated by fructokinase, so hepatic lipogenesis is not initiated through the same flux. Erythritol is a four-carbon polyol with a negative heat of solution and no reducing character. Allulose therefore contributes no meaningful cooling sensation in confectionery and can develop color where erythritol remains inert. The difference in molecular weight also affects freezing point depression: allulose at 180.16 g/mol depresses freezing point more than sucrose at 342.30 g/mol on an equal mass basis.
The following matrix lists formulation-relevant reference data. Values are drawn from published guidance and supplier technical data; ranges reflect commercial variability.
| Formulation parameter | D-Allulose | Sucrose | Fructose | Erythritol |
|---|---|---|---|---|
| Energy value | 0.4 kcal/g | 4.0 kcal/g | 4.0 kcal/g | 0.2 kcal/g |
| Relative sweetness | 60–70% of sucrose | 100% | 120–170% | 60–80% |
| Reducing character | Yes | No | Yes | No |
| Glycemic index | ≈0 | 65 | 19 | 0 |
| Maillard browning potential | High | Low until hydrolysis | High | None |
| Freezing point depression | Greater than sucrose on equal mass | Reference | Greater than sucrose on equal mass | Greater than sucrose on equal mass |
Replacement of sucrose with crystalline allulose in wire-cut cookie and rotary-moulded biscuit formulations is usually initiated at 20–30% of the dry sweetener mass. At this level, dough spread increases because allulose does not support the same crystalline sucrose skeleton; wire-cut machines may require die orifice adjustments of 1–2 mm to hold piece diameter within package tolerance. Direct-gas tunnel ovens should be profiled with an infrared pyrometer to detect surface browning. When oven zone temperature exceeds 160°C and pH is above 6.0, the reducing sugar accelerates Strecker degradation; many production lines reduce final zone air temperature by 5–10°C when allulose replaces more than 25% of sucrose. For rotary die release, dough temperature should be maintained below 20°C at high addition levels because allulose increases surface tack after hydration. These adjustments are not universal; they must be validated against the in-house colorimeter reading and AACC 10-50.05 cookie spread ratio.
In pastry fillings, soft cookies, and nutrition bars with water activity 0.55–0.70, allulose behaves as an effective soluble solids builder but produces a lower glass transition temperature than sucrose at equal moisture. This can increase cold-flow at ambient storage if the matrix is not rebalanced with humectants or structuring polymers. Product cooling belts should be equipped with dehumidified air when the surface temperature is above 35°C; condensation-driven tack becomes visible as the product enters packaging. Water activity should be measured by ISO 18787:2017 after the product has equilibrated in a sealed chamber at 25°C. Microbial stability remains a system property; allulose reduction of available water is modest at typical sweetener levels and is not a substitute for preservative hurdles in shelf-stable goods.
Bulk powder handling in humid manufacturing environments requires dehumidified silo purge when ambient relative humidity exceeds 60%. Caking at hopper necks and screw intake occurs when surface moisture dissolves the crystal surface and then recrystallizes during temperature cycling. Granular grades with a D90 of 150–300 µm flow better in vacuum conveying than fine grades; fine powder should be conveyed using dilute-phase systems with controlled vibration and bags that meet NFPA 654 dust explosion requirements where combustible dust standards apply.
Carbonated soft drinks and still beverages evaluated with allulose at 5–12% w/w do not show a measurable viscosity increase at cold-fill temperatures of 4–10°C. The sweetness of allulose alone is not sufficient for full-sugar positioning; it is commonly combined with high-intensity sweeteners, but this requires rebalancing of the temporal sweetness profile. Because allulose is reducing, tea and coffee bases with pH above 7.5 can undergo alkali-catalyzed isomerization and darkening during hot holding; hold time above 85°C should be limited until color targets are confirmed. In pasteurized dairy bases, allulose is added before homogenization and is stable under HTST conditions of 75°C for 15 seconds or UHT equivalent; published data for this specific configuration is limited, so process validation must include finished product pH and color retention.
Unlike erythritol, allulose is mostly absorbed and excreted, but the unabsorbed fraction can still exert osmotic pressure in the large intestine. Acute human dose protocols generally evaluate gastrointestinal tolerance at 0.4 g/kg body weight; above this, reports of flatulence, distension, or loose stools increase in frequency. The threshold is not fixed because it depends on gastric emptying, individual microbiota, and co-ingestion of other slowly digestible carbohydrates. Manufacturers of gummies, pressed tablets, and chewy confectionery typically impose a maximum single-serve exposure of 20–30 g until product-specific clinical data support a higher allowance. This boundary must be printed in formulation records and verified by finished product analytical use levels rather than batch input weight alone.
Hard-crack confectionery is generally not a suitable application for allulose. The reducing sugar stimulates color-body formation at high cook temperatures and interferes with sucrose glass formation, producing a hygroscopic matrix that fails snap tests at ambient relative humidity. If allulose is used in soft candy or fondant at low replacement levels, moisture migration studies should follow the packaging material water vapour transmission rate specified by ASTM F1249 or ISO 15106 to prevent post-packaging tack.
Commercial food-grade allulose is available as fine powder, granular, and syrup. The fine powder grade disperses quickly but generates dust and can blind vibratory sieve meshes below 250 µm if humidity is high. Granular grades are preferred for bakery because they dissolve at a controlled rate and reduce dust. Syrup at 70°Brix is easier to meter in continuous liquid systems but requires heated storage above 25°C to prevent viscosity increase. Line workers should avoid dry sweeping because fine carbohydrate dust can form a combustible cloud; housekeeping procedures should follow NFPA 654 for combustible particulate solids where adopted.
In high-shear beverage syrup manufacturing, D-allulose crystals can be added directly through an eductor or high-shear hopper into water at 30–40°C. Rotor-stator mixers operating at 3,000–5,000 rpm typically achieve dissolution in 5–10 minutes, but published scale-specific data is limited; inline refractometry should be used to confirm dissolved solids. Holding the finished syrup at pH above 8.0 for extended periods promotes color formation; if pH adjustment is required for preservation, add the acidulant after complete dissolution. In bakery dough mixing, allulose should be introduced with the dry ingredients before fat addition to prevent the formation of sticky local agglomerates. Dough mixing energy demand may decrease because allulose competes for water and alters gluten hydration; operators should use mixograph torque readings rather than a fixed bowl time to prevent overmixing when allulose exceeds 20% of total sweetener mass.
The acceptance matrix below summarizes frequently cited food-grade crystalline D-allulose specifications. These ranges are representative of supplier certificates of analysis and food chemical codex expectations; the purchasing specification must be confirmed against the regulatory status in the target market.
| Parameter | Method/Standard | Acceptance criterion |
|---|---|---|
| Description | Visual | White to off-white crystalline powder |
| Assay, dry basis | HPLC-RI, USP 621 | 98.0–102.0% |
| Loss on drying | USP 731 | ≤ 1.0% |
| pH, 10% solution | USP 791 | 3.0–7.0 |
| Residue on ignition | AOAC 923.03 | ≤ 0.1% |
| Lead | USP 233, ICP-MS | ≤ 1.0 mg/kg |
| Arsenic | USP 233, ICP-MS | ≤ 1.0 mg/kg |
| Cadmium | USP 233, ICP-MS | ≤ 0.5 mg/kg |
| Aerobic plate count | ISO 4833-1:2013 | ≤ 1,000 CFU/g |
| Yeast and mould | ISO 21527-1:2008 | ≤ 100 CFU/g |
| Particle size, D90 | ISO 13320:2020 | Supplier-specific; typically 150–300 µm for granular grades |
Frozen dessert mix design with allulose requires recalculation of freezing point depression. Because allulose has a lower molecular weight than sucrose, direct one-to-one substitution in an ice cream mix at 18% sucrose-equivalent sweetness can reduce draw temperature by 0.5–1.5°C and increase softness if solids are not adjusted. Continuous freezer operators should reset dasher speed, air injection, and backpressure after changing sweetener composition; monitoring overrun by weight rather than volume assists in maintaining target density. Hardening tunnel dwell time may require an increase of 10–15% when allulose replaces more than 25% of total sweetener solids because the resulting ice crystal matrix can retain more unfrozen water. These operational adjustments are matrix-specific and must be confirmed by formulation trials using the actual freezer installation and packaging line.