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organic allulose powder
Taste: Sweet, no odor
Allulose content（on dry basis）,%: ≥98.5
Moisture,%: ≤1%
PH: 3.0-7.0
Solubility: Excellent in water
Shelf Life: 24 months in proper storage
CAS Number: 551-68-8
Conditions: Store at 2-8 °C
MOQ: 1kg
Certification: Organic / Halal / Kosher / ISO
- Product Description
Organic Allulose Powder — Rare Sugar for Clean-Label Formulations
You can find small amounts of organic allulose powder in figs and grapes. This kind of monosaccharide is not common. It is made from organic, non-GMO corn starch that is broken down by enzymes.
It's about 70% as sweet as sucrose, but only 10% as sweet as table sugar (0.4 kcal/g). It makes things taste better and have more bulk. It also turns them brown faster and doesn't make your blood sugar rise like high-intensity sweets do. It is ≥98.5% pure on a dry base.
What Makes This Rare Sugar Different?
When formulators use a lot of low-calorie sweeteners, they have to give up some things in exchange for more sweetness. For example, they lose texture, the ability to keep food moist, or the food's natural browning behavior. On the other hand, these holes are filled with organic allulose powder.
It turns foods brown and caramelizes them, and it adds moisture to baked goods, just like sugar does. It goes into the small intestine and is flushed out without being broken down. This means that you can't tell when your blood sugar levels change. This means that it can be used in meals that are meant to be keto-friendly, diabetic-friendly, or help people keep their weight in check.
Organic allulose powder Specifications
| Parameter | Value |
|---|---|
| Appearance | White crystal powder or white powder |
| Taste | Sweet, no off-odor |
| Allulose Content (dry basis) | ≥98.5% |
| Moisture | ≤1% |
| pH | 3.0–7.0 |
| Solubility | 70 g/100 ml at 25°C |
| Melting Point | 109°C |
| Caloric Density | 0.4 kcal/g |
| CAS Number | 551-68-8 |
| Shelf Life | 24 months |
| Storage Conditions | Cool and dry, sealed container |
| MOQ | 1 kg |
| Certifications | Organic / Halal / Kosher / ISO |
Key Functional Properties
Zero glycemic impact
In the small intestine, the body takes in allulose and then gets rid of it without breaking it down. In other words, it doesn't make insulin or blood sugar levels go up.
Maillard browning and caramelization
Because it doesn't react with erythritol or stevia. It does, however, react with baking powder, which is what gives baked products their genuine color and flavor.
Moisture retention and texture
It is a moisture retainer and a volume filler. Keeps cookies wet and frozen items from crystallizing, which is not a good thing.
Heat stability
It is stable at high temperatures and at the same time it retains the structure of the molecules. If you’re baking with it you may have to adjust the temperature a little bit since it browns quicker than sugar.
Clean-label sourcing
The raw materials are natural and don't have any GMOs in them. Processing doesn't use any chemical liquids that aren't allowed, which helps make sure that the organic certification is met.
Applications
Organic allulose powder is suitable for a broad range of food and beverage categories:
- Baked goods — cookies, cakes, muffins
- Frozen desserts — ice cream, sorbet, frozen yogurt
- Beverages — protein shakes, functional drinks
- Confectionery — chocolates, gummies, hard candy
- Sauces and dressings — low-sugar condiments
- Sports and functional nutrition — keto bars, meal replacements
It works especially well with stevia and monk fruit, covering up bitter aftertastes and adding bulk and structure that those sweets can't do on their own.
About Shaanxi Bolin Biotechnology
Shaanxi Bolin Biotechnology Co., Ltd. has been in business since 2012 and makes plant-based ingredients and raw materials. The building has a quality system that is ISO-certified and is also Halal, Kosher, HACCP, cGMP, and ISO 22000-certified. HPLC and UPLC analysis are available for testing, and there is a six-step quality control method that starts with receiving the raw materials and ends with third-party proof.
You can get OEM services, such as private labels, custom formulas, and flexible package designs.
Request a Sample
If you are evaluating organic allulose powder for a current or upcoming formulation project, we can provide a sample for assessment. Reach out with your application details and volume requirements to help us respond accurately.
Frequently Asked Questions
Q:How does it change blood sugar?
A:Glucose and allulose are broken down in different ways. Under normal conditions of use, it does not raise blood sugar or insulin levels.
Q:Is it easy to take in?
A:Because most of the allulose is absorbed before it gets to the colon, it doesn't go through a lot of fermentation. In contrast, this makes it different from many sugar alcohols that can cause stomach problems when consumed in large amounts.
Q:How does it work when it's hot?
A:It doesn't change when heated and can be used for large-scale thermal processes. A small drop in the cooking temperature may help with color control in baking because it turns faster than sugar.
Q:Is it GMO-free?
A:Yes. To get the organic certification, the materials must not come from GMOs and chemical solvents must not be used during processing.
Q:How long does it last?
A:24 months if kept sealed in a cool, dry place. Keeping things in the right way stops them from absorbing water and keeps their quality.
Contact Us
Email our organic allulose powder's team at sales1@bovlin.com to request a sample or discuss your formulation needs. We respond to inquiries from R&D teams and procurement contacts.
