Обзор

Allulose, a rare sugar, is the C-3 epimer of fructose: it shares fructose’s molecular formula but differs in how its atoms are arranged. Commercial crystalline allulose is generally made by enzymatically epimerizing it, followed by purification and crystallization. As a result, it is technically different from standard sucrose and glucose ingredients while giving formulators a crystalline, sugar-like sweetener for reduced-calorie food and beverage products.

This grade requires ≥98.5% allulose, with moisture at ≤1.0% and residue on ignition at ≤0.1%. The moisture specification matters particularly in storage, since crystalline allulose may absorb water and become more difficult to flow and handle as a powder. With a pH range of 3.0–7.0, it can be assessed for use in acidic beverages, bakery systems, dairy-style products, and dry sweetener blends. Food-grade sourcing also includes defined limits for arsenic, lead, total bacteria, mold, yeast, and Salmonella.