HA10530 Allulose Sweetener Powder

Allulose Sweetener Powder Description

Allulose, chemically known as D-psicose, is presented in a granular form that facilitates uniform distribution in food formulations. Its crystalline structure offers a controlled dissolution rate and low hygroscopicity, allowing it to mimic sugar's bulk properties with reduced caloric impact. The product's controlled granulation enhances its performance as a functional ingredient. Such properties are significant when precise dosing and reproducibility in formulation processes are required.

Allulose Sweetener Powder Applications

1.       Food and Beverage Applications
   - Use as a sugar substitute in baked goods to reduce caloric content by leveraging its controlled crystalline structure.
   - Applied as an ingredient in beverage formulations to maintain texture and flavour consistency while lowering sugar levels.

2.       Healthcare & Nutraceutical Applications
   - Used as a functional component in dietary supplements to minimise glycaemic impact by utilising its low-calorie profile.
   - Employed in formulation trials for weight-management products to achieve desired sweetness without added sugars.

3.       Research and Development
   - Used as a model compound in metabolic studies to simulate sugar behaviour by harnessing its crystalline properties.
   - Applied in analytical experiments investigating sugar replacement efficacy in controlled in vitro systems.

Allulose Sweetener Powder Packing

The powder is sealed in moisture-resistant polymer bags and enclosed within corrugated carton boxes for added protection. The packaging minimises exposure to humidity and contaminants, ensuring integrity during storage and shipment. Recommended storage conditions include a cool, dry environment away from direct sunlight. Custom packaging configurations and labelling options are available upon technical consultation to meet project-specific handling requirements.

Additional Information

Allulose is receiving increased attention due to its lower caloric density and minimal impact on blood sugar levels compared to traditional sugars. Researchers are evaluating its role in weight management and diabetic dietary formulations, providing new avenues in food science. Studies have shown that its physical behaviour resembles sucrose, making it a feasible candidate in substitutive applications.

The development of granulated sugar substitutes involves precise control over crystallisation processes to achieve consistent performance. Such control is vital in meeting the stringent requirements of food safety and nutritional efficacy. As research progresses, improvements in production techniques continue to expand its utility in both mass production and specialised dietary formulations.