Basic Information
| Product Name |
D-Allulose |
| CAS Number |
551-68-8 |
| EINECS Number |
208-999-7 |
| Molecular Formula |
C₆H₁₂O₆ |
| Molecular Weight |
180.16 |
| Appearance |
White crystalline powder or free-flowing crystals |
| Odor & Taste |
Odorless, clean sweet taste similar to sucrose; ~70% as sweet as sucrose |
| Solubility |
Freely soluble in water (~291 g / 100 g water) |
| Purity (dry basis) |
≥98.5% |
| Moisture |
≤1.0% |
| Ash |
≤0.1% |
| Caloric Value |
0.4 kcal/g (FDA guidance); ~10% of sucrose |
| Glycemic Index (GI) |
0–3 (non-glycemic) |
| Melting Point |
~96 °C |
| Available Form |
Crystalline powder; Syrup (liquid) |
| Available Grade |
Food Grade |
| Executive Standard |
FCC; GB ; |
| HS Code |
2940.00.9090 |
Product Overview
D-Allulose (also known as D-Psicose, CAS 551-68-8) is a naturally occurring rare monosaccharide and the C-3 epimer of D-fructose. It exists in small amounts in nature, found in wheat, raisins, dried figs, molasses and jackfruit, and is commercially produced via enzymatic bioconversion from fructose or glucose.
It is a bulk sweetener delivering a taste and sweetness profile remarkably close to sucrose, with no bitter aftertaste, no metallic off-note and no cooling sensation. The human body only metabolizes a tiny fraction of D-Allulose; it provides just 0.4 kcal/g (about one-tenth of sucrose) and creates low glycemic impact with minimal effect on blood glucose or insulin levels.
Unlike high-intensity sweeteners such as sucralose or stevia, D-Allulose is a bulk filling-type sweetener. It brings not only sweetness but also body, mouthfeel, moisture retention and the ability to undergo Maillard browning reaction during heating. This property makes it an excellent near drop-in replacement for sucrose in baked and heat-treated food formulations.
Key Product Characteristics
1.Sucrose-like taste profile: Clean, sweet taste with no bitter aftertaste, no metallic note and no cooling sensation; sweetness curve closely matches sucrose
2.Ultra-low calorie: Only 0.4 kcal/g — roughly 10% of sucrose — supporting low-calorie and weight-management claims
3.Zero / negligible glycemic impact: GI of 0–3, does not raise blood glucose or insulin significantly; suitable for diabetic and low-glycemic products
4.Heat stable & browning capable: Withstands high-temperature processing and undergoes Maillard reaction, producing golden-brown crust and caramel flavor like sucrose
5.Bulk sweetener with functional properties: Adds body, mouthfeel and moisture retention; improves texture and softness in baked goods, reduces staling
6.Excellent solubility & processing stability: Freely soluble in water, stable across a wide pH range; suitable for beverages, dairy, baking and confectionery
7.Non-cariogenic: Not fermented by oral bacteria; does not contribute to dental caries
8.Regulatory status: FDA GRAS (US), approved as Novel Food (EU), approved as New Food Raw Material (China, 2025); FCC food grade quality
Main Functions
1. Sucrose-Like Sweetening (Core) Provides approximately 70% of sucrose’s sweetness with a nearly identical taste profile and temporal release. Formulators can use it as a near drop-in replacement for sugar, adjusting dosage by weight to match target sweetness without the need for complex flavor masking systems.
2. Low-Calorie Sugar Reduction Delivers the bulk and sweetness of sucrose at only 0.4 kcal/g. Enables meaningful calorie reduction (up to ~90% vs sugar) while maintaining volume, texture and mouthfeel — unlike high-intensity sweeteners that need bulking agents.
3. Low-Glycemic & Blood Sugar Management Almost unmetabolized in the human body; produces negligible postprandial glucose and insulin response (GI 0–3). Ideal for diabetic-friendly, keto, low-carb and blood-sugar-conscious product lines.
4. Maillard Browning & Flavor Development As a reducing sugar, D-Allulose participates in the Maillard reaction under heat, producing desirable golden-brown color, crust formation and caramel-like aroma in baked goods, roasted snacks and cooked products. This is a differentiating feature high-intensity sweeteners cannot match.
5. Moisture Retention & Texture Improvement Exhibits humectant properties, retaining moisture in baked goods and soft confectionery. Helps extend shelf life, prevents staling, improves softness and yields a more tender, fresh-baked texture.
6. Crystallization & Body Control Modulates sugar crystallization, contributes body and mouthfeel in beverages and dairy products, and enhances smoothness in frozen desserts — replicating the functional role sucrose plays in formulation.
Application Scope
Bakery & Baked Goods Cookies, biscuits, cakes, pastries, bread, muffins, pancakes and waffles. Particularly valuable where browning, crust color, moisture retention and sugar-like texture are required.
Beverages Ready-to-drink teas, coffee drinks, fruit juices, sports drinks, flavored water, protein shakes and alcoholic mixers. Stable across acid and neutral pH.
Confectionery & Sweets Sugar-free hard candy, gummies, jelly, chocolate, chewing gum, marshmallows and fondant.
Dairy & Frozen Desserts Low-sugar ice cream, frozen yogurt, yogurt, milk drinks and desserts.
Tabletop Sweeteners & Nutritional Products Sugar replacement for home and industrial table use, protein bars, meal replacement shakes, sports nutrition, diabetic nutrition and weight-management products.
Other Applications Jams, jellies, spreads, sauces and dressings; personal care and oral care products.
D-Allulose vs Sucralose
| Dimension |
D-Allulose |
Sucralose |
| Sweetness Type |
Bulk rare sugar; ~70% as sweet as sucrose; used at high dosage like sugar |
High-intensity sweetener; ~600× sweeter; used at ppm levels |
| Taste Profile |
Nearly identical to sucrose; clean sweetness, no bitter aftertaste, no cooling effect |
High sweet potency; slight lingering aftertaste in some formulations |
| Calories |
0.4 kcal/g (very low, but not zero) |
0 kcal/g (zero calorie) |
| Glycemic Impact |
Very low (GI 0–3) |
Zero; not metabolized |
| Maillard / Browning |
Yes — undergoes browning, produces crust color and caramel aroma |
No — cannot participate in Maillard reaction |
| Texture / Body / Moisture |
Provides body, mouthfeel and humectancy |
No functional bulk; needs carriers |
| Typical Applications |
Bakery, cookies, cakes, frozen desserts, tabletop sugar replacement |
Beverages, sauces, tabletop packets, oral care |
Both ingredients are complementary rather than direct competitors. For clients developing bakery, cookies, cakes, frozen desserts or formulations requiring 1:1 sucrose substitution, D-Allulose is the preferred option. For beverage, sauce and zero-calorie tabletop sugar projects, Sucralose is commonly selected. Many formulations blend both ingredients: Sucralose boosts sweetness and reduces the required dosage of D-Allulose, while D-Allulose delivers volume, browning and sucrose-like mouthfeel.
