Sugar Substitute CAS 551-68-8 Allulose D-Psicose For Ice Cream And Frozen Desserts CAS NO.551-68-8

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Sugar Substitute CAS 551-68-8 Allulose D-Psicose For Ice Cream And Frozen Desserts

 

Description:

Allulose (D-Psicose) is a monosaccharide that belongs to the group of rare sugars. It is a stereoisomer of fructose and has the same chemical formula (C6H12O6), but with a different arrangement of atoms. Allulose is a naturally occurring sugar found in small quantities in certain fruits, such as jackfruit, figs, and raisins. It is about 70% as sweet as table sugar (sucrose) but with only a fraction of the calories.

 

Technical Data:

Chemical Formula: C6H12O6
Molecular Weight: 180.16 g/mol
Appearance: White crystalline solid
Solubility: Soluble in water
Melting Point: 92-96°C (197-205°F)
Boiling Point: Decomposes

 

Application:

1. Sugar Substitute: Allulose (D-Psicose) is primarily used as a low-calorie sugar substitute in food and beverages. It provides sweetness without significantly impacting blood sugar levels or contributing to caloric intake. It can be used as a direct replacement for sugar in a variety of applications, such as baked goods, beverages, dairy products, confectionery, and more.

2. Reduced-Calorie Products: Allulose is often incorporated into food and beverage products aimed at reducing calorie content. It can help manufacturers develop products with a sweet taste profile while reducing overall caloric content. By using allulose, food and beverage companies can create reduced-calorie versions of their products without sacrificing taste.

3. Sugar-Free and Diabetic-Friendly Products: Allulose is suitable for individuals following sugar-free or low-sugar diets. Since it is not metabolized like regular sugar, it does not significantly raise blood glucose or insulin levels. Therefore, allulose can be used in diabetic-friendly products and those catering to individuals with blood sugar management concerns.

4. Texture and Browning Agent: Allulose can help enhance the texture and browning of certain food products, similar to how sugar behaves during baking and cooking. It contributes to the Maillard reaction, which is responsible for the desirable browning and flavor development in baked goods, sauces, and other cooked foods.

5. Ice Cream and Frozen Desserts: Allulose is commonly used in the production of ice cream and frozen desserts. It helps improve taste, texture, and mouthfeel while reducing the calorie content. Allulose prevents the formation of ice crystals, resulting in smoother ice creams.

Packaging	1kg-15kg packing	2 PE bag inside + 1 foil bag outside in carton
	25kg-50kg packing	2 PE bag inside + 1 foil bag outside in drum
	Other packing	Customized packing
Drum Size	D38cm*H60cm or customized, 25 kg/ drum
Shipping	1-50kg	International Express	Fast and convenient	Door to Door
	50-500kg	Air Transportation	Fast and cheap	To Air Port
	Above 500kg	Sea Transportation	Cheap and convenient	To Port

 

 

 

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