Allulose Syrup NEW

Factory Provide Food Grade Allulose Syrup CAS No. 551-68-8 D-Allulose

Introduction

Allulose is a natural ingredient found in fruits and foods such as raisins, figs, kiwi fruit and brown sugar. It is a white powder. Its aqueous solution is a transparent colorless liquid and is stable at room temperature and pressure. Allulose can provide satisfactory sweet products for dairy products, beverages, baked products, candy and other food. Its sweetness is similar to that of sucrose, but its calories are much lower than that of sucrose. Compared with D-glucose and D-fructose, allulose also has a stronger ability to scavenge active oxygen. Allulose has a soft and delicate taste. The initial stimulation speed to taste buds is slightly faster than that of sucrose, and there is no bad taste during and after consumption. Its sweetness does not change with temperature, and it can show pure sweetness at various temperatures.

Malic acids are D-malic acid, DL-malic acid and L-malic acid. L-malic acid, also known as 2-hydroxysuccinic acid, is a circulating intermediate of biological tricarboxylic acid, which is easily absorbed by the human body, so it is widely used in food, cosmetics, medical and health products and other fields as a food additive and functional food with excellent performance. Malic acid, also known as 2-hydroxysuccinic acid, has two stereoisomers due to the presence of an asymmetric carbon atom in the Chemicalbook molecule. It occurs in nature in three forms, D-malic acid, L-malic acid, and its mixture DL-malic acid. Malic acid is white crystal or crystalline powder, with strong hygroscopicity, easily soluble in water and ethanol. Has a particularly pleasant sour taste. L-malic acid is mainly used in the food and pharmaceutical industries.