Allulose Sweetener Powder

Allulose Sweetener Powder is a yeast powder chemically called D-psicose, which is a diastereomer of fructose, meaning it has the same molecular formula but a different atomic structure. Scientists first isolated it from wheat in the 1940s. It is considered a “rare sugar” because its natural content is so low. Today’s industrial producers use enzymatic processes to diastereomerize fructose from corn or sugar beets. The result is a white crystalline powder with a purity of over 98%, which is filtered, crystallized, and dried. In terms of nutritional content, allulose is a sweetener, similar to 70% sucrose, but only 0.2–0.4 kcal/g, which is less than 5–10% sucrose. Most importantly, less than 10% is absorbed in the human small intestine, and the absorbed portion is either metabolized or excreted in the urine. Therefore, it does not affect blood sugar and insulin levels. It is marked “GRAS” by the US FDA and has been assigned the 0g sugar symbol.

1. Taste and mouthfeel: Blind tests have shown that allulose powder sweetener tastes better than sucrose. It has the cooling effect of erythritol and stevia, making it a popular ingredient in homemade tea, milk tea, yogurt and other beverages.

2. Process quality: During the Maillard reaction at over 160°C, heat produces a golden color and caramel color. This water-soluble and crystallizable form is similar to sucrose during starch retrogradation and reduces the moisture content of the cake after 3-5 days. The ideal reduction point is similar to that of sucrose, so it can be used to control the amount of ice crystals in ice cream.

3. Healthy sweeteners: By using allulose sweeteners instead of sucrose, the sugar content in the nutrition facts table is reduced by up to 70%, simultaneously meeting the three criteria: “low calorie”, “keto-friendly” and “glycemic-friendly”, both of which are available in Europe.

4. Dose and cost: Due to the limited amount of exposure required, a standard dose of 1.3 to 1.4 times the desired dose is required. The current global price is 6-8 USD/kg, 5-6 times higher, but also a higher price for healthier foods. About 10,000 tons of the product will be processed in China, reducing the import price to $4/kg within two years, a price that will continue to rise.

1. Encouraging consumerism: Generation Z and older adults are equally polarizing, creating a “new vs. old” dichotomy. Allulose is a zero-calorie sweetener that has been described as “sugar-free milk tea” and “keto cake.” Related Articles Xiaohongshu has grown 400% in two years.

2. Regulatory interest: Countries such as the United States, Mexico, Japan, and South Korea have set 0 kcal limits for allulose consumption. China will add Allulose to its list of food processing assistant directors in 2023. The name will be widely used for food additives by 2026, after which the global market will open up.

3. Technical support: Clinical data suggests that a daily intake of 5-10g of allulose yeast powder lowers blood sugar and stimulates GLP-1 in patients with type 2 diabetes. Animal studies also show antioxidant and visceral fat reduction benefits, providing ample material for brand press releases.

4. Developed supply chain: The factory has a complete supply chain, starting from mineral processing, enzyme preparation, reactor manufacturing, crystallization and processing. With ISO22000, BRC and USDA Organic certifications, we can market our products in 25kg bags or 1kg bags, with a MOQ of 100kg.

If you need tons of raw materials or customized small packages, you can contact the SOST factory (with factories in Xi'an) directly. They provide 98% pure Allulose Sweetener Powder and 90% pure syrup. They support OEM stick packs, square packs, and cans. They are USDA, EU, and JAS organic certified, with an annual production capacity of 20,000 tons and export to 50 countries. Contact us at ericyang@xasost.com