Hs Code :
2914400090
CAS No. :
551-68-8
E No. :
/
MOQ : 1000KG
Packing : 25KG BAG
20GP LC : 17MT
STC : Keep in a cool, dry place.
Product Description
1. First of all, the sweetness of psicose is about 70% of that of sucrose, and its flavor is highly similar to fructose. Compared with other sweeteners, psicose is closer to sucrose, and the difference from sucrose is almost imperceptible, Therefore, there is no need to mask the bad aftertaste by compounding, and it can be used independently. However, the difference in taste requires a specific analysis of the specific dosage of the specific product.
2. Secondly, compared with the solubility of erythritol, which is easy to precipitate and crystallize, allulose is more suitable for use in frozen desserts (ice cream), candy, bakery and chocolate products. If it is compounded, allulose can counteract the cool taste and endothermic properties of erythritol, reduce its crystallinity, reduce the freezing point of frozen food, participate in Maillard reaction, and make baked goods produce good gold Brown shades. There is currently no limit to the amount of D-psicose added.
Application
1. Sugar substitute: Allulose can be used as a natural sweetener in place of sucrose (table sugar) or high fructose corn syrup. It has a similar taste profile to sucrose but with only half the calories.
2. Diabetic-friendly products: Since allulose does not significantly raise blood glucose levels, it is an ideal sweetener for people with diabetes who want to manage their carbohydrate intake.
3. Low-calorie foods: Allulose can be used in low-calorie foods such as diet sodas, energy bars, and snacks without sacrificing taste or texture.
4. Baking: Allulose can be used in baking as a replacement for sugar, providing sweetness without the negative effects on blood sugar levels.
5. Confectionery: Allulose can be used in candy making to reduce the overall sugar content while maintaining the desired sweetness level.
6. Beverages: Allulose can be used in beverages such as sports drinks, juices, and sodas to provide sweetness without adding excess calories or affecting blood sugar levels.
FAQ
1. What is the Minimum Order Quantity (MOQ)?
The standard MOQ is 1000 kg. We understand that needs can vary, so for ongoing partnership discussions or specific circumstances, we are open to negotiation to accommodate your business requirements.
2. Can you provide a quote?
Absolutely. We provide customized, cost-effective quotations based on your specific order quantity, destination port, and packaging preferences. As a key player in the market with years of experience, we leverage our strong supplier relationships to ensure you receive the best value. Click "Contact Us" to get your personalized quote today.
3. How quickly can you respond to my inquiry?
We value your time. Our commercial and technical teams guarantee a detailed response to your inquiry within 24 hours. We aim to provide not just a quick acknowledgment, but a substantive reply with the information you need to move forward.
4. What are your shipping and logistics capabilities?
We offer flexible global logistics solutions, including air, sea, and land freight. Our experienced logistics team will work with you to determine the most efficient and economical shipping method for your order, ensuring smooth delivery to your designated port or warehouse.
5. Which payment terms do you accept?
To facilitate smooth international trade, we accept a variety of secure payment methods, including T/T (Telegraphic Transfer), L/C (Letter of Credit). Other terms can be discussed on a case-by-case basis to build a mutually beneficial partnership.
TDS
| ITEM | STANDARD |
| APPEARANCE | WHITE POWDER |
| Smell | Sweet taste, no peculiar smell |
| Impurities | No visible impurities |
| D-Allulose content (dry basis) | ≥99.1% |
| Ignition residue | ≤0.02% |
| Loss on drying | ≤0.7% |
| Lead(Pb)mg/kg | <0.05 |
| Arsenic(AS) mg/kg | <0.010 |
| pH | 5.02 |
Hs Code :
2914400090
CAS No. :
551-68-8
E No. :
/
MOQ : 1000KG
Packing : 25KG BAG
20GP LC : 17MT
STC : Keep in a cool, dry place.
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