Allulose
Allulose is a monosaccharide with the same formula as fructose but a different arrangement at one carbon, found in small amounts in foods such as figs and maple syrup. Commercial allulose is made by converting fructose (from corn or beet sugar) with an epimerase enzyme, then separating, purifying and either concentrating it to a syrup or crystallizing it. It is used as a bulk sweetener with roughly 70% of the sweetness of sucrose and sugar-like browning and bulking behavior.
Suppliers sell different products under the same name. Specify the one you need.
Dry crystals or powder, often offered in standard, fine and ultra-fine particle sizes for dry mixes, coatings and baked goods.
Liquid allulose at a stated solids content, used in beverages, sauces, bars and frozen desserts where a liquid sweetener is easier to dose.
Grades made from non-GMO feedstock, sometimes third-party verified, alongside conventional grades from the same supplier.
Allulose made from organic feedstock, offered by a smaller number of suppliers, usually as syrup.
Allulose combined with high-intensity sweeteners such as stevia or monk fruit to match sucrose sweetness.
Compare each result with your own specification when the lot arrives.
Crystalline allulose absorbs moisture and can cake, so it should be stored sealed in a cool, dry area off the floor. Syrup should be kept closed at moderate temperature; warm storage speeds darkening, and some syrups can crystallize over time. Shelf life and recommended storage are set by each supplier's specification, and a retest of color, moisture or solids and micro is the usual way to extend aged stock.
Record the actual assay and solids or moisture for each lot, since syrup solids in particular affect how much allulose goes into a batch. Because color develops with age and heat, rotate stock FEFO and check color on older syrup lots before use in light-colored products.
Facts from regulators and standards bodies, each linked to its source.
FDA's GRAS Notice Inventory lists GRN 400 for D-psicose (allulose), notified by CJ CheilJedang and closed on June 18, 2012.
Source: hfpappexternal.fda.gov (opens in a new tab)FDA's October 2020 final guidance states its intent to exercise enforcement discretion so allulose can be excluded from the Total Sugars and Added Sugars declarations.
Source: fda.gov (opens in a new tab)The same guidance allows a general factor of 0.4 kcal/g for allulose when calculating Calories on Nutrition and Supplement Facts labels.
Source: fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Portland, OR
Sells it as KetoseSweet
North American sweetener supplier and formulation partner that sells bulk monk fruit extract (MonkSweet, in 25%, 40% and 50% mogroside V grades) and allulose (KetoseSweet) to food and beverage manufacturers.
Manufacturer
Sells it as ASTRAEA
Global ingredient manufacturer whose range includes VITESSENCE pea protein isolates, PureCircle stevia sweeteners and ASTRAEA allulose.
Seoul, South Korea
Sells it as Nexweet
Korean chemical and food-ingredient company that sells allulose as a specialty ingredient under the Nexweet brand.
Manufacturer · Elsdorf, Germany
German producer of allulose made with an enzymatic process from plant-based raw materials and manufactured in Germany.
London, United Kingdom
Sells it as DOLCIA PRIMA
Global food ingredients company whose sweetener range includes TASTEVA stevia, PUREFRUIT monk fruit extract and DOLCIA PRIMA allulose.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include crystalline, syrup, non-GMO, organic and blends. Ask each supplier for the specification sheet of the exact grade they quote.
Expect allulose assay, moisture or dry solids, pH, color and ash, heavy metals, microbiology and particle size, each with its method, specification and result for that lot.
Crystalline allulose absorbs moisture and can cake, so it should be stored sealed in a cool, dry area off the floor. Syrup should be kept closed at moderate temperature; warm storage speeds darkening, and some syrups can crystallize over time. Shelf life and recommended storage are set by each supplier's specification, and a retest of color, moisture or solids and micro is the usual way to extend aged stock.
FDA's GRAS Notice Inventory lists GRN 400 for D-psicose (allulose), notified by CJ CheilJedang and closed on June 18, 2012. FDA's October 2020 final guidance states its intent to exercise enforcement discretion so allulose can be excluded from the Total Sugars and Added Sugars declarations. The same guidance allows a general factor of 0.4 kcal/g for allulose when calculating Calories on Nutrition and Supplement Facts labels.
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