Sweeteners
Stevia Extract Powder (Reb A 98%)
Rebaudioside A at 98% purity — the workhorse steviol glycoside, 200–300× the sweetness of sucrose, at the most favourable cost per unit…
Sweeteners
Allulose Powder (Crystalline D-Allulose)
Crystalline D-allulose, 99% purity — the rare sugar that provides real bulk and browning at roughly 70% the sweetness of sucrose and near-zero metabolisable calories.
- SKU
- ZNP-SW-001
- Grade
- Food grade
- CAS number
- 551-68-8
- Country of origin
- United States / South Korea
- Minimum order
- 25 kg
- Lead time
- 3–7 business days from US stock
Non-GMO
Kosher
Halal
Gluten-free
FDA GRAS notified
cGMP
Product overview
Allulose is the only high-purity sweetener in common use that behaves like sugar in the parts of a formulation that are not about taste. It provides genuine bulk, participates in the Maillard reaction so baked goods brown properly, and depresses freezing point the way sucrose does — which is why it dominates reduced-sugar ice cream and confectionery work.
It is roughly 70% as sweet as sucrose, so most formulators use it as the bulking sweetener and add a small charge of monk fruit or stevia Reb M to reach sweetness parity. The pairing also works in the other direction: allulose's clean, sugar-like profile masks the lingering finish that high-intensity extracts can leave.
Our material is produced by enzymatic conversion from non-GMO corn, crystallised to 99% purity, and supplied free-flowing at 60–80 mesh. It is highly hygroscopic and should be resealed immediately after sampling.
Key facts at a glance
- Product
- Allulose Powder (Crystalline D-Allulose)
- Grade
- Food grade
- CAS number
- 551-68-8
- Origin
- United States / South Korea
- Minimum order
- 25 kg
- Lead time
- 3–7 business days from US stock
- Packaging
- 25 kg kraft bags with double food-grade PE liner. 1 kg and 5 kg foil pouches available for R&D and sampling.
- Documentation
- Lot-specific COA, SDS, spec sheet, allergen and GMO statements
Technical specification
- Appearance
- White crystalline powder
- Assay (D-allulose)
- ≥ 99.0%
- Relative sweetness
- ~70% of sucrose
- Particle size
- 60–80 mesh
- Moisture
- ≤ 0.5%
- Loss on drying
- ≤ 0.5%
- Ash
- ≤ 0.1%
- Heavy metals
- ≤ 5 ppm
- Lead
- ≤ 0.1 ppm
- Total plate count
- ≤ 1,000 cfu/g
- Yeast & mould
- ≤ 100 cfu/g
- E. coli / Salmonella
- Absent
- Solubility
- Freely soluble in water
- Shelf life
- 24 months in sealed original packaging
Values shown are typical. The Certificate of Analysis issued for your specific lot governs.
Applications
- Reduced-sugar baked goods where browning is required
- Low-calorie ice cream and frozen desserts
- Protein powders, meal replacements and RTD beverages
- Sugar-free confectionery, gummies and chocolate
- Keto and diabetic-friendly formulations
- Table-top sweetener blends and sachets
Packaging & supply
25 kg kraft bags with double food-grade PE liner. 1 kg and 5 kg foil pouches available for R&D and sampling.
- Minimum order quantity
- 25 kg
- Lead time
- 3–7 business days from US stock
- Country of origin
- United States / South Korea
- Shipping terms
- FOB and DDP terms available. Domestic LTL and parcel, plus international air and sea freight.
Documentation supplied
- Lot-specific Certificate of Analysis
- Safety Data Sheet (SDS/MSDS)
- Technical and specification sheet
- Allergen, GMO and gluten statements
- Kosher and Halal certificates where applicable
- Full lot traceability records
Questions about Allulose Powder (Crystalline D-Allulose)
How sweet is allulose compared with sugar?
Allulose is approximately 70% as sweet as sucrose. Replacing sugar one-to-one gives correct bulk and texture but noticeably lower sweetness, so most formulators add a small charge of monk fruit or stevia Reb M to reach parity.
Does allulose brown when baked?
Yes. Allulose participates in the Maillard reaction and browns readily — often faster than sucrose — so bake times and oven temperatures usually need reducing to avoid over-colouring.
Is allulose counted as sugar on a US Nutrition Facts panel?
The FDA excludes allulose from total and added sugars declarations, while it is still counted in total carbohydrate. It is calculated at 0.4 kcal per gram. Always confirm the current rule for your market before finalising a label.
Can we make this to your specification?
Yes. Mesh size, assay strength, blend ratio, packaging format and label are all specifiable. We are the OEM — if you need this material milled differently, blended with another active, or delivered as a finished encapsulated product under your own brand, that is ordinary work for us rather than an exception.
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Next step
Tell us what you are formulating
Send your specification, target assay and volume. You will get pricing, a current Certificate of Analysis and a sample within two business days.