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…
Luo han guo extract standardised to 50% mogroside V — a rounded, fruit-forward sweetness at 150–250× sucrose, with none of the liquorice character of stevia.
Monk fruit (Siraitia grosvenorii, luo han guo) has become the preferred natural high-intensity sweetener wherever taste matters more than cost. Its sweetness comes from mogrosides, principally mogroside V, and the sensory profile is noticeably rounder and more fruit-forward than stevia, with no liquorice note at any practical dose.
Standardised to 50% mogroside V, this grade delivers roughly 150–250× the sweetness of sucrose. It is heat and pH stable across normal processing ranges, which makes it reliable in baked goods and retorted products where some sweeteners drift.
Like all high-intensity sweeteners it supplies no bulk. In powders and baked applications it is almost always paired with allulose or erythritol — a combination that also rounds out the slight lingering finish monk fruit can leave at high dose.
Values shown are typical. The Certificate of Analysis issued for your specific lot governs.
20 kg fibre drums with double PE liner. 1 kg and 5 kg foil pouches for sampling.
Far less than stevia Reb A, and none of its liquorice character. At high use levels some panels detect a slight lingering sweetness, which is normally resolved by pairing monk fruit with allulose or erythritol rather than by reducing the dose.
50% is the commercial standard and suits most applications. Grades at 25% cost less but require proportionally more material, while 80% grades exist for applications with severe volume constraints. Compare on cost per unit of delivered sweetness, not on price per kilogram.
Yes. Mogrosides are stable across normal food processing temperatures and pH ranges, including baking and retort, which makes monk fruit reliable in applications where some sweeteners lose intensity during processing.
Yes. Mesh size, assay strength, blend ratio, packaging format and label are all specifiable. We are your turnkey manufacturing partner — 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.
Crystalline D-allulose, 99% purity — the rare sugar that provides real bulk and browning at roughly 70% the sweetness of sucrose and…
Rebaudioside A at 98% purity — the workhorse steviol glycoside, 200–300× the sweetness of sucrose, at the most favourable cost per unit…
Rebaudioside M at 95% — the cleanest-tasting steviol glycoside available, with no liquorice note and a sugar-like onset, produced by bioconversion.
Send your specification, target assay and volume. You will get pricing, a current Certificate of Analysis and a sample within two business days.