|CAS No.:||551-68-8||Other Names:||Sweetener|
|FEMA No.:||C4H10O4||Type:||Acidity Regulators, Antioxidants, Chewing Gum Bases, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, THICKENERS|
|Grade:||Food Grade.pharmaceutical Grade||Port:||Qingdao|
CAS 551-68-8 Allulose Zero Calorie Liquid Sweetener,
CAS 551-68-8 zero calorie sweetener syrup,
551-68-8 cas nr
Why Choose Allulose?
Allulose is 70% as sweet as sucrose (sugar). For those looking to cut their calorie intake for health reasons, or for weight management, allulose’s good taste will help consumers stick to a healthy diet.
Previously, only caloric sugars could provide the same sweet taste and classic texture. Allulose offers the taste and texture of sugar without all the calories.
Allulose tastes almost identical to sugar, with a clean, sweet taste. In fact, products formulated with allulose ranked on par with full-calorie versions in preference taste tests across a variety of foods.
According to a Calorie Control Council survey, 54 percent of U.S. adults are trying to reduce their weight. And it’s no wonder. Health authorities have noted that with one third of Americans overweight, and another third being obese, the majority of the U.S. population needs to make a change in their diet and their exercise regimen. When consumers use foods and beverages made with allulose, they are helping with one side of the “calories in/calories out” equation.
When you consume products with allulose, your body absorbs the allulose, but does not metabolize it. Allulose is not converted to glucose, so its calories are not available to the body, making it practically calorie-free. Unlike other caloric sugars, allulose has no impact on blood glucose or insulin levels.
Allulose is Generally Recognized As Safe (GRAS) by the Food and Drug Administration for use as a food ingredient and in conjunction with other sweeteners.
|Appearance||White crystalline powder or granular|
|Assay(on dry basis),%||99.5-100.5|
|Loss on drying,%||≤0.2|
|Ribitol and glycerol,%||≤0.1|
|Cont of bacteria,cfu/g||≤300|
|Yeast and Moulds cfu/g||≤100|
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