Allulose Syrup

Allulose Syrup is a transparent to yellowish viscous liquid. Allulose Syrup is a natural low-calorie sweetener derived from natural sources (e.g., figs, raisins) or produced via enzymatic conversion.  Allulose Syrup provides approximately 70% of the sweetness of sucrose but contains minimal calories (~0.4 kcal/g), with negligible effects on blood glucose and insulin levels, making it an ideal healthy sugar substitute.
Advantages:

• High sweetness: the sweetness of Allulose Syrup is 70% of that of sucrose, and its sweetness intensity and sweetness curve are much like sucrose;

• Low heat: its heat is 0.4kcal/g;   It also has reducibility, can produce Maillard reaction, good color performance;

• High osmotic pressure: Allulose Syrup has a high osmotic pressure, is not conducive to microbial growth, prolong the shelf life;

• Allulose Syrup provides the same effect as sucrose in reducing water activity.

• Allulose Syrup has good moisture absorption and has the effect of reducing freezing point.