Bakery, cookies, cakes & breakfast cereal
Restores browning, spread and structure lost when sugar is removed.
Rare Sugar
D-Psicose (C6H12O6) · CAS 551-68-8
Bulk D-Allulose Crystalline Powder (99% Min)
散装阿洛酮糖（D-阿洛酮糖）
The rare sugar that behaves like sucrose in the pan — full browning, full bulk, almost none of the calories.
Sweetness70 % of sucrose
Key specification≥ 99.0 % D-Allulose · HPLC
Caloric load0.4 kcal / g (0.2 kcal/g FDA)
Glycaemic index0 (not metabolised as sugar)
Minimum order25 kg (1 fibre drum) · free 100 g sample
Lead time5–7 business days ex Guangzhou warehouse
Pricing is quoted on request. Bulk natural sweetener cost depends on grade, order volume, packaging and Incoterms. Send your requirement and we will return a costed offer with a sample dispatch date within one business day.
Product overview
Bulk D-Allulose Crystalline Powder (99% Min) is supplied at ≥ 99.0 % D-Allulose · HPLC, delivering 70 % of sucrose with 0.4 kcal / g (0.2 kcal/g FDA) and a glycaemic index of 0 (not metabolised as sugar). Minimum order is 25 kg (1 fibre drum) · free 100 g sample, and every batch ships with a batch-specific COA.
What it is. Rare sugars (monosaccharides present in nature only in trace amounts) produced at industrial scale by enzymatic bioconversion. Botanical / chemical identity: D-Psicose (C6H12O6). CAS: 551-68-8.
How it is made. Enzymatic epimerisation of fructose derived from maize starch using immobilised D-tagatose 3-epimerase / D-psicose 3-epimerase, followed by simulated moving-bed chromatographic purification, vacuum concentration and crystallisation.
Performance in application. It behaves close to sucrose in the mixing bowl: it bulks, it browns through Maillard reactions, and it depresses freezing point in frozen desserts. That is the practical difference between a rare sugar and a high-intensity sweetener.
Why buyers choose this grade. 70 % of sucrose with only 0.4 kcal / g (0.2 kcal/g FDA) and a glycaemic index of 0 (not metabolised as sugar) means you keep sucrose-like bulk, browning and freezing-point depression while cutting the sugar number on the label.
Quality and documentation. Every batch is released against a batch-specific certificate of analysis covering assay, moisture, ash, heavy metals, microbiological limits and a 450+ compound pesticide multi-residue screen. Halal and Kosher certificates are issued against the producing plant, and third-party verification is available on request.
Supply and logistics. 25 kg (1 fibre drum) · free 100 g sample. Stocked grades ship within 3–5 business days from the Guangzhou warehouse. Incoterms offered are FOB Nansha / Yantian, CIF, CFR and DDP door-to-door by air or express.
Why formulators choose this grade
- Full Maillard browning and sugar-like bulking in bakery
- ≈ 70 % of sucrose sweetness with only 0.4 kcal/g
- No glycaemic or insulin response — suitable for diabetic-oriented products
- Free-flowing crystal, dissolves clear with no cooling effect
- Crystallised from enzymatic conversion of food-grade fructose
- Batch-specific COA with heavy-metal, microbiological and 450+ pesticide residue results
- Free evaluation sample dispatched within 24–48 hours
- Non-GMO, allergen-free, not irradiated, no solvent residue
- Halal and Kosher certificates issued against the producing plant
Certifications & compliance
FDA GRAS (GRN 498)ISO 22000HACCPHalal (MUI)Kosher (OU)Non-GMO Project Verified
Technical specification
| Parameter | Specification |
|---|---|
| D-Allulose assay (HPLC) | ≥ 99.0 % |
| Appearance | White crystalline powder |
| Sweetness vs sucrose | ≈ 70 % |
| Energy | 0.4 kcal / g |
| Moisture | ≤ 0.5 % |
| Ash | ≤ 0.05 % |
| Lead (Pb) | ≤ 0.5 mg/kg |
| Arsenic (As) | ≤ 0.5 mg/kg |
| TAMC | ≤ 1,000 CFU/g |
| Yeast & mould | ≤ 100 CFU/g |
| E. coli / Salmonella | Negative |
| Mesh size | 100 % pass 60 mesh |
| Assay (HPLC) | ≥ 99.0 % on dry basis |
| Loss on drying (GB 5009.3) | ≤ 0.5 g/100 g |
| Residue on ignition | ≤ 0.1 g/100 g |
| Water solubility (25 °C) | Freely soluble |
| Particle size | 30–80 mesh standard; milled grades on request |
| pH (10 % aqueous solution) | 5.0 – 7.0 |
| Lead (Pb), GB 5009.12 | ≤ 0.5 mg/kg |
| Arsenic (As), GB 5009.11 | ≤ 0.5 mg/kg |
| Cadmium (Cd) | ≤ 0.2 mg/kg |
| Total plate count | ≤ 1 000 CFU/g |
| Pesticide multi-residue screen | 450+ compounds, below EU MRL |
| GMO status | Non-GMO source starch; enzyme immobilised and removed |
| Allergen status | Free from the 14 EU-listed major allergens |
| Irradiation | Not irradiated |
| Country of origin | Shandong / Guangdong, China |
Logistics & packaging
| Packaging | 25 kg kraft fibre drum, double food-grade PE liner; 1 kg / 5 kg foil pouches |
| Minimum order | 25 kg (1 fibre drum) · free 100 g sample |
| Lead time | 5–7 business days ex Guangzhou warehouse |
| Shelf life | 24 months, sealed, cool & dry |
| CAS number | 551-68-8 |
| Botanical source | D-Psicose (C6H12O6) |
Need a sample?
Free 50–200 g analytical sample kits are dispatched within 24–48 hours. You cover express freight or provide your DHL/FedEx account number.
Request free sampleRegulatory status
Status below reflects the position for this ingredient in each market. Confirmation for your finished product and label claim remains your own regulatory responsibility.
| Market | Status | What it means |
|---|---|---|
| United States | FDA GRAS / enforcement discretion | D-allulose is GRAS for use as a sugar substitute in specified food categories, and FDA permits its exclusion from 'Total Sugars' and 'Added Sugars' declaration on the Nutrition Facts label. |
| China | New food ingredient approval | D-allulose was approved as a new food ingredient by the National Health Commission announcement on 2 July 2025. |
| European Union | Novel Food | D-allulose is not yet authorised as a novel food in the EU for general use; specific applications may proceed under national transitional measures. |
| Codex / JECFA | Under evaluation | Rare sugars are tracked by Codex through the GSFA online database. |
Applications & indicative dosage
Dosage ranges are a starting point for bench work. Our formulation team will review your specific matrix, process temperatures and target sweetness profile and propose a validated level.
Frozen desserts & ice cream
Depresses freezing point like sucrose and suppresses ice-crystal growth.
Confectionery, chocolate & coatings
Delivers bulk and mouthfeel with no cooling effect and no laxative threshold of concern.
Beverages & liquid concentrates
Clear dissolution, neutral taste, stable through hot-fill and pasteurisation.
Tabletop & retail sweetener blends
The bulking backbone of 1:1 spoonable sugar replacements.
Bakery & pastry
Participates in Maillard browning — unlike most zero-calorie sweeteners it browns like sugar.
Beverages & ready-to-drink tea
Clean sweetness, no cooling effect, stable at low pH.
Ice cream & frozen dessert
Depresses freezing point for a softer scoop.
Frequently asked questions
Both are rare sugars made by enzymatic conversion, but they differ in sweetness and caloric value. Allulose delivers about 70 % of sucrose sweetness at roughly 0.4 kcal/g, while tagatose delivers about 92 % of sucrose sweetness at about 1.5 kcal/g. Allulose browns less aggressively; tagatose behaves more like sucrose in Maillard reactions.
D-allulose contributes roughly 0.4 kcal/g (about 10 % of sugar) because it is largely not metabolised; D-tagatose contributes about 1.5 kcal/g. Both are far below sucrose at 4 kcal/g.
Yes. Both produce a very low glycaemic and insulinaemic response, which is why they are widely used in keto, low-GI and reduced-sugar formulations.
Yes — this is their main advantage over high-intensity sweeteners. Both participate in Maillard browning, so bakery and confectionery keep their colour and crust without added sugar.
Neither is currently authorised as a general-purpose novel food in the European Union. Shipments into the EU require assessment against the destination market's rules; we supply full documentation to support that assessment.
MOQ is 25 kg (one fibre drum). Free 50–100 g samples ship within 24–48 hours, with express freight at your cost or on your courier account.
Powder is stocked as standard. Syrup and liquid concentrate grades are produced to order against your specification — ask for the current availability window.
Customer reviews
4.7 / 5 · 3 verified reviewsFinding an allulose supply that stays below 1 % moisture through maritime transit was the hard part. Monk Fruit Hub solved it and gave us back the browning we lost with erythritol.
Our sugar-free gelato finally scoops like the real thing. Freezing curve data they supplied matched our own measurements within 3 %.
Good crystalline flow, no lumps after six months in storage. We now hold allulose as a standing line item.
Related grades
Bulk D-Tagatose Rare Sugar Powder (99% Min)
D-Tagatose (C6H12O6)Sucrose-level sweetness at GI 3, with a prebiotic benefit attached.
Assay Purity:≥ 99.0 % D-Tagatose · HPLC
Standard Pack:25 kg kraft fibre drum
Pricing Mode:Contact for Tiered Bulk Quote
Ready to reformulate without compromising on taste?
Send us your target sweetness profile, application and volume. We will come back with a grade recommendation, indicative pricing and a sample dispatch date within one business day.