Allulose Rare Sugar · Low-Calorie Sugar Replacement with Sugar-Like Taste

Key characteristics

• Sugar-like sweetness: provides a clean sweetness profile similar to sucrose, without the typical off-notes of some high-intensity sweeteners.
• Reduced calories vs sucrose: allulose contributes noticeably fewer calories than sucrose, supporting reduced-calorie and reduced-sugar formulations (nutritional labelling depends on local regulations).
• Bulking & solids contribution: behaves as a bulk sugar, helping to maintain solids, mouthfeel and product structure when part of sucrose is removed.
• Browning & Maillard behaviour: can participate in browning reactions and colour development in bakery and confectionery systems.
• Good solubility: dissolves readily in water, suitable for beverages, syrups and liquid concentrates.

Because allulose is a low-calorie sugar with bulk functionality, it is frequently combined with high-intensity sweeteners, polyols and fibres from the Atlas portfolio to achieve the desired sensory and nutritional profile.

Indicative specification points

Atlas cooperates with qualified allulose producers in China and aligns specifications with your internal standards and regulatory requirements. Typical commercial parameters include:

• Appearance: white, crystalline powder with clean sweetness and no foreign odour.
• Allulose content within agreed specification, with controlled levels of related sugars.
• Defined moisture, ash and colour limits to support stability and appearance.
• Microbiological criteria suitable for beverage, bakery, confectionery and nutrition uses.
• Particle size options for beverage, tabletop, confectionery or dry mix applications.

Full specification sheets and batch Certificates of Analysis (COAs) are provided during qualification and for each shipment, enabling your QA/QC teams to integrate allulose into existing systems.

Beverages & liquid systems

• Reduced-sugar soft drinks, flavoured waters and juices, where allulose contributes sweetness and body while high-intensity sweeteners complete the sweetness profile.
• Ready-to-drink teas, coffees and functional beverages seeking reduced sugar content but sugar-like taste.
• Syrups and beverage concentrates where allulose helps deliver solids and viscosity without full sucrose calories.

Bakery & cereal products

• Cakes, muffins, sweet breads and pastries formulated with partial sucrose replacement using allulose to maintain volume, texture and browning.
• Cookies and biscuits, where allulose supports colour development and contributes to spread and crunch in combination with other carbohydrates.
• Breakfast cereals and granola clusters, using allulose in coating syrups or binding phases to support reduced-sugar positions.

Confectionery, dairy & nutrition

• Chews, gummies and confectionery, where allulose can partially replace sugar and is often combined with polyols or fibres.
• Chocolate and compound coatings, where allulose can be evaluated as part of sugar-reduction strategies subject to processing requirements.
• Ice cream, frozen desserts and yogurts, with allulose contributing sweetness, solids and freezing point depression in combination with other carbohydrates.
• Nutrition bars and meal-replacement products, where allulose helps manage sweetness, texture and energy content.

Formulation guidance

• Combine allulose with high-intensity sweeteners (e.g. sucralose, acesulfame K, stevia) to match sucrose sweetness at reduced calories.
• Balance allulose levels with other carbohydrates and fibres to optimise texture, water activity and shelf life.
• Monitor browning and colour development in baked products and adjust oven profiles or recipe ratios as needed.
• Work with your regulatory and nutrition teams to confirm allulose usage conditions, labelling requirements and any applicable claims in each target market.

Quality & documentation

• Supplied as food-grade allulose with agreed specifications covering purity, moisture, colour and microbiology.
• Batch-specific Certificate of Analysis (COA) provided for every shipment.
• Supporting information on GMO status, allergens, contaminants and heavy metals available as needed.
• Producer certifications such as ISO, FSSC, Halal and Kosher may be offered depending on the selected manufacturing site.
• Customers remain responsible for regulatory clearance, nutrition labelling and health-related claims in each country; Atlas provides technical data to support internal evaluations.

Because allulose regulatory status can differ by region, we always recommend confirming local regulations and usage conditions with your regulatory team before launch.

Packaging, storage & logistics

• Typical packaging: 25 kg multi-ply bags with food-grade inner liner; alternative formats can be discussed for specific projects.
• Suitable for mixed-container shipments together with other sweeteners and functional ingredients from Atlas.
• Store in a cool, dry, well-ventilated warehouse, away from moisture, strong odours and direct sunlight.
• Shipments organised under FOB, CFR, CIF or other agreed Incoterms, with Atlas coordinating export documentation and logistics.

Share your target applications, annual volume, packaging requirements and destination markets so our team can recommend suitable allulose grades and supply-chain options.