D-Allulose

Product Introduction

WEHENGFOOD is a professional China-based D-Allulose supplier, manufacturer, factory, and exporter, supplying food and beverage companies worldwide with high-purity D-Allulose powder and syrup for clean-label, low-calorie, and sugar-reduction formulations. As an experienced rare sugar / functional ingredient exporter in China, we support global ingredient buyers, distributors, and food manufacturers with reliable bulk supply, technical documentation, and OEM/private-label solutions.

What is D-Allulose?

D-Allulose (also called D-Psicose, CAS relevant to C-3 epimer of fructose) is a naturally occurring rare sugar found in trace amounts in wheat, figs, raisins, and brown sugar. Structurally, D-Allulose is the C-3 epimer of D-fructose — meaning it shares almost the same molecular framework as fructose (C6H12O6, molar mass 180.16 g/mol), but with the hydroxyl group at the third carbon inverted. This subtle structural difference is what gives D-Allulose its unique combination of great taste and near-zero calories.

As a leading D-Allulose supplier from China, WEHENGFOOD sources and processes D-Allulose through enzymatic bioconversion (isomerization of D-fructose via D-tagatose 3-epimerase family enzymes, e.g., DPEase), a food-grade, non-chemical production route consistent with international clean-label expectations.

Key Physicochemical Properties

• Appearance: white crystalline powder (or light yellow syrup)
• Molecular formula: C6H12O6
• Molar mass: 180.16 g/mol
• Melting point: approx. 109°C
• Solubility: 291 g/100 g water at 25°C; 489 g/100 g water at 50°C — highly soluble
• Sweetness: approx. 70% of sucrose (10% solution), clean sweet taste
• Caloric value: approx. 0.4 kcal/g (about 10% of sucrose) — U.S. FDA has confirmed D-Allulose is excluded from “Total Sugars” and “Added Sugars” on Nutrition Facts labels
• Odor: odorless
• Stability: highly stable under acidic and alkaline conditions, resistant to hydrolysis — unlike sucrose, D-Allulose does not break down even under prolonged boiling in acidic solution

Metabolic Profile & Safety

D-Allulose is absorbed in the small intestine but is not metabolized for energy in the human body, which is why it contributes almost no calories. Human studies show:

• No significant effect on blood glucose or insulin levels
• Does not stimulate insulin secretion
• Acute oral toxicity (LD50) of 16.3 g/kg — classified as “practically non-toxic,” a lower toxicity ranking than fructose
• Recognized as GRAS (Generally Recognized as Safe) by the U.S. FDA (2011), enabling use in food, dietary supplements, and pharmaceutical applications
• Approved for food use in the United States, South Korea, Japan, Mexico, Chile, Colombia, Costa Rica, Singapore, and other markets

Certificate of Analysis

Functions and Usages

Functional & Health Benefits

Scientific research associates D-Allulose with several physiological benefits, making it attractive for functional food and beverage development:

• Supports healthy blood glucose management by inhibiting intestinal α-amylase and α-glucosidase activity
• May help reduce body fat accumulation and support weight management
• Antioxidant and anti-inflammatory activity
• Potential neuroprotective effects
• Suitable for diabetic-friendly and keto/low-carb product lines

Applications in Food & Beverage Manufacturing

As a China D-Allulose factory serving international food brands, WEHENGFOOD’s D-Allulose is widely used across:

• Bakery products — bread, cookies, cakes; contributes to Maillard browning, moisture retention, and soft texture
• Beverages — juices, functional drinks, low-sugar soft drinks
• Dairy & frozen desserts — yogurt, ice cream, plant-based frozen novelties
• Confectionery & chocolate — sugar-reduced candies and chocolate
• Baked snacks & cereals
• Fermented foods
• Sauces, condiments & seasonings
• Tabletop sweeteners and sweetener blends (often combined with allulose/erythritol/stevia/monk fruit for balanced taste)

Because D-Allulose participates in the Maillard reaction similarly to sucrose, it also helps improve browning, emulsification, foaming, and shelf-life in processed foods — a key reason global formulators specify it over high-intensity sweeteners alone.

Why Source D-Allulose from WEHENGFOOD — Your China Rare Sugar Exporter & Supplier

• Factory-direct pricing — as a direct manufacturer and exporter based in China, we eliminate middleman markups for global B2B buyers
• Consistent, food-grade quality control with full documentation (COA, specification sheets, safety data)
• Export experience — established logistics for ocean and air freight shipments to North America, Europe, Southeast Asia, and beyond
• Flexible MOQs for trial orders, sample requests, and long-term bulk supply contracts
• Technical support for formulation, application testing, and regulatory documentation requests
• Also supplying complementary functional sweeteners and food ingredients for full sugar-reduction solutions

Factory

Package

Exhibitions

FAQ

Q1: What is D-Allulose?

D-Allulose (also known as D-Psicose) is a naturally occurring rare sugar (C6H12O6) and the C-3 epimer of D-fructose, produced through enzymatic bioconversion of fructose. It delivers a clean, sugar-like sweetness with almost no calories, and is widely used as a low-calorie sweetener in food, beverage, and nutraceutical applications.

Q2: What is the difference between D-Allulose and regular sugar (sucrose)?

D-Allulose has about 70% of the sweetness of sucrose but only around 0.4 kcal/g — roughly 10% of sucrose’s calories. Unlike sucrose, D-Allulose is not metabolized for energy in the human body, does not raise blood glucose or insulin levels, and is excluded from “Total Sugars” and “Added Sugars” on U.S. FDA Nutrition Facts labels.

Q3: What specifications and grades are available?

We supply D-Allulose in Powder and Syrup forms, with purity ≥98.0% (powder, dry basis) and ≥95.0% (syrup). Both grades meet food-grade standards, with pH 3.0–7.0, and are packed in 25kg bags/drums or customized packaging upon request.

Q4: What are the main applications of D-Allulose?

D-Allulose is used across bakery, beverages, dairy and frozen desserts, confectionery and chocolate, sauces and seasonings, and tabletop sweeteners. It also supports Maillard browning, moisture retention, and shelf-life extension, making it a functional sugar replacer rather than just a sweetener.

Q5: Is D-Allulose safe to consume?

Yes. D-Allulose has been designated GRAS (Generally Recognized as Safe) by the U.S. FDA and is approved for food use in the United States, South Korea, Japan, Mexico, Chile, Colombia, Costa Rica, and Singapore. It has very low acute toxicity (LD50 16.3 g/kg) and does not stimulate insulin secretion.

Q6: Where can I buy bulk D-Allulose from a reliable China supplier?

WEHENGFOOD is a China-based D-Allulose manufacturer, supplier, and exporter, offering factory-direct pricing, flexible MOQs for trial orders, and full technical documentation (COA, specification sheets) for global food and beverage buyers. Contact us at nancy@wehengfood.com for a quote or sample.