Allulose With SoPureTM Stevia
SoPure Complementary Ingredients
Allulose is a low-calorie sweetener that is classified as a “rare sugar” because it is naturally found in only few foods. It has come into high demand from food and beverage manufacturers due to recent FDA guidance that allulose can be exempted from total and added sugar counts in nutrition labeling.
To augment and complement our suite of SoPureTM stevia products, our supply of allulose can be produced from non-GM corn. Available forms include crystal powder and 71% syrup for a variety of applications.
Functionality
- About 62-70% as sweet as sucrose with similar onset
- Highly soluble, increasing with temperature
- Similar crumb structure to other sugars of baked products
- Spreads less than sucrose in baking
- Browns more and faster than sucrose
- Can maintain caramelized flavor notes and “warm” flavor profiles to replace brown sugar
- Lower tendency to crystallize in high solid systems, advantageous for candies
- Higher usage levels may exhibit off-notes
- For example, in beverage supplements, usage above 4.5% starts displaying off-notes
- Can be labeled as a natural flavor at low use levels
- FEMA 4897, Beverages: < 2%
- Other applications can refer to the FEMA site
- More hygroscopic than sucrose
- Freeze-thaw stability depresses the freezing point
- Non-cariogenic (doesn’t cause tooth decay)
Nutritional Information
- Not counted in total and added sugars, per FDA in 2019
- Counted as a carbohydrate, but not metabolized by the body as such and therefore would be subtracted if using the net carbohydrate calculation for Keto and Diabetic consumers
- No impact on blood sugar or insulin
- Daily recommended intake of about 0.4 g / kg of body weight
Other Manufacturer’s Notes
- Processed enzymatically from fructose
- Naturally found in figs, molasses, wheat, maple syrup, and raisins
Please see the table below for FDA GRAS (Generally Regarded as Safe) levels of allulose that have been reviewed in the US and are allowed in certain other countries. Use levels above these values require supplement labeling.
|
Food Product Category |
GRN 400 |
GRN 498 |
GRN 693 |
GRN 828 |
|
Bakery products (rolls, cake, pie, pastries, cookies) |
10% |
|
10% |
10% |
|
Beverages (carbonated, non-carbonated, non-alcoholic) low calorie |
2.1% |
3.5% |
3.5% |
3.5% |
| Cereals, regular |
|
2% |
2% |
2% |
|
Cereals, low calorie, reduced calorie, sugar-free |
|
5% |
5% |
5% |
|
Chewing gum |
50% |
50% |
50% |
50% |
|
Coffee mix |
30% |
|
|
|
|
Confections and frostings |
|
5% |
5% |
5% |
|
Dressings for salads |
|
5% |
5% |
5% |
|
Fat based cream (used in modified fat/calorie cookies, cakes, and pastries) |
10% |
|
5% |
5% |
|
Frozen dairy desserts (ice cream, soft serve, sorbet) |
5% |
5% |
5% |
5% |
|
Gelatins, pudding and fillings |
|
10% |
10% |
10% |
|
Hard Candies (pressed candy, mints) low calorie |
70% |
50% |
50% |
50% |
|
Jams and Jellies |
|
10% |
10% |
10% |
|
Medical foods |
15% |
|
|
|
|
Ready-to-eat cereals (<5% sugar) |
10% |
|
|
|
|
Soft Candies (non-chocolate, plain chocolate, chocolate coated) low calorie |
25% |
25% |
25% |
25% |
|
Sugar |
|
10% |
10% |
10% |
|
Sugar Substitutes (carrier) |
100% |
100% |
100% |
100% |
|
Sweet sauces and syrups |
|
10% |
10% |
10% |
|
Yogurt and frozen yogurt |
5% |
5% |
5% |
5% |
Source: FDA
Our Research, Development and Application groups in the Americas and Asia are on hand to provide more customized food and beverage formulation guidance for select customers. Starting formulas for beverages, including carbonated soft drinks and iced teas, and foods, such as yogurt and cookies, are available from the SoPureTM formulation library.
Contact us at Nascent Health Sciences to inquire about SoPureTM application support.