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Send EmailAllulose, D-Psicose, Psicose, D-Allulose, D-Erythro-hexulose, 551-68-8
| Parameter | Information |
|---|---|
| Product Name | Allulose |
| Chemical Name | D-Psicose |
| CAS Number | 551-68-8 |
| Molecular Formula | C₆H₁₂O₆ |
| Molecular Weight | 180.16 g/mol |
| Chemical Class | Monosaccharide (Rare sugar / Ketose) |
| E Number | Not assigned (Novel food ingredient) |
| Appearance | White crystalline powder |
| Odor | Odorless |
| Taste | Similar to sucrose, mildly sweet |
| Physical State (20°C) | Solid (crystalline powder) |
Allulose (D-psicose) is a monosaccharide and a ketohexose. It is a C-3 epimer of fructose, meaning the hydroxyl group at the third carbon is in a different spatial arrangement. This structural difference is what gives allulose its unique properties, including its extremely low caloric value and reduced sweetness compared to sucrose.
Structural Formula:
CH₂OH
|
C = O
|
H — C — OH
|
H — C — OH
|
HO — C — H
|
CH₂OH
Chemical Structure Properties:
| Property | Description |
|---|---|
| Classification | Ketohexose (Monosaccharide) |
| Epimer of | Fructose (C-3 epimer) |
| Functional Groups | 1 ketone group (C=O), 5 hydroxyl groups (-OH) |
| Chirality | 4 chiral centers |
| Optical Rotation | [α]D20 = -16.3° (c = 1.0 in water) |
| Cyclic Forms | Exists as furanose and pyranose ring forms in solution |
| Sugar | Chemical Name | Sweetness (vs Sucrose) | Calories (kcal/g) |
|---|---|---|---|
| Allulose | D-Psicose | ~70% | ~0.2 |
| Fructose | D-Fructose | ~120% | ~4.0 |
| Sucrose | Table sugar | 100% | ~4.0 |
| Glucose | D-Glucose | ~70% | ~4.0 |
| Erythritol | Sugar alcohol | ~70% | ~0.2 |
| Property | Value / Description |
|---|---|
| Appearance | White crystalline powder |
| Odor | Odorless |
| Taste | Similar to sucrose, mildly sweet |
| Molecular Formula | C₆H₁₂O₆ |
| Molecular Weight | 180.16 g/mol |
| Melting Point | 109 – 112 °C (decomposes) |
| Density | ~1.6 g/cm³ |
| Solubility in Water (25°C) | ~700 g/L (Very high solubility) |
| Solubility in Ethanol | Slightly soluble |
| Sweetness Intensity | ~70% of sucrose (0.7x) |
| Caloric Value | ~0.2 kcal/g (approx. 5% of sucrose) |
| Glycemic Index | 0 (Does not raise blood glucose) |
| pH (1% solution) | 5.0 – 7.0 |
| Optical Rotation | [α]D20 = -16.3° (c = 1.0 in water) |
| Bulk Density | ~600 – 800 kg/m³ |
| Moisture Content | ≤ 1.0% |
| Ash Content | ≤ 0.1% |
| Parameter | Information |
|---|---|
| Caloric Value | ~0.2 kcal/g (compared to 4 kcal/g for sucrose) |
| Glycemic Index | 0 (Does not raise blood sugar) |
| Insulin Response | No significant insulin response |
| Metabolic Pathway | Mostly excreted unchanged in urine |
| Digestibility | Poorly metabolized; does not contribute to dental caries |
| Prebiotic Effect | Some studies suggest potential prebiotic benefits |
| Safety | Generally recognized as safe (GRAS) by FDA |
| Daily Intake | Well tolerated up to ~30-40 g/day |
| Parameter | Sucrose | Allulose |
|---|---|---|
| Sweetness | 100% (Reference) | ~70% of sucrose |
| Sweetness Onset | Fast | Fast |
| Sweetness Duration | Medium | Short |
| Aftertaste | Neutral | Clean, no bitter aftertaste |
| Synergy | - | Synergistic with high-intensity sweeteners |
| Property | Description |
|---|---|
| Bulk Density | 600 – 800 kg/m³ |
| Water Binding Capacity | High |
| Hygroscopicity | Moderate (less than fructose) |
| Freezing Point Depression | Similar to sucrose |
| Boiling Point Elevation | Similar to sucrose |
| Parameter | Information |
|---|---|
| Maillard Reaction | More reactive than sucrose; provides browning |
| Caramelization | Begins at ~160°C |
| Thermal Degradation | Begins above 120°C |
| Acid Stability | Relatively stable at acidic pH |
| Application | Function | Details |
|---|---|---|
| Sugar Replacement | Bulking and sweetening | Replaces sucrose in reduced-calorie formulations |
| Beverages | Sweetener | Carbonated and non-carbonated drinks; enhances mouthfeel |
| Baked Goods | Browning and texture | Provides color through Maillard reaction; retains moisture |
| Confectionery | Sweetening | Hard candies, chocolates, caramels |
| Dairy Products | Sweetening and bulking | Ice cream, yogurt, flavored milk |
| Dressings and Sauces | Flavor modification | Reduces calories while maintaining taste |
| Jams and Preserves | Bulking | Low-sugar preserves |
| Nutritional Bars | Binding and sweetening | Protein bars, nutrition bars |
| Tabletop Sweeteners | Sugar substitute | Sachets, bulk sweeteners |
| Application | Function | Details |
|---|---|---|
| Oral Solutions | Sweetening | Pediatric formulations |
| Chewable Tablets | Bulking agent | Sugar-free formulations |
| Nutritional Supplements | Low-calorie sweetener | Protein powders, meal replacements |
| Diabetic Formulations | Sugar-free | Safe for diabetic patients |
| Application | Function | Details |
|---|---|---|
| Sports Drinks | Sweetening and energy | Low glycemic index |
| Protein Powders | Flavor enhancement | Clean taste profile |
| Energy Gels | Sweetening | Low-calorie energy gels |
| Recovery Drinks | Flavor improvement | No insulin spike |
| Application | Function | Details |
|---|---|---|
| Oral Care Products | Sweetener | Non-cariogenic; toothpaste, mouthwash |
| Chewing Gum | Sweetening | Sugar-free gum |
| Medicinal Syrups | Sweetening | Cough syrups |
| Vegan Products | Natural sweetener | Plant-based formulations |
| Application | Typical Usage Level | Note |
|---|---|---|
| Beverages | 1 – 10% | Based on total formulation weight |
| Baked Goods | 5 – 30% | Flour weight basis |
| Confectionery | 10 – 50% | Formula dependent |
| Dairy Products | 2 – 15% | Total weight basis |
| Tabletop Sweeteners | 100% | Pure allulose or blended |
| Nutritional Bars | 5 – 20% | Formula dependent |
| Dressings and Sauces | 1 – 5% | Total weight basis |
| Jams and Preserves | 20 – 50% | Solids basis |
Allulose has approximately 70% the sweetness of sucrose. For taste and texture matching:
| Sugar Type | Conversion Factor |
|---|---|
| Sucrose to Allulose | 1.0 g sucrose = 1.43 g allulose |
| Fructose to Allulose | 1.0 g fructose = 1.71 g allulose |
| Glucose to Allulose | 1.0 g glucose = 1.00 g allulose (approx.) |
| Erythritol to Allulose | 1.0 g erythritol = 1.00 g allulose (approx.) |
| Consideration | Recommendation |
|---|---|
| Sweetness | Adjust for 70% sweetness intensity |
| Bulking | Add dietary fibers or polydextrose to replace lost bulk |
| Browning | Increased Maillard reaction; adjust baking time/temperature |
| Moisture Retention | Higher moisture retention; may require reformulation |
| Crystallization | Similar to sucrose; may crystallize in certain formulations |
| Region / Authority | Status |
|---|---|
| USA (FDA) | GRAS (Generally Recognized as Safe); GRN 400, GRN 469, GRN 498, GRN 528 |
| European Union | Novel food approved; EFSA positive opinion |
| Japan | Approved as food ingredient |
| Korea | Approved as food ingredient |
| Australia/New Zealand | Novel food approval |
| Turkey | Approved for use in food products |
| Canada | Approved as novel food |
| Mexico | Approved |
| Singapore | Approved |
| Parameter | Specification | Unit |
|---|---|---|
| Purity (Dry Basis) | ≥ 98.0 – 99.5 | % |
| Loss on Drying | ≤ 1.0 | % |
| Residue on Ignition (Ash) | ≤ 0.1 | % |
| pH (10% solution) | 5.0 – 7.0 | - |
| Specific Rotation | [α]D20 -16.3° ± 1° | - |
| Heavy Metals (as Pb) | ≤ 10 | ppm |
| Lead (Pb) | ≤ 2.0 | ppm |
| Arsenic (As) | ≤ 1.0 | ppm |
| Total Plate Count | ≤ 1000 | CFU/g |
| Yeast and Mold | ≤ 100 | CFU/g |
| Salmonella | Negative | - |
| E. coli | Negative | - |
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 2,000 mg/kg (low toxicity) |
| Skin Irritation | Not an irritant |
| Eye Irritation | Not an irritant |
| Inhalation | Dust may cause respiratory irritation |
| Carcinogenicity | Not classified as a carcinogen |
| Mutagenicity | Not mutagenic |
| Reproductive Toxicity | No adverse effects observed |
| Gastrointestinal Tolerance | Well tolerated up to 30-40 g/day; higher doses may cause GI discomfort |
| Allergenicity | No known allergenic effects |
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
Signal Word: None
Hazard Pictograms: None
Hazard Statements: No H-codes
| Route of Exposure | Action to Be Taken |
|---|---|
| Inhalation | Move to fresh air. If symptoms persist, seek medical attention |
| Skin Contact | Wash with plenty of soap and water |
| Eye Contact | Rinse thoroughly with plenty of water for at least 15 minutes. If irritation persists, seek medical attention |
| Ingestion | Rinse mouth. Drink plenty of water. If large amount is swallowed, seek medical attention |
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area away from direct sunlight and moisture |
| Container Requirements | Keep tightly closed in original packaging |
| Protect From | Moisture, high humidity, strong odors |
| Shelf Life | 24 months in unopened original packaging under proper storage conditions |
| After Opening | Reseal tightly and protect from moisture |
| Packaging Type | Quantity | Material |
|---|---|---|
| Kraft Bag | 25 kg | PE-lined kraft paper bag |
| Fiber Drum | 25 kg, 50 kg | PE-lined fiber drum |
| Big-Bag | 500 kg, 1000 kg | PE-lined PP woven bag |
| Small Containers | 1 kg, 5 kg, 10 kg | HDPE containers |
| Custom Packaging | Upon request | Various options available |
| Parameter | Information |
|---|---|
| UN Number | Not applicable (not dangerous goods) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG | Not regulated |
| IATA | Not regulated |
| Transport Temperature | Ambient; protect from moisture and heat |
| Parameter | Information |
|---|---|
| Biodegradability | Readily biodegradable |
| Aquatic Toxicity | Low toxicity |
| Bioaccumulation | Not expected |
| Environmental Precautions | Prevent large releases into water bodies |
D-Psicose
Psicose
D-Allulose
Allulose (common name)
D-Erythro-hexulose
C-3 Epimer of Fructose
D-Ribo-2-hexulose
| Property | Allulose | Erythritol | Stevia | Monk Fruit | Sucrose |
|---|---|---|---|---|---|
| Calories (kcal/g) | 0.2 | 0.2 | 0 | 0 | 4.0 |
| Sweetness (vs Sucrose) | 70% | 70% | 200-300x | 150-200x | 100% |
| Glycemic Index | 0 | 1 | 0 | 0 | 65 |
| Dental Cavities | No | No | No | No | Yes |
| Bulk | Yes | Yes | No | No | Yes |
| Browning | Yes | No | No | No | Yes |
| Taste Profile | Clean | Clean | Bitter aftertaste | Fruity | Neutral |
| GI Tolerance | Good (30-40g) | Good (30-50g) | Excellent | Excellent | Excellent |
| FDA Status | GRAS | GRAS | GRAS | GRAS | GRAS |
| Property | Value |
|---|---|
| CAS Number | 551-68-8 |
| Molecular Formula | C₆H₁₂O₆ |
| Molecular Weight | 180.16 g/mol |
| Appearance | White crystalline powder |
| Melting Point | 109-112 °C |
| Sweetness | 70% of sucrose |
| Calories | 0.2 kcal/g |
| Solubility | ~700 g/L in water (25°C) |
| Shelf Life | 24 months |
| Glycemic Index | 0 |
| FDA Status | GRAS |
| GHS Signal Word | None |
| UN Number | Not applicable |
Sweetness Level: Allulose is only 70% as sweet as sucrose. Adjust usage levels accordingly to achieve desired sweetness.
Browning Reactions: Allulose participates more readily in Maillard reactions than sucrose. Adjust baking times and temperatures to prevent over-browning.
Moisture Retention: Allulose has high moisture retention properties. Formulations may need adjustment to account for increased moisture.
Gastrointestinal Tolerance: While well tolerated, consumption of large amounts (exceeding 30-40 g/day) may cause gastrointestinal discomfort in some individuals.
Crystallization: Under certain conditions, allulose can crystallize similarly to sucrose. Formulation should account for this.
Caloric Claims: While allulose has ~0.2 kcal/g, it is not zero-calorie. Caloric content should be accurately labeled.
Regulatory Status: While GRAS in the US, check local regulatory status before use in other countries.
Formulation:
Use 1.43 g allulose to replace 1.0 g sucrose
Combine with high-intensity sweeteners for full sweetness recovery
Add bulking agents (fibers, polydextrose) to replace lost bulk
Adjust water content to account for moisture retention
Baking:
Reduce oven temperature by 5-10°C to prevent over-browning
Add leavening agents to compensate for lower sugar content
Consider adding humectants to manage moisture
Beverages:
Allulose dissolves easily; no special handling required
Works well with acidic beverages
Stable across a wide pH range
Storage:
Store in a cool, dry place
Protect from moisture and high humidity
Keep tightly sealed in original packaging
Handling:
Use in well-ventilated areas
Avoid dust formation
Use food-grade handling equipment
This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional advice. Dosage and application conditions should be optimized through product-specific trials. Regulatory status may vary by country; verify compliance before use.