Allulose melting point. It is considered a so-called rare sugar, which is defined by the International Society of Rare Sugars as a sugar that is present in limited quantities in nature. It was first identified in the 1940s, although the enzymes needed to produce it on an industrial scale were not discovered until the 1990s. This means that when consumed, baked, or cooked, allulose is going to have a taste and texture similar to sucrose (table sugar). Learn if allulose is right for your diet. Apr 14, 2023 · Allulose is an alternative sweetener that has 90% fewer calories than normal sugar. The chemical makeup of allulose is changed when it’s made for commercial production. Many technological properties are close to fructose. For example, the addition of D-allulose to gelatinized fudge resulted in improved gelatinization, increased water content, and higher elasticity of the fudge, as well as a product with low-calorie content and less change in texture during the storage period. From a food technologist viewpoint the following properties are of interest ALLULOSE information, including chemical properties, structure, melting point, boiling point, density, formula, molecular weight, uses, prices, suppliers, SDS and Jan 29, 2025 · D-Allulose is a kind of reducing reducing hexose that can undergo the Maillard reaction. Feb 5, 2024 · What Is Allulose? Allulose, also known as D-psicose, is a simple sugar found naturally in several food sources, including figs, raisins, maple syrup and brown sugar. 6 deg F (contained in light corn syrup) Sucrose melts at 366. It is a rare sugar, found in nature in small quantities in foods such as figs and raisins. Allulose is a white, free-flowing crystalline powder, and the melting point is 109°C. There is not yet wide experience in the industrial application of allulose. ChemSpider record containing structure, synonyms, properties, vendors and database links for D-(+)-Allose, Allose, GZCGUPFRVQAUEE-BGPJRJDNSA-N Apr 9, 2025 · The melting point of tagatose is approximately 133 to 135 °C, and it exhibits good solubility in water, with a solubility of 160 g/100 g water at 20 °C. 10–130. This article examines the safety and health effects of allulose. 10 °C, slightly higher than for commercial d- allulose (109 °C). Allulose is a natural sweetener with low or zero calories and a sugar -like taste. g. Furthermore, allulose has a melting point of 212 ° F, which is very similar to the melting point of fructose. General Information Melting Points & Microwaves Melting Points Allulose melts at 230. Jul 13, 2025 · Allulose is a low-calorie sweetener that tastes similar to table sugar and is safe to use. 6 deg F Dec 1, 2024 · The melting point of the d-allulose product obtained from cooling crystallization, as determined by DSC, was found to be at the range of 120. 0 deg F Maltose melts at 215. This is much lower than sucrose’s ~160 °C. 8 deg F (normally used for candy) Xylitol melts at 197. 0°C), is not hygroscopic, is highly soluble in water, has a high sweetness (70% of sucrose), a low energy value, and a sweetness curve similar to sucrose. But allulose only occurs naturally in small amounts. Jul 25, 2025 · Allulose is a sugar that shows up naturally in sweet foods like figs, raisins, maple syrup, and more, according to the Food and Drug Administration (FDA). . It also has a high melting point (109°C), a boiling point (551. Tagatose is about 92% as sweet as sucrose, delivering a smooth mouthfeel along with a sweet, clean, and pleasant taste. In practical terms, allulose starts to brown at a lower temperature than sugar. It can also be produced commercially from corn and is found in a variety of processed foods. Allulose is a low-calorie monosaccharide sugar that has the taste and texture of sucrose but with 90% less calories. It is available as 70% syrup as well. It has minimal adverse side effects, but should not be over-consumed because excess amounts may cause Sep 16, 2025 · What Is Allulose? As part of the category of rare sugars, which are present in limited quantities in nature, allulose is found in foods such as honey, figs, raisins, and wheat. Learn more about the safety, side effects, and uses. May 25, 2020 · It has a granular texture similar to sugar and has similar hygroscopic properties. May 10, 2025 · Melting and Caramelization Point: Pure allulose has a lower melting point than sucrose. Nov 4, 2024 · Allulose is a naturally occurring sugar found at low levels in figs, raisins, wheat, maple syrup and molasses. Sep 11, 2025 · What is allulose? Allulose is a type of sugar found naturally in foods like wheat, dried figs, molasses, maple syrup and raisins. taste and texture) but without all the calories. Sep 9, 2024 · Allulose is a sweetener that tastes like sugar but contains minimal calories and carbs. It’s also available as a sugar substitute and can be used in recipes for people who want to cut back (or cut out) sugar, including people with diabetes and people following specialized diets, like keto. The commercialization of allulose is just in the beginning. It is approximately 70% as sweet as sucrose and is also known as D-psicose. Reports indicate allulose melts around 110 °C (230 °F), which is in line with fructose’s caramelization point. D-allulose can be used as a food filler to bring volume and texture improvement. [2] Allulose occurs naturally in small quantities in a variety of foods. 3 It’s a monosaccharide, is known as D-psicose, and is a C-3 epimer of fructose with two-thirds the sweetness of sucrose. D-Psicose (C 6 H 12 O 6), also known as D-allulose or simply allulose, is an epimer of fructose that is used by some commercial food and beverage manufacturers as a low-calorie sweetener. Jun 19, 2025 · Discover what allulose is, how it compares to sugar, its potential health benefits, safety concerns, and tips for using this rare sugar. Allulose is a bulk sweetening ingredient that provides the functional benefits and experience of sugar (e. 7± 50. n53ajdi yr iclqatuc bp3 vat45 bdbd hto29v al w6wb h1j