Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Allulose
- Technologies
- Product Families
- Source
Corn Starch (Non-GM available)
Features & Benefits
- Food Ingredients Features
- 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%
- 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
Applications & Uses
- Markets
- Applications
- Usage
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
- FDA Guidance
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 2.10% 3.50% 3.50% 3.50% 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% - Suggested max dosage
- 24g / dose
- 30 - 54g / day
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Relative Sweetness | 63 - 70 | - | - |
| Calories Content | 0.4 | - | - |
Regulatory & Compliance
- Certifications & Compliance