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All Right Reserved
|
HS Code |
272474 |
| Product Name | Crystalline Allulose |
| Chemical Formula | C6H12O6 |
| Appearance | White crystalline powder |
| Sweetness Ratio To Sucrose | Approximately 70% |
| Energy Content | 0.2 kcal/g |
| Solubility In Water | Highly soluble |
| Melting Point | Approximately 96°C |
| Glycemic Index | Very low |
| Ph Range | 4.0-7.0 (10% solution) |
| Source | Derived from corn or other plant sources |
| Caloric Value | About 0.4 kcal/g |
| Odor | Odorless |
| Stability | Stable under normal conditions |
| Usage | Sugar substitute |
| E Number | E963 |
As an accredited Crystalline Allulose factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 1 kg resealable, food-grade white pouch with blue labeling; product name "Crystalline Allulose" and nutritional information clearly displayed. |
| Storage | Crystalline Allulose should be stored in a cool, dry, and well-ventilated area away from direct sunlight, heat sources, and moisture. It is important to keep the container tightly closed to prevent contamination and caking. Store separately from strong oxidizers and chemicals with strong odors to maintain product quality and to prevent absorption of off-flavors or odors. |
| Shipping | Crystalline Allulose is shipped in sealed, food-grade polyethylene bags within sturdy cardboard drums or cartons, typically weighing 25 kg each. The packaging protects against moisture and contamination. Shipments are labeled according to regulatory requirements and stored in cool, dry environments to preserve product quality during transit. Suitable for both domestic and international delivery. |
Competitive Crystalline Allulose prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615651039172 or mail to sales9@foods-additive.com.
We will respond to you as soon as possible.
Tel: +8615651039172
Email: sales9@foods-additive.com
