| Customization: | Available |
|---|---|
| CAS No.: | 551-68-8 |
| Formula: | C6h12o6 |
|
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|
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Test Item
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Standard
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Syrup
|
Powder
|
Crystal
|
|
|
Appearance
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Colorless Light Yellow Liquid
|
White or light yellow Powder
|
White Crystalline powder
|
|
Taste
|
Sweet
|
Sweet
|
Sweet
|
|
D-Allulose (dry basis), %
|
≥95
|
≥95
|
≥98.5
|
|
Solids Substance, %
|
≥70
|
-
|
-
|
|
Moisture, %
|
-
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≤4.0
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≤1.0
|
|
PH
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3.0-7.0
|
3.0-7.0
|
3.0-7.0
|
|
Ash, %
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≤0.5
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≤0.5
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≤0.1
|
|
As(Arsenic), mg/kg
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≤0.5
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≤0.5
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≤0.5
|
|
Pb(lead), mg/kg
|
≤0.5
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≤0.5
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≤0.5
|
|
Total Plate Count, cfu/g
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≤1000
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≤1000
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≤1000
|
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Coliforms, mpn/g
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≤0.3
|
≤0.3
|
≤0.3
|
|
Yeast and Mould, cfu/g
|
≤25
|
≤25
|
≤25
|
|
Salmonella, S.aureus /25g
|
Negative
|
Negative
|
Negative
|
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Allulose, first identified in wheat leaves in 1940, occurs naturally in select foods such as figs, raisins, maple syrup, and brown sugar. Our syrup is derived from a small amount of natural psicose obtained through alkaline isomerization of fructose.
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