Overview. YaoSynBio D-Allulose (also known as D-psicose) is a rare monosaccharide that occurs naturally in small quantities in figs, raisins, and wheat. Manufactured at scale through the enzymatic isomerization of fructose, it closely mimics the taste, bulk, and texture of sugar while contributing almost no calories. Supplied as a white crystalline powder (≥98% purity), it offers the clean, sucrose-like sweetness consumers expect without the metabolic load.
Mechanism. D-Allulose provides approximately 70% of the sweetness of sucrose but yields only about 0.4 kcal/g, since it is absorbed in the small intestine yet excreted largely unused, resulting in negligible impact on blood glucose and insulin levels. Beyond sweetening, it actively suppresses the formation of advanced glycation end-products (AGEs) and helps protect collagen from glycation, making it valuable in both glycemic-management foods and anti-aging cosmetic formulations.
Applications. In food and beverages (used up to 10%), D-Allulose excels in zero-sugar and low-calorie soft drinks, baked goods, confectionery, dairy, and frozen desserts, where its sugar-like browning and freezing-point behavior outperform many polyols. In cosmetics (0.5%–3%), it supports anti-glycation and moisturizing products. It holds US FDA GRAS status and has been excluded from "added sugars" labeling since 2019, is compliant with EC 1223/2009 for cosmetics, and remains under EU Novel Food assessment for food use.
| INCI Name | Allulose (D-Psicose) |
|---|---|
| CAS No. | 551-68-8 |
| Molecular Formula | C6H12O6 · MW 180.16 |
| Appearance | White crystalline powder |
| Purity | ≥98% |
| Recommended Dosage | Food: up to 10% · Cosmetic: 0.5%–3% |
| Storage | Sealed, dry, cool place; keep away from moisture |
| Source | Rare sugar found in figs, raisins, wheat; enzymatic conversion from fructose |
| Mechanism | ~70% sweetness of sucrose; ~0.4 kcal/g; blood-sugar neutral; inhibits AGEs; anti-collagen glycation |
| Applications |
