TECHNICAL DATA SHEET

Astraea™ Allulose —a new, pure way to sweeten
your products.
Formulate reduced, low, or calorie-free
foods and beverages while maintaining
the great taste of full-sugared variants.

QUICK FACTS
What is Allulose?

How is it made?

• One of many “rare sugars” — substances found ubiquitously innature like several plants, fruits, vegetables, and other foods

Producing Astraea Allulose involves the enzymatic isomerization of fructose via proprietary enzyme technology. This resultsin pure crystalline allulose with the lowest caloric content(0.2 kcal per dry gram) of any commercially available andnaturally occurring sweeteners.

• The monosaccharide isomer of the sugar fructose (“fruitsugar”) with a molecular weight of 180.16• Chemically similar to fructose• More pleasing “sucrose-like” sweetness compared to otherlow calorie sweeteners• Neither metabolized by the body nor fermented in thecolon being excreted via urine and feces• Also scientifically referred to as D-psicose• First to discover and commercialize in the world

FLIP FOR MORE DETAILS.

*Depends on the application, in-use rates, context
and conditions of ultimate consumption

What will it bring to my formulations?
• Astraea Allulose can be used for its near-zero caloric content
as well as its true “sucrose-like” sweetness at ~ 70% that ofcrystalline sucrose*• Astraea Allulose has been deemed GRAS by the US FDA
without limitations to its use — a typical use rate ranges from
2%-100% of the finished food and beverageTMAstraea™ Allulose Features/Benefits

Sweetness

Exhibits a synergistic sweetness response (alone and/or in combination with other nutritive and non-nutritivesweeteners) exhibits. Combinations can be used with intense sweeteners to lower overall costs, provide mouth feel,and reduce calories. As a result of the perceived increase in sweetness over sucrose, less total sweetness could be
used to further reduce calories, while maintaining sweetness levels.

FlavorOften described as light and clean. This property allows the accentuation of other flavors, helping to enhance flavor
in products while reducing costs. When used with a high-intensity sweetener, it minimizes lingering aftertastes.

Solubility

Exhibits great solubility in both aqueous and alcohol solutions compared to other sweeteners.

Humectancy

Adds humectancy to foods. This property can be useful in all types of products to prevent “drying out.” As acryoprotectant, Astraea Allulose prevents large ice crystals from forming during freezing, which can cause
coarse and icy foods and damage many frozen foods.

Water Activity

Exhibits low water activity like fructose.

Metabolism

Among nutritive sweeteners, allulose has the lowest influence on blood sugar (glycemic index) by itself. The glycemic
index describes the rate at which glucose enters the bloodstream after consumption of a food. It is useful in preparing
low calorie foods, specific dietetic-needs foods, and athletic beverages, among other formulations.

Applications
Food Type

Typical Chemical and Physical Properties
and Characterisitcs

Allulose Maximum
Proposed Use Level (%)

Beverages (non-alcoholic)Low calorie, reduced calorie

3.5

Candies (hard)
Low calorie, reduced calorie

50

Candies (soft)
Low calorie, reduced calorie

25

Cereals
Regular2Cereals
Low calorie, reduced calorie

5

Chewing gum50Confections and frostings

5Dressings for salads

5Frozen dairy desserts(ice cream, soft serve, sorbet)
Low calorie, reduced calorie

5Gelatins, pudding and fillings
Low calorie, reduced calorie

10Jams and jellies

10

Sugar

10

Sugar substitutes

100Sweet sauces and syrups
Low calorie, reduced calorie

10

Yogurt and frozen yogurt
Low calorie, reduced calorie

5White, Free-Flowing Crystals
or Clear Yellow Liquid

Taste/Flavor

Clean, Sweet

Aftertaste

NoneOdor

None

Essential Properties
Moisture, %1.0% (Crystalline), Brix. 70.0 (Liquid)Ash, Sulfated, %0.00

Melting Point

109°C

Carbohydrate Composition (dry basis)
Allulose

98.5% (w/w)

Other “sugars”

1.5% (w/w)

LabelingRegulatory Status

Recommended
Storage Conditions

Allulose

US FDA GRAS Status granted
June, 2014 (GRN000498)< 25°C and < 50%
Relative Humidity

Call +81-72-771-2043 or visit astraea-allulose.com
for more information.
MATSUTANI CHEMICAL INDUSTRY CO. , LTD.
5-3 Kita-Itami, Itami City, Hyogo 664-8508, Japan
Phone +81-72-771-2043 Fax +81-72-771-2065

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