| 摘要 |
An allulose syrup has a total dry solids content of from 70% to 80% by weight, and comprises allulose in an amount of at least 90% by weight on a dry solids basis. The pH of the syrup is from 3.0 to 5.0. The syrup can be used as a low-calorie replacement for convention sucrose, high fructose corn syrup, etc.. Microbial stability of the syrup is achieved by the relatively high solids content of the syrup. The pH of the syrup has been found to be optimal in minimising allulose degradation and hydroxymethylfurfural formation, whilst minimising undesirable colour formation over time. |
