Converting Allulose Syrup to Crystalline Allulose

A Formulations Practical Playbook

Summary

In today’s unpredictable supply chain, formulation flexibility can be the difference between shipping product and stalling production. In this white paper, Thom King walks through how and why to switch between allulose syrup and crystalline allulose without rewriting your label or nutrition panel. You’ll learn how crystalline allulose can improve shelf life, simplify handling, and deliver sugar-like texture and mouthfeel—while maintaining clean-label positioning. The guide also breaks down the simple math behind converting formats, explains how to rebalance moisture and sweetness, and highlights what QA and R&D teams should watch for when adjusting water activity, cost, and performance across applications from baked goods to beverages. 

Thom King, CFS, Food Scientist
Chief Innovations Officer, Icon Foods

Let’s face it, in today’s world of tariffs, shipping delays, and general unpredictability, flexibility in formulation isn’t just smart… its survival. A savvy formulator keeps options open, especially when it comes to ingredient formats. One of the easiest wins? Being able to switch between allulose syrup and crystalline allulose without rewriting your ingredient declaration or nutrition facts panel.

At Icon Foods, we’ve seen more formulators looking to make that switch, either because syrup supply is tight, costs are climbing, or a dry blend just makes more sense for the application. Here’s a practical breakdown of the why, the how, and the what-to-watch-for when converting allulose syrup to crystalline allulose in your formulations.

Why Consider Crystalline Allulose

• Stability: Crystalline allulose doesn’t degrade as quickly as syrup, which gives it an edge in formulations that need extended shelf life. Less water means lower risk of fermentation or microbial growth, always a good thing.
• Texture & Mouthfeel: In baked goods, confections, and snacks, crystalline allulose mimics the granular crunch and mouthfeel of sugar beautifully. You get that same sensory experience without the calories or glycemic spike.
• Ease of Use: Measuring crystals instead of syrup makes life easier in the lab and on the line. It’s more precise, less sticky, and keeps your equipment cleaner.
• Lower Water Activity: Less water equals better microbial control and longer shelf life ,  two words every QA manager loves to hear.
• Application Versatility: Crystalline allulose performs well in everything from baked goods and dry mixes to beverages and dairy applications. It’s a plug-and-play sweetener that plays nicely with others.

Challenges & Considerations

• Formulation Tweaks: Because syrup contains water and crystals don’t, you’ll need to rebalance your formula for moisture, sweetness, and texture. The good news? It’s a straightforward adjustment once you know your math.
• Cost Implications: Crystalline allulose sometimes comes at a premium compared to syrup. Weigh the benefits of extended shelf life, better handling, and simpler logistics against the added cost ,  often, it pencils out in your favor.

How to Convert: The Math Made Easy

Our KetoseSweet™ allulose syrup typically runs 71–76° Brix, with an average of 73.5° Brix.
To convert crystalline allulose to syrup:

Bottom Line

Switching between syrup and crystalline allulose gives formulators agility, and in today’s supply chain climate, agility is everything. Crystalline allulose offers a clean, stable, easy-to-handle option that can elevate texture, flavor, and shelf life without compromising your clean-label credentials.

Since 1999, Icon Foods has been your trusted partner for sweeteners, fibers, sweetness modulators, and inclusions. Whether you’re working with KetoseSweet™ syrup or crystalline allulose, we’ve got you covered, with transparency, consistent supply, and the technical backup to make every formulation shine.

Reach out to your Icon Foods rep today for pricing, inventory visibility, and technical support.

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