Allulose (D-Allulose or D-Psicose),China / price supplier

 Allulose(D-Allulose or D-Psicose)

Specification:    

Package：25kg/bagor Drum

Store way: Keep incool and dry place, Avoid the direct sunshine

Rare Sugar isnaturally present in plants in nature. Compared with the abundant glucose andfructose in nature, it is very rare, with about 50 types. The product hashigh-quality pure natural raw materials - allulose, trehalose, oligofructoseand arabinose etc. and is widely used in health foods, infant formula foods,dairy products, beverages and other foods.

Allulose is a kindof natural ingredient found in fruits, raisins, figs, kiwifruit, brown sugarand other foods. It is a white powder and its aqueous solution is a transparentcolorless liquid. It is stable under normal temperature and pressure. Allulosecan provide satisfactory sweet products for dairy products, beverages, bakedgoods, candy and other foods.

Allulose: Itbelongs to hexose and ketose in classification. It is produced by glucosebiosynthesis and is the epimer corresponding to the third carbon of D-fructose.

IUPAC name (3R,4R, 5R) - 1,3,4,5,6-pentahydroxyhexan-2-one. It has the special function ofregulating blood sugar and other benefits to human health, and is evaluated asthe most potential sucrose substitute by the U.S. Food navigation network. Itis mainly prepared by enzyme immobilization and transformation. The enzyme iscloned, expressed, purified, and then transformed fixedly by appropriatevector.

In the field offood application, D- Allulose is considered as one of the most ideal sucrosesubstitutes due to its high sweetness, good solubility, low calorie andhypoglycemic reaction. Adding D- Allulose to food can not only improve itsgelation, but also Maillard reaction with food protein to improve its flavor. Comparedwith D-fructose and D-glucose, D- Allulose can produce more antioxidantMaillard reaction products and maintain the antioxidant level of food for alonger time. In 2011, D- Allulose was certified by FDA as safe and can be usedas an additive in food and dietary fields.

Allulose is a kindof zero fat sugar which can alleviate the rise of blood sugar after eating, andits sweetness is 70% of granulated sugar, with high solubility. Because of thisproperty, it is especially suitable for processing food. Allulose has thefollowing various functions and characteristics, and it is more and moreexpected to be used to produce high-quality food which can effectively preventadult diseases and is loved by people.

一、

The sweetnessvalue corresponding to various sugars when sucrose is 100

 Allulose: 70;  glucose: 60;  trehalose: 45;  fructose: 120~170.

二、

Calorie value(adult) ：

Allulose: ≦0.39kcal; Sucrose: 4 kcal; Fructose: 4 kcal; Glucose: 4 kcal.

三、

The maximum quantitiesof non-effect dose to the human body based on relaxation Allulose: male 0.5g,female 0.6g; xylitol: 0.3g; reduced palatinose: 0.3g.

四、

The sugar contentafter being added to the food after heating mg/100g (the average daily intakeis about 0.2g)

Caramel: 82.5;  Worcester Sauce: 129.8;  Maple Syrup: 57.6;  Coke(Cola): 38.1.

Allulose is verylow in calories. Not all rare sugars have such low calories. This is a verypotential sweetener. The performance in bakery products is very good, and atthe same time it does not affect the function of any fermenting microorganismsin dairy products. Manufacturers can use it to develop low-calorie bakeryproducts.

Allulose has asoft and delicate taste. The initial stimulation speed to the taste buds isslightly faster than that of sucrose. It has no bad taste during and afterconsumption. Its sweetness does not change with temperature, and it can showpure sweetness at various temperatures. Generally speaking, people have acertain tolerance to the intake of various sugar alcohols, otherwise there willbe different degrees of diarrhea-assisting effects, but this situation will notoccur with Allulose.

The structure andproperties of Allulose are extremely stable, with strong chemical inertness,and can maintain its original state under acidic or alkaline conditions. Forexample, Allulose was mixed with citric acid, and no invert sugar was foundafter 30 days of heat preservation, which proved that it could not bedecomposed by organic acids or vitamins.

As a sweetener,psicose (Allulose) is considered safe in many countries and can be applied tovarious foods. For example, it is used in products such as modulated milk,flavored fermented milk, cakes, tea beverages, jelly, etc. It not only has highedible safety, but also has good product stability. The taste is similar tothat of sucrose. At the same time, it only provides lower energy. It welcomedby diabetics and people who lose weight.