Low Calorie Allulose
PHYSICAL AND CHEMICAL PROPERTIES
High sweetness: Its sweetness is 70% of sucrose's,its sweetness intensity and sweetness curve are very similar to sucrose's.
Low calorie:the calorie is 0.4kcal/g.
It can occur Maillard reaction, thus improve product flavor.
High osmotic pressure: Allulose is not conducive to microbial growth and could prolongs shelf life.
It provides the same effect as sucrose in reducing water activity.
Good moisture resistance.
It can reduce freezing point.
Allulose is classified as a rare sugar because it's naturally present only in small amounts in plant foods like brown sugar, maple syrup, wheat, and dried fruits such as figs and raisins. While it is commercially produced, allulose is not as widely used as other sugars in packaged foods, beverages, or as a tabletop sweetener. Our company began researching allulose production in 2016, achieving stable productivity by 2019. We are currently expanding our production of this promising product. Allulose is approximately 70% as sweet as sucrose (table sugar) but contains only about 10% of the calories. It has around 0.4 calories per gram compared to sucrose's four calories per gram. Despite being a type of sugar with the same chemical formula (C6H12O6) as fructose and glucose, allulose impacts the body differently from traditional sugars. Due to this distinction, the U.S. Food and Drug Administration (FDA) allows allulose to be included in the "Total Carbohydrate" count on Nutrition Facts labels, rather than under "Total Sugars" or "Added Sugars."
BENEFICIAL EFFECTS OF Allulose
Effect on blood sugar: after taking allulose, it does not cause fluctuations in blood sugar level or insulin level, and has the effect of reducing blood sugar. It is suitable for patients with type II diabetes.
Effect on lipid metabolism: Allulose does not stimulate insulin secretion, the expression level of lipoxygenase increases, accelerates the oxidative decomposition of fat, and plays a role in weight loss.
It has the potential function of treating neural tissue degeneration, atherosclerosis and other related diseases.
Compared with other rare sugars, D-allulose can scavenge reactive oxygen free radicals more effectively.
It can prevent dental caries.
