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D-Psicose Allulose

  • Allulose
  • D-Psicose
  • 99%
  • White Powder
  • 551-68-8
  • C6H12O6
  • ISO,Halal,Kosher
  • Healthcare,Food Additives
  • 2 Years
  • 1kg/Bag, 25kg/Drum
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What is Allulose ?


Allulose, a new type of sweetener, is a six-carbon sugar with very low content in nature.


It occurs naturally in a few foods, and small amounts of allulose are found in certain fruits (such as figs, raisins) as well as in maple syrup and brown sugar.


A small amount of natural allulose can be obtained by basic isomerization of fructose.


Compared with other zero-calorie natural sweeteners, the biggest advantage of allulose is that it has similar properties and functions to sucrose, is safe enough, and is sufficiently like "sugar", making it able to be used in other sweeteners that are difficult to perform. Excellent sugar replacement effect is also obtained in the application.


Product NameAllulose
Other NameD-Allulose  D-Psicose
CAS Number551-68-8
Molecular FormulaC6H12O6
AppearanceWhite Crystalline Powder


The advantages of allulose:



1. Low calorie


The sweetness of allulose is about 70% of that of sucrose, but the calories are much lower than that of sucrose, only one-tenth of that of sucrose.


2. Good taste


In terms of taste, the sweetness of allulose is soft and delicate, and the pure sweetness is very similar to that of high-purity sucrose. The initial stimulation to the taste buds is slightly faster than that of sucrose, and there is no bad taste during and after consumption. Its sweetness does not change with temperature, and it can express pure sweetness at various temperatures.


3. High security


Allulose is the best substitute for erythritol because it has similar sweetness and it is safer than sugar alcohol. People have a certain tolerance to the intake of various sugar alcohols, otherwise there will be different degrees of laxative effects, but allulose will not have such a situation, and it will have no effect on metabolism and blood sugar levels.


4. Improve product quality


Allulose and egg albumin can not only form a better cross-linked structure through Maillard reaction, improve food texture, but also generate substances with high antioxidant effect, which can reduce oxidative loss in food processing and storage. .


5. High stability


The structure and characteristics of psicose are extremely stable, and it has strong chemical inertness. It can maintain its original state under acidic or alkaline conditions, and its stability is higher than that of sucrose. It is convenient to apply to various nutrient-rich, raw materials in foods with complex origins.


We do not recommend its use as a weight loss or diabetes management tool as it is still a sweetener, but it appears to be safe in moderation. Since it's a little less sweet than granulated sugar and has far fewer calories, using a 1:1 ratio in recipes that call for sugar is actually a healthier option.



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