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In the field of food applications, D-psicose has the advantages of high sweetness, good solubility, low calories and low blood sugar response, and is considered to be one of the most ideal sucrose substitutes. Adding D-psicose to food can not only improve its gelation degree, but it can also react with food protein through Maillard reaction to improve its flavor. Compared with D-fructose and D-glucose, D-psicose can generate more antioxidant Maillard reaction products and maintain the antioxidant level of food for a longer time. In 2011, D-psicose was certified as safe by the FDA and can be used as an additive in food and dietary fields.
Allulose is a zero-fat sugar that relieves the rise in blood sugar after eating, and its sweetness is 70% of that of granulated sugar, and it has high solubility. Because of this nature, it is especially suitable for processed foods. Allulose has the following various functions and characteristics, and it is increasingly expected to be used in the manufacture of high-quality foods that are highly effective in preventing adult diseases and are loved by people.
| Itmes | Factory Supply Top Grade Allulose powder 100% Natural Allulose sweetener allulose sugar |
| CAS No. | 551-68-8 |
| Other Names | Allulose, D-psicose |
| MF | C6H12O6 |
| Purity | Above 99% |
| Grade | food |
| Appearance | White Powder |
| Brand name | YANGGE BIOTECH |
| Sample | free |
| Package | 500g/1kg/25kg |
1. The sweetness value corresponding to various sugars when sucrose is 100
Allulose: 70; glucose: 60; trehalose: 45; fructose: 120~170.
2. Calorie value (adult)
Allulose: ≦0.39 kcal; sucrose: 4 kcal; fructose: 4 kcal; glucose: 4 kcal.
3. The maximum non-effect dose to the human body with mitigation as an indicator
Allulose: male 0.5g, female 0.6g; xylitol: 0.3g; reduced palatinose: 0.3g.
4. The sugar content after being added to the food is mg/100g (the average daily intake is about 0.2g)
Caramel: 82.5; Worcester Sauce: 129.8; Maple Syrup: 57.6; Coke: 38.1.
Psicose is classified into hexose and ketose, 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 special functions that are beneficial to human health, such as regulating blood sugar, and is evaluated by the US Food Navigation Network as the most potential sucrose substitute. It is mainly prepared by enzyme immobilization and transformation method, that is, the enzyme is cloned and expressed, separated and refined, and then transformed through appropriate vector immobilization.
Allulose provides a satisfying sweet taste for dairy products, beverages, baked goods, candy and other foods.Can be as a healthy alternative to traditional sweeteners.Allulose also promotes the secretion of glucagon-like peptide 1 (glp-1), Play a role in lowering blood sugar.
In the field of food applications, D-psicose has the advantages of high sweetness, good solubility, low calories and low blood sugar response, and is considered to be one of the most ideal sucrose substitutes. Adding D-psicose to food can not only improve its gelation degree, but it can also react with food protein through Maillard reaction to improve its flavor. Compared with D-fructose and D-glucose, D-psicose can generate more antioxidant Maillard reaction products and maintain the antioxidant level of food for a longer time. In 2011, D-psicose was certified as safe by the FDA and can be used as an additive in food and dietary fields.
Allulose is a zero-fat sugar that relieves the rise in blood sugar after eating, and its sweetness is 70% of that of granulated sugar, and it has high solubility. Because of this nature, it is especially suitable for processed foods. Allulose has the following various functions and characteristics, and it is increasingly expected to be used in the manufacture of high-quality foods that are highly effective in preventing adult diseases and are loved by people.
| Itmes | Factory Supply Top Grade Allulose powder 100% Natural Allulose sweetener allulose sugar |
| CAS No. | 551-68-8 |
| Other Names | Allulose, D-psicose |
| MF | C6H12O6 |
| Purity | Above 99% |
| Grade | food |
| Appearance | White Powder |
| Brand name | YANGGE BIOTECH |
| Sample | free |
| Package | 500g/1kg/25kg |
1. The sweetness value corresponding to various sugars when sucrose is 100
Allulose: 70; glucose: 60; trehalose: 45; fructose: 120~170.
2. Calorie value (adult)
Allulose: ≦0.39 kcal; sucrose: 4 kcal; fructose: 4 kcal; glucose: 4 kcal.
3. The maximum non-effect dose to the human body with mitigation as an indicator
Allulose: male 0.5g, female 0.6g; xylitol: 0.3g; reduced palatinose: 0.3g.
4. The sugar content after being added to the food is mg/100g (the average daily intake is about 0.2g)
Caramel: 82.5; Worcester Sauce: 129.8; Maple Syrup: 57.6; Coke: 38.1.
Psicose is classified into hexose and ketose, 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 special functions that are beneficial to human health, such as regulating blood sugar, and is evaluated by the US Food Navigation Network as the most potential sucrose substitute. It is mainly prepared by enzyme immobilization and transformation method, that is, the enzyme is cloned and expressed, separated and refined, and then transformed through appropriate vector immobilization.
Allulose provides a satisfying sweet taste for dairy products, beverages, baked goods, candy and other foods.Can be as a healthy alternative to traditional sweeteners.Allulose also promotes the secretion of glucagon-like peptide 1 (glp-1), Play a role in lowering blood sugar.
