Organic Allulose Crystal
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 can provide satisfactory sweet products for dairy products, beverages, baked products, candy and other food. Its sweetness is similar to that of sucrose, but its calories are much lower than that of sucrose. Compared with D-glucose and D-fructose, allulose also has a stronger ability to scavenge active oxygen. Allulose is a natural ingredient found in fruits and foods such as raisins, figs, kiwi fruit and brown sugar.
It is a white powder. Its aqueous solution is a transparent colorless liquid and is stable at room temperature and pressure. Allulose has a soft and delicate taste. The initial stimulation speed to 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 show pure sweetness at various temperatures.
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.
