Introduction to the application of Allulose in the large health food and beverage industry

Introduction to the application of Allulose in the large health food and beverage industry

As a natural monosaccharide sweetening substance, D-Allulose exists in nature in small quantities, and in trace amounts in figs, kiwis, raisins, wheat, tea tree, etc.; in addition, foods containing fructose and sucrose are also converted to produce it in small quantities during processing or cooking. As a six-carbon rare ketone sugar, it has many compelling advantages. As a new type of natural sugar substitute product, Allulose has the following advantages:

Low Calorie: Allulose is about 70% as sweet as sucrose and has only 10% of the calories (0.4kcal/g) of sucrose. It has similar taste and volume characteristics to sucrose and is called “low calorie sucrose”. Allulose has melastatic and caramelizing properties closer to sucrose.

Good Processing Properties: Allulose has very good crystalline and powdered product properties, making it suitable for use in low-sugar food products that require a crystalline structure provided by sucrose.

Safe for human body: Allulose is hardly metabolized after intestinal absorption. Oral test shows that Allulose is easily absorbed into the bloodstream through the small intestine and most of it is excreted through urine within 7h. Only a small amount of Allulose absorbed through the small intestine is metabolized and excreted from the body.

Like sucrose, D-Allulose is able to undergo the Maillard reaction with compounds containing amino groups to produce flavor and color presenting substances, which can give unique flavor and color to food products. D-Allulose can be widely used in beverage, bakery, dairy and other fields to promote the innovation and upgrading of “sugar-free” products, especially in the field of bakery products, which is difficult to reduce sugar, and has a strong application prospect.

Allulose application：