In the field of food application, Allulose has the advantages of high sweetness, good solubility, low calorie and low blood sugar response, and is considered as one of the most ideal sucrose substitutes. By using Allulose to food can not only improve its gelling degree, but also improve its flavor through Maillard reaction with food protein. Compared with D-fructose and D-glucose, Allulose can generate more antioxidant Maillard reaction products and maintain the antioxidant level of food for a longer time. In 2011, Allulose was certified by the FDA as safe for use as an additive in food and diet.

Allulose is a zero-fat sugar that relieves the rise in blood sugar after eating. It is 70% sweeter than granulated sugar and has high solubility. Because of this property, it is especially suitable for processing food. Allulose produced by allulose suppliers is increasingly expected to be used in the production of high-quality foods that are highly effective in preventing adult diseases and are loved by people.

Is Allulose Bad For You？

D-Allulose is a six-carbon sugar with very low content in nature and is an epimer of D-fructose at the C-3 site.  Allulose is difficult to be digested and absorbed and provides little energy for life activities, so it is a very useful low-calorie sweetener. In the field of medicine and health, Allulose can inhibit fatty liver enzymes and intestinal α-glucosidase, thereby reducing the accumulation of body fat and inhibiting the rise of blood sugar concentration. Allulose produced by allulose supplier also has potential functions in the treatment of nerve tissue degeneration and related diseases such as atherosclerosis.

How Is Allulose Made？

Taking fructose syrup as raw material, adding D-psicose epimerase to react, and directly preparing a compound sugar solution containing D-psicose, glucose, and fructose, and crystallizing and precipitation in the range of 30-40 °C, The crystalline composition containing D-psicose is prepared. The crystalline composition prepared by the method has a good crystalline state, and the crystal particle size is stable at 40-60 meshes, which can greatly improve the effectiveness of the product, has soft sweetness, and is low in calories. While meeting people's requirements for sweetness, it also has certain healthcare functions.

How Does Allulose Affect Blood Sugar？

Allulose can inhibit the concentration of glucose in plasma; in rat experiments, it was found that after oral administration, allulose will be absorbed into the blood through the small intestine, and then excreted by the kidneys, without causing blood sugar fluctuations, and can also inhibit α-glucoside enzyme activity.

Allulose VS Stevia

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 applications such as baked goods. Its main advantages are as follows:

1. Low calorie

2. Good taste

3. High security

In addition, psicose does not use chemical synthesis. The general preparation method is to prepare fructose extracted from corn or sugar beet by enzymatic epimerization method. The generated product is relatively simple and belongs to natural products.

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 during food processing and storage. .

5. High stability

The structure and characteristics of allulose 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.

For stevia, the sweetness is 250~450 times that of sucrose, with a slight astringency. Stevioside is stable in acid and salt solutions, and its properties are relatively stable at room temperature. It is easily soluble in water, absorbs moisture quickly in the air, and has a solubility of more than 40% at room temperature. When used together with citric acid or glycine, stevioside has good taste; when combined with other sweeteners such as sucrose and fructose, it has better taste. It is not absorbed after eating and does not generate heat energy, so it is a good natural sweetener for patients with diabetes and obesity.

Foods With Allulose

Sweet and pure like sugar: 70% of sucrose.

Prolong product’s shelf- life.

Low calorie:0-0.2kcal/g only 5% calorie of cane sugar.

Can occur Maillard reaction, improve product flavor. 

It can be used in Beverages, Baked Foods, Blendings, Frozen Dairy Desserts, Chewing Gum, Hard Candies, Snack Foods, Yogurt, Gelatins, Sauces, Breakfast Cereals, Condiments.

SAIGAO is one of the professional allulose manufacturers that offer high-quality allulose with best services. Contact us now!