D-allulose, also known as D-ribose-2-hexulose, is one of the rare sugars with low content in nature. It is a new functional monosaccharide with special health care functions discovered in recent years. It has the same characteristics as sucrose. It has similar taste and volume characteristics and can also undergo Maillard reaction with amino acids or proteins in food. It can be used as an ideal substitute for sucrose in food and is called "low-calorie sucrose" .
Molecular formula : C 6 H 12 O 6
Relative molecular mass : 180.16
CAS NO.: 551-68-8
low calorie The sweetness of D-allulose is about 70% of sucrose, and the sweetness time pulse is also similar to that of sucrose ; at the same time, it has a lower energy value (0.4kcal/g), which is 95% lower than sucrose.
Good taste The sweetness of D-alluloseis soft and delicate. It has pure sweetness and volume characteristics very similar to high-purity sucrose. It has no special smell and no bad taste.
High security D-allulose is obtained from fructose derived from corn starch through enzymatic processing technology . It is highly tolerated and is considered generally safe (GRAS) .
Stable properties The structure and characteristics of D-allulose are extremely stable, non-hygroscopic, highly chemically inert, and can maintain its original state under acidic or alkaline conditions.
positive physiological functions D-allulose undergoes almost no metabolism after passing through the intestinal tract , is friendly to blood sugar and blood lipids , has no toxic side effects, and is a good functional sweetener.
GRAS certification
Guangye L&P is the first allulose manufacturer in China to pass the US FDA GRAS certification (GRN NO. 1029)
Patented production technology
The core technology of D-allulose production, the D-allulose 3-epimerase gene sequence, has applied for an international patent (WO 2017/167255). The patent has been used in the United States, Europe (UK, France and Germany), South Korea, Indonesia and Authorized by Vietnam; a D-allulose crystallization process has been authorized by the national invention patent (Patent No.: 201911015344.9)
Bakery products , confectionery and chocolate, dairy products , frozen desserts, beverages, functional foods