Powdered Allulose

What is Powdered Allulose?

Allulose (C6H12O6), a novel sweetener, is a six-carbon sugar found in very low amounts in nature. It occurs naturally in a few foods, and in 1940, allulose was first discovered in the leaves of wheat. Since then, small amounts have been found in certain fruits (e.g. figs, sultanas) as well as in maple syrup and brown sugar. Allulose, as a sugar substitute, has low calorie and low GI values, protects the nerves, inhibits blood glucose elevation, and reduces fat accumulation.

Allulose is white powdery crystals at room temperature, soluble in water, methanol, ethanol, etc. It is a kind of scarce sugar.

Powdered Allulose supplied by Green Spring Technology is a reducing sugar, its structure and characteristics are very stable, with strong chemical inertia, in acidic or alkaline conditions can also maintain the original state, the stability is higher than sucrose. It produces a large amount of antioxidant components in the saccharification reaction, which can reduce oxidative losses and improve product quality during processing and storage.

Green Spring is a leading biotechnology company in China, dedicated to the research, development, production and sales of natural plant extracts, nutraceutical ingredients and natural food ingredients. We provide products, technologies and services to more than 62 countries and regions around the world. Our products comply with EU EC396, EU 2023/915 standards and the highest solvent residue standards. It has obtained many certificates such as Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 and so on.

Specification: 

Regulation:

It conforms to EU regulations.

Benefits:

Helps Regulate Blood Sugar

Most of the D Alluloses are excreted directly through urine or faeces after entering the body. The fact that it is hardly metabolised after intestinal absorption and does not provide calories is also its most outstanding advantage as a sugar substitute. Clinical experiments have proved that the human body daily intake of 31-33g (according to the average body weight) D Alluloses does not have any side effects, and can be used as an ideal substitute for sucrose in food, with the function of regulating blood glucose, antioxidant and so on.

Anti-Inflammatory

D Alluloses reduces inflammatory symptoms by down-regulating gene expression in several tissues and increasing Lactobacillus and E. faecalis in the gut microbiota composition.

Weight Management

Supplementation with 5% D Alluloses significantly inhibited abdominal fat accumulation and body mass gain in rats, possibly through the regulation of adipogenic transcription factors that inhibit preadipocyte differentiation and lipid accumulation.The discovery of the fat-reducing function of D Alluloses suggests its potential application in the development of functional products for weight loss.

Antioxidant

D Alluloses at concentrations of 2% and 4% was found to scavenge reactive oxygen species (ROS) produced in mice after oral administration of di(2-ethylhexyl) phthalate and inhibit the production of ROS and malondialdehyde in the testes of male rats, with preventive effects on testicular damage.

Applications:

In the Food Field:

Based on its chemical and physical properties, Allulose powder has become a breakthrough contributor to low-sugar and low-calorie food formulations and should be used in beverages to reduce sugar while maintaining overall taste and quality. The addition of D Allulose powder to baked goods keeps them soft and moist with a good melt-in-the-mouth texture. At the same time, D Allulose creates a meladic reaction with the proteins in the food and produces a pleasant flavour profile.

With a sugar-like time profile and a refreshing sugar-like mouthfeel, Allulose has many of the functional advantages of sucrose, such as the mouthfeel of liquid dairy products, the sugar-like flavour of yoghurt, and the creamy texture of ice cream and other frozen desserts. Allulose can be added to dairy products. Due to its low rate of sugar crystallisation, Allulose can effectively control sugar and reduce calories while maintaining a hardness, elasticity, viscosity and texture similar to that of full-sugar foods. It can be used in fondant products.

For Healthcare Products:

Allulose can give prebiotic properties to foods or beverages, etc. Allulose can be combined with other prebiotics or probiotics to enhance its antioxidant properties. In addition, the health properties of Allulose (hypoglycaemia, weight management, oral health) help it to be used in more functional products. As early as 2012, Matsuya Chemical Industry (Japan) launched a rare sugar syrup with a certain percentage of Allulose in Japan, which was well received by consumers. This was followed by the launch of Astrea Pro, the first functional expression of Allulose, which has been reported to promote fat burning in energy metabolism in daily life (rest and daily activities).