Polvo de alcelulosa al 99%

¿Qué es la celulosa en polvo?

La allulosa es un ingrediente natural que se encuentra en frutas y alimentos como las sultanas, higos, kiwis y azúcar morena. Aparece como un polvo blanco, un líquido claro incoloro en solución acuosa, y es estable a temperatura y presión ambiente. La allulosa es un isómero diferencial de la fructosa, un raro monosacárido que se produce naturalmente en la naturaleza, pero en cantidades muy pequeñas. Su dulzura y sabor son bastante similares o cercanos al de la sacarosa, pero su contenido calórico es inferior al de la sacarosa. Cada gramde allulosa contiene solo 0,3 kcal.

Allulose es un sustituto ideal de la sacarosa para pacientes obesos y diabéticos, mientras que el uso de azúcares bajos en calorías proporciona una dulzura satisfactoria en productos lácteos, bebidas, productos de panadería, confitería y otros productos alimenticios, y satisface al consumidor#39; ansia de dulce satisfacción.

La tecnología de primavera verde suministra polvo de Allulose El 99%, que tiene una alta pureza, partículas uniformes, dulzor puro, y un perfil de dulzor más cercano al de la sacarosa, sin post-amargura. Puede producir la reacción Melad y proporcionar un efecto de soporte de textura, proporcionar un mejor color para los productos de hornear, y también proporcionar un buen soporte de textura y mejorar la calidad de la torta. 

Este polvo de allulosa ha sido ampliamente utilizado en alimentos, bebidas y alimentos saludables, proporcionando a los clientes una nueva selección de soluciones de aplicación de reducción de azúcar de alta calidad.

Green Spring Technology es una empresa líder en tecnología de extractos de plantas en China, que se estableció en 2000, y se dedica a proporcionar a los clientes naturales, seguros y orgánicos extractos de plantas, ingredientes nutracéuticos e ingredientes nutricionales. Sus productos son fabricados de acuerdo a los m ã ¡S altos est ã ¡Ndares internacionales, incluyendo EU EC396, EU 2023/915 y los m ã ¡S altos est ã ¡Ndares de residuos de disolventes. Green Spring ha obtenido Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 y muchas otras certificaciones.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Hypoglycaemic

The hypoglycaemic effect of D Allulose is very evident due to its glucose replacing effect. There are also many experiments to further support its hypoglycaemic effects. In a 28-day trial comparing the effects of D Allulose, glucose, fructose and a blank group on blood glucose, the D Allulose group showed a significant reduction in blood glucose levels and also a significant increase in glucose tolerance in the experimental group. Another experiment showed that the intake of D Allulose could significantly inhibit the concentration of glucose in the blood and reduce the postprandial blood glucose level.

Lipid Lowering

Allulose significantly up-regulates the mRNA expression of PPAR-α gene and down-regulates the mRNA expression of FAS gene in liver, thus inhibiting the expression of cholesterol and fat synthesis in liver.

Neuroprotection

Takata et al. showed that 50 mM D-allulose could inhibit neurotoxin 6-hydroxydopamine-induced apoptosis in catecholaminergic PC12 cells (in vivo model of Parkinson's disease) by increasing the level of intracellular glutathione, which could have a neuroprotective effect. This suggests that D Allulose is expected to play an important role as a neuroprotective agent in the treatment of some neurodegenerative diseases.

Antioxidant and Anti-Inflammatory

As an antioxidant, Allulose inhibits oxidative damage caused by reactive oxygen species (ROS) production, reduces free radical levels and delays deterioration. As an anti-inflammatory agent, Allulose inhibits ischaemia-reperfusion injury and suppresses segmental production of neutrophils.

Reduces Fat Accumulation

Obesity is closely related to high calorie and high sugar food intake, D Allulose not only does not provide any calories, but also reduces the rate of absorption of sucrose, maltose and other sugars in the small intestine, as well as fat synthase activity in the organism, increase the level of lipoxygenase expression, through the inhibition of the rate of fat synthesis and increase the rate of fat decomposition and effective weight control, treatment of obesity.

Applications:

In the Food Field:

With a sweetness very similar to sucrose and the ability to undergo a Meladic reaction, Allulose has great potential for use in baking. Allulose is 70% as sweet as sucrose but has only 0.3% of the calories of sucrose, and has similar taste and volume characteristics to sucrose. Compared with other sweeteners, Allulose can react with proteins or amino acids, and its reaction products have outstanding gel properties, foaming, emulsification stability, and good antioxidant properties, which can improve the texture of food, improve the quality of food, and improve the quality of food. It can improve the texture, flavour, colour and mouthfeel of food, and reduce oxidative loss and extend shelf life during food processing and storage, so Allulose powder has great potential for application not only in sugar-free beverages, but also in baking and cooking.