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¿Qué es la celulosa?

La D allulosa, también conocida como allulosa, es un diastereómero aislado del antibiótico allulosa adenosina. Bajo temperatura y presión normales, la celulaparece como un polvo sólido blanco que es fácilmente soluble en agua. Su solución acuosa es un líquido transparente incoloro. La celulde, como un sustituto natural del azúcar, se encuentra en pequeñas cantidades en alimentos naturales como higos, pasas, azúcar morena, kiwi, etc.

El sabor de la celules muy similar al de la sacarosa, pero su dulzor es de alrededor del 70% de sacarosa y sus calorías son de alrededor del 10% de sacarosa. La celulno participa en el metabolismo humano, tiene una baja fermentación y utilización de microorganismos intestinales, no causa malestar gastrointestinal, pero también hasta cierto punto puede desempeñar un papel en la regulación del azúcar en la sangre y los lípidos en la sangre, ayudando en la pérdida de peso, anti-bacteriano y anti-inflamatorio, y la inhibición de los efectos cancerígenos.

La tecnología de Green Springs suministra polvo de celulde D por sus excelentes propiedades sustitutivas del azúcar, tales como buen sabor, alta estabilidad, resistencia a altas temperaturas e hipoglucemia. Ya que no solo mantiene la estabilidad, sino que también produce la misma reacción meládica que el azúcar normal, produciendo productos de panadería de bajo contenido en azúcar con un perfecto sabor, humedad y color de caramelo, además de prolongar la vida útil de los productos de panadería en función de su retención de agua, manteniendo la humedad y dureza estable. La allulosa tiene una ventaja en la industria de la panadería que es difícil de igualar con otros sustitutos del azúcar.

Fundada en 2000, Green Spring Technology se ha comprometido a proporcionar a los clientes extractos de plantas naturales, seguros y orgánicos. Tenemos un riguroso proceso de control de calidad interno y organizamos la producción de acuerdo con ISO, HACCP y otras normas de calidad para asegurar que se cumplan las normas de calidad. Green Spring ha obtenido Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 y muchas otras certificaciones. Podemos proporcionar informes de prueba autorizados de terceros.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

High Sweetness, Low Calorie

The sweetness of D Allulose is about 70% of that of sucrose, but the glycaemic index (GI value) and calories are lower than that of sucrose, only 1/10 of sucrose, and the FDA specifies that D Allulose has a calorie content of 0.4kal/g. Most of the Allulose, after entering the human body, will be excreted through the urine or faeces, and after being absorbed by the intestinal tract, little metabolism will occur, and the absence of calorie provision is also its outstanding advantage.

Taste Close to Sucrose

In terms of taste, D Allulose has a soft and subtle sweetness, with a pure sweetness that is very similar to that of high-purity sucrose. The initial stimulation of the taste buds is faster than that of sucrose, and there is no undesirable taste during or after consumption. Moreover, the sweetness does not vary with temperature and exhibits pure sweetness at all temperatures.

Hypoglycaemic

Several studies have demonstrated the hypoglycaemic effects of D Allulose. Male rats were fed sucrose, maltose or soluble starch, and D Allulose or D Fructose was added at the same time by one thousandth of a percent, and it was found that Allulose could inhibit the concentration of glucose in the plasma; it was found in the rat experiments that Allulose would be absorbed into the bloodstream through the small intestine after oral administration, and then discharged from the kidneys, which would not cause fluctuation of blood glucose, and it could also inhibit the activity of α-glucosidase.

Contributes to Anti-Diabetes

OLETF rat experiments conducted by Hossain et al. showed effective control of postprandial blood glucose, body weight and adiposity in the D Allulose group, and immunohistochemistry results indicated that alloxydose induced hepatic glucokinase expression, which resulted in increased hepatic glycogen synthesis. Further studies found that alloxydose slowed down the fibrosis of beta pancreatic islet cells. Extending the experimental period to 60 weeks, it was found that the anti-type 2 diabetic effect of D Allulose was mainly achieved by maintaining blood glucose levels, reducing weight gain, controlling postprandial blood glucose, reducing inflammatory responses, and lowering glycated haemoglobin levels.

Lipid Lowering

Many studies have confirmed that D Allulose can reduce the accumulation of fat in the human body, thus reducing the complications caused by obesity. D Allulose enhances energy metabolism and promotes postprandial fat oxidation in the human body; D Allulose significantly induces the release of glucagon-like peptide-1 receptor and activates vagal afferent signals to reduce food intake, thus controlling a healthy body weight.

Applications:

In the Food Field:

To date, a number of countries around the world have authorised D Allulose as a food usable ingredient, including Japan, Mexico, Singapore, South Korea and the United States. In addition, Allulose has received GRAS safety certification from FEMA and can be used as an edible flavour in beverages and dairy products for flavour and texture modification. The approval of regulations has contributed to its popularity in the global market, and at present, Allulose is mainly used in products such as prepared milks, flavoured fermented milks, pastries, tea drinks and jellies.

For Healthcare Products:

D Allulose lowers blood sugar. Since most of the Allulose is absorbed in the small intestine and excreted from the body through urine, it is not involved in human metabolism, so it is extremely low in calories. At the same time, research has shown that Allulose also has a variety of health care functions, the most significant effect is that Allulose through the enhancement of energy metabolism, to promote the body's postprandial fat oxidation, hypoglycaemic blood sugar and lipid effects, as well as to improve the sensitivity of insulin and glucose tolerance. It is friendly to patients with obesity, diabetes, hypertension and hyperlipidaemia and other diseases related to excessive weight gain, as well as fitness enthusiasts.