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¿Qué es la allulosa en polvo?

allulosa (C6H12O6), un nuevo edulcor, es un azúcar de seis carbonos que se encuentra en cantidades muy bajas en la naturaleza. Se encuentra naturalmente en unos pocos alimentos, y en 1940, la allulose fue descubierta por primera vez en las hojas del trigo. Desde entonces, se han encontrado pequeñas cantidades en ciertas frutas (por ejemplo, higos, sultaninas), así como en jarabe de arce y azúcar moreno. La allulosa, como un sustituto del azúcar, tiene bajos valores de ig y bajos valores de calorías, protege los nervios, inhila la elevación de la glucosa en la sangre y reduce la acumulación de grasa.

La celulosa es un cristal blanco en polvo a temperatura ambiente, soluble en agua, metan, etanol, etc. Es una especie de azúcar escaso.

La Allulose en polvo suministrada por la tecnología de primavera verde es un azúcar reduc, su estructura y características son muy estables, con fuerte inercia química, en condiciones ácidas o alcalinas también puede mantener el estado original, la estabilidad es mayor que la sacarosa. Produce una gran cantidad de componentes antioxidantes en la reacción de sacarificación, lo que puede reducir las pérdidas oxidy mejorar la calidad del producto durante el procesamiento y almacenamiento.

verde Spring es una compañía biolíder en China, dedicada a la investigación, desarrollo, producción y venta de extractos de plantas naturales, ingredientes nutracéuticos e ingredientes alimentarios naturales. Proveemos productos, tecnologías y servicios a más de 62 países y regiones alrededor del mundo. Nuestros productos cumplen con las normas EU EC396, EU 2023/915 y los más altos estándares de residuos de disolventes. Ha obtenido muchos certificados como Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 y así sucesivamente.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

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).