Allulose Powder

Aloulose belongs to the category of hexose and ketose, and is the diastereomer corresponding to the third carbon of D-fructose. IUPAC name (3R, 4R, 5R) -1,3,4,5,6-pentahydroxyhexan-2-one. It has special functions such as regulating blood sugar that are beneficial to human health, and has been evaluated by the US Food Navigation Network as the most promising sucrose substitute. Aloulose is used for adult diseases with high blood sugar levels, and plays an important role in preventing adult diseases and maintaining appropriate blood sugar levels.

D-Aloulose is difficult to digest and absorb, providing almost no energy for life activities, making it a very useful low calorie sweetener. In the field of medicine and health, D-aloulose can inhibit fatty liver enzymes and intestinal alpha glucosidase, thereby reducing the accumulation of fat in the body and inhibiting the rise of blood glucose concentration.

Aloulose is a zero fat sugar that alleviates the increase in blood sugar after eating, and its sweetness is 70% that of sugar, with high solubility. Due to this property, it is particularly suitable for processing food.

Rare sugars such as alloulose not only have effects on animals, but research has shown that they also have significant impacts on plants. The Department of Agriculture at Kagawa University is conducting research on how much rare sugar can induce and discover defense genes against pests and diseases in crops such as rice, as well as investigating whether it has a regulatory effect on plant growth.

Aloulose is currently widely used in various new products, with sweets, dairy products, and beverages being the most common types of applications. With the popularity of ketogenic diets in Europe and America, many companies are using aloulose to improve product formulations and launch new ketogenic versions.

• In the field of food applications, D-alloulose is considered one of the most ideal sucrose substitutes due to its high sweetness, good solubility, low calorie content, and hypoglycemic reactions. Adding D-alloulose to food not only increases its gelling ability, but also undergoes Maillard reaction with food protein to improve its flavor. Compared to D-fructose and D-glucose, D-aloulose can generate more antioxidant Maillard reaction products, maintaining the antioxidant level of food for a longer period of time. In 2011, D-alloulose was certified safe by the FDA and can be used as an additive in the food and dietary fields.
• Compared to other zero calorie natural sweeteners, the biggest advantage of aloulose is its similarity to sucrose in terms of properties and functions. It is safe enough and resembles "sugar" enough to achieve excellent sugar substitution effects in applications that other sweeteners find difficult to handle, such as baked goods.

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