Allulose Ingredient psicose against diabetes

In the field of food applications, D-psicose has the advantages of high sweetness, good solubility, low calories and low blood sugar response, and is considered to be one of the most ideal sucrose substitutes.

Adding D-psicose to food can not only improve its gelling degree, but also can produce Maillard reaction with food protein to improve its flavor. Compared with D-fructose and D-glucose, D-psicose can generate more antioxidant Maillard reaction products and maintain the antioxidant level of food for a longer period of time. In 2011, D-psicose was certified safe by the FDA and can be used as an additive in the food and dietary fields.

Allulose is a six-carbon sugar with a very low content in nature, and it is an epimer at the C-3 position of D-fructose. D-Psicose is difficult to digest and absorb, and hardly provides energy for life activities, so it is a very useful low-calorie Sweetener.

Product Introduction:

Allulose is an epimer of fructose found in wheat, raisins, dried figs and brown sugar. The raw material of Bailong Allulose is Crystalline Fructose, which mainly has the following characteristics:

1. Helps lower blood sugar and lose weight

The sweetness of allulose is about 70% that of sucrose, but the calories are only one-tenth of sucrose.

Allulose is a weak inhibitor of α-glucosidase, α-amylase, maltase and sucrase, which can inhibit the metabolism of starch and disaccharides in the gastrointestinal tract. At the same time, allulose releases GLP-1 (glucagon-like peptide-1), and GLP-1 reaches the brain through the bloodstream. It acts on receptors in these brain regions, which can lead to decreased appetite and increased satiety. Has a weight loss effect.

Animal studies have also found that allulose can inhibit the rise in blood sugar, increase insulin sensitivity and reduce the risk of type 2 diabetes by protecting pancreatic beta cells.

2. Good taste

In terms of taste, the sweetness of allulose is soft and delicate, which is very similar to the pure sweetness of high-purity sucrose. The initial stimulation of the taste buds is slightly faster than that of sucrose, and there is no bad taste during and after consumption. Its sweetness will not change with temperature, and it can show pure sweetness at various temperatures.

3. High security

Allulose is regarded by European and American scholars as the best substitute for Erythritol. The sweetness of the two is close, but it is safer and more tolerated than sugar alcohol. In addition, allulose does not use chemical synthesis. The general preparation method is to make fructose extracted from corn or beet through enzymatic epimerization method, which belongs to Natural Sweetener.

4. Help to improve product quality, improve food texture

Allulose and egg white protein can not only form a better cross-linking structure through Maillard reaction, improve food texture, but also generate substances with high antioxidant effect, which can reduce oxidation loss in food processing and storage . Partial replacement of sucrose in cakes with allulose can produce a large amount of antioxidant components through the Maillard reaction, thereby improving the quality of cakes, thus making it an excellent choice for replacing sucrose in baking applications.

The structure and characteristics of allulose are also extremely stable, with strong chemical inertness, and can maintain the original state even under acidic or alkaline conditions. In foods with complex sources of raw materials.

In combination with Soluble Corn Fiber and stevia, allulose is especially suitable for baked goods and sweets, reducing sugar and calories while meeting consumer expectations for taste and texture.

Allulose has many special physiological properties. Compared with glucose, the absorption rate of psicose in the human body is lower, and it can compete with glucose and fructose on the transporters on the cell membrane surface, thereby reducing the absorption of fructose and glucose in the daily diet . The special physiological properties of allulose make it of great significance to human health, such as: enhancing insulin resistance, inhibiting postprandial blood sugar rise, reducing intra-abdominal fat accumulation, and preventing diabetes. In addition, allulose also has anti-inflammatory effects  , neuroprotective effects  , active oxygen free radical scavenging effects , and therapeutic effects on atherosclerosis . In 2014, allulose was recognized as safe (GRAS) by the US Food and Drug Administration . These special physiological properties of allulose make it have important uses in the field of medicine and health food

CONTRAST:

                        LEFT: Sugar  RIGHT: Allulose

1.  20% of the granulated sugar is converted to aloxose, the oxidation and color rendering of the cake increase

2.  The cake added with aloketose has high acid resistance and high color rendering. There is a strong correlation between acid resistance and color rendering

Application:

In the field of food applications, D-psicose has the advantages of high sweetness, good solubility, low calories and low blood sugar response, and is considered to be one of the most ideal sucrose substitutes.

Certification:

At present, ours products have passed international BRC certification, US FDA certification, international ISO series certification, IP non-GMO certification, HALAL certification, KOSHER certification, ORGANIC EU/US organic certification, Japanese organic certification, domestic organic certification.

Factory:

Bailong Chuangyuan is a high-tech enterprise integrating production, learning and research with bioengineering as its leading industry. The company has a production line with a high degree of automation and advanced equipment. The production workshop is built in strict accordance with GMP standards, from raw material feeding to product filling. The equipment is fully automated to ensure the stable production process, technology and product quality.