Sugar perfect substitute sweetener D-allulose no sugar foods

Allulose

PHYSICAL AND CHEMICAL PROPERTIES  Allulose
High sweetness: Its sweetness is 70% of sucrose's,its sweetness intensity and sweetness curve are very similar to sucrose's.
Low calorie:the calorie is 0.4kcal/g.
It can occur Maillard reaction, thus improve product flavor.
High osmotic pressure: Allulose is not conducive to microbial growth and could prolongs shelf life.
It provides the same effect as sucrose in reducing water activity.
Good moisture resistance.
It can reduce freezing point.

BENEFICIAL EFFECTS OF Allulose 

Effect on blood sugar: after taking allulose, it does not cause fluctuations in blood sugar level or insulin level, and has the effect of reducing blood sugar. It is suitable for patients with type II diabetes.

Effect on lipid metabolism: Allulose does not stimulate insulin secretion, the expression level of lipoxygenase increases, accelerates the oxidative decomposition of fat, and plays a role in weight loss.

It has the potential function of treating neural tissue degeneration, atherosclerosis and other related diseases.

Compared with other rare sugars, D-allulose can scavenge reactive oxygen free radicals more effectively.

It can prevent dental caries.

Bailong is the leading production enterprise of Fructo-Oligosachharide Powder 95% (FOS), Isomalto-Oligosaccharide Powder (IMO), Xylo-Oligosaccharide Powder and syrup (XOS), Polydextrose Powder and syrup, Resistant Dextrin Powder and syrup, Allulose Crystal and syrup and Galacto-Oligosaccharide Powder and syrup (GOS) in China. Those products can replace sugar and be applied in healthy food, functional beverages, baby food etc.

What makes allulose a great replacement for sugar (sucrose)?

In addition to the fact that it has only a fraction of the calories of sugar and no impact on blood glucose, what makes allulose such a game-changer are all the similarities it has with sugar.

For example, it has a similar taste and sweetness level to sugar: allulose is 70% as sweet, compared with alternative sweeteners that can be up to 600 times as sweet. This makes allulose a more direct replacement for sugar in recipes.

Importantly, it also behaves in a very similar way to sugar in a recipe. Sugar plays many important roles in food and drink besides just adding sweetness and taste. For example, it adds bulk, ensuring the right texture and mouthfeel. It also gives the nice caramel colour we expect from baked goods like cakes and cookies. Allulose can replicate both of these functions, and it also freezes like sugar, all of which makes it a more direct and straightforward replacement for sugar.