Sugar substitute Allulose Crystal low GI

Allulose

Allulose is considered a Rare Sugar because it is found naturally only in small quantities in plant foods such as brown sugar, maple syrup, wheat and dried fruits like figs and raisins. Allulose is also commercially produced, although it’s not as commonly used as other sugars in packaged foods and beverages or as a tabletop Sweetener. Our company started to research of the Allulose production on 2016 and we were be able to maintain a stable productivity in 2019. Now we're still enlarging our productivity for this promising product.

Allulose is about 70% as sweet as sucrose (also known at table sugar) but contains only about 10% as many calories. There are approximately 0.4 calories per gram in allulose, compared with four calories per gram in sucrose. Even though allulose is a type of sugar and its chemical formula (C6H12O6) is the same as fructose and glucose, allulose’s physiological impact is different from that of traditional sugars. Because of this difference, the U.S. Food and Drug Administration (FDA) has decided that allulose can be counted toward the grams of “Total Carbohydrate” on the Nutrition Facts label instead of “Total Sugars” or “Added Sugars.”

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.

PHYSICAL AND CHEMICAL PROPERTIES
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.

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