High quality food ingredient Organic Allulose Crystal

Allulose

Allulose is a naturally occurring Sweetener that is perfectly safe for human consumption. It is “Generally Recognized As Safe” by the US Food and Drug Administration (FDA), the body responsible for food safety in the US. The relevant authorities in Singapore, the Philippines and several Latin American countries have also approved the ingredient. Its approval is supported by a significant body of safety data and human clinical trials. Moreover, allulose is free from some of the negative effects of excessive sugar consumption. It is non-cariogenic, i.e. it doesn’t lower the pH in your mouth so doesn’t increase the risk of dental caries. The body absorbs allulose but does not metabolise it, which is why it has a close to zero calorie content and can therefore support weight loss. It also has the benefit of not raising blood glucose or insulin levels.

Allulose is low carb and keto-friendly, which is particularly useful since other sweeteners like table sugar, honey and maple syrup are off the menu for those following a low-carb diet. Allulose passes through the body without being metabolised, which means it has very few calories. In the US, allulose is not counted towards “total sugars” or “added sugars”, in line with FDA guidance.

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.