Healthy 0 calorie Organic Allulose Syrup

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. This may change in the future, as scientists have only recently discovered ways to produce allulose on a larger scale by deriving it from corn or fructose. Sugars are known for their sweet taste. 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.

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.

Allulose is a monosaccharide—a single molecule of sugar—so there is technically no digestion that takes place after it’s consumed. Instead, allulose is rapidly absorbed by the body and is excreted intact. About 70% of the allulose we consume is absorbed by the small intestine and eventually leaves the body via urine, usually within 24 hours. The remaining 30% leaves the body after passing through the large intestine, usually within 48 hours. As a result of the way our bodies handle allulose, allulose does not increase blood glucose or insulin levels. Due to its lack of impact on blood glucose, allulose has gained attention among those who follow a ketogenic (“keto”) diet, which restricts carbohydrate and sugar intake so that the body begins making and using a separate energy source called ketone bodies.

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.”

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.