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D-Allulose

Product Name: D-Allulose (D-Psicose)
CAS:23140-52-5     
MF:C6H12O6     
Einecs No.:208-999-7     
Appearance:White powder
D-Allulose is a kind of epimer of fructose, which exists in nature but has very little content. Its sweetness is similar to sucrose, but its caloric value is far lower than sucrose. It is an ideal sucrose substitute for obese and diabetic patients. Compared with D-glucose and D-fructose, it also has stronger ability of scavenging reactive oxygen species.

    

Advantages of Allulose

01. Infinitely close to the taste and function of sucrose

02. Excellent performance in baking and snacks

Allulose is a kind of natural ingredient found in fruits, raisins, figs, kiwifruit, brown sugar and other foods. It is a white powder and its aqueous solution is a transparent colorless liquid. It is stable under normal temperature and pressure. Alodonose can provide satisfactory sweet products for dairy products, beverages, baked goods, candy and other foods.

As a sweetener, alodonose has been considered safe in many countries and can be used in all kinds of food. For example, it can be used in prepared milk, flavored fermented milk, cakes, tea drinks, jelly and other products, which not only has high food safety, but also has good stability, taste similar to sucrose, and only provides low energy, so it is welcomed by diabetic patients and weight-loss people.

E-Allulose can play an anti obesity role by regulating lipid metabolism. The researchers used animal experiments to find that d-alosterone sugar can reduce fat accumulation by increasing lipid metabolism related enzymes, inhibiting fat production related genes, and stimulating fatty acid oxidation related genes to reduce fat accumulation and achieve the goal of weight loss

D-Allulose can reduce inflammation of liver tissue, reduce fat accumulation and regulate lipid metabolism disorder.

In addition, D-Allulose can also promote the secretion of glucagon like peptide 1 (GLP-1), which can enhance insulin release and inhibit glucagon secretion after eating, reduce the fluctuation of postprandial blood glucose and play a hypoglycemic role.

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