D-Allulose for The Food Sweeteners
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Product Details
| Customization: | Available |
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| Formula: | C6h12o6 |
| Type: | White or Yellowish Powder |
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Basic Info.
- Model NO.
- D-Allulose
- Nutritional Value
- Non-nutritional Type
- Effect
- Sweetness
- Resource
- Chemosynthesis
- Inspection Standard
- Q/371426fy 007
- D-Allulose Content (Dry Basis)
- 98
- Ignition Residue
- 0.1
- Loss on Drying
- 1.0
- pH
- 3.0-7.0
- Transport Package
- 25kg/Bag
- Specification
- 25kg
- Trademark
- Fuyang
- Origin
- China
- HS Code
- 2940009090
Product Description
D-Allulose is called D-ribose-2-hexulose, which is a kind of rare sugar. It exists in a small amount in nature and is the epimer of the C-3 position of D-fructose. D-Allulose is a white powder, and its aqueous solution is a transparent colorless liquid, which is stable at normal temperature and pressure.
D-Allulose has the advantages of high sweetness, good solubility, low calorie and low blood sugar response, and is considered to be one of the ideal sucrose substitutes. Adding D-Allulose to food can not only improve its gelling degres, but can produce Maillard reaction with food protein to improve its flavor.
D-psicose can be used as the most ideal substitute for sucrose in food due to its low sweetness, high solubility, extremely low caloric value and low blood sugar reaction;
D-psicose can undergo Maillard reaction by binding with proteins in food, thereby improving its gel properties and producing good chemical flavor;
Compared with D-glucose and D-fructose, D-psicose can produce higher anti-Maillard reaction products, thereby allowing food to maintain a higher level of antioxidant effect during long-term storage, effectively extending the shelf life of food;
Improve the emulsification stability, foaming performance and antioxidant activity of food.
D-Allulose has the advantages of high sweetness, good solubility, low calorie and low blood sugar response, and is considered to be one of the ideal sucrose substitutes. Adding D-Allulose to food can not only improve its gelling degres, but can produce Maillard reaction with food protein to improve its flavor.
D-psicose can be used as the most ideal substitute for sucrose in food due to its low sweetness, high solubility, extremely low caloric value and low blood sugar reaction;
D-psicose can undergo Maillard reaction by binding with proteins in food, thereby improving its gel properties and producing good chemical flavor;
Compared with D-glucose and D-fructose, D-psicose can produce higher anti-Maillard reaction products, thereby allowing food to maintain a higher level of antioxidant effect during long-term storage, effectively extending the shelf life of food;
Improve the emulsification stability, foaming performance and antioxidant activity of food.
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