Allulose VS Erythritol

Allulose has been a hot new functional sugar in recent years, and the last functional sugar that was so hot was erythritol. These two kinds of net celebrity function sugar, together to a big PK, more convenient for you in life and production in a more scientific choice.

1. Heat

The calories of Allulose are only 0.2-0.4Cal/g per gram, about 1/10 of the calories of ordinary edible sugar. Erythritol has 0.2Cal/g. That's about 1/10 of the calories of regular cane sugar. In terms of heat, it's even.

2. Taste

Allulose is soft and delicate in sweetness. It is very similar to high purity sucrose. It stimulates the taste buds at first slightly faster than sucrose and has no bad taste during and after consumption. Its sweetness will not change with the change of temperature, at a variety of temperatures, can show pure sweet.

Erythritol is a kind of natural sugar alcohol, the sweetness is only 60% to 70% of sucrose, has a cool taste in the mouth, pure taste, no bitter feeling, can be combined with high sweetener can inhibit the bad flavor of high sweetener.

3. Security

Allulose is safer than erythritol. People can tolerate all kinds of sugar alcohols to a certain extent, otherwise there will be varying degrees of diarrhea, but Allulose sugar does not appear such a situation, and has no effect on metabolism and blood sugar levels.

4. Stability

The structure and characteristics of allulose sugar is very stable, has a strong chemical inertia, in acidic or alkaline conditions can also maintain the original state, stability is higher than sucrose, convenient for use in a variety of nutrient rich, raw material source complex food.

Erythritol is very stable to acid, heat, acid resistance and alkali resistance are very high, at 200℃ temperature will not occur decomposition and change, will not occur Maillard reaction and discoloration.

Stability, too, is evenly matched.

5. Antioxidant capacity

In the field of food processing, the non-enzymatic reaction or glycosylation of reducing sugars and protein lysine residues is known as the Maillard reaction, which produces large protein cross-linked aggregates and small molecules that form a variety of flavors, aromas, and colors during food processing. Compared with erythritol, allulose and egg albumin not only form better cross-linked structure and improve food texture through Maillard reaction, but also produce substances with higher antioxidant effect, which can reduce oxidation loss in food processing and storage.

6. Process and raw materials

Because allulose is rare in nature, it is not suitable for industrial production of chemical synthesis, and chemical synthesis will produce more by-products, high cost and pollution. The general preparation method is glucose biosynthesis, the product generated is relatively simple, belongs to the natural product, also meets the psychological needs of consumers.

Erythritol can be produced by two methods, chemical synthesis and microbial fermentation. Widely distributed in nature, in mushrooms, wine, soy sauce, cheese, human and animal tissue fluid and body fluids are present. Conditions are mild and easy to control, the cost is relatively low, and the food safety coefficient is high.

7. Function

Allulose and erythritol provided by allulose suppliers are relatively similar in function, both are sugar substitutes, can reduce blood sugar, promote the balance of digestive system, inhibit harmful substances, promote fat metabolism, and prevent cancer.

You may also be interested in products provided by allulose producers Saigao:

Corn soluble fiber

Soluble tapioca fiber

Isomalto-oligosaccharide

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