An Ideal Substitute for Sucrose - Allulose
1. Introduction to Allulose
Allulose is an isomer of fructose, a monosaccharide that exists in nature but has very little content. Its sweetness is similar to that of sucrose, but its calories are much lower than that of sucrose. Compared with D-glucose and D-fructose, allulose also has a stronger ability to scavenge active oxygen.
Because allulose is scarce in nature, it is not suitable for chemical synthesis and industrial production. Chemical synthesis will produce more by-products, and it is of high cost and will cause large pollution. The general preparation method is biosynthesis from glucose, and the resulting product is relatively single and belongs to natural products, which also meets the needs of consumers. Allulose was approved by the United States as a GRAS (American Additive Safety Index) substance in 2011.
2. The characteristics of allulose
Allulose has a soft and delicate taste. The initial stimulation speed to the taste buds is slightly faster than that of sucrose. It has no bad taste during and after consumption. Its sweetness does not change with temperature, and it can show pure sweetness at various temperatures. Generally speaking, people have a certain tolerance to the intake of various sugar alcohols, otherwise there will be different degrees of diarrhea-assisting effects, but this situation will not occur with psicose.
The structure and properties of psicose are extremely stable, with strong chemical inertness, and can maintain its original state under acidic or alkaline conditions. For example, psicose was mixed with citric acid, and no invert sugar was found to be produced after 30 days of heat preservation, which proved that it cannot be decomposed by organic acids or vitamins.
- Fructo Oligosaccharide
- Malt Oligosaccharide