D Allulose 99%

d alluloseとは?

D Allulose, also known as Allulose, is a diastereomer isolated from the antibiotic Allulose adenosine. Under normal temperature and pressure, allulose appears as a white solid powder that is easily soluble in water. Its aqueous solution is a transparent colorless liquid. D Allulose, as a natural sugar substitute, is found in small amounts in natural foods such as figs, raisins, brown sugar, kiwifruit, etc.

のtaste of D Allulose is very similar to that of sucrose, but its sweetness is about 70% of sucrose and its calories are about 10% of sucrose. D Allulose does not participate in human metabolism, has a low fermentation and utilisation of intestinal microorganisms, does not cause gastrointestinal discomfort, but also to a certain extent can play a role in regulating blood sugar and blood lipids, assisting in weight loss, anti-bacterial and anti-inflammatory, and inhibiting cancerous effects.

グリーンスプリング技術用品D Allulose粉味が良く、安定性が高く、耐熱性が高く、低血糖などの砂糖代として優れています。安定性を維持するだけでなく、通常の砂糖と同じメラド反応を生成し、キャラメル風味、湿り、色が完璧な低糖ベーカリー製品を生成し、保水性に基づいてベーカリー製品の寿命を延長し、湿度を維持し、安定した硬度。alluloseは、他の砂糖代替品とのマッチングが難しいという、パン業界の強みを持っています。

Established in 2000, Green Spring Technology is committed to providing customers with natural, safe and organic plant extracts. We have a rigorous internal quality control process and organise production in accordance with ISO, HACCP and other quality standards to ensure that quality standards are met. Green Spring has obtained Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 and many other certifications. We can provide authoritative third-party test reports.

规格: 

法が定め

euの規制に準拠しています。

Benefits:

High Sweetness, Low Calorie

The sweetness of D Allulose is about 70% of that of sucrose, but the glycaemic index (GI value) and calories are lower than that of sucrose, only 1/10 of sucrose, and the FDA specifies that D Allulose has a calorie content of 0.4kal/g. Most of the Allulose, after entering the human body, will be excreted through the urine or faeces, and after being absorbed by the intestinal tract, little metabolism will occur, and the absence of calorie provision is also its outstanding advantage.

Taste Close to Sucrose

In terms of taste, D Allulose has a soft and subtle sweetness, with a pure sweetness that is very similar to that of high-purity sucrose. The initial stimulation of the taste buds is faster than that of sucrose, and there is no undesirable taste during or after consumption. Moreover, the sweetness does not vary with temperature and exhibits pure sweetness at all temperatures.

Hypoglycaemic

Several studies have demonstrated the hypoglycaemic effects of D Allulose. Male rats were fed sucrose, maltose or soluble starch, and D Allulose or D Fructose was added at the same time by one thousandth of a percent, and it was found that Allulose could inhibit the concentration of glucose in the plasma; it was found in the rat experiments that Allulose would be absorbed into the bloodstream through the small intestine after oral administration, and then discharged from the kidneys, which would not cause fluctuation of blood glucose, and it could also inhibit the activity of α-glucosidase.

Contributes to Anti-Diabetes

OLETF rat experiments conducted by Hossain et al. showed effective control of postprandial blood glucose, body weight and adiposity in the D Allulose group, and immunohistochemistry results indicated that alloxydose induced hepatic glucokinase expression, which resulted in increased hepatic glycogen synthesis. Further studies found that alloxydose slowed down the fibrosis of beta pancreatic islet cells. Extending the experimental period to 60 weeks, it was found that the anti-type 2 diabetic effect of D Allulose was mainly achieved by maintaining blood glucose levels, reducing weight gain, controlling postprandial blood glucose, reducing inflammatory responses, and lowering glycated haemoglobin levels.

Lipid Lowering

Many studies have confirmed that D Allulose can reduce the accumulation of fat in the human body, thus reducing the complications caused by obesity. D Allulose enhances energy metabolism and promotes postprandial fat oxidation in the human body; D Allulose significantly induces the release of glucagon-like peptide-1 receptor and activates vagal afferent signals to reduce food intake, thus controlling a healthy body weight.

Applications:

In the Food Field:

To date, a number of countries around the world have authorised D Allulose as a food usable ingredient, including Japan, Mexico, Singapore, South Korea and the United States. In addition, Allulose has received GRAS safety certification from FEMA and can be used as an edible flavour in beverages and dairy products for flavour and texture modification. The approval of regulations has contributed to its popularity in the global market, and at present, Allulose is mainly used in products such as prepared milks, flavoured fermented milks, pastries, tea drinks and jellies.

For Healthcare Products:

D Allulose lowers blood sugar. Since most of the Allulose is absorbed in the small intestine and excreted from the body through urine, it is not involved in human metabolism, so it is extremely low in calories. At the same time, research has shown that Allulose also has a variety of health care functions, the most significant effect is that Allulose through the enhancement of energy metabolism, to promote the body's postprandial fat oxidation, hypoglycaemic blood sugar and lipid effects, as well as to improve the sensitivity of insulin and glucose tolerance. It is friendly to patients with obesity, diabetes, hypertension and hyperlipidaemia and other diseases related to excessive weight gain, as well as fitness enthusiasts.