粉Allulose

粉末状のalluloseとは何ですか?

Allulose (c6h12o6)は、自然界に非常に少ない量で存在する6炭素糖です。いくつかの食品に自然に含まれ、1940年に小麦の葉から初めて発見された。それ以来、少量は特定の果物(イチジク、スルタナなど)やメープルシロップ、ブラウンシュガーからも検出されている。アロースは、砂糖の代替品として、低カロリー、低gi値で、神経を保護し、血糖値の上昇を抑制し、脂肪蓄積を減少させます。

アリュロースは、室温で白色粉末状の結晶で、水、メタノール、エタノール等に可溶です。希少な砂糖の一種です。

緑色の春の技術によって供給される粉末状のalluloseは還元糖であり、その構造および特性は、酸性またはアルカリ性の条件でも元の状態を維持することができ、強い化学的慣性で、非常に安定しており、安定性はスクロースよりも高い。糖化反応で大量の抗酸化成分を発生させ、酸化ロスを減らし、加工と保管時の製品品質を向上させる。

グリーン spring社は、天然植物エキス、栄養補助食品成分、天然食品成分の研究、開発、生産、販売を行う中国の大手バイオテクノロジー企業です。世界62以上の国と地域に製品、技術、サービスを提供しています。当社の製品は、eu ec396、eu 2023/915規格、および最高の溶剤残渣規格に準拠しています。ハラール、コーシャ、cosmos、brc、ifs、fda、iso9001、iso22000など多くの認証を取得しています。

规格: 

法が定め

euの規制に準拠しています。

Benefits:

Helps Regulate Blood Sugar

Most of the D Alluloses are excreted directly through urine or faeces after entering the body. The fact that it is hardly metabolised after intestinal absorption and does not provide calories is also its most outstanding advantage as a sugar substitute. Clinical experiments have proved that the human body daily intake of 31-33g (according to the average body weight) D Alluloses does not have any side effects, and can be used as an ideal substitute for sucrose in food, with the function of regulating blood glucose, antioxidant and so on.

Anti-Inflammatory

D Alluloses reduces inflammatory symptoms by down-regulating gene expression in several tissues and increasing Lactobacillus and E. faecalis in the gut microbiota composition.

Weight Management

Supplementation with 5% D Alluloses significantly inhibited abdominal fat accumulation and body mass gain in rats, possibly through the regulation of adipogenic transcription factors that inhibit preadipocyte differentiation and lipid accumulation.The discovery of the fat-reducing function of D Alluloses suggests its potential application in the development of functional products for weight loss.

Antioxidant

D Alluloses at concentrations of 2% and 4% was found to scavenge reactive oxygen species (ROS) produced in mice after oral administration of di(2-ethylhexyl) phthalate and inhibit the production of ROS and malondialdehyde in the testes of male rats, with preventive effects on testicular damage.

Applications:

In the Food Field:

Based on its chemical and physical properties, Allulose powder has become a breakthrough contributor to low-sugar and low-calorie food formulations and should be used in beverages to reduce sugar while maintaining overall taste and quality. The addition of D Allulose powder to baked goods keeps them soft and moist with a good melt-in-the-mouth texture. At the same time, D Allulose creates a meladic reaction with the proteins in the food and produces a pleasant flavour profile.

With a sugar-like time profile and a refreshing sugar-like mouthfeel, Allulose has many of the functional advantages of sucrose, such as the mouthfeel of liquid dairy products, the sugar-like flavour of yoghurt, and the creamy texture of ice cream and other frozen desserts. Allulose can be added to dairy products. Due to its low rate of sugar crystallisation, Allulose can effectively control sugar and reduce calories while maintaining a hardness, elasticity, viscosity and texture similar to that of full-sugar foods. It can be used in fondant products.

For Healthcare Products:

Allulose can give prebiotic properties to foods or beverages, etc. Allulose can be combined with other prebiotics or probiotics to enhance its antioxidant properties. In addition, the health properties of Allulose (hypoglycaemia, weight management, oral health) help it to be used in more functional products. As early as 2012, Matsuya Chemical Industry (Japan) launched a rare sugar syrup with a certain percentage of Allulose in Japan, which was well received by consumers. This was followed by the launch of Astrea Pro, the first functional expression of Allulose, which has been reported to promote fat burning in energy metabolism in daily life (rest and daily activities).