CATEGORIES

D-Allulose

D-allulose has a sweetness of 70, slightly sweeter than glucose. And its sweetness does not change with temperature, at various temperatures, can show pure sweetness. D-allulose is the most promising substitute for sucrose The function of allulose Lower blood sugar, lower blood lipids, prevent obesity and type 2 diabetes, antioxidant activity, anti-inflammatory, neuroprotective effect, inhibit neurodegeneration, treat atherosclerosis Application of Allulose Beverages Bakery Fruit preps Ice creams and frozen desserts (provides freeze-point depression) Confectionery products like candies, gummies and chocolate Application of Allulose Applicatin packing 25kg /kraft bag 20kg/kraft bag Storage conditions: Should be stored in a ventilated, dry, cool warehouse, should be fireproof Advantages and disadvantages of allulose over erythritol allulose, a reducing sugar, has Maillard reaction, will change color and have a burnt taste when heated, erythritol is a sugar alcohol, does not change color when heated allulose is sweeter than sucrose. allulose can activate islet gland cells and has great potential in medicine in the future.