D-Allulose: unlocking the "perfect natural sweetness" in the era of sugar control
D-Allulose is a naturally occurring hexose, and a small amount is naturally found in figs, kiwis, raisins and wheat.It belongs to the isomer with fructose, and its sweetness reaches 70% of that of sucrose. The sweetness is soft and pure, and there is no bitter and cool stimulation of artificial sugar substitution. The sweetness curve is highly compatible with ordinary sucrose, and the taste of primary sugar is at the entrance.
Ultra-low calorie:the calorie is only 10% of sucrose, and most of the sugar is directly excreted with urine after being absorbed by human small intestine, and hardly participates in body energy metabolism to accumulate fat;
Stabilize postprandial blood sugar: it will not stimulate a large amount of insulin secretion, can inhibit sugar-decomposing enzymes, and slow down the rise of postprandial blood sugar. It is suitable for people with fat loss and blood sugar sensitivity (irreplaceable hypoglycemic drugs);
The baking properties are full: most of the zero-carded sugars on the market can't have Maillard reaction. However, when heated, psicose can be normally colored, with rich burnt fragrance, and naturally colored when making cakes, breads and biscuits, and at the same time, it can also delay starch aging and prolong the shelf life of baked goods.
Dental care properties: oral bacteria are difficult to decompose and utilize psicose, and it is not easy to produce acidic substances to corrode enamel, which can reduce the risk of tooth decay;
Care for the intestinal environment: psicose remaining in the intestine can ferment to produce short-chain fatty acids, nourish the beneficial bacteria in the intestine and optimize the intestinal microecology.
Application
1. Cake, bread, cookies, moon cakes, chocolates and soft sweets in the field of baking desserts (core advantage track) can replace sucrose by 30% to 100%. Baking and coloring are natural, and the defects of white baking and cold and greasy taste of ordinary sugar substitutes will not appear, and at the same time, the sugar body will be inhibited from returning to sand.
2. Sugar-free tea, sparkling water, coffee, milk tea, fruit pulp and functional drinks in the new beverage industry. The sweetness is natural and smooth, and there is no bitter taste after artificial sugar substitution, so it is the first choice for high-end sugar-free drinks.
3, dairy products and leisure snacks yogurt, ice cream, freeze-dried snacks, nut coating, chewing gum.
4. Big health and medical accessories: sugar-controlled special medical foods, dietary supplements, buccal tablets and toothpaste sweet additives; Overseas markets have widely applied it to the research and development of functional raw materials in metabolic direction.
Edible instructions
According to the new publicity standard of food raw materials of the Health and Health Commission, everyone needs to abide by the relevant regulations in daily consumption: the upper limit of daily consumption for adults is ≤20g, and it is easy to cause abdominal distension, increased exhaust and mild diarrhea when eating in large quantities at one time; Infants, pregnant and lactating women are not suitable for eating; All food packages containing psicose must be marked as unsuitable for people and daily consumption reminder. Tips: psicose is only a low-calorie sweet raw material, which can only delay the rise of blood sugar. Diabetic patients still need to control their total consumption and cannot be used as a substitute for hypoglycemic drugs.
