- INTRODUCTION

Allulose is classified as a ketose sweetener and is the diastereomer corresponding to the carbon number 3 of D-fructose. It has special functions such as regulating blood sugar, which is beneficial to human health, and is evaluated by the American Food Navigation Network as the most promising sucrose substitute. It is mainly prepared by enzyme fixation conversion method, that is, cloning and expressing the enzyme, separating and refining it, and then fixing it with an appropriate carrier for conversion.

Allulose is used for adult diseases with high blood sugar levels, and plays an important role in preventing adult diseases and maintaining appropriate blood sugar levels.

- STANDARDING

In the field of food applications, D-Allulose has the advantages of high sweetness, good solubility, low calories and low blood sugar response, and is considered to be one of the most ideal sucrose substitutes. Adding D-Allulose to food can not only improve its gelling degree, but also undergo Maillard reaction with food protein to improve its flavor. Compared with D-fructose and D-glucose, D-Allulose can produce more antioxidant Maillard reaction products and maintain the antioxidant level of food for a longer time. In 2011, D-Allulose was certified safe by the FDA and can be used as an additive in the field of food and diet.

Allulose is a zero-fat sugar that relieves the rise in blood sugar after eating, and its sweetness is 70% of that of granulated sugar, with high solubility. Because of this property, it is particularly suitable for processing food. Allulose has the following various effects and characteristics, and it is increasingly expected to be used in the manufacture of high-quality foods that are highly effective in preventing adult diseases and are loved by people.