Allulose
Naturally occurring sugar found in figs, raisins, wheat, maple syrup and molasses.
Allulose
Naturally occurring sugar found in figs, raisins, wheat, maple syrup and molasses.
What is Allulose?
Allulose is a low-calorie sweetener that is becoming increasingly popular as a sugar alternative. Chemically, it is a monosaccharide, or simple sugar, that is very similar in structure to fructose. However, unlike fructose and other sugars, allulose is not metabolized by the body in the same way and has almost no effect on blood sugar levels.
Allulose is derived from certain plants, including wheat, figs, and raisins, but it is also produced commercially through a process that involves enzymatic conversion of fructose from corn. It has a similar taste and texture to regular sugar, but is about 70% as sweet and contains only about 10% of the calories.
Because allulose does not have the same effect on blood sugar levels as regular sugar, it may be a good alternative for people with diabetes or those looking to reduce their sugar intake. However, it is important to note that allulose is a relatively new product and more research is needed to fully understand its long-term safety and potential health benefits.
Origin
Allulose can be found naturally in very small quantities in certain fruits, such as figs, raisins, and jackfruit. It was first discovered in wheat over 70 years ago, but it wasn’t until the 1990s that it started to be produced commercially.
Today, allulose is mainly produced through a process that involves enzymatic conversion of fructose from corn. The corn-derived fructose is treated with an enzyme that converts some of it into allulose. The resulting allulose is then separated and purified to produce a sweetener that is chemically identical to the allulose found in nature.
It’s worth noting that while allulose is produced from corn, it is not the same as high-fructose corn syrup (HFCS), which is a common sweetener used in many processed foods. HFCS is made by converting glucose in corn syrup into fructose, while allulose is made by converting fructose in corn syrup into allulose. Additionally, HFCS is a mixture of glucose and fructose, while allulose is a single sugar molecule.
Commercial Production of Allulose
The commercial production of allulose typically involves a process called enzymatic conversion. This process starts with corn starch, which is broken down into glucose through a process called hydrolysis. The glucose is then converted into fructose through the use of enzymes, and the resulting fructose is then converted into allulose using a different enzyme.
The enzymes used in this process are highly specific, meaning they only catalyze one reaction and do not affect other molecules in the solution. This allows for a high level of precision and control in the production process, resulting in a high purity product with a consistent composition.
After the allulose is produced, it is typically purified using a series of filtration and ion exchange steps to remove any remaining impurities. The final product is a white crystalline powder that is about 70% as sweet as table sugar and contains only a fraction of the calories.
While allulose can be produced from a variety of sources, including wheat and fruit, the vast majority of commercial allulose is currently produced from corn. However, there is ongoing research into developing new sources of allulose to reduce dependence on corn and increase sustainability.
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Function
The primary function of allulose is as a low-calorie sweetener that can be used as an alternative to sugar. Because allulose is only about 70% as sweet as table sugar and contains only a fraction of the calories, it can be used to sweeten foods and beverages while reducing the overall calorie content.
In addition to its sweetening properties, allulose also has functional properties that make it useful in food and beverage applications. For example, it can be used as a bulking agent, helping to add volume and texture to foods without adding significant calories. It can also be used as a humectant, helping to retain moisture in foods and improve shelf life.
Because allulose is not metabolized by the body in the same way as regular sugar, it may also have potential health benefits beyond its calorie reduction properties. For example, some research suggests that allulose may help to improve insulin sensitivity and reduce the risk of obesity and other metabolic disorders. However, more research is needed to fully understand these potential benefits.
Application of Allulose low-Calorie Sweetener
Allulose can be used in a variety of food and beverage applications as a low-calorie sweetener and functional ingredient. Here are some examples:
- Sweetening baked goods: Allulose can be used to sweeten baked goods such as cookies, cakes, and muffins. It has a similar taste and texture to sugar, but with fewer calories.
- Beverages: Allulose can be added to beverages such as coffee, tea, and soft drinks to provide sweetness without adding significant calories.
- Frozen desserts: Allulose can be used as a sweetener and bulking agent in ice cream and other frozen desserts, helping to improve texture and reduce calorie content.
- Sauces and dressings: Allulose can be used in sauces, dressings, and marinades to provide sweetness and improve texture without adding significant calories.
- Confectionery: Allulose can be used to make low-calorie versions of candy, chocolate, and other confectionery products.
- Nutrition bars and snacks: Allulose can be used in nutrition bars and other snack products as a low-calorie sweetener and bulking agent, helping to reduce calorie content while maintaining texture and flavor.
Overall, allulose is a versatile ingredient that can be used in a wide range of food and beverage applications to reduce calorie content and improve the nutritional profile of products.
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Product Range
- Allulose Liquid 95%
- Allulose Powder 98%
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