D-psicose Powder

Product Description

D-psicose, also known as D-ribose-2-hexulose, has a molecular formula of C6H1206 and a relative molecular mass of 180.16. D-psicose is one of the rare sugars with low content in nature. White crystal state, high solubility, sweetness is 70% of sucrose, taste similar to sucrose, due to low sweetness, it is often used in combination with stevioside and mogroside. In addition to being used as a sweetener, D-psicose can also be used as a food filler, bringing about a certain volume and texture improvement. In addition, allulose also has the characteristics of low viscosity, easy browning, acid resistance and heat resistance, and has a wide range of applications in the food field. Human intake of D-psicose is approximately70% is absorbed into the fluid from the small intestine, and then excreted in the form of urine or stool. Although part of it is absorbed by the body, the energy conversion rate extremely low.

International Certification

1. In 2011, the US FDA officially approved D-psicose as a GRAS substance, allowing D-psicose to be used as dietary additives and ingredients in some foods.

2. In 2016, it is stipulated that allulose needs to be included in the nutrition label; and each gram of allulose needs to be calculated as 4 calories.

3. In 2019, it was agreed to remove allulose from total and added sugars, with an additional 0.4 calories per gram of allulose calculated.

Product Function

Allulose is mainly sold as a sweetener raw material in a few countries such as North America, Japan and South Korea in the form of monomer or compound sugar, and can be used in the development of sugar-free beverages, candy, bakery and dairy products.

Coca-Cola uses a combination of allulose and steviol glycosides in FuzeMever lemon black tea and tropical mango green tea beverages, and chobani baby yogurt candy uses Monk fruit sugar and allulose as sugar-free sweeteners.

The use of allulose in baked foods can not only reduce the sugar content and heat of the product, improve the color of the product, but also improve the foaming performance of egg white, and improve the toughness and tensile strength of starch film formation. The swelling and mouthfeel are improved.

Pocan et al. found that after adding allulose in the development of gelatin soft candy, the water content of the soft candy is increased, the elasticity is higher, the crystallinity is reduced, and the product is low in calories, and the "texture" changes less during the storage period.

Allulose has obvious effects in lowering blood sugar, lowering blood lipids, preventing diabetes and obesity, and is a very good raw material for the development of functional foods, health products and medicines for people with diabetes and obesity.

In addition, allulose can be used as a raw material for neuroprotective drugs, and at the same time shows great potential in preventing dental caries and dealing with diseases caused by oxidative stress.

Packaging