Allulose is a well-studied rare sugar that has been granted GRAS certification by the US FDA, meaning it is generally recognized as safe as a food ingredient under the conditions of intended use in food and beverages. However, allulose has not been listed in China for the time being. Allulose is an isomer of fructose, a monosaccharide with very low content in nature. It is found in natural foods such as fruits, raisins, figs and kiwi. White powder, easily soluble in water.

 Allulose Features

1.Low calorie. Calories are much lower than sucrose, about one-tenth of sucrose, and a small amount of calorie is approximately 0

2.The taste is close to that of sucrose. The sweetness of allulose is 70% of that of sucrose, which is very similar to high-purity sucrose. It stimulates the taste buds slightly faster than sucrose. There is no bad taste during consumption, and changes in temperature will not affect its sweetness. High-sweet stevia will feel greasy, and allulose is better at this point.

3.Maillard reaction. Allulose can undergo the Maillard reaction and can replace sucrose in baking.

4.High security. Allulose has passed the GRAS safety certification of the US FDA, and is considered by European and American scholars to be the best substitute for erythritol. Humans generally have a certain tolerance to the intake of sugar alcohols. If the tolerance is exceeded, symptoms such as diarrhea may occur, but allulose will not occur, and it is very safe.

5.Control blood sugar and suppress blood sugar response. Allulose has no effect on blood sugar and suppresses the glycemic response of other carbohydrates when tested with carbohydrates

6. Anti-obesity. Studies have shown that allulose has the potential to pre-obesity in animal models. It suppresses the expression of genes related to fatty acid synthesis and increases the expression of genes related to lipolysis.

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