Shaanxi Fruiterco Biotechnology Co., Ltd.
Extractos de plantas, materias primas cosméticas, aditivos nutricionales
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Alulosa
D-psicosa
99%
Polvo blanco
551-68-8
C6H12O6
Iso, halal, kosher
Atención médica, aditivos alimentarios
2 años
1 kg/bolsa, 25 kg/tambor
Allulosa, un nuevo tipo de edulcorante, es un azúcar de seis carbono con muy bajo contenido en la naturaleza.
Ocurre naturalmente en algunos alimentos, y pequeñas cantidades de alulosa se encuentran en ciertas frutas (como higos, pasas), así como en jarabe de arce y azúcar morena.
Se puede obtener una pequeña cantidad de alulosa natural mediante isomerización básica de fructosa.
En comparación con otros edulcorantes naturales de calorías cero, la mayor ventaja de la alulosa es que tiene propiedades y funciones similares a la sacarosa, es lo suficientemente segura y es lo suficientemente como \"azúcar \", lo que hace que se pueda usar en otros edulcorantes que son difícil de realizar. También se obtiene un excelente efecto de reemplazo de azúcar en la aplicación.
| nombre del producto | Allulose |
| Otro nombre | D-Allulose D-Psicose |
| Número CAS | 551-68-8 |
| Fórmula molecular | C6H12O6 |
| Apariencia | White Crystalline Powder |
1. Low calorie
The sweetness of allulose is about 70% of that of sucrose, but the calories are much lower than that of sucrose, only one-tenth of that of sucrose.
2. Good taste
In terms of taste, the sweetness of allulose is soft and delicate, and the pure sweetness is very similar to that of high-purity sucrose. The initial stimulation to the taste buds is slightly faster than that of sucrose, and there is no bad taste during and after consumption. Its sweetness does not change with temperature, and it can express pure sweetness at various temperatures.
3. High security
La alulosa es el mejor sustituto del eritritol porque tiene una dulzura similar y es más seguro que el alcohol de azúcar. People have a certain tolerance to the intake of various sugar alcohols, otherwise there will be different degrees of laxative effects, but allulose will not have such a situation, and it will have no effect on metabolism and blood sugar levels.
4. Improve product quality
Allulose and egg albumin can not only form a better cross-linked structure through Maillard reaction, improve food texture, but also generate substances with high antioxidant effect, which can reduce oxidative loss in food processing and storage. .
5. High stability
The structure and characteristics of psicose are extremely stable, and it has strong chemical inertness. It can maintain its original state under acidic or alkaline conditions, and its stability is higher than that of sucrose. It is convenient to apply to various nutrient-rich, raw materials in foods with complex origins.
We do not recommend its use as a weight loss or diabetes management tool as it is still a sweetener, but it appears to be safe in moderation. Since it's a little less sweet than granulated sugar and has far fewer calories, using a 1:1 ratio in recipes that call for sugar is actually a healthier option.
Allulosa, un nuevo tipo de edulcorante, es un azúcar de seis carbono con muy bajo contenido en la naturaleza.
Ocurre naturalmente en algunos alimentos, y pequeñas cantidades de alulosa se encuentran en ciertas frutas (como higos, pasas), así como en jarabe de arce y azúcar morena.
Se puede obtener una pequeña cantidad de alulosa natural mediante isomerización básica de fructosa.
En comparación con otros edulcorantes naturales de calorías cero, la mayor ventaja de la alulosa es que tiene propiedades y funciones similares a la sacarosa, es lo suficientemente segura y es lo suficientemente como \"azúcar \", lo que hace que se pueda usar en otros edulcorantes que son difícil de realizar. También se obtiene un excelente efecto de reemplazo de azúcar en la aplicación.
| nombre del producto | Allulose |
| Otro nombre | D-Allulose D-Psicose |
| Número CAS | 551-68-8 |
| Fórmula molecular | C6H12O6 |
| Apariencia | White Crystalline Powder |
1. Low calorie
The sweetness of allulose is about 70% of that of sucrose, but the calories are much lower than that of sucrose, only one-tenth of that of sucrose.
2. Good taste
In terms of taste, the sweetness of allulose is soft and delicate, and the pure sweetness is very similar to that of high-purity sucrose. The initial stimulation to the taste buds is slightly faster than that of sucrose, and there is no bad taste during and after consumption. Its sweetness does not change with temperature, and it can express pure sweetness at various temperatures.
3. High security
La alulosa es el mejor sustituto del eritritol porque tiene una dulzura similar y es más seguro que el alcohol de azúcar. People have a certain tolerance to the intake of various sugar alcohols, otherwise there will be different degrees of laxative effects, but allulose will not have such a situation, and it will have no effect on metabolism and blood sugar levels.
4. Improve product quality
Allulose and egg albumin can not only form a better cross-linked structure through Maillard reaction, improve food texture, but also generate substances with high antioxidant effect, which can reduce oxidative loss in food processing and storage. .
5. High stability
The structure and characteristics of psicose are extremely stable, and it has strong chemical inertness. It can maintain its original state under acidic or alkaline conditions, and its stability is higher than that of sucrose. It is convenient to apply to various nutrient-rich, raw materials in foods with complex origins.
We do not recommend its use as a weight loss or diabetes management tool as it is still a sweetener, but it appears to be safe in moderation. Since it's a little less sweet than granulated sugar and has far fewer calories, using a 1:1 ratio in recipes that call for sugar is actually a healthier option.
