알룰로오스 파우더 99%

알룰로오스 파우더 (Allulose 파우더) 란?

알룰로오스는 황화, 무화과, 키위, 흑설탕 등 과일과 식품에서 발견되는 천연성분이다.수용액에서는 투명한 무색의 액체인 백색 분말로 나타나며 상온 및 압력에서 안정하다.알룰로오스는 프럭토스의 미분 이성질체로, 자연계에서 자연적으로 발생하지만 매우 적은 양으로 발생하는 드문 단당류이다.단맛과 맛은 자크로스와 상당히 비슷하거나 가깝지만 칼로리는 자크로스에 비해 낮다.알룰로스는 1g 당 0.3kcal에 불과하다.

알롤로스는 비만 및 당뇨병 환자를 위한 이상적인 자당 대용품인 반면, 저칼로리 당의 사용은 유제품, 음료, 베이커리 제품, 과자류 및 기타 식품 제품에서 만족스러운 단맛을 제공하고 소비자 &를 만족시킵니다#39년생 달콤한 만족을 갈망함.

그린 스프링 기술은 고순도, 균일 입자, 순수한 단맛, 자당 (sucrose)에 가까운 단맛 프로파일을 가지며 뒷맛이 씁쓸하지 않은 알룰로스 파우더 99%를 공급합니다.그것은 Melad 반응을 생성하고 질감 지원 효과를 제공 할 수 있으며 제빵 제품에 더 나은 색상을 제공하고 또한 좋은 질감 지원을 제공하고 케이크의 품질을 향상 시킵니다. 

이 알룰로스 분말은 식품, 음료 및 건강 식품에 널리 사용되어 고객에게 고품질의 당 감소 응용 솔루션의 새로운 선택을 제공합니다.

그린스프링테크놀로지는 2000년에 설립된 중국 최고의 식물 추출물 기술 회사로 천연, 안전, 유기농 식물 추출물, nutraceutical 성분 및 영양 성분을 고객에게 제공하기 위해 노력하고 있습니다.자사의 제품은 EU EC396, EU 2023/915, 최고 용매 잔류 기준 등 국제 최고 기준에 따라 제조된다.Green Spring은 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 및 기타 많은 인증을 획득했습니다.

규격: 

규제:

EU 규정에 부합한다.

Benefits:

Hypoglycaemic

The hypoglycaemic effect of D Allulose is very evident due to its glucose replacing effect. There are also many experiments to further support its hypoglycaemic effects. In a 28-day trial comparing the effects of D Allulose, glucose, fructose and a blank group on blood glucose, the D Allulose group showed a significant reduction in blood glucose levels and also a significant increase in glucose tolerance in the experimental group. Another experiment showed that the intake of D Allulose could significantly inhibit the concentration of glucose in the blood and reduce the postprandial blood glucose level.

Lipid Lowering

Allulose significantly up-regulates the mRNA expression of PPAR-α gene and down-regulates the mRNA expression of FAS gene in liver, thus inhibiting the expression of cholesterol and fat synthesis in liver.

Neuroprotection

Takata et al. showed that 50 mM D-allulose could inhibit neurotoxin 6-hydroxydopamine-induced apoptosis in catecholaminergic PC12 cells (in vivo model of Parkinson's disease) by increasing the level of intracellular glutathione, which could have a neuroprotective effect. This suggests that D Allulose is expected to play an important role as a neuroprotective agent in the treatment of some neurodegenerative diseases.

Antioxidant and Anti-Inflammatory

As an antioxidant, Allulose inhibits oxidative damage caused by reactive oxygen species (ROS) production, reduces free radical levels and delays deterioration. As an anti-inflammatory agent, Allulose inhibits ischaemia-reperfusion injury and suppresses segmental production of neutrophils.

Reduces Fat Accumulation

Obesity is closely related to high calorie and high sugar food intake, D Allulose not only does not provide any calories, but also reduces the rate of absorption of sucrose, maltose and other sugars in the small intestine, as well as fat synthase activity in the organism, increase the level of lipoxygenase expression, through the inhibition of the rate of fat synthesis and increase the rate of fat decomposition and effective weight control, treatment of obesity.

Applications:

In the Food Field:

With a sweetness very similar to sucrose and the ability to undergo a Meladic reaction, Allulose has great potential for use in baking. Allulose is 70% as sweet as sucrose but has only 0.3% of the calories of sucrose, and has similar taste and volume characteristics to sucrose. Compared with other sweeteners, Allulose can react with proteins or amino acids, and its reaction products have outstanding gel properties, foaming, emulsification stability, and good antioxidant properties, which can improve the texture of food, improve the quality of food, and improve the quality of food. It can improve the texture, flavour, colour and mouthfeel of food, and reduce oxidative loss and extend shelf life during food processing and storage, so Allulose powder has great potential for application not only in sugar-free beverages, but also in baking and cooking.