알룰로오스 파우더 99%

알룰로오스 파우더 (Allulose 파우더) 란?

Allulose is a natural ingredient found in fruits and foods such as sultanas, figs, kiwis and brown sugar. It appears as a white powder, a clear colourless liquid in aqueous solution, and is stable at room temperature and pressure. Allulose is a differential isomer of fructose, a rare monosaccharide that occurs naturally in nature but in very small amounts. Its sweetness and taste are quite similar or close to that of sucrose, but its calorie content is lower than that of sucrose. Each gram of Allulose contains only 0.3 kcal.

Allulose is an ideal sucrose substitute for obese and diabetic patients, while the use of low-calorie sugars provides satisfying sweetness in dairy products, beverages, bakery products, confectionery and other 식품, and satisfies the consumer'년생 달콤한 만족을 갈망함.

Green Spring 기술 공급알룰로오스 파우더 99%, 높은 순도, 균일 한 입자, 순수한 단맛, 그리고 자당 (sucrose)에 가까운 단맛 프로파일을 가지며 후 쓴맛이 없습니다.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. 

This Allulose Powder has been widely used in food, beverage and health food, providing customers with a new choice of high quality sugar reduction application solutions.

Green Spring Technology is a leading plant extract technology company in China, which was established in 2000, and is dedicated to providing customers with natural, safe and organic plant extracts, nutraceutical ingredients and nutritional ingredients. Its products are manufactured according to the highest international standards, including EU EC396, EU 2023/915 and the highest solvent residue standards. Green Spring has obtained Halal, Kosher, 코스모스, BRC, IFS, FDA, ISO9001, ISO22000 and many other certifications.

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.