D 알룰로스 99%

D 알룰로스란?

D 알룰로오스 (D Allulose) 또는 알룰로오스 (Allulose)는 항생제 아데노신 (Allulose adenosine)에서 분리된 다이아스테레오머이다.정상적인 온도와 압력 하에서 알룰로오스는 물에 쉽게 용해되는 흰색 고체 분말로 나타납니다.그것의 수용액은 투명한 무색 액체이다.D 알룰로스는 천연 설탕 대체제로서 무화과, 건포도, 흑설탕, 키위프루트 등과 같은 천연 식품에 소량 함유되어 있습니다.

D 알룰로스의 맛은 수크로스와 매우 비슷하지만 단맛은 수크로스의 약 70%, 열량은 수크로스의 약 10%이다.D Allulose는 인간의 대사에 참여하지 않고, 발효와 장내 미생물의 이용도가 낮으며, 위장의 불편함을 유발하지 않을뿐만 아니라 어느 정도 혈당 및 혈중 지질을 조절하고 체중 감소, 항균 및 항염증을 돕고 암 효과를 억제하는 역할을 할 수 있습니다.

Green Springs 기술 공급D 알룰로스 분말좋은 맛, 높은 안정성, 높은 온도 저항, 그리고 저혈당과 같은 그것의 우수한 설탕 대체 특성을 위해.안정성을 유지할 뿐만 아니라 일반 설탕과 같은 멜랑반응을 일으켜 완벽한 캐러멜 풍미, 촉촉함, 색감을 가진 저당 베이커리 제품을 생산하기 때문에, 또한 수분 보유력을 바탕으로 베이커리 제품의 유통기한을 연장시켜 습도와 안정적인 경도를 유지한다.알룰로스는 베이커리 업계에서 다른 설탕 대체제로는 따라잡기 어려운 장점을 가지고 있다.

2000년에 설립된 Green Spring Technology는 천연적이고 안전하며 유기농 식물 추출물을 고객에게 제공하기 위해 최선을 다하고 있습니다.당사는 엄격한 내부 품질 관리 프로세스를 갖추고 있으며 ISO, HACCP 및 기타 품질 기준에 따라 생산을 조직하여 품질 기준이 충족되도록 보장합니다.Green Spring은 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 및 기타 많은 인증을 획득했습니다.권위 있는 제3자 테스트 보고서를 제공할 수 있습니다.

규격: 

규제:

EU 규정에 부합한다.

Benefits:

High Sweetness, Low Calorie

The sweetness of D Allulose is about 70% of that of sucrose, but the glycaemic index (GI value) and calories are lower than that of sucrose, only 1/10 of sucrose, and the FDA specifies that D Allulose has a calorie content of 0.4kal/g. Most of the Allulose, after entering the human body, will be excreted through the urine or faeces, and after being absorbed by the intestinal tract, little metabolism will occur, and the absence of calorie provision is also its outstanding advantage.

Taste Close to Sucrose

In terms of taste, D Allulose has a soft and subtle sweetness, with a pure sweetness that is very similar to that of high-purity sucrose. The initial stimulation of the taste buds is faster than that of sucrose, and there is no undesirable taste during or after consumption. Moreover, the sweetness does not vary with temperature and exhibits pure sweetness at all temperatures.

Hypoglycaemic

Several studies have demonstrated the hypoglycaemic effects of D Allulose. Male rats were fed sucrose, maltose or soluble starch, and D Allulose or D Fructose was added at the same time by one thousandth of a percent, and it was found that Allulose could inhibit the concentration of glucose in the plasma; it was found in the rat experiments that Allulose would be absorbed into the bloodstream through the small intestine after oral administration, and then discharged from the kidneys, which would not cause fluctuation of blood glucose, and it could also inhibit the activity of α-glucosidase.

Contributes to Anti-Diabetes

OLETF rat experiments conducted by Hossain et al. showed effective control of postprandial blood glucose, body weight and adiposity in the D Allulose group, and immunohistochemistry results indicated that alloxydose induced hepatic glucokinase expression, which resulted in increased hepatic glycogen synthesis. Further studies found that alloxydose slowed down the fibrosis of beta pancreatic islet cells. Extending the experimental period to 60 weeks, it was found that the anti-type 2 diabetic effect of D Allulose was mainly achieved by maintaining blood glucose levels, reducing weight gain, controlling postprandial blood glucose, reducing inflammatory responses, and lowering glycated haemoglobin levels.

Lipid Lowering

Many studies have confirmed that D Allulose can reduce the accumulation of fat in the human body, thus reducing the complications caused by obesity. D Allulose enhances energy metabolism and promotes postprandial fat oxidation in the human body; D Allulose significantly induces the release of glucagon-like peptide-1 receptor and activates vagal afferent signals to reduce food intake, thus controlling a healthy body weight.

Applications:

In the Food Field:

To date, a number of countries around the world have authorised D Allulose as a food usable ingredient, including Japan, Mexico, Singapore, South Korea and the United States. In addition, Allulose has received GRAS safety certification from FEMA and can be used as an edible flavour in beverages and dairy products for flavour and texture modification. The approval of regulations has contributed to its popularity in the global market, and at present, Allulose is mainly used in products such as prepared milks, flavoured fermented milks, pastries, tea drinks and jellies.

For Healthcare Products:

D Allulose lowers blood sugar. Since most of the Allulose is absorbed in the small intestine and excreted from the body through urine, it is not involved in human metabolism, so it is extremely low in calories. At the same time, research has shown that Allulose also has a variety of health care functions, the most significant effect is that Allulose through the enhancement of energy metabolism, to promote the body's postprandial fat oxidation, hypoglycaemic blood sugar and lipid effects, as well as to improve the sensitivity of insulin and glucose tolerance. It is friendly to patients with obesity, diabetes, hypertension and hyperlipidaemia and other diseases related to excessive weight gain, as well as fitness enthusiasts.