가루 Allulose

가루알룰로스란 무엇인가?

Allulose 새로운 감미료인 C6H12O6는 자연에서 매우 적은 양에서 발견되는 6 탄소 설탕이다.몇몇 음식에서 자연적으로 발생하는데, 1940년에 알룰로오스가 밀의 잎에서 처음 발견되었다.그 이후로, 메이플 시럽과 흑설탕뿐만 아니라 특정 과일 (예:무화과, 황화)에서 소량이 발견되었습니다.알룰로스는 설탕 대체제로서 칼로리가 낮고 GI 값이 낮으며 신경을 보호하고 혈당 상승을 억제하며 지방 축적을 감소시킨다.

알룰로오스는 상온에서 흰색 분말 형태의 결정으로 물, 메탄올, 에탄올 등에 용해된다.그것은 희소한 설탕의 일종이다.

녹색 스프링 기술이 공급하는 분말 알룰로오스는 환원당이며, 그 구조와 특성은 강한 화학 관성으로 매우 안정적이며, 산성 또는 알칼리성 조건에서는 또한 원래의 상태를 유지할 수 있으며, 안정성은 자당보다 높습니다.당화반응에서 대량의 항산화성분을 산생하여 가공, 저장 중 산화손실을 줄이고 제품품질을 향상시킬수 있다.

녹색 봄은 천연 식물 추출물, nutraceutical 성분 및 천연 식품 성분의 연구, 개발, 생산 및 판매에 전념하는 중국의 선도적인 생명 공학 회사입니다.전 세계 62개 이상의 국가 및 지역에 제품, 기술 및 서비스를 제공하고 있습니다.당사의 제품은 EU EC396, EU 2023/915기준 및 최고 용매 잔류 기준을 준수합니다.Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 등과 같은 많은 인증서를 획득했습니다.

규격: 

규제:

EU 규정에 부합한다.

Benefits:

Helps Regulate Blood Sugar

Most of the D Alluloses are excreted directly through urine or faeces after entering the body. The fact that it is hardly metabolised after intestinal absorption and does not provide calories is also its most outstanding advantage as a sugar substitute. Clinical experiments have proved that the human body daily intake of 31-33g (according to the average body weight) D Alluloses does not have any side effects, and can be used as an ideal substitute for sucrose in food, with the function of regulating blood glucose, antioxidant and so on.

Anti-Inflammatory

D Alluloses reduces inflammatory symptoms by down-regulating gene expression in several tissues and increasing Lactobacillus and E. faecalis in the gut microbiota composition.

Weight Management

Supplementation with 5% D Alluloses significantly inhibited abdominal fat accumulation and body mass gain in rats, possibly through the regulation of adipogenic transcription factors that inhibit preadipocyte differentiation and lipid accumulation.The discovery of the fat-reducing function of D Alluloses suggests its potential application in the development of functional products for weight loss.

Antioxidant

D Alluloses at concentrations of 2% and 4% was found to scavenge reactive oxygen species (ROS) produced in mice after oral administration of di(2-ethylhexyl) phthalate and inhibit the production of ROS and malondialdehyde in the testes of male rats, with preventive effects on testicular damage.

Applications:

In the Food Field:

Based on its chemical and physical properties, Allulose powder has become a breakthrough contributor to low-sugar and low-calorie food formulations and should be used in beverages to reduce sugar while maintaining overall taste and quality. The addition of D Allulose powder to baked goods keeps them soft and moist with a good melt-in-the-mouth texture. At the same time, D Allulose creates a meladic reaction with the proteins in the food and produces a pleasant flavour profile.

With a sugar-like time profile and a refreshing sugar-like mouthfeel, Allulose has many of the functional advantages of sucrose, such as the mouthfeel of liquid dairy products, the sugar-like flavour of yoghurt, and the creamy texture of ice cream and other frozen desserts. Allulose can be added to dairy products. Due to its low rate of sugar crystallisation, Allulose can effectively control sugar and reduce calories while maintaining a hardness, elasticity, viscosity and texture similar to that of full-sugar foods. It can be used in fondant products.

For Healthcare Products:

Allulose can give prebiotic properties to foods or beverages, etc. Allulose can be combined with other prebiotics or probiotics to enhance its antioxidant properties. In addition, the health properties of Allulose (hypoglycaemia, weight management, oral health) help it to be used in more functional products. As early as 2012, Matsuya Chemical Industry (Japan) launched a rare sugar syrup with a certain percentage of Allulose in Japan, which was well received by consumers. This was followed by the launch of Astrea Pro, the first functional expression of Allulose, which has been reported to promote fat burning in energy metabolism in daily life (rest and daily activities).