Allulose

In the field of food applications, D-aloxone has the advantages of high sweetness, good solubility, low calories and low glycemic reaction, and is considered to be one of the most ideal sucrose substitutes. Adding D-aloxone to food can not only improve its gelling degree, but also improve its flavor by Maillard reaction with food protein. Compared with D-fructose and D-glucose, D-aloxulose can produce more antioxidant Maillard reaction products, maintaining the antioxidant levels of food for longer. In 2011, D-aloxulose was approved by the FDA as safe for use as an additive in food and dietary applications. Aloxulose is a zero-fat sugar that relieves the rise of blood sugar after eating, and is 70% as sweet as granulated sugar, with high solubility. Because of this nature, it is particularly suitable for processed foods. Aloxulose has the following various effects and characteristics, and it is increasingly expected to be used in the manufacture of highly effective prevention of adult diseases and is loved by people in the quality of food.