Allulose

Allulose (Allulose) is a rare, naturally occurring ketose found in trace amounts in natural foods such as wheat, figs, raisins and maple syrup. Its sweetness and taste are close to sucrose, and its sweetness is about 70% of sucrose, but its calories are extremely low, containing only 0.2 to 0.4 kcal per gram. It hardly participates in human energy metabolism and does not significantly affect blood sugar and insulin levels. Therefore, it is recognized as a functional sweetener with extremely low glycemic index (GI value close to 0). In the food industry, allulose is widely used in baking, beverages, dairy products, candy and healthy snacks and other fields. It not only provides a mild and sweet flavor, but also has a variety of functional properties such as improving texture, enhancing color and extending shelf life. At present, allulose has been recognized as safe (GRAS) by FDA in the United States, and has been approved as food raw materials in China, Japan, South Korea, Canada and other countries and regions. It is a new generation of healthy sugar alternative that has attracted much attention in the world.