Introduce food additives sweetener D Allulose
In recent years, the incidence rate of obesity, diabetes, hypertension, hyperlipidemia and other diseases related to weight gain has increased sharply in the world. The main reason for these diseases is the excessive intake of high fat and high sugar foods.
Therefore, the development of a natural, low-calorie and good taste sucrose substitute has become the focus of attention. D Allulose is a new type of low-calorie functional oligosaccharide, which is converted from fructose. It has similar taste and volume characteristics with sucrose, and has considerable application prospects and research value. D-allotose is the epimer of D-fructose at the C-3 position. The International Union of Theory (Chemistry) and Applied Chemistry (IUPAC) named its system D-ribose-2-hexulose; At the beginning, D Allulose was isolated from the antibiotic aloxose adenosine, that is, psicouranine, so it was named D-psicose. In 2014, the International Rare Sugar Conference held in Japan officially corrected the customary name of D-alloxose from D-psicose to D-alloose.
Function of food additives sweetener D Allulose
aloxose is a white powder crystal with no special smell, and its molecular formula is C6H12O6. D Allulose is a reductive hexose, which can undergo Maillard reaction, has a high melting point (109 ℃), boiling point (551.7 ± 50.0 ℃), is not easy to absorb moisture, and is extremely soluble in water. Its presence in nature is extremely rare. It is only found in a small number of plants (wheat and rhamnoides) and specific bacteria, and does not exist in animals. It is mainly synthesized by chemical synthesis and biological transformation
D Allulose has the functions of low calorie, low metabolic rate, neuroprotective effect, hypoglycemic and lipid-lowering. As a new functional factor, it has high sweetness and caloric value of only 10% of sucrose, which will not cause blood sugar rise, and is a good functional sweetener; The metabolism of aloxose in human body is significantly different from that of other rare sugars. A study found that the carbohydrate energy consumption of 8 subjects did not increase after three hours of ingestion of aloxose, and the excretion rate in urine reached 70%, which showed that D Allulose could not be metabolized to produce energy after being absorbed by the human body in the small intestine. At the same time, the unabsorbed part enters the large intestine and is hardly fermented by intestinal flora.
Application of food additives sweetener D Allulose
It is well known that reactive oxygen species can cause various diseases, such as aging, cancer, cardiovascular disease and diabetes. Studies have shown that the addition of D-aloctose not only improves the gel behavior of food, but also produces good flavor and high antioxidant substances, namely maillard reaction products (MRPs).
MRPs usually show strong free radical scavenging activity and reduction ability, and can be used as functional ingredients with excellent chemical and biological characteristics in formula foods for people with special nutritional needs. As an important rare sugar, D Allulose has been fully utilized abroad. A large number of animal and human experiments show that D Allulose hardly metabolizes and provides energy after passing through the intestine, and it can effectively reduce postprandial blood sugar, control weight, and reduce fat accumulation, which proves that D Allulose, as an excellent functional sweetener, has broad application prospects in the future.
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Post time: Mar-06-2023
