The main uses of D-Allulose:

D-Allulose, as a natural low calorie sweetener and functional ingredient, is widely used in the following fields due to its unique physicochemical properties and health benefits:

1. Food processing field

D-Allulose can replace sucrose in beverages, baked goods, candies, etc. Its sweetness is about 70% of sucrose, and its calorie content is only 0.4 kcal/g. It has strong stability in high temperature and acidic environments and can participate in the Maillard reaction, giving baked goods caramel color. Used for chewing gum, yogurt, frozen dairy products, etc., to inhibit sugar crystallization, maintain food elasticity and taste.

2. Health management field

D-Allulose can inhibit the activity of intestinal α - glucosidase, slow down glucose absorption, improve insulin resistance, and help control the blood sugar level of diabetes patients. Promote fat burning, inhibit gene expression for fatty acid synthesis, assist in preventing obesity and metabolic syndrome, and improve fat utilization during exercise. Not participating in oral bacterial metabolism, reducing the risk of enamel erosion, and lowering the incidence of tooth decay.

3. Antioxidant and neuroprotective effects

Research has shown that alloulose may delay cellular aging through antioxidant mechanisms and potentially protect neurological function.

4. Global Compliance and Security

D-Allulose has passed the GRAS certification of the US FDA and has been approved for use in food processing in countries such as Japan, South Korea, Australia, and Canada. High safety, no tolerance limit for sugar alcohols, no significant side effects reported from long-term consumption.