allulosed, or D-Allofenose (D-Psicose), so named because it was isolated from the antibiotic allofenose adenosine (psicofuranine), is a kind of differential isomer of fructose; Alofenose is a kind of rare monosaccharides with a very small distribution in nature, the solid is a white powder, and the aqueous solution is a transparent and colorless liquid, and a small amount of it is found in raisins, figs, kiwi fruit, and brown sugar, etc. in natural Foods. Below is some information about Alozone Sugar:
Aloeverose has multiple advantages compared with mainstream sweeteners in the market:
1) Taste/physical and chemical properties: the sweetness is close to sucrose (about 70% of the sweetness of sucrose), the calorie content is lower compared with sucrose (0.4kcal/g), and it has a stable pure sweetness that is very similar to that of high purity sucrose at various temperatures, with no bad taste before and after consumption;
2) Application properties: it has strong stability under high temperatures and acidic environments, and it has good stability under high temperature and acidic conditions.
3) Application characteristics: high temperature and acidic environment have a strong stability, can produce Meladic reaction, can be used in bakery products, condiments, low pH value of food and beverage;
4) safety: will not be metabolized by the human body, the intestinal microorganisms have a low degree of utilization of the fermentation, will not cause gastrointestinal discomfort (sugar alcohols sweeteners may lead to diarrhea when excessive intake), and has a lowering of blood glucose and blood lipids, inhibition of cancer, anti-inflammatory and other physiological effects.
The mainstream production of Alozone Sugar is the bioconversion method, the method was first proposed by Professor KenIzumori of Kagawa University, Japan, the industry is mainly through the D-Alozone Sugar 3-differential isomerase (D-psicose3-epimerase, DPE) to achieve the conversion of D-fructose to D-Alozone Sugar.
From the downstream application of Alozone Sugar industry, the global downstream application of Alozone Sugar in food/beverage field is expected to account for 55%/37% respectively in 2020, and a small portion of it is used in medicine.
