Export Allulose

1. Allulose as a new type of sweetener, the advantages compared with other
similar sweeteners as following:

A. In taste, Allulose is the closest to sucrose, about 70% sweetness of
sucrose, but its calories are far lower than sucrose, nearly zero calories
(allulose calorie value per gram is about 0.2-0.4 calories, 3.89 calories
per gram of sucrose) for obesity and diabetes patients, its a ideal
substitute for sucrose. It has the characteristics of safety, soft and
delicate taste, mild sweetness, no bad taste during use, and no limit on the
amount of addition;
B, Allulose is one of the few sugar substitutes that can produce
a Maillard reaction, so it can be used in baked food fields that require
high-temperature reactions.
C. In terms of health, Allulose hardly metabolizes and provides no heat
after being absorbed by the intestine. At the same time, Allulose acts on
the receptors of these brain regions through the release of GLP-1 (glucagon-
like peptide-1), which ultimately leads to decreased appetite and enhanced
satiation, and can also reduce the absorption rate of glucose, fructose and
other sugars in the small intestine. Thereby reducing the accumulation of
body fat.
D. Allulose is a weak inhibitor of α-glucosidase, α-amylase, maltase and
sucrase, which can inhibit the metabolism of starch and disaccharides in the
gastrointestinal tract, and inhibit the rise of blood sugar by protecting
pancreatic beta cells, with potential anti-hyperglycemia effect.
Therefore, Allulose can help increase insulin sensitivity and reduce the
risk of type 2 diabetes.
E, in addition, since it does not lower the PH in the mouth and does not
increase the risk of dental caries, the use of allulose can reduce dental
caries.

2. Allulose is mainly used in table sugar, beverages, candy, milk, energy
bars, ice cream and other products, about 55% for food, 37% for drinks, and
a small part for medicine.

3. Due to the advantages and special functions of Allulose, which is
evaluated as the most potential sucrose substitute by the US Food Navigation
network, aloxulose is becoming one of the preferred sweeteners for food and
beverage NPD in the United States at a leap speed, and the industry predicts
that Allulose will become the next popular natural sweetener sweeping the
world after stevia and erythritol. With the increasing demand for sugar-free
beverages in the market, Allulose may become a tipping point for beverage
manufacturers to upgrade their iterative products.
4. For beverage customers, they are also very concerned about the acid-heat
stability. The acid-heat stability data of Allulose compared with sucrose.

Minimum Order: 20 tons

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