Mistura de cozimento de alulose cristalina

Mistura de cozimento de alulose cristalina

$4.8-8.8 /Kilogram

Tipo de pagamento:	T/T
Incoterm:	FOB
Quantidade de pedido mínimo:	25 Kilogram
transporte:	Ocean,Land,Air,Express
porta:	Qingdao,Tianjin,Shanghai

Option:

White crystal
D-Allulose (dry basis) ≥98.5%
Moisture ≤1.0%
PH 3.0-7
As(Arsenic) ≤0.5 mg/kg
Pb(Lead) ≤0.5mg/kg

Contato Agora

Descrição do produto

Atributos do produto

Embalagem & Entrega

Descrição do produto

Atributos do produto

Modelo: Allulose 95

marca: Sdblcy

Lugar De Origem: China

Tipos De: Potenciadores de nutrição

Organic: Yes

Non-GMO: Yes

Halal/kosher/MUI: Yes

Material: Crystalline Fructose

Energy: 0.4Kcal/g

Sweetness: 70% SUCROSE

Maillard Reaction: Yes

Reducibility: Yes

Taste: Close to sucrose

Anti-obesity: Yes

Embalagem & Entrega

Unidades de venda	:	Kilogram
Tipo de pacote	:	20kg/bolsa
Exemplo de imagem	:

Descrição do produto

Allulose is naturally present in small quantities in a variety of sweet foods like caramel sauce, maple syrup and brown sugar.
A monosaccharide, or simple sugar, allulose is absorbed by the body, but not metabolized so it is nearly calorie-free.D-Allulose has attracted much attention because of its promising antihyperglycemic properties, being able to control plasma glucose level, body weight, and fat mass ,D-allulose has antidiabetes activity.

Organic Crystalline allulose baking blend,Crystalline Allulose Redeuce Blood Sugar,Crystalline Allulose powder,Crystalline Allulose sweetness

What Is Allulose Png Allulose Crystal Jpg

Test Item	Standard
Test Item	Syrup	Crystal
Appearance	Colorless Light Yellow Liquid	White Crystalline powder
Taste	Sweet	Sweet
D-Allulose (dry basis), %	≥90	≥98.5
Solids Substance, %	≥70	-
Moisture, %	-	≤1.0
PH	3.0-7.0	3.0-7.0
Ash, %	≤0.5	≤0.1
As(Arsenic), mg/kg	≤0.5	≤0.5
Pb(Lead), mg/kg	≤0.5	≤0.5
Total Plate Count, cfu/g	≤1000	≤1000
Coliforms, mpn/g	≤0.3	≤0.3
Yeast and Mould, cfu/g	≤25	≤25
Pathogen (Salmonella, ), /25g	Negative	Negative

⭕ Allulose Features

✅Low calorie. Calories are much lower than sucrose, about one-tenth of sucrose, and a small amount of calorie is approximately 0

✅The taste is close to that of sucrose. The sweetness of allulose is 70% of that of sucrose, which is very similar to high-purity sucrose. It stimulates the taste buds slightly faster than sucrose. There is no bad taste during consumption, and changes in temperature will not affect its sweetness. High-sweet stevia will feel greasy, and allulose is better at this point.

✅ Maillard reaction. Allulose can undergo the Maillard reaction and can replace sucrose in baking.

✅High security. Allulose has passed the GRAS safety certification of the US FDA, and is considered by European and American scholars to be the best substitute for erythritol. Humans generally have a certain tolerance to the intake of sugar alcohols. If the tolerance is exceeded, symptoms such as diarrhea may occur, but allulose will not occur, and it is very safe.

✅Control blood sugar and suppress blood sugar response. Allulose has no effect on blood sugar and suppresses the glycemic response of other carbohydrates when tested with carbohydrates

✅Anti-obesity. Studies have shown that allulose has the potential to pre-obesity in animal models. It suppresses the expression of genes related to fatty acid synthesis and increases the expression of genes related to lipolysis.

⭕ Allulose Functions

✅Maintaining Healthy Blood Sugar Levels

✅ Weight Loss
✅Preventing Weight Gain
✅Minimizing Oxidative Stress and Inflammation

✅ Reducing Fat in the Liver

Due to its neutral sweetness, reductive properties, and high browning reactivity, Dallulose is suitable not only for baked goods, but also for sauces, ketchup, confectionery,beverages, and other products. The addition of D-allulose can make products producea stronger water holding capacity in foods compared with that of sucrose.Functional foods and formulas for special medical purposes that utilize D-allulose in the Maillard reaction with proteins are effective in the prevention of dental caries and related diseases caused by oxidative stress.