D-allulose

Introduction: 

Allulose, also named D-Allulose or Psicose, belongs to hexose and ketose in classification. It is the differential isomer 

corresponding to carbon at position 3 of D-Fructose. It has special functions beneficial to human health, such as 

regulating blood glucose, and is evaluated as the most potential sucrose substitute by the American food navigation network.It is used for adult diseases with high blood glucose value, which plays a very important role in preventing adult diseases and maintaining appropriate blood glucose value. 

Properties: 

High sweetness, good solubility, low calorie and hypoglycemic reaction

Applications: 

Application 

Product Advantage 

Medicine 

D-Allulose can inhibit fatty liver enzymes and intestinal enzymes α- Glycosidase, thereby reducing the 

accumulation of body fat and inhibiting the rise of blood glucose concentration. 

Food Area 

Adding D-Allulose to food can not only improve its gelling degree, but also produce Maillard reaction 

with food protein to improve its flavor. Compared with D-fructose and D-glucose, D-Allulose can 

produce more antioxidant Maillard reaction products and maintain the antioxidant level of food 

for a longer time. In 2011, D-Allulose was certified safe by FDA and can be used as an additive in the 

field of food and diet.