$-8.8 /Kilogram
| Hình thức thanh toán: | T/T |
| Incoterm: | FOB |
| Giao thông vận tải: | Ocean,Land,Air,Express |
| Hải cảng: | Qingdao,Tianjin,Shanghai |
Mẫu số: Allulose 95
Nguồn Gốc: Trung Quốc
Các Loại: Chất tăng cường dinh dưỡng
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
| Đơn vị bán hàng | : | Kilogram |
| Ví dụ về Ảnh | : |
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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. Gluten free Crystalline allulose low calories,D-Allulose Crystalline reducing fat,Allulose Benefit for Diabetes
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⭕ 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 |
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✅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.
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✅Maintaining Healthy Blood Sugar Levels ✅ Weight Loss ✅Preventing Weight Gain ✅Minimizing Oxidative Stress and Inflammation ✅ Reducing Fat in the Liver
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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.
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