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D-Allulose: It belongs to ketohexose and is an important member of rare sugars. It is a white powdery crystal, easily soluble in water, methanol, ethanol, etc. It is the C-3 diastereoisomer of D-fructose.
Rare sugars are a class of monosaccharides and their derivatives that exist in trace amounts in nature, and there are about 50 kinds of them. For example: D-Allulose, tagatose, arabinose, etc., which are approved by the FDA as GRAS and can be used as food sweeteners.
D-Allulose exists in trace amounts in plants such as sugarcane, wheat, and wormwood in nature. It is a new functional monosaccharide with special health functions.
D-allulose has the characteristics of 0 sugar and 0 calories, so it will not burden the human body even if consumed in large quantities. It is particularly suitable for desserts, candies, ice cream, chocolate, etc., and is the best friend of sweet lovers.
Developed countries, led by the United States, Canada, and Australia, have already allowed D-allulose to be used as a food additive, and Japan allowed it to be used in domestic food as early as 2006. So far, more than a dozen countries have changed their food regulations to recognize the legality of D-allulose.