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June 2-5, 2019 | New Orleans, LA

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    Physiological Functions of D-Allulose: Current Findings and Future Research of Physiological Benefits

    When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:15 PM - 02:45 PM

    Where: McCormick Place - N427D

    D-allulose is a new, GRAS, and zero-calorie sugar. D-allulose is composed of rare sugars—one of approximately 50 that exist in nature. It tastes nearly sweet as sucrose while it has very little caloric value. Its original technology was found by Professor Izumori from Kagawa University and his developments took over 20 years. During those 20 years of research, he and his group found a way to manufacture D-allulose at commercial scale, demonstrated its safety as a food ingredient, and gained regulatory rights to market the ingredient in different countries. D-allulose can be used as a bulking agent, a low calorie sweetener, and so on. D-allulose is not only an ingredient that reduces calories in finished products, but has potential as a specialty ingredient. The session focuses on its physiological functions and future potential of health benefits. The session covers carbohydrates metabolism, lipids metabolism, and the effect of hormones with D-allulose intake. Each presenter has a unique background and covers the current study and future study of d-allulose and rare sugars.



    *Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
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