2024年11月4日 · Allulose is a naturally occurring sugar found at low levels in figs, raisins, wheat, maple syrup and molasses. It’s also available as a sugar substitute and can be used in recipes …

2024年9月9日 · Allulose tastes similar to sugar and may have some health benefits. It appears to be safe to eat in moderation, but more research is needed. Allulose is a relatively new sweetener on the...

Allose is an aldohexose sugar. It is a rare monosaccharide that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub Protea rubropilosa . Extracts from the fresh-water alga Ochromas malhamensis contain this sugar but of unknown absolute configuration.

2019年8月30日 · Allulose is a low calorie sweetener that has 70% of the sweetness of sucrose. According to the Food and Drug Administration (FDA), allulose provides about 0.4 calories per gram (g), which is...

2024年5月20日 · This overview encapsulates recent advancements in D-allose's physicochemical properties, physiological functions, applications, and biosynthesis. It also briefly discusses the crucial role of understanding aldoketose isomerase structure and optimizing its performance in D-allose synthesis.

D-Allose | C6H12O6 | CID 439507 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety/hazards/toxicity information, supplier lists, and more.

In this review, the physiological functions of D-allose are introduced in detail. In addition, the different types of D-allose-producing enzymes are compared for their enzymatic properties and for the biotechnological production of D-allose.

2018年3月26日 · In this review, the physiological functions of d -allose are introduced in detail. In addition, the different types of d -allose-producing enzymes are compared for their enzymatic properties and for the biotechnological production of d -allose.

2025年3月1日 · Due to its low-calorie profile and similar taste to sucrose, D-allose has the potential to become an ideal sugar substitute. D-allose also displays unique properties and health benefits that can be applied to various fields, including food and medicine.

Most edible sugars are based on six-carbon sugar units, all of them d -isomers. A sugar with an aldehyde residue at the end is called an aldose; one with a keto group at carbon 2 is called a ketose. Usually, the number of carbons is appended to the term indicating the type of sugar.