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1.What is Allulose?

Alochidonose as a six-carbon rare ketose with almost zero calories, CCDPEase was fused to sesquiterpene oleosin protein and insoluble protein heterologous expression was performed in E.coli, and further ArtificialOilBodies, AOBs, were constructed by mixing this inclusion body protein with triglycerides and phospholipids.In the AOBs the Oleosin oleosin lipoprotein lipophilic partially embedded in the triglyceride core region, CCDPEase enzyme protein was fused to the AOBs arm composed of amphiphilic molecules, displayed on the surface of AOBs, and the CCDPEase target enzyme protein molecule exerted its biotransformation function by natural folding upon fusion immobilization. Aloxacor is used in adult-onset diseases with high blood glucose values and plays an important role in preventing adult-onset diseases and maintaining proper blood glucose values.

2.How is Allulose produced?

The main raw material of Allulose is sucrose or corn starch. Sucrose undergoes acid hydrolysis to produce glucose and fructose, which are then isomerized to Allulose, while corn starch undergoes enzymatic hydrolysis to produce maltose, which is then isomerized to Allulose. At the raw material preparation stage, it is necessary to ensure that the raw materials are of stable quality and free from impurities and contaminants. After the hydrolysis reaction, glucose and fructose will be converted into Allulose through isomerization. A catalyst is added and the reaction temperature and time are controlled. The choice and amount of catalyst have an important influence on the rate and yield of the reaction. The mixed solution obtained after the isomerization reaction contains Allulose, unreacted glucose and fructose, and other impurities. The Allulose was crystallized by controlling the temperature and concentration. Then, the crystallized Allulose and the impurities in the solution were separated by methods such as filtration or centrifugation.

3.How is Allulose stored and distributed?

1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.

4.What is Allulose used for?

In the field of food application, with the advantages of high sweetness, good solubility, low calorie and low glycemic response, it is considered as one of the most ideal sucrose substitutes. Adding it to food not only improves its gelatinization, but also improves its flavor by having a meladic reaction with food proteins. It can generate more antioxidant melad reaction products and maintain the antioxidant level of the food for a longer period of time. It is a zero-fat sugar that raises blood sugar after eating, is 70% as sweet as granulated sugar, and has high solubility. Because of this property, it is particularly suitable for food processing, and is increasingly expected to be used in the production of high-quality foods that are highly effective in preventing adult diseases and are loved by people.