Technology broke the bottleneck, and the potential and value of natural sweeteners such as aloxone, stevia and mohan fruit began to explode

Allowosugar: a potential rare sugar

Allotose, which has just 0.2 calories per gram and is as sweet as 70 percent of table sugar, is a rare sweetener that is found in small amounts in nature.

Allotose, known scientifically as D-psicose, is a rare monosaccharide and one of about 50 found in nature, according to Japan’s Matsuya Chemical Industry Co.

The scientific community’s definition of a “rare sugar” varies.”It’s clear that rare sugars are not the dominant sugar in nature, but it depends on how you define it,” said John C. Fry, PhD, director of Connect Consulting in Horsham, UK, which advises on low – and no-calorie sweeteners.Allotose is very low in calories, not all rare sugars are that low in calories, and it’s a very promising sweetener.”

Matsutani Chemical is now able to commercialize aloxonoses by collaborating with Kagawa University in Japan to create the Astraea brand, which indirectly synthesizes aloxonoses through proprietary enzyme isomerization technology.

 Sensory data showed that after three months of storage at room temperature, chocolate bars containing Dolcia Prima Allowone had a far better texture than bars containing sugar.Allowone also matches well with caramel or other flavors in products like cookies and cakes.

Dolcia Prima also has a crystalline aloxone sugar that offers the same performance advantages as aloxone syrup, but opens up new applications and areas such as decorative sugar, solid drinks, meal replacements, fat-based cream or chocolate confectionery.

Public recognition has been the biggest driver of aloxonoses.The U.S. Food and Drug Administration (FDA) announced aloxone’s general safety certification (GRAS) in 2014, and its suppliers are now actively promoting the use of the sweetener to the food industry.

Awareness of aloxone has grown through conferences and seminars, and more and more companies are experimenting with the sweetener.

App consumers need more low sugar options

With the development, availability and regulatory approval of new sweeteners, consumers and the food industry are paying more attention to reducing sugar.

But sugar isn’t going away, and we shouldn’t condemn it.People always seem to think that sugar is the sole culprit behind obesity and diabetes, but that’s not the case.The underlying cause is that people eat more energy than they need, and sugar is a component of that, but not the only one.In other words, reducing sugar intake won’t completely solve problems like obesity or diabetes.

The survey points out that people like the sweet taste, but they are starting to look for new and more low-sugar options.According to the 2017 Food and Health Survey released by the Washington-based International Food Information Council, 76 percent of respondents tried to reduce their sugar intake.

The shift in consumer attitudes towards sugar consumption has become a global trend. This is a major issue for the sugar industry and must be taken very seriously.According to data from Freedonia, consumers are increasingly concerned about the amount of sugar in their diets, which will drive the development of sweetener alternatives.At the same time, consumers continue to pay attention to natural and clean labels, and as a result, natural sweeteners are expected to grow at a double-digit rate through 2021, with stevia accounting for one-quarter of demand.