Allulose
Chii chinonzi Allulose?
Allulose is epimer yefructose, monosaccharide isingawanzo kuwanikwa muzvisikwa asi ine zvishoma zvemukati. Iyo kutapira ndeye 70% ye sucrose, uye macalorie ari 0.3% ye sucrose. Iyo ine zvakafanana kuravira uye vhoriyamu maitiro kune sucrose, uye ndiyo yakanyanya kutsiva sucrose muzvikafu. Inonzi "low-calorie sucrose". United States yakatenderwa se GRAS (Inowanzozivikanwa SeYakachengeteka) chinhu, ichibvumira D-psicose kuti ishandiswe sechikafu chekuwedzera uye zvimwe zvekudya. IUnited States, Japan, South Korea, nezvimwewo zvakashandiswa mukubika, zvinwiwa, candy nezvimwe zvekudya.
Main Features
1. Kutapira kwacho kwakafanana nekwe sucrose
2. Kuravira muzvokudya zvakabikwa uye zvakaomeswa zviri pedyo neiyo sucrose
3. Haina kunyorwa seshuga
4. Macalorie ari 1/10 ye sucrose
5. Shuga murwere-ushamwari
6. Kugadzirisa intestinal microecology
Nzvimbo yekushandisa
Zvinwiwa, zvihwitsi, mukaka, kubika chikafu, chikafu chinoshanda uye mimwe minda
Certificate Of Analysis
| Commodity | Allulose | Nhamba yeBatch | 22091993 | |||
| Zuva rekugadzira | Gunyana. 19,2022 | Huwandu (kg) | muenzaniso | |||
| Expiry date | Gunyana 18,2024 | Test date | Gunyana. 19,2022 | |||
| Test Maererano As | QBLB 0034S | Packing | Net 25kg bag, PE yemukati bag | |||
| Test Result | ||||||
| Siriyero nhamba | Test Item | Standard | Mhedzisiro | |||
| 1 | Chitarisiko | White Crystal | Zvakakodzera | |||
| 2 | Ravira | Sweet | Zvakakodzera | |||
| 3 | Allulose (yakaoma base), % | ≥98.5 | 99.51 | |||
| 4 | H | 3.0-7.0 | 5.3 | |||
| 5 | Unyoro,% | ≤ 1.0 | 0. 18 | |||
| 6 | Madota, % | ≤0. 1 | 0.065 | |||
| 7 | Se(Arsenic), mg/kg | ≤0.5 | ＜0.5 | |||
| 8 | Pb(kutungamirira), mg/kg | ≤ 1.0 | ＜1.0 | |||
| 9 | Total Plate Count, cfu/g | ≤ 1000 | ＜10 | |||
| 10 | Coliforms, MPN/ 100g | ≤3.0 | ＜0.3 | |||
| 11 | Mbiriso, cfu/g | ≤25 | ＜10 | |||
| 12 | Mould, cfu/g | ≤25 | ＜10 | |||
| 13 | Salmonella, /25g | Negative | Negative | |||
| 14 | Staphylococcus aureus, / 25g | Negative | Negative | |||
| Checker | 02 | Assessor | 01 | |||
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