Matsutani America launches low-calorie sweeteners with health benefits

a leader in North American food ingredients
Matsutani America
launched a new rare sugar
Astraea Allulose
(alosterone sugar)
.
Astraea Allulose
the first plant-based, low-calorie sweetener to be shown to have physiological benefits.Astraea
not only reduces the calories of the final product, but it's also good for the body, such as helping to regulate blood sugar levels and reduce fat build-up in the body,
said
Yutaka Miyamoto, executive vice president of
at matsutani America

."
manufacturers can create low-calorie products with
Astraea
in all food and beverage categories without the disadvantages of long-lasting aftertaste (aftertaste) and synthetic or chemical feel.
”Recommended applications include beverages, confectionery, dairy products, baking and desserts.
Astraea Allulose

100
% as an alternative to granulated sugars for table use, as well as
50%
gum.benefitslreduces calories (calories) ltrue sugar flavor, no aftertaste (aftertaste) lscientifically proven to reduce blood sugar l Scientifically reduced lipid build-up limproved aroma And color lmask unwanted flavorfeatures lplant-based monosaccharose lnon-synthetic, non-chemical l energy of
0.2kcal/g l
70
% Astraea Allulose
, which has a sweetness of
70
% sugar, is a rare monosaccharose, the simplest sugar in structure, and one of about
50,
sugars that have less stock in nature and are part of food. "
so far, rare sugars have been almost entirely unavailable for commercialization, and they have been very expensive. This makes it difficult to produce and conduct the stable supply necessary for proper research,"

Tatsuo Iida, Director of Research and Development at
Rare Sugar,
. at Japan's Yukawa University have discovered a way to produce rare sugars from the more common monosaccharose found in nature, allowing universities to work with companies on large-scale manufacturing.
Astraea
was created using a
process created by Professor ken Izumori known as the
"Izumoring
process. When a monosaccharose reacts with a microbial enzyme, it causes sugar to change from one type to another. According
Iida
,
many high-quality rare sugars can be made in this way.