{"id":9314,"date":"2024-06-20T09:30:17","date_gmt":"2024-06-20T01:30:17","guid":{"rendered":"https:\/\/theo.niranbio.com\/allulose\/"},"modified":"2024-08-19T14:11:12","modified_gmt":"2024-08-19T06:11:12","slug":"allulose","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/allulose.html","title":{"rendered":"Allulose"},"content":{"rendered":"

<\/span>Qu’est-ce que l’allulose ?<\/span><\/h2>\n

Une c\u00e9tose \u00e0 six carbones peu commune, connue sous le nom de cellulose, est de couleur blanche, en granules ou en poudre. Elle est presque enti\u00e8rement sans calories et pr\u00e9sente des avantages uniques pour la sant\u00e9, comme la r\u00e9gulation de la glyc\u00e9mie. Elle est \u00e9valu\u00e9e par l’American Food Navigation Network comme le substitut de saccharose le plus prometteur et est largement utilis\u00e9e dans les industries alimentaires et pharmaceutiques.<\/p>\n

La production d’allulose \u00e9tait \u00e0 l’origine principalement constitu\u00e9e de glucides, g\u00e9n\u00e9ralement d’amidon, de pectine, de glucose, etc. Ces mati\u00e8res premi\u00e8res sont converties en glucose ou en fructose par hydrolyse enzymatique ou hydrolyse acide \u00e0 une temp\u00e9rature et un pH appropri\u00e9s, puis filtr\u00e9es, cristallis\u00e9es, s\u00e9ch\u00e9es, etc. pour finalement obtenir le produit fini.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
POINTS<\/strong><\/td>\nIndex<\/strong><\/td>\n<\/tr>\n
D-Teneur en allulose (base s\u00e8che)\uff0c% \u2265<\/td>\n98<\/td>\n<\/tr>\n
R\u00e9sidu d’allumage\uff0c% \u2264<\/td>\n0.1<\/td>\n<\/tr>\n
Perte au s\u00e9chage\uff0c% \u2264<\/td>\n1.0<\/td>\n<\/tr>\n
Plomb\uff08Pb\uff09mg\/kg<\/td>\n\u2264 0.5<\/td>\n<\/tr>\n
Arsenic(AS) mg\/kg<\/td>\n\u2264 0.5<\/td>\n<\/tr>\n
pH<\/td>\n3.0\uff5e7.0<\/td>\n<\/tr>\n
Nombre total de plaques\uff0cCFU\/g<\/td>\n\u2264 100<\/td>\n<\/tr>\n
Moisissures et levures, CFU\/g<\/td>\n\u2264 50<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Boissons<\/td>\n1 g\/kg<\/td>\n<\/tr>\n
Boulangerie<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Confiture<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Produits laitiers<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Sauce pour salade<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Sauce<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Aliment \u00e0 faible valeur \u00e9nerg\u00e9tique<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Aliments surgel\u00e9s<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Fruits en conserve<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de chocolat<\/td>\n5 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’allulose a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Faible en calories : l’allose a environ 70 % de la douceur du saccharose mais beaucoup moins de calories, seulement un dixi\u00e8me de celle du saccharose. Selon la r\u00e9glementation de la FDA, l’allose fournit 0,4 kcal\/g. Contrairement aux alcools de sucre, la cellulose ne d\u00e9range pas l’estomac car elle n’est pas dig\u00e9r\u00e9e par l’organisme et ne fermente pas rapidement dans les intestins.<\/li>\n
  2. Go\u00fbt proche du saccharose : l’allose a un go\u00fbt proche du saccharose, offrant une douceur douce, d\u00e9licate et pure semblable au saccharose de haute puret\u00e9. Il stimule les papilles gustatives plus rapidement que le saccharose et ne laisse aucun arri\u00e8re-go\u00fbt d\u00e9sagr\u00e9able. Sa douceur reste constante \u00e0 diff\u00e9rentes temp\u00e9ratures, offrant une douceur pure dans toutes les conditions.<\/li>\n
  3. Am\u00e9liorer la qualit\u00e9 du produit : gr\u00e2ce \u00e0 la r\u00e9action de Maillard, la cellulose et la prot\u00e9ine de blanc d’\u0153uf peuvent cr\u00e9er une structure de r\u00e9ticulation sup\u00e9rieure qui am\u00e9liore la texture des aliments et produit des compos\u00e9s aux puissantes propri\u00e9t\u00e9s antioxydantes. En r\u00e9duisant les pertes par oxydation pendant la transformation et le stockage des aliments, ces antioxydants aident. Le remplacement d’une partie du saccharose par de l’allulose dans les g\u00e2teaux peut g\u00e9n\u00e9rer une quantit\u00e9 importante de composants antioxydants via la r\u00e9action de Maillard, am\u00e9liorant ainsi la qualit\u00e9 globale du g\u00e2teau.<\/li>\n<\/ol>\n

    <\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

    Question : Quels sont les avantages de l’allose par rapport \u00e0 l’\u00e9rythritol ?<\/p>\n

    R\u00e9ponse : L’allose et l’\u00e9rythritol sont tous deux des \u00e9dulcorants hypocaloriques couramment utilis\u00e9s, mais ils pr\u00e9sentent des avantages diff\u00e9rents en termes de fonction et d’application.<\/p>\n

    Premi\u00e8rement : l’allose est environ 70 % aussi sucr\u00e9e que le saccharose, tandis que l’\u00e9rythritol est environ 60 \u00e0 70 % aussi sucr\u00e9 que le saccharose. Par cons\u00e9quent, l’allose peut \u00eatre utilis\u00e9e en plus petite quantit\u00e9 pour donner un go\u00fbt sucr\u00e9 similaire au saccharose.<\/p>\n

    Deuxi\u00e8mement, le go\u00fbt de l’allose est plus proche de celui du saccharose, sans l’effet rafra\u00eechissant (sensation de fra\u00eecheur) commun \u00e0 l’\u00e9rythritol. Cela permet \u00e0 l’allose de mieux simuler le go\u00fbt du saccharose dans de nombreuses applications, en particulier celles qui ne n\u00e9cessitent pas d’effet rafra\u00eechissant.<\/p>\n

    De plus, l’allose a un impact minimal sur la glyc\u00e9mie et les niveaux d’insuline, ce qui en fait un excellent choix pour les diab\u00e9tiques et les personnes qui doivent g\u00e9rer leur glyc\u00e9mie. Bien que l’\u00e9rythritol ait \u00e9galement un faible effet sur la glyc\u00e9mie, l’allose a une r\u00e9ponse plus stable.<\/p>\n

    Enfin, l’allose est principalement excr\u00e9t\u00e9e par l’urine et n’est pas majoritairement absorb\u00e9e par le corps humain au cours du m\u00e9tabolisme, elle est donc extr\u00eamement faible en calories. L’\u00e9rythritol est partiellement absorb\u00e9 par les intestins et excr\u00e9t\u00e9 par l’urine, et il existe quelques diff\u00e9rences dans les voies m\u00e9taboliques entre les deux. Par rapport aux bonbons aux agrumes, l’allose peut \u00eatre utilis\u00e9e dans une plus large gamme d’aliments et de boissons, notamment les boissons, les produits laitiers, les produits de boulangerie, les desserts glac\u00e9s et les bonbons. Sa douceur et son go\u00fbt agr\u00e9ables en font un ingr\u00e9dient polyvalent qui fonctionne bien dans une vari\u00e9t\u00e9 de produits.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 551-68-8<\/li>\n
    • Formule chimique: C6<\/sub>H12<\/sub>O6<\/sub><\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Norme : USP<\/li>\n
    • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
    • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9315,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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