psicose

psicose Structure
CAS No.
23140-52-5
Chemical Name:
psicose
Synonyms
D-Allulose;D-Altrulose;Allulose Syrup;D-Allulose syrup;L-(+)Sodium glutamate 142-47-2;Sweeteners Allulose CAS 23140-52-5 Allulose D- Psicose Powder
CBNumber:
CB71396949
Molecular Formula:
C6H12O6
Molecular Weight:
180.16
MOL File:
23140-52-5.mol
Modify Date:
2024/8/24 19:19:19

psicose Properties

Boiling point 551.7±50.0 °C(Predicted)
Density 1.589±0.06 g/cm3(Predicted)
pka 11.86±0.20(Predicted)
InChI InChI=1/C6H12O6/c7-2-6(11)5(10)4(9)3(8)1-12-6/h3-5,7-11H,1-2H2/t3-,4-,5-,6?/s3
InChIKey LKDRXBCSQODPBY-ZZHSYOLCNA-N
SMILES [C@@H]1(O)[C@H](O)[C@@H](COC1(CO)O)O |&1:0,2,4,r|

psicose Chemical Properties,Uses,Production

Description

D-Psicose, an epimer of d-fructose at position C3, is a rare sugar found in extremely small quantities in commercial carbohydrates or agricultural products. Psicose has been found in wheat, Itea plants, and processed cane and beet molasses. It is also present in small quantities in commercial complexes of d-glucose and d-fructose. It is 70% as sweet as sucrose (when compared to 10% solutions), and the caloric value is reported to be 0.007 kcal/g. Psicose is poorly absorbed in the digestive tract and has zero energy for growth; therefore, it may be useful as a low-calorie sweetener.

Preparation

Psicose is manufactured commercially using d-psicose-3-epimerase from A. tumefaciens. A fructose solution is treated with immobilized, nonviable C. glutamicum cells harboring the enzyme, and it takes 4–8 h at 50°C to convert fructose to psicose. The psicose solution is purified with active carbon, ion exclusion chromatography, and crystallization.

benefits

Psicose can reduce blood glucose levels. Hossain et al. (2011) reported that the supplementation of psicose in the diet reduced the postprandial glycemic response and improved insulin sensitivity and glucose tolerance. Psicose might also be useful in the treatment of neurodegenerative and atherosclerosis diseases. The addition of psicose in food products could improve the gelling behaviour and produce good flavour through Maillard reactions with food proteins, such as dried egg white and ovalbumin. Sun et al. (2008) reported that psicose improved the quality of butter cookies by enhancing the foaming properties of egg white protein. It was granted GRAS status by the FDA in 2011 and approved as an ingredient for various foods and dietary supplements.

psicose Preparation Products And Raw materials

Raw materials

Preparation Products

psicose Suppliers

Global( 35)Suppliers
Supplier Tel Country ProdList Advantage Inquiry
Hebei Fengjia New Material Co., Ltd +86-0311-87836622 +86-17333973358 China 8054 58 Inquiry
Hebei Kingfiner Technology Development Co.Ltd +86-15532196582 +86-15373005021 China 2990 58 Inquiry
Hebei Jingbo New Material Technology Co., Ltd +8619931165850 China 1000 58 Inquiry
Hebei Saisier Technology Co., LTD +86-18400010335 +86-18034520335 China 1015 58 Inquiry
Shaanxi TNJONE Pharmaceutical Co., Ltd +8618092446649 China 1143 58 Inquiry
Hebei Longbang Technology Co., LTD +8618633929156 China 942 58 Inquiry
HebeiShuoshengImportandExportco.,Ltd +86-18532138899 +86-18532138899 China 931 58 Inquiry
Henan Tianfu Chemical Co.,Ltd. +86-0371-55170693 +86-19937530512 China 21661 55 Inquiry
ANHUI WITOP BIOTECH CO., LTD +8615255079626 China 23555 58 Inquiry
ShanDong Look Chemical Co.,Ltd. +8617653113219 China 2739 58 Inquiry
D-Allulose D-Altrulose Sweeteners Allulose CAS 23140-52-5 Allulose D- Psicose Powder L-(+)Sodium glutamate 142-47-2 D-Allulose syrup Allulose Syrup 23140-52-5