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An introduction to some common sugars and sugar substitutes on the market!

2026-02-27
D-Allulose is a white, powdery crystalline powder that is not easily hygroscopic, highly soluble in water, and has a sweetness 70% that of sucrose, similar in taste to sucrose. It undergoes the Maillard reaction. Humans lack the enzyme to metabolize D-allulose, therefore it does not participate in metabolism and does not produce energy.
There are two processes for producing D-allulose:

Process 1: Using glucose or sucrose as raw material, it is produced through fermentation with *E. coli* AS10, followed by purification, crystallization, and drying.
Process 2: Using fructose as raw material, it is catalyzed by a permitted D-allulose-3-epimerase, followed by decolorization, separation, purification, crystallization, and drying.
On July 2, the National Health Commission issued an announcement on 20 new food products, including D-allulose, applying for approval as new food ingredients for five substances, including D-allulose. This marks a milestone breakthrough in the application of this product in China's food industry and reflects the strategic leap of the market from "simply pursuing sweetness substitution" to "a balance between health and flavor".
D-tagatose is made from galactose through isomerization, decolorization, desalting, concentration, and crystallization. It appears as white crystalline granules or powder, with a sweetness similar to sucrose, but only 92% as sweet. In humans, only about 20% of the consumed tagatose is absorbed by the small intestine, with the remainder being broken down and utilized by intestinal microorganisms.
D-tagatose contains about one-third the calories of sucrose. This is because of its low metabolic efficiency, low absorption rate, and the fact that most of its energy is consumed by microorganisms during intestinal fermentation. More importantly, tagatose has a very low glycemic index, having a negligible impact on blood sugar levels, making it ideal for people who need to control their blood sugar.
L-arabinose is a white crystalline powder, soluble in water, and 50% as sweet as sucrose. Its main benefits are: 1) It inhibits enzymes that hydrolyze disaccharides, thus preventing the rise in blood sugar caused by sucrose intake (in short, its hypoglycemic effect by inhibiting disaccharide hydrolysis); 2) L-arabinose helps break down undigested sucrose in the small intestine, which is then broken down by microorganisms in the large intestine to produce large amounts of organic acids. These organic acids inhibit the synthesis of fat in the liver. L-arabinose can be consumed in combination with sucrose.
L-arabinose, approved as a "new food ingredient" by the Chinese Ministry of Health (now the National Health and Family Planning Commission) in Document No. 12 of 2008, is gradually gaining widespread market attention. As an emerging healthy sugar, L-arabinose is widely used in dairy products, pastries, bread, children's food, ice cream, beverages, desserts, chocolate, and household cane sugar.
Agave sugar powder is derived from the rhizome of the agave plant. It is a white powder, easily soluble in water, and hygroscopic. It has a mild, sweet taste, approximately 1.5 times sweeter than sucrose.
Agave sugar powder not only has a pure flavor but also a low glycemic index (GI). Its high fructose content gives it a GI of less than 21, far lower than sucrose and honey. Furthermore, its slow digestion and absorption in the body, when consumed in moderation, helps control blood sugar fluctuations.
From the food industry's baking, confectionery, and dairy products, to the beverage industry's coffee, tea, fruit juice, and sparkling water, and even meat processing, agave sugar powder has brought about quality improvements and health upgrades to products.
As consumer demand for healthy and natural products continues to grow, agave sugar powder is expected to be applied and expanded in more fields, injecting new vitality into the development of various industries and bringing more high-quality products that combine deliciousness and health to our lives.
Coconut blossom sugar is similar to brown sugar, and its price varies depending on its appearance. Higher-priced coconut blossom sugar is light brown and has a fine powdery texture, while lower-priced varieties are brown to medium brown with coarser granules. The sweetness of coconut blossom sugar is roughly equivalent to that of sucrose.
Coconut blossom sugar has neither the smell nor the taste of coconut. As shown in the picture, the aroma of coconut blossom sugar is caramel, malt, sweet, and toasty. Sweetness is dominant in lower-priced coconut blossom sugar, while higher-priced varieties have a stronger caramel and malt aroma.
Experimental reports indicate that coconut flower sugar has a glycemic index of approximately 35-40. Compared to other sugars, coconut flower sugar can be considered a low-GI, healthy sugar alternative that can be widely used in food and beverages.

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