ページID：11755

公開日：2020年12月10日

ここから本文です。

The Use of Rare Suger in Food

With regards to rare sugar’s uses in food items, Kagawa University Faculty of Agriculture’s research is ongoing. The addition of D-allulose to certain foods has produced some interesting results. One notable finding is an increase in viscoelasticity and antioxidative properties in heat processed foods.

Kagawa University Faculty of Agriculture’s

Use in Cake and Other Sweets

By replacing a portion of the sugar in sponge cake with D-allulose, the cake becomes softer, it has more antioxidants, and the odor of the eggs is reduced. As a result, a wide variety of baked goods can be made using D-allulose that have excellent processing characteristics and stay fresher longer.

picture of making sponge cakes with D-allulose

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Uses in Fermented Food

Experiments have been done using soy milk based, drinkable yogurt. It was found that when D-allulose is used in production, the acidity is reduced, viscosity is increased, and the taste is made milder. In fermentation tests, it was discovered that D-allulose also affects the function of yeast. Thanks to this research, it is expected that uses for rare sugar in fermented foods will be readily developed.

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