保齢宝生物提供 · 深セン証券取引所：002286

アルロース
科学・応用・市場インテリジェンス

D-プシコースの完全な科学を探求 — 分子構造と物理化学的特性から臨床研究、グローバル規制、業界応用まで。毎日2つの革新的なアルロース含有製品を追跡し、この希少糖が食品・飲料業界をどのように変革しているかをご覧ください。

0.4 kcal/g（ショ糖の1/10）ショ糖の約70%の甘味度ほぼゼロのグリセミック指数FDA：添加糖としてカウントされないメイラード褐変（ベーカリー対応）イチジク、レーズン、メープルシロップに天然に存在

アルロースとは — このナレッジハブの目的

Allulose (D-psicose) is a rare sugar with the same chemical formula as fructose — but a reversed orientation at the third carbon makes all the difference. Your body barely metabolizes it, so it delivers 70% of sucrose's sweetness at only 0.4 kcal/g (one-tenth the calories). It browns like sugar, dissolves like sugar, and has a near-zero glycemic index. Since 2019, the FDA no longer counts it as "added sugar" on nutrition labels.

This knowledge hub is backed by Baolingbao Biology (SZSE: 002286), one of the world's largest allulose manufacturers with 30,000 metric tons of annual capacity. Founded in 1997, we operate a fully integrated production chain — from proprietary enzyme strains to intelligent manufacturing. Every article on this site draws on real manufacturing expertise: enzyme engineering, FDA GRAS submissions, and decades of application-formulation experience.

Unlike general health sites that summarize published research at arm's length, we write about allulose from inside the industry. Our authors have formulated allulose into beverages, baked goods, dairy, and confectionery; they've prepared regulatory dossiers and optimized crystallization parameters. The content spans six domains — from molecular chemistry to commercial product case studies — all maintained with the same rigor we apply to our quality systems.

Whether you're a product developer evaluating sweetener options, a researcher studying rare-sugar metabolism, or simply curious about the science behind the label, you'll find accurate, technically detailed, and up-to-date information here.