The enzyme-based production of D-Allulose independently developed by COFCO Corporation

D-Allulose is a six-carbon ketose sugar naturally found in plants such as figs, kiwifruits, and wheat. It has only 10% of the calories of sucrose, while its sweetness can reach up to 70% of sucrose. Due to its stable structure, D-Allulose is widely used in baking, beverages, and other food products, and is considered one of the most promising alternatives to sucrose by the market. Scientific studies have shown that D-Allulose offers numerous health benefits, including softening blood vessels, regulating blood sugar, promoting neural health, and aiding weight loss. As global consumers increasingly demand healthier diets, D-Allulose has gained approval in over 15 countries and regions, including the United States, Japan, South Korea, Australia, and New Zealand, due to its outstanding processing properties and application potential.
COFCO Biotechnology's Corn Deep Processing National Engineering Research Center, the first national-level engineering research center in the fields of agriculture and grain deep processing, in collaboration with the COFCO Nutrition and Health Research Institute, has successfully developed an enzyme-based production technology for D-Allulose using corn starch as raw material after years of independent research. The self-developed “D-Allulose-3-epimerase” is at the leading level in the industry. The enzyme-based method to produce D-Allulose uses fructose as raw material, which is catalytically converted by the permitted D-Allulose-3-epimerase, followed by decolorization, separation, purification, crystallization, and drying processes.
Through continuous innovation and technological breakthroughs, COFCO Corporation remains committed to driving scientific and technological progress, advancing the research and development of “new foods,” and meeting global consumers' desire for healthier and tastier options.