The Autumn 2018 Issue of Nutraceuticals Now is now available.
The following articles are available on this website:
- Triskelion: Research for better living
- Joint Health: Staying Ahead in an Evolving Healthy Aging Market
Matsutani Spotlights Astraea® Allulose, Expertise in Rare Sugar Science at IFT18
CHICAGO (July 16, 2018)—Matsutani Chemical Industry Co. Ltd., Japan’s leading producer of specialty food starches, maltodextrins and rare sugars, will spotlight its rare sugar brand, Astraea® Allulose, at IFT18 in Chicago. Manufacturing companies can formulate with Astraea to create low-calorie products for all food and beverage segments.
Astraea is a rare sugar monosaccharide—the simplest form of sugar and one of approximately 50 that exist in nature. Astraea carries just 0.2 K/Cal per gram and gives true sugar flavor with no aftertaste. With Astraea, manufacturers can formulate reduced or low-calorie food and beverage products with the same sucrose-like sweetness of full sugared variants.
Visitors to the Matsutani Booth (S4226) will have the opportunity to experience this rare solution to pure sweetness by sampling chocolate and other items prepared with the ingredient. In addition, the company’s dedicated R&D experts will be available to discuss the science behind rare sugar development as well as the properties and benefits of Astraea Allulose and its use in a wide variety of food and beverage applications.
“Astraea Allulose was developed in partnership with Kagawa University in Japan. It’s the first allulose to be commercialized in the world,” noted Yuma Tani, Matsutani’s Deputy Rare Sugar Business Manager. “Its discovery opens entirely new territories in reduced or low-calorie food and beverage formulation.”
Astraea’s GRAS status allows for use in every food and beverage category. Recommended applications include beverages, confections, dairy, bakery and sweet goods. Astraea Allulose can also be used as a 100 percent table top granular sugar replacement, and as a replacement in hard candy and chewing gum at 50 percent.
Not only does Astraea reduce calories in finished products, it provides physiological benefits as well. Researchers found that “Allulose induces GLP-1 release, activates vagal afferent signaling, reduces food intake and promotes glucose tolerance. Furthermore, when administered in a time-specific manner, chronic Allulose corrects arrhythmic overeating, obesity and diabetes” [Iwasaki et al. (2018)].
Education Session Explores Physiological and Other Benefits of Astraea Allulose
Matsutani’s rare sugar scientists will touch on these findings and explore the potential health benefits for D-allulose and rare sugars during the session, “Physiological Functions of D-Allulose: Current Findings and Future Research of Physiological Benefits” from 1:15 – 2:45 p.m. on Wednesday, July 18.
Panel experts include Masaaki Tokuda, MD, Ph.D., Vice Chancellor of Kagawa; Yasuo Nagata, Ph.D., visiting professor at Nagasaki University; and Toshihiko Yada, Ph.D, Director of the Integrative Physiology Research Center at the Kansai Electric Power Medical Research Institute and visiting professor at Kobe University. Matsutani’s Yuma Tani will serve as the moderator for the session.
For more information on Astraea Allulose visit: astraea-allulose.com.