date:Apr 06, 2016
stevia product that is mixed with allulose, which is considered by many to be the hot new sweetener for those looking for a low-calorie, natural sweetener. As a rare sugar, but with very low calorific value and a natural plant source, chemists have been trying for decades to find ways of processing allulose on a large-scale, large enough to allow big food processors to use it to replace sugar. Professor Ken Izumori at Kagawa University in Japan first discovered the enzyme to synthesise allulose