D-Allulose Production from Bovine Lactose ID: 2019-057

A novel method for producing the low-calorie sweetener D-Allulose from bovine lactose, offering a healthier alternative for food formulations.

Technology Overview

This technology outlines a bioconversion process to produce D-Allulose, a low-calorie sweetener, from bovine lactose or milk/whey permeate. By hydrolyzing lactose into galactose and glucose, and then isomerizing glucose into fructose which is ultimately converted into allulose, this method leverages the abundant and low-cost lactose from dairy by-products. The process not only adds value to what is often considered waste but also produces a sweetener that closely mimics the taste and functional properties of sugar without its caloric impact, making it ideal for low-sugar and diabetic-friendly food products.

Key Advantages

• Utilizes low-value lactose from dairy by-products, transforming waste into a valuable resource
• Produces a low-calorie sweetener that is about 70% as sweet as sucrose, suitable for reducing sugar content in food formulations
• Offers minimal impact on blood glucose levels, beneficial for diabetic and health-conscious consumers
• Provides a bulking effect similar to sugar, unlike other high-intensity or sugar alcohol sweeteners

Problems Addressed

• High sugar consumption and associated health problems by providing a low-calorie alternative
• Utilization of surplus lactose from cheese manufacturing, reducing waste
• Challenges in replicating sugar's functional properties in food formulations with existing sweeteners

Market Applications

• Low-sugar and diabetic-friendly food and beverage formulations
• Health-conscious food products seeking to reduce caloric content without sacrificing taste
• Alternative sweetener markets looking for sustainable and cost-effective sources
• Innovative food technology applications aiming to utilize dairy by-products

Additional Information

Technology ID: 2019-057
Sell Sheet: Download the Sell Sheet here
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Date Published: 28 March, 2025