ID: 2019-057 Production of D-Allulose (D-psicose) from Bovine Lactose or Milk/Whey Permeate
Principal Investigator: Brad Taylor
The invention consists in a dual bio-conversion of glucose into allulose and galactose into tagatose that results in a novel rare sugar blend originally from bovine-sourced lactose, a major component of waste streams in the dairy industry.
D-allulose is a rare sugar found natu-rally in jackfruit, figs, raisins, and wheat. FDA has not objected to three Generally Recognized as Safe (GRAS) notifications regarding its use as a sugar substitute. It is not metabolized in the body yet it has a clean, sweet taste that is ideal for sugar reduction in foods. It can uniquely serve as a low-calorie bulking agent in food formulations, especially for those interested in “keto” or “diabetic” products. Researchers at BYU designed and developed the bio-conversion of D-glucose into D-allulose from bovine-sourced food grade lactose, which is abundant and low value, creating a novel sweetener.
- Very low-calorie count
- Substantial “bulking effect”
- Low cost of production
For more information, contact BYU Tech Transfer at 801-422-6266
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