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1. RARE SUGARS
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2. RESOURCES IN THE WEB

3. A RARE SUGAR IS A SUGARTHAT OCCURS
INVERY SMALL QUANTITIES IN NATURE.
...
SPECIFIC EXAMPLES OF RARE SUGARS ARE:
ALLULOSE.
ALLOSE.
MELEZITOSE.
P
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4. ALLULOSE

5. RARE SUGARS BECAUSE OF THEIR FUNCTIONAL
CHARACTERISTICS PREVENT DIABETES,
ARTERIOSCLEROSIS, AND OBESITY BY
SUPPRESSION OF LIPID ACCUMULATION AND
HYPERGLYCEMIA. DUE TO THE POSITIVE RESULTS
BEING SHOWN BY RARE SUGARS, OUT OF THE
MORE THAN FIFTY RARE SUGARS, D-ALLULOSE
AND D-ALLOSE ARE BEING COMMERCIALLY
MANUFACTURED. TO REDUCE THE RISK OF
OBESITY AND LIFESTYLE DISEASES RARE
SUGARS IN PLACE OF SUGAR CAN BE ONE
APPROACH.
P
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6. KEY COMPANIES INTHE FIELD ARE
DANISCO(DUPONT) , NATURESUPPLIES ,
DOUGLAS LABORATORIES , SWEET
CURES , HEBEI HUAXU , HUACHANG ,
HUBEIWIDELY , SPECOM BIOCHEMICAL ,
JINAN SHENGQUAN , SANWA STARCH
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7. RARE SUGARS ARE MONOSACCHARIDES AND
THEIR DERIVATIVES THAT ARE FOUND IN
NATURE BUT ARE FOUND IN LIMITED
QUANTITIES. A GREAT DEAL OF ATTENTION IS
BEING PAID TO THESE RARE SUGARS MOSTLY
BECAUSE OF THEIR APPLICATION. THESE RARE
SUGARS CAN BE USED AS A SUBSTITUTE TO
SUGAR AS THEY GIVE SWEETNESS BUT LACK OF
CALORIES. MONOSACCHARIDES SUCH AS D-
GLUCOSE AND D-FRUCTOSE ARE FEW IN
NUMBER WHILE THERE ARE MORE THAN 50
TYPES OF RARE SUGARS FOUND.
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8. D-PSICOSE,ALSO KNOWN AS D‐ALLULOSE IS A RARE
SUGARWHICH HAS 70% OF THE SWEETNESS OF
SUCROSE. IT HAS HIGHER SOLUBILITY COMPAREDTO
SUCROSEWHICH MAKES ITVERY CONVENIENTTO USE
IN FOOD PROCESSING. IT IS STATED THAT WHEN D-
PSICOSE IS ADDED TO FOODS IT IMPROVES THE
GELLING PROPERTY, SHELF LIFE AND ALSO INCREASES
ANTIOXIDANTVALUE. IT IS ZERO ENERGY RARE
SUGAR.
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9. XYLITOL IS A FIVE-CARBON SUGAR AND IT LOOKS LIKE
SUGAR ANDTASTES LIKE SUGAR. IT IS FOUND
NATURALLY. IT CAN BE SYNTHESIZED FROM PENTOSANS
THAT ARE PRESENT NATURALLY IN MANY PLANTS. IT
CAN BE METABOLIZED WITHOUT DEPENDING ON
INSULIN AND IT HASVERY LOW CALORIFICVALUE.
XYLITOL IS NOT FERMENTED BY BACTERIA ANDTHE
FOOD PRODUCTS TO WHICH IT IS ADDED SUCH AS
CHEWING GUM DO NOT CAUSE DENTAL CARIES.
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10. D-TAGATOSE IS A KETO-HEXOSE. IT IS STRUCTURALLY
SIMILARTO D-FRUCTOSE EXCEPT FOR AN INVERTED
OPTICALLY ACTIVE CENTER. IT CAN BE USED AS A
SWEETENER BECAUSE IT HAS EXCELLENTTASTE AND
VERY LOW ENERGYVALUE. IT IS SYNTHESIZED FROM
LACTOSE. IT MAY BEVALUABLE FOR PEOPLE WITH
DIABETES ANDTHOSE WHO WANTTO CONTROL
THEIRWEIGHT.
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11. D - TAGATOSE

12. QUESTIONS?
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