摘要：Sugars are defined as carbohydrates with a sweet taste, high water solubility, and low molecular weight. Sugars found in high amounts in nature are classified as common sugars, sugars found in low amounts are classified as rare sugars. D-allulose, a rare sugar, is the C-3 epimeric isomer of D-fructose. D-allulose is also an ingredient having the potential for usage in food technology with its properties such as sweet taste equivalent to D-glucose, very low energy content and glycemic index value. Natural resources are insufficient for D-allulose to be used as an alternative ingredient to other industrial sugars. Therefore, D-allulose must be produced from other common hexose sugars. The most common production method of D-allulose is the conversion of D-fructose to D-allulose by D-tagatose 3-epimerase or D-allulose 3-epimerase enzymes. In this study; some properties, effects on health, production methods and potential usage in foods of D-allulose are reviewed.
