Bioproduction of D-allulose: Properties, applications, purification, and future perspectives

Jul 16, 2026

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D-allulose, a rare C-3 epimer of D-fructose, can be biosynthesized from D-fructose via D-psicose 3-epimerase. Recognized as safe for human consumption and approved by the U.S. FDA for food use, it functions as a low-calorie sweetener and modulates multiple physiological effects. The review summarizes recent advances in D-allulose properties and applications, and details progress in bioproduction, including purification and future perspectives.

LanguageEnglish

CategoryResearch & Report

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Pages15

Reading Time38 min

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Received: 25 July 2021 Revised: 7 September 2021 Accepted: 17 September 2021 DOI: 10.1111/1541-4337.12859 COMPREH ENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY Bioproduction of D-allulose: Properties, applications, purification, and future perspectives Mengying Hu1 Mengli Li1 Bo Jiang1,2 Tao Zhang1,2 1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China 2 International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China Correspondence Tao Zhang, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. [Email: zhangtao@jiangnan.edu.cn](Email: zhangtao@jiangnan.edu.cn) Abstract D-allulose is the C-3 epimer ofD-fructose, which rarely exists in nature, and can be biosynthesized from D-fructose by the catalysis of D-psicose 3-epimerase. Dallulose is safe for human consumption and was recently approved by the United States Food and Drug Administration for food applications. It is not only able be used in food and dietary supplements as a low-calorie sweetener, but also modulates a variety of physiological functions. D-allulose has gained increasing attention owing to its excellent properties. This article presents a review of recent progress on the properties, applications, and bioproduction progress of D-allulose. KEYWORDS applications, biosynthesize, D-allulose, D-psicose 3-epimerase, properties 1 INTRODUCTION According to the International Society of Rare Sugars, rare sugars are monosaccharides and sugar alcohols that rarely exist in nature. D-allulose (D-ribo 2-hexulose or D-psicose), the C-3 epimer of D-fructose, is a rare sugar found only in a few species in nature, such as Itea plants (Hough & Stacey, 1966), wheat (Miller & Swain, 1960), and cane molasses. In addition, some high-sugar foods, such as candy and sauce, may undergo isomerization reactions to generate trace amounts of D-allulose during heating (Oshima et al., 2006) . Recently, a large number of studies showed that D-allulose can regulate a variety of physiological functions, resulting in a suppression of blood glucose elevation, improvement in serum lipid metabolism (Chung, Oh et al., 2012), reduction in body fat accumulation (Chung, Lee et al., 2012; Han et al., 2020), and increased scavenging activity of reactive oxygen species (ROS) (Mooradian et al., 2020; Suna et al., 2007) . The sweetness of D-allulose is approximately 70% of sucrose, and its calorie content is only 0.4 kcal/g (Maeng et al., 2019) . It can be used as a low-calorie sweetener in food (Lee, Oh et al., 2020; Matsuo et al., 2002) with the abil- ity to produce pleasant taste through the Maillard reaction, and improve food gelling behavior(Sun et al., 2004) . It has recently been approved as a food ingredient by the laws and regulations of the United States Food and Drug Administration (FDA, GRAS Notice 400), and has been excluded from total and added sugar c

Jul 16, 2026

Upload by Rowan