D-psicose D-Psicose CAS.NO:551-68-8

Product Details

Psicose (English: Psicose) belongs to the classification of hexose and ketose, which is the epimer corresponding to

the third carbon of D-fructose. IUPAC name (3R,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one. It has special functions

that are beneficial to human health such as regulating blood sugar, and is rated as the most potential sucrose

substitute by the American Food Navigation Network. It is mainly prepared by the enzyme immobilization

transformation method, that is, the enzyme is cloned and expressed, isolated and refined, and then transformed by

an appropriate carrier immobilization.

D-psicose 3-epimerase (CCDPEase) is fused with sesame oil body protein as a six-carbon rare ketose with almost

zero calories, and insoluble protein in E. coli After heterologous expression, the inclusion body protein was further

mixed with triglycerides and phospholipids to construct artificial oil bodies (Artificial Oil Bodies, AOBs). In AOBs, the

lipophilic part of Oleosin lipoprotein is embedded in the triglyceride core region, and the CCDPEase enzyme protein

is fused with the AOBs arm composed of amphiphilic molecules and displayed on the surface of AOBs. its

biotransformation function.

【Product name】D-psicose

【English name】D-Psicose

【Properties】White powder

【CAS.NO】551-68-8

【EINECS】208-999-7

【Molecular weight】180.156

【Molar mass】180.16 g·mol−1

【Density】1.6±0.1 g/cm3

【Boiling point】551.7±50.0 °C at 760 mmHg

【Molecular formula】C6H12O6

【melting point】109ºC

【Flash point】301.5±26.6 °C

【mesh]】99.99% passed through 80 mesh sieve

【Storage method】 Moisture-proof at room temperature

In the field of food application, D-psicose has the advantages of high sweetness, good solubility, low calorie and low

blood sugar response, and is considered as one of the most ideal sucrose substitutes. Adding D-psicose to food can

not only improve its gelling degree, but also improve its flavor through Maillard reaction with food protein.

Compared with D-fructose and D-glucose, D-psicose can generate more antioxidant Maillard reaction products and

maintain the antioxidant level of food for a longer time. In 2011, D-psicose was certified by the FDA as safe for use

as an additive in food and diet.