D-Allulose, a generally regarded as safe (GRAS) sugar, is rare in nature. It is among the most promising sweeteners for future use due to its low caloric content, sucrose-like taste, and unique functions. D-Allulose has many physiological effects, such as antiobesity, antihyperglycemia, antidiabetes, anti-inflammatory, antioxidant, and neuroprotective effects. Therefore, D-allulose has important application value in the food, pharmaceutical, and healthcare industries. However, the high cost of D-allulose production limits its large-scale application.

In the field of food applications, D-allulose is regarded as one of the most ideal alternatives to sucrose because of its advantages of high sweetness, good solubility, low calories and low glycemic reaction. Adding D-aloxone to food can not only improve its gelling degree, but also develop Maillard reaction with food protein to improve its flavor. Compared with D-fructose and D-glucose, D-aloxone produces more antioxidant Maillard reaction products, maintaining the antioxidant levels of food for longer. In 2011, D-aloxone was approved by the FDA as safe for use as an additive in food and dietary applications.

Alolulose is a zero-fat sugar that eases the rise of blood sugar after eating. It has 70% of the sweetness of granulated sugar and is highly soluble. Because of this property, it is particularly suitable for processed foods. Aloxone has a variety of benefits and characteristics, and it is increasingly expected to be used in the manufacture of highly effective prevention of adult diseases and the quality of food that people enjoy.