{"id":59319,"date":"2021-12-08T11:58:19","date_gmt":"2021-12-08T11:58:19","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=59319"},"modified":"2025-04-23T10:51:44","modified_gmt":"2025-04-23T08:51:44","slug":"allulosio-un-dolcificante-naturale-candidato-novel-food-in-ue-e-uk","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/ricerca\/allulosio-un-dolcificante-naturale-candidato-novel-food-in-ue-e-uk\/","title":{"rendered":"Allulosio, un dolcificante naturale candidato novel food in UE e UK"},"content":{"rendered":"<p>Un consorzio internazionale chiede alla UE il riconoscimento dell\u2019allulosio quale\u00a0<em>novel food<\/em>.\u00a0L\u2019ingrediente consentirebbe di dolcificare gli alimenti senza aggravarne l\u2019apporto calorico.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_87_1 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/allulosio-un-dolcificante-naturale-candidato-novel-food-in-ue-e-uk\/#Allulosio_lo_zucchero_del_grano\" >Allulosio, lo zucchero del grano<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/allulosio-un-dolcificante-naturale-candidato-novel-food-in-ue-e-uk\/#Dolcificante_acalorico_in_Asia\" >Dolcificante acalorico in Asia<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/allulosio-un-dolcificante-naturale-candidato-novel-food-in-ue-e-uk\/#Allulosio_in_etichetta\" >Allulosio in etichetta<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/allulosio-un-dolcificante-naturale-candidato-novel-food-in-ue-e-uk\/#Il_consorzio_per_lallulosio\" >Il consorzio per l\u2019allulosio<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Allulosio_lo_zucchero_del_grano\"><\/span>Allulosio, lo zucchero del grano<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>L\u2019allulosio<\/strong>\u00a0\u00e8 un monosaccaride naturalmente presente in piccole quantit\u00e0 in grano, uvetta, fichi, melassa, sciroppo d\u2019acero e zucchero di canna. Mediante l\u2019impiego di enzimi, viene estratto in quantit\u00e0 maggiori da mais e barbabietola da zucchero.<\/p>\n<p><strong>Le propriet\u00e0<\/strong>\u00a0rilevanti per l\u2019industria alimentare risiedono nella elevata capacit\u00e0 dolcificante (70% del potere del saccarosio) e un apporto calorico di appena 0,4 Kcal\/g, il 10% dello zucchero comune.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Dolcificante_acalorico_in_Asia\"><\/span>Dolcificante acalorico in Asia<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>In Asia<\/strong>\u00a0&#8211; Corea del Sud, Singapore e Giappone &#8211; l\u2019allulosio \u00e8 gi\u00e0 impiegato con la classificazione di dolcificante a zero calorie. \u00c8 inoltre approvato come ingrediente alimentare in Messico e Stati Uniti.<\/p>\n<p><strong>Per accelerare\u00a0l\u2019autorizzazione<\/strong> del\u00a0<em>novel food<\/em>, il consorzio internazionale Allulose Novel Food Consortium ha presentato una richiesta simultanea alla Commissione europea e alla britannica <em>Food Standard Agency<\/em>.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Allulosio_in_etichetta\"><\/span>Allulosio in etichetta<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La domanda<\/strong>\u00a0di autorizzazione del nuovo ingrediente qualifica l\u2019allulosio come carboidrato. Obiettivo ulteriore \u00e8 infatti evitare che venga definito zucchero, come gi\u00e0 avviene in Corea del Sud e negli Stati Uniti.<\/p>\n<p><strong>In caso di approvazione<\/strong>, il nuovo ingrediente potrebbe dolcificare alimenti etichettabili come \u2018<em>senza zucchero<\/em>\u2019. Un <em>jolly<\/em> prezioso nella riformulazione di alimenti HFSS (<em>High in Fat, Sugar and Sodium<\/em>), improrogabile ora in UK.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Il_consorzio_per_lallulosio\"><\/span>Il consorzio per l\u2019allulosio<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Il consorzio<\/strong>\u00a0Allulose Novel Food Consortium (ANFC) \u00e8 composto dall\u2019europea <a href=\"https:\/\/www.cosunbeetcompany.com\/\">Cosun Beet Company<\/a>, \u00a0la statunitense <a href=\"https:\/\/www.ingredion.com\/na\/en-us.html\">Ingredion Inc.<\/a>, la giapponese <a href=\"https:\/\/www.matsutani.co.jp\/english\/\">Matsutani Chemical Industry<\/a> e la sudcoreana Samyang Corp.<\/p>\n<p><strong>Gli operatori<\/strong>\u00a0del settore sono invitati a unirsi al gruppo per accelerare l\u2019autorizzazione del\u00a0<em>novel food<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un consorzio internazionale chiede alla UE il riconoscimento dell\u2019allulosio quale\u00a0novel food.\u00a0L\u2019ingrediente consentirebbe di dolcificare gli alimenti senza aggravarne l\u2019apporto calorico. Allulosio, lo zucchero del grano L\u2019allulosio\u00a0\u00e8 un monosaccaride naturalmente presente in piccole quantit\u00e0 in grano, uvetta, fichi, melassa, sciroppo d\u2019acero e zucchero di canna. Mediante l\u2019impiego di enzimi, viene estratto in quantit\u00e0 maggiori da mais [&hellip;]<\/p>\n","protected":false},"author":77,"featured_media":59321,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[3150],"tags":[2095,1122,381],"class_list":["post-59319","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ricerca","tag-dolcificante-naturale","tag-dolcificanti","tag-novel-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Allulosio, un dolcificante naturale candidato novel food in UE e UK - FoodTimes<\/title>\n<meta name=\"description\" content=\"Un consorzio internazionale chiede alla UE il riconoscimento come novel food dell\u2019allulosio, un dolcificante naturale con poche calorie.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/allulosio-un-dolcificante-naturale-candidato-novel-food-in-ue-e-uk\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Allulosio, un dolcificante naturale candidato novel food in UE e UK - 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