Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar

d -Psicose is expected to be widely used as a raw material for various foods in the future due to its beneficial health properties and rheological characteristics. To provide the functional effects of d -psicose to consumers, this sugar needs to be stable during food processing. To evaluate the stability of d -psicose, we investigated changes in d -psicose concentration during caramelization and the Maillard reaction, both of which are important reactions that typically occur during food processing; and during general food processing. During caramelization and the Maillard reaction, the concentration of d -psicose is decreased as the reaction temperature and pH are increased. During food processing, a similar tendency was observed: d -psicose degradation ranged from 3.3% (fig jam) to 10.8% (sponge cake). We concluded that although d -psicose degradation occurs at elevated temperatures and pHs, d -psicose loss can be minimized by controlling the temperature and pH during the cooking process.