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Marie Grundmann

Research

Over the past decades, diabetes and obesity have become a growing health concern worldwide reaching alarming levels. In this context, a healthy, low-sugar diet is among the most important factors for preventing diabetes. To accomplish a healthier diet containing less sugar, the use of sugar substituents with lower calories has gained increasing interest. D-allulose, an epimer of D-fructose, is of special interest because it represents a zero-calorie functional sweetener which owns 70% of the sweetness of sucrose. Recently, the epimerization of fructose to allulose has become an attractive method to generate allulose.

Research interests:

• Synthesis of a heterogeneous catalyst for the selective conversion of fructose to allulose
• Optimisation of reaction conditions for sugar isomerisation