- Allulose, also known as D-psicose, is a rare sugar naturally found in small quantities in foods like figs, raisins, wheat, maple syrup, and molasses. It has a chemical structure similar to fructose and provides approximately 70% of the sweetness of table sugar (sucrose) but with about 90% fewer calories.
Contents
How is made?
Commercially, allulose is produced through an enzymatic process that converts fructose into allulose. This method allows for the large-scale production of allulose for use in various food and beverage products.
Uses
Food Production
- Sweetener: Allulose is used as a low-calorie sweetener in products such as baked goods, beverages, and confectioneries.
- Baking: Due to its similar taste and texture to sugar, allulose is suitable for baking and can be used to reduce sugar content in recipes.
Key Facts
- Allulose has minimal impact on blood glucose and insulin levels, making it a potential option for individuals managing diabetes or following low-carbohydrate diets.
- The U.S. Food and Drug Administration (FDA) recognizes allulose as generally recognized as safe (GRAS) and allows it to be excluded from the total and added sugars counts on Nutrition and Supplement Facts labels.
Health Benefits and Safety
Potential Health Benefits
- Weight Management: Due to its low-calorie content, allulose may aid in reducing overall calorie intake, supporting weight management efforts.
- Blood Sugar Control: Allulose does not significantly raise blood sugar levels, which may be beneficial for individuals with diabetes or insulin resistance.
Possible Side Effects
- Digestive Issues: Consuming large amounts of allulose may lead to gastrointestinal discomfort, such as bloating or diarrhea, in some individuals.