Allulose

D-Allulose is one of the 50 rarest sugars found in nature. It is approved for use in food in the US, Japan and Korea, and is in the process of being approved in Europe and Israel.

It is present in minimal amounts in foods such as wheat, figs, dates, raisins, kiwi and more, but can also be produced from sugar or starch.

Allulose has many unique properties: its sweetening power is 70% of sugar, its sweetening profile is very similar to that of sugar, it has a low glycemic index, most of it is not broken down in the body, and therefore its caloric contribution is very low (only 10% of that of sugar).

Although allulose is a monosaccharaide, it is not necessary to include it under “Sugars” or “Added Sugars” in the US.

One of the main advantages of allulose is that technologically it behaves like sugar, and can therefore replace it more easily.
Allulose gives products volume, dissolves easily, contributes to browning in baked goods, prevents the formation of ice crystals in ice creams and integrates well with sweeteners and other sugars.

Thanks to its unique properties, allulose has a high potential to be a major sugar substitute in low-calorie products, and food manufacturers are increasingly interested in allulose.

Allulose can be used in a very wide range of applications, such as beverages, baked goods, dairy products, ice creams, energy bars, sweets, sauces, sweetening packets and more.