What is allulose?
Allulose belongs to hexose and ketose sugars, and is a rare sugar that naturally exists in foods such as figs and raisins. Its sweetness is about 70% that of sucrose, and its calorie content is extremely low.
Key Uses
Almost no calories, can be used to control weight.
Will not affect blood sugar and insulin levels.
Replace sucrose to maintain product taste and flavor.
What’s the difference between allulose and other low-calorie sweeteners ?
The uniqueness of allurose is that it not only provides a sweet taste similar to sugar, but also replicates some of its functions. Other types of sweeteners, including Stevia and other "high-intensity" sweeteners, may be many times more sweet than sugar. Therefore, their use must be much lower, which in turn means that food and beverage manufacturers need to include additional ingredients (such as other sweeteners, fibers, or texturizers) to restore volume and provide the desired color and texture.
Safety
Alluose is a natural sweetener that is completely safe for human consumption. The US Food and Drug Administration (FDA), the agency responsible for food safety in the United States, rated it as "generally recognized as safe". Relevant departments in Singapore, the Philippines and several Latin American countries also approved this ingredient. Its approval is supported by a large number of safety data and human clinical trials.