Allulose
A “rare sugar” found in trace amounts in some fruits. It resembles sugar but has very few calories. Because it can caramelize, it is used in desserts and baked goods.
What Is Allulose?
Allulose is a “rare sugar” found naturally in trace amounts in some fruits, such as figs and raisins. It is chemically very similar to sugar, but because the body does not convert it into energy, it has very few calories per gram.
Its taste and mouthfeel are close to those of table sugar, though it is slightly less sweet. Unlike many low-calorie sweeteners, it can brown and caramelize like sugar, which makes it useful in baked goods and desserts.
Allulose Nutrition Facts
As a rare sugar, allulose provides about 30 kcal per 100 g (approximately 0.2–0.4 kcal per gram), far less than table sugar. It has very little effect on blood sugar and contains no fat.
How Should You Use Allulose?
Allulose can be used as a sweetener; since it is slightly less sweet than sugar, adjust the amount accordingly. Consuming large amounts may cause mild digestive discomfort in some people, so moderate use is recommended.
This is general information; allulose is a food and is not a substitute for medical treatment. Moderate consumption is recommended.
How to Choose Allulose
Good allulose is dry, clean, white, un-clumped crystals (or a clear syrup); products with fewer additives are preferred. Avoid products that have become damp and clumped.
- Crystals should be dry, white, and free of clumps.
- Products with fewer additives are preferred.
- Avoid moisture and clumping.
How to Store Allulose
Store allulose in a sealed jar in a dry place for a long time; a dry environment is important because moisture causes clumping. Keep syrup forms cool and tightly sealed.
Using Allulose in the Kitchen
Allulose is used to sweeten drinks, desserts, ice cream, and baked goods; its ability to caramelize is an advantage when making cakes, cookies, and sauces. It is also known for reducing crystallization in ice cream and giving it a soft texture.
How to Use Allulose Instead of Sugar
Since its sweetness is about 70% that of sugar, use a little more to achieve the same sweetness; adjust to taste and use in moderation.
Frequently Asked Questions
Is allulose a sugar alcohol?
No. Allulose is not a sugar alcohol; it is a “rare sugar.” For this reason, it generally has milder digestive effects than sugar alcohols.
Why is allulose preferred for baked goods?
Unlike many low-calorie sweeteners, allulose can brown and caramelize like sugar, giving cakes and cookies an appearance and texture close to those made with sugar.
Does allulose raise blood sugar?
It has very little effect on blood sugar, so it is chosen by people looking for a low-glycemic sweetener; it should still be used in moderation.