D-Allulose, allulose, d-psicose

Allulose, a low-calorie sweetening ingredient, offers the uncompromised taste and mouthfeel of sugar, without all the calories or glycaemic impact. Allulose also behaves like sugar, making formulation easier for food and beverage manufacturers. Allulose provides bulking and sweetness in food and beverage products while reducing calories, and therefore it can be used in practically any application that conventionally employs nutritive and non-nutritive sweeteners. Allulose is 70% as sweet as sugar and has the same onset, peak and dissipation of sweetness as sugar. Based on years of testing, we know that allulose is best suited to help manufacturers reduce calories in full-sugar products when combined with caloric sweeteners, and make existing low-calorie products taste even better when combined with non-caloric sweeteners. It adds bulk and texture, depresses the freezing point in frozen products, and browns when baking. Allulose, a low-calorie sweetening ingredient, is the great-tasting sweetening option that provides the full taste and enjoyment of sugar, without all the calories. Allulose was first identified in wheat in the 1930s and has since been found in small quantities in certain fruits including figs, raisins, and maple syrup.