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What is Allulose?
Allulose (also known as D-psicose) is a low-calorie monosaccharide found naturally in tiny amounts in foods like figs, raisins, wheat, and maple syrup. It is an epimer of fructose, meaning it shares a similar chemical formula but has a different three-dimensional structure. Commercial allulose is produced from fructose using a specific enzyme (D‑tagatose 3‑epimerase). This enzymatic conversion is efficient, sustainable, and results in a highly pure product.
| Feature | Description |
|---|---|
| Sweetness | ~70% as sweet as sucrose (table sugar) |
| Calories | 0.2–0.4 kcal/g (vs. 4 kcal/g for sugar) |
| Taste | Clean, sugar‑like taste with no bitter aftertaste |
| Glycemic Impact | Does not raise blood glucose or insulin (GI = 0) |
| Digestion | ~90% excreted unchanged in urine; minimally metabolized |
| Dental Health | Non‑cariogenic (does not cause tooth decay) |
| Baking Performance | Participates in Maillard browning; provides bulk & texture similar to sugar |
Blood Sugar Management
Allulose does not elevate blood glucose or insulin levels, making it suitable for diabetics and low‑glycemic diets. Some studies suggest it may even inhibit intestinal sucrase, helping to moderate post‑meal glucose spikes from other carbohydrates.
Weight Management Support
With virtually no calories, allulose can help reduce total energy intake without sacrificing sweetness or texture.
Gut Comfort
Allulose is well tolerated in moderate amounts (typically up to 20–30 g per day). Excessive intake may cause mild bloating or gas, similar to other low‑digestible carbohydrates.
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Main Product:
Fructo-oligosaccharide,
Isomalto-oligosaccharide,
Xylo-oligosaccharide ,
Resistant dextrin,
Polydextrose Powder ,
Galactooligosaccharide
