Allulose (a rare sugar also known as D-psicose) is one of many different sugars that exists in nature. It was identified in wheat over 70 years ago and is present in very small quantities in certain fruits such as figs and raisins as well as in foods like caramel sauce, maple syrup and brown sugar.
Like glucose and fructose, allulose is a monosaccharide, or single sugar. In contrast, table sugar, also known as sucrose, is a disaccharide made of glucose and fructose joined together.
In fact, allulose has the same chemical formulas fructose, but is arranged differently. This difference in structure prevents your body from processing allulose the way it processes fructose.
Manufacturers produce allulose for commercial use by using enzymes to convert fructose from corn and other plants into allulose. Allulose is 70% as sweet as sugar and so is often combined with other sweeteners in foods (we blend it with monk fruit!). We love Allulose because it offers unique benefits:
· Very low in calories (only 1/10 the calories of table sugar) because it is not metabolized (1, 2)
· Does not raise blood glucose or insulin levels in healthy individuals or when consumed by people with type 2 diabetes (3, 4, 5, 18)
· Modestly reduces post-meal glycemic response in people with type 2 diabetes, pre-diabetes, and with healthy blood glucose when consumed in combination with other carbohydrates (6, 7, 8, 18)
· Helps control and manage body weight through its anti hyperlipidemic and anti-hyperglycemic affects (18, 22)
· Tolerated digestively in healthy adults at 30 grams per day (9, 10)
· Does not cause tooth decay (11)
· Behaves like sugar when baked (caramelization and browning; adds bulk and texture; high affinity for water makes baked goods soft and moist)
· Blends well with other sweeteners
· Allulose is generally recognized as safe (GRN 400 and 498) by the United States Food and Drug Administration (FDA) for use in foods and beverages, which means it is safe for people of all ages to consume (12)
