What is Allulose Powder?

Allulose powder, also known as D-psicose or D-psicose powder, has 70% of the sweetness of sucrose. Due to its almost zero caloric content and sugar-like properties, it is often used as a substitute for sucrose in foods. Allulose powder is used by major commercial food and beverage manufacturers as a low-calorie sweetener. The FDA has approved allulose as a sugar substitute in various designated food categories because it is absorbed and metabolized differently than other sugars.

It is a low-calorie sugar with the same clean, sweet taste you expect from sugar. You’ll be able to find it in a wide range of foods and beverages. Allulose contains fewer calories than sugar. This means it could be a healthful alternative to sugar. Allulose is “generally recognized as safe" , small amounts aren't going to do any harm to people if they consume it.

Certificate of Analysis

Features:

Natural Occurrence: Allulose, also known as D-allulose or D-psicose, is a natural monosaccharide (simple sugar) that is found in small amounts in certain fruits and foods, such as figs, raisins, wheat, and maple syrup.

Sweetness: It is approximately 70% as sweet as table sugar (sucrose), providing a similar taste profile without the bitter aftertaste associated with some other alternative sweeteners.

Caloric Content: Allulose has significantly fewer calories than sucrose, with about 0.4 calories per gram compared to the 4 calories per gram in table sugar. It is often labeled as having zero calories, although technically it may have a small caloric value.

Metabolism: Unlike other sugars, allulose is not metabolized by the body in the same way. Most of it is absorbed by the small intestine and then excreted by the kidneys without being used for energy. The remaining portion passes through to the large intestine and is excreted, having no impact on blood glucose or insulin levels.

Health Benefits: Allulose has been associated with various health benefits, including anti-hyperglycemic, anti-hyperlipidemic, anti-inflammatory effects, neuroprotective effects, and reactive oxygen species (ROS) scavenging activity.

Application in Foods: Allulose can be used in a variety of food products, including dairy, beverages, baked goods, candy, and other foods. It maintains stability at room temperature and pressure, and its sweetness does not change with temperature, allowing it to provide pure sweetness across various temperatures.

Functional Properties: Allulose can reduce sugar while achieving sugar functions such as browning reactions, providing volume and bulkiness. It also has good water retention properties, which can maintain moisture and stable hardness during the shelf life of baked products. Additionally, it can reduce the freezing point, making it an excellent choice for reducing sugar and calories in desserts like ice cream.

Safety and Regulation: The U.S. Food and Drug Administration (FDA) has recognized allulose as "generally recognized as safe" (GRAS), and it has been approved for use in food applications.