Allulose

Allulose - the versatile sugar alternative with potential

Allulosealso known as D-Psicosisis a natural simple sugar that is found in small quantities in certain fruits such as figs, raisins and jackfruit. Due to its sugar-like structure, pleasant sweetness and versatility, allulose is increasingly being used as a modern alternative to conventional sugar - especially in calorie-reduced recipes.

Origin and production

Allulose can be extracted from plant-based raw materials such as corn or sugar beet using enzymatic processes. The result is a crystalline, finely soluble powder with a similar texture and appearance to classic sugar - ideal for use in drinks, baked goods or desserts.

Sweetening power, calorie content and taste

Allulose has around 60-70 % of sweetening power of household sugar. Yet it only provides about 0.2-0.4 kcal per gramwhich corresponds to a significant reduction in calories compared to classic sugar (approx. 4 kcal/g). The taste is pleasantly sweet - without the often typical aftertaste of other sugar substitutes - and is particularly suitable for Cooking, baking and sweetening.

Tooth-friendly and versatile

In contrast to conventional sugars, allulose is not utilized by certain bacteria in the oral flora. Therefore, no typical by-products that attack the tooth enamel are formed during consumption. This property also makes allulose interesting for tooth-friendly product concepts - for example in chewing gum, bars or drinks.

Low glycemic index

Another advantage of allulose is its Very low glycemic index. This is close to zero and therefore represents a very low blood sugar reaction after consumption. Unlike conventional sugar, allulose is excreted by the body largely unchanged. It passes through the digestive tract almost unmetabolized and only a very small proportion is absorbed. This property can be used in nutritional concepts that aim to control the intake of simple sugars.

Well tolerated - even in higher quantities

Allulose is considered Well toleratedespecially in comparison to many sugar alcohols. Users report a pleasant digestibility - even with frequent consumption. In individual cases, however, very high consumption can lead to digestive problems such as flatulence or diarrhea. As a guide maximum single doses of about 0.4 g/kg body weightwhich should not be exceeded individually.

Not yet EU-approved

Allulose is already in use in some countries such as the USA and Japan, but is currently still subject to the Novel food approval procedure. The assessment by the EFSA is currently underway. A final decision is expected at the earliest from 2025 calculated.

Conclusion: A modern option for conscious nutrition

Allulose offers numerous properties that make it an exciting sugar alternative:

• pleasantly sweet, without an aftertaste

• Low in calories: approx. 0.2-0.4 kcal/g

• low glycemic index

• Versatile use in the kitchen and product development

• Good compatibility in everyday life

For anyone who wants to break new ground in sweetening, allulose offers a modern solution with natural origins and versatile application potential.