Allulose is a low calorie sugar that has the taste and texture of sugar, but without the calories. Allulose is often referred to as a “rare sugar” due to its discovery in small quantities in nature.
No. Allulose is classified as a “rare sugar,” because it's naturally found in small amounts in a few foods—including figs, raisins, molasses, and maple syrup. Like glucose and fructose—the two components that make up sucrose, or table sugar,—it's a "monosaccharide," or simple sugar.
Unlike aspartame and other sweeteners that are purely industrial, Allulose both occurs naturally and is not a sugar alcohol.
Allulose is not recognized by the body as a carbohydrate and is not metabolized as energy, so it has a negligible amount of calories.
Yes. Allulose has received Generally Recognized As Safe (GRAS) status from the U.S. Food and Drug Administration (FDA). Based on FDA guidance, people of all ages can enjoy allulose in foods and beverages.
Researchers found allulose to have no impact on blood glucose levels. While some allulose is absorbed, it is not metabolized.
While it has the same texture and sweetness as regular sugar, Allulose has only 10% of the calories and has a low glycemic index (GI). Do you subtract allulose from carbs? Because of this, you can also subtract the entire value of Allulose from the total carbs per serving when calculating net carbs.