·What are allulose’s disadvantages? Allulose is less sweet than sugar so you need to add more. Allulose is over 10x the cost of table sugar. Excess consumption of allulose may cause diarrhea or other adverse gastrointestinal effects. Read more about it on the Low-Digestible Sweeteners page.
·How sweet is allulose? Allulose is 70% as sweet as table sugar: You can typically use about the same amount as table sugar to achieve desired results in your recipes, but they will not be as sweet. Because allulose is less sweet than table sugar, you will find it blended with high-intensity sweeteners such as monk fruit and stevia >>> Refer to the allulose blends image above.
·How to use allulose? Allulose browns, looks, and dissolves like table sugar. It provides the functional benefits of regular sugar with fewer calories. It offers bulking properties (body and weight) and browning reactions (caramelization and Maillard). It has an almost identical taste (no aftertaste but less sweetness) and texture to table sugar. Pure allulose and its blends make a great substitute for table sugar, resulting in soft, moist (not as crispy) baked goods.
·Is allulose a sugar with no calories? Allulose is a sugar that provides a very small amount of calories per teaspoon. It has the same chemical formula as fructose and glucose but its atoms are arranged slightly differently, which makes it behave very differently in our body. It is completely absorbed in the small intestine but not significantly metabolized, as a result, it provides 5 to 10% of the calories of table sugar = 0.4 calories per gram or 1.5 cal/teaspoon or 70 cal/ cup.
·What’s the glycemic index of allulose? What are allulose’s net carbs? Allulose has zero glycemic index and zero net carbs. Most of the allulose we ingest is excreted in urine and it does not impact blood glucose or insulin levels. Since 2019, allulose can be excluded from “total sugars” and “added sugars” on nutrition facts labels and may carry the “no added sugar” claim.
·How is allulose made? To make allulose, starch is isolated from corn. Starch—a complex carbohydrate consisting entirely of glucose molecules joined together—is split into glucose in a process called “hydrolysis.” Glucose molecules are then converted into fructose by enzymes in a process called “isomerization.” Fructose is then converted into allulose using enzymes from genetically engineered microbes. Allulose is also known as D-psicose.
·What are the advantages of allulose? Allulose has no aftertaste, provides almost zero calories per serving (one teaspoon), browns, caramelizes, and dissolves like sugar.
·What’s the difference between granulated vs crystallized vs powdered allulose? Chemically speaking, there is no difference. They differ by the size of the crystals. Crystallized allulose usually has the same fineness as granulated allulose. Granulated allulose crystals are slightly smaller than table sugar but larger than powdered sugar. Powdered allulose, as the name implies, looks a lot like powdered sugar as it has smaller crystals than granulated allulose. Since it dissolves more easily, it gives a smooth texture to icing, glazes, frosting, fillings, and sauces. For some brands, crystallized allulose is slightly finer than the granulated form.
·Is allulose a natural sweetener? Allulose is actually a synthetic sweetener from corn. It’s promoted as “natural” because it is found in nature and made from a source material also found in nature (corn). Allulose is a mildly sweet “rare sugar” found in minuscule amounts in raisins, figs, and maple syrup. The store-bought allulose is not extracted from any of those sources, instead, it is synthetically made from cornstarch. As previously discussed here and here, synthetic sweeteners might be called “natural”.