What is allulose?
Allulose is a sugar substitute that naturally occurs in fruits and vegetables, such as figs. It is derived from corn, or more precisely, from crystalline fructose. Allulose is about 70% as sweet as sucrose, while having almost zero calories, less than one-tenth the calories of regular sucrose. Furthermore, its sweetness is similar to sucrose, without any bitterness or artificial flavoring.
What are the uses of allulose?
What are the uses of allulose?
Using allulose can reduce sugar content while preserving flavor and texture. Adding allulose makes food more fluffy and enhances the taste and flavor of beverages. Unlike some natural sweeteners, allulose turns brown during baking, almost indistinguishable from baking with sucrose. In fact, allulose has a wide range of uses in baked and frozen foods.
