Let’s face it – we all love sweet! When we go to the grocery store, we often look out for sweet-tasting foods and beverages to help satisfy our sweet tooth. But with the rise in consumer concern about obesity and diabetes, it is essential that products be reformulated to meet consumer demand for low-sugar products while not sacrificing on taste.
Sugar is a unique sweetener with distinct characteristics which can set it apart from other sweeteners. Some of these characteristics include bulking, texture, mouthfeel, crystallization and browning effect.
So how is one to reformulate products without losing that sweet taste we all crave? One option is allulose, a monosaccharide, low-calorie sugar with a taste similar to regular sugar. Allulose has a similar texture as compared to sugar and performs like sugar in many applications, including browning when used in baking. Like sugar, allulose can also add bulk and be used alongside other sweeteners.
Allulose has about 90% fewer calories than regular sugar, making it a good choice in products in which there is partial or total sugar replacement. It is also about 70% as sweet as regular sugar. Allulose can be used in a wide variety of products, including:
- Baked goods
- Carbonated and non-carbonated beverages
- Chewing gum
- Frozen dairy desserts, such as ice cream and soft serve
- Gelatins, pudding and fillings
- Hard and soft candies
- Jams and jellies
- Salad dressings
- Yogurt, including frozen yogurt