By: Carolyn Reynaud, MS, RD, LD —

What is Allulose?

Worldwide obesity has been climbing at an alarming rate, creating a need to develop a strategy to turn this trend around. One issue of concern that has stood out in recent years is the excessive intake of sugar by consumers. From a dietician’s perspective, it can be tricky to promote amongst clients a reduction in calorie intake while complimenting personal food preferences.

One solution, allulose (also called psicose), is a low calorie sugar that is very similar to actual sugar in taste, texture and utility. It’s a rare sugar found in small quantities in wheat and certain fruits (like jack fruit, figs, raisins) and also found to occur naturally in sweetened foods like maple syrup and brown sugar. It is a monosaccharide that, while absorbed into the small intestine, is not metabolized, making it virtually negligible in calories. Allulose is generally recognized as safe (GRAS) by the FDA.

Allulose is a Versatile Sweetener

A major benefit of allulose is that, because it performs like sugar, there are very few limitations on what foods and beverages in which it can be used. In baking, it provides browning similar to full calorie sugar. It is easily distributed in batter and dough without the need to mix in water first. Allulose’s freezing point depression allows it to be used in ice cream and other frozen products.

The Taste of Allulose Is Similar to Sugar

Sweeteners, while all providing the taste of sweetness, all have a different palatability. Choice of sweetener often comes down to taste preference of the consumer. One of the most prominent selling points of allulose is that it provides a taste and texture similar to sugar.

The Impact of Allulose on Glycemic Index

Studies conducted on allulose have found that there is no impact on blood glucose. When tested as a single ingredient, it was found to be non-glycemic. Furthermore, when tested with other carbohydrate foods within a meal, it was actually found to suppress their glycemic response. This has the potential to have major implications for improving the palpability of diabetic foods and oral medications with a focus on blood sugar management.

Allulose and Gastrointestinal Tolerance

Research has found that allulose does not generally cause gastrointestinal issues. It may also be more appealing for consumers to look for reduced-sugar candies made with allulose if they are concerned about possible gastrointestinal side effects.

Allulose Occurs Naturally

We are certainly seeing a demand for more natural foods among consumers. As mentioned earlier, we do find that allulose occurs naturally in small amounts in certain foods and fruits. Allulose, a sugar, will be accounted for in sugar and carbohydrates on the food label.

The landscape of nutrition is continually changing and is driven by new research and consumer demand. Allulose shows a lot of potential as a tool to for consumers to reduce excess calories and sugar in sweetened food and beverages. This product addresses many of the concerns and shortfalls in other sweetener alternatives.  It will be interesting to see the impact as we see its use grow in different foods and beverages.

Carolyn Reynaud, MS, RD, LD is a licensed registered dietitian and a paid contributor to Allulose.org. She received her BS in nutrition from Michigan State University and her Masters and Certificate in Public Health from Georgia State University. She has experience working in several avenues of health care including corporate wellness, clinical disease management, research, and health promotion. She has been working as a health coach specialist for close to 6 years, where she counsels patients on preventative healthcare and helps them meet their health goals. Follow her on Twitter @ReynaudCari.

 

By: Jen Haugen, RDN, LD —

Concern over sugar intake is rising, even with our clients.  According to the 2015 Food and Health Survey (International Food Information Council (IFIC), 2015), sugar found in food is causing consumer concern during food purchasing decisions.  In fact, sugar is one of the top three considerations when purchasing food, only behind whole grains and calories.  And there is a new opportunity to educate our clients on ways to reduce sugar, with a new low calorie sugar, allulose.

Allulose (also known as D-psicose) is a monosaccharide, or simple sugar, which exists naturally in our environment.  Found first in wheat, and later in fruits like jackfruit, figs, and raisins, allulose has 90% fewer calories than sugar.  Allulose is also naturally present in foods like caramel sauce, maple syrup, and brown sugar.

Allulose is considered GRAS (Generally Recognized as Safe) per the US Food and Drug Administration (FDA) and will soon be used as an ingredient in manufactured foods and beverages.  We can educate our clients on the meaning of GRAS by explaining that any substance that is intentionally added to food is a food additive has undergone extensive evaluation.  The evaluation includes a scientific review to demonstrate safety of the substance under its intended use.  Allulose has been found to be safe for people of all ages for use in moderate amounts.

Allulose is unique in that while some of it is absorbed, the body does not recognize it as a carbohydrate.  And because of this, it is not metabolized and researchers have found allulose to have no impact on blood glucose levels.  It provides negligible calories at 0.2 kilocalories/dry gram.

With a flavor that is similar to sugar, yet only 70% as sweet, it’s an appealing lower calorie alternative for clients that wish to reduce sugar intake, as well as those who are working towards a healthy weight or for use with clients with diabetes.  Researchers have also found allulose to be well tolerated without causing any gastrointestinal symptoms as it is not fermented during digestion.

You may soon find allulose in carbonated or non-carbonated beverages, as well as frozen and non-frozen desserts, yogurts, jams and jellies, chewing gum, candies, sweet sauces and syrups, gelatins and puddings, as well as fat-based cream used in modified fat/calorie cookies, cakes, and pastries.

IFIC Resource:

http://www.foodinsight.org/sites/default/files/2015-Food-and-Health-Survey-Full-Report.pdf

An award-winning dietitian, Jen Haugen, RDN, LD, is a paid contributor on Allulose.org and the author of the new book, “The Mom’s Guide to a Nourishing Garden.”  Jen specializes in inspiring moms to create the recipe to a nourishing life through gardening, good food, family, and faith. Her TEDx Talk, “How Moms Can Change the World”, features two simple ideas that can transform a family. Connect with her at www.jenhaugen.com or on Twitter @jenhaugen.