Allulose

Low Calorie Sugar

  • Allulose, a low calorie sugar
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New Stevia Plus Allulose Ingredient Is Blood Sugar Friendly — Nutritional Outlook

October 29, 2018 by Stan Samples

Allulose, or D-allulose, is an up-and-coming ingredient in the sweetening world. This low-calorie sweetener, which naturally occurs in sources like wheat, figs, raisins, and jackfruit, is molecularly similar to fructose and glucose, but it has an outstanding quality: because it is not rapidly digested, metabolized, and absorbed by the body like fructose and glucose are, it does not impact blood sugar and insulin levels and thus is safe for use by those controlling blood sugar levels, such as those with diabetes, in addition to being attractive to people following low-sugar/low-carb or ketogenic diets.

While allulose is only 70% sweet when used alone, one company, Icon Foods (formerly Steviva Ingredients; Portland, OR), is combining allulose with high-intensity sweeteners stevia and monk fruit. The resulting blends can be used to replace sugar as a sweetener, while being lower calorie and blood sugar friendly. The company is supplying the ingredients under the brand name KetoseSweet. (The purely-allulose ingredient is called KetoseSweet, while versions including monk fruit, stevia, or both are called KetoseSweet+.)

Continue reading at Nutritional Outlook

Filed Under: News

Allulose potential: German start-up develops “real sugar without calories” — Food Ingredients First

October 29, 2018 by Stan Samples

German start-up Savanna Ingredients GmbH is producing initial quantities of allulose monosaccharide, also known as allulose, which is a rare but up and coming natural sugar that it positions as “real sugar without calories.” Allulose exists in very small quantities in nature. It can be found in foods such as figs, raisins, molasses and maple syrup.

Many people love real sugar just as it is – with the calories it contains naturally. In light of the ongoing nutritional debate, others would prefer it without calories and according to Savanna, it already exists.

Continue reading at Food Ingredients First

Filed Under: News

Everything You Need to Know About Allulose, The Sugar Substitute That’s Having a Moment — First for Women

October 29, 2018 by Stan Samples

If you’ve been dreaming of a world where eating sweets doesn’t wreak havoc on your body, you may get your wish. The health and nutrition fields have been abuzz about allulose, the latest low-calorie sugar substitute to hit the market. Also called by its chemical name psicose, allulose — produced by Tate & Lyle, the company that created Splenda — is labeled a rare sugar, since it is found naturally in small quantities and in a limited number of foods, including wheat, jackfruit, figs, and raisins, as well as caramel sauce, maple syrup, and brown sugar.

According to the nonprofit organization The Calorie Council, allulose looks, bakes, and tastes like real sugar without making blood sugar levels spike. And although it has 90 percent fewer calories than regular sugar, it doesn’t have an artificial aftertaste like other substitutes.

Continue reading at First for Women

Filed Under: News

What is Allulose? A Different Kind of Low-Calorie Sweetener – Food Insight

March 9, 2018 by Stan Samples

Sugar can seem simple, but the science is pretty complicated. While many of us are familiar with sugar (aka sucrose), which is found in foods as diverse as sugar cubes, salad dressing, fruits and vegetables, this is only one type of sugar. Simple sugars are called monosaccharides, and they’re made up of a single sugar molecule. Two sugar molecules bound together are called disaccharides. Sucrose is a disaccharide of glucose and fructose. Lactose, which is found in milk and dairy foods, is another disaccharide – it’s made from the monosaccharides galactose and glucose. Disaccharides can also consist of two identical monosaccharides. Such is the case with maltose, which is made up of two glucose units. And then there’s allulose…

 

Continue reading at Food Insight

Filed Under: News

Techniques making sweeteners more cost-effective — Baking Business

October 24, 2017 by Stan Samples

Sweeteners come with benefits but supply issues as well. Research and development is taking on the supply problems, making the sweeteners — allulose along with certain steviol glycosides — more likely to be used on a commercial scale.

Allulose is 70% as sweet as sucrose while having 0.2 calories per gram, but, known as a “rare sugar,” it’s not found in large quantities in nature. Enzyme technology is increasing supply of allulose, improving its cost-effectiveness as a bulk sweetener.

Continue reading at Baking Business

Filed Under: News

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Frequently Asked Questions

You may have questions about allulose. Read more about this low calorie sugar.
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Articles

Brain Activity & Connectivity Changes: Response to Natural Sugar Replacements & Artificial Sweeteners – Nutritional Neuroscience

ARTICLE: Brain activity and connectivity changes in response to nutritive natural sugars, non-nutritive natural sugar replacements … [Read More...]

Choose Your Calories by the Company They Keep

By Neva Cochran, MS, RDN, LD  You will often hear that controlling your weight is simply a matter of “calories in vs. … [Read More...]

Embracing Change in the Food Industry: New Ingredients Reflect Emerging Nutrition Science

It’s often said that the only constant in life is change, and this holds especially true for the food industry. In fact, sources … [Read More...]

The Calorie Control Council, a non-profit association established in 1966, seeks to provide an objective channel of scientific-based communications about low-calorie foods and beverages, to assure that scientific and consumer research and information is made available to all interested parties.

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