Allulose

Low Calorie Sugar

  • Allulose, a low calorie sugar
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Is Allulose a Healthy Sweetener? — Healthline

October 24, 2017 by Stan Samples

Allulose is a rare sugar with the same chemical formula as fructose. Because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels and provides minimal calories.

In animal and human studies, allulose has been found to lower blood sugar levels, increase insulin sensitivity and help protect the insulin-producing pancreatic beta cells.

Continue reading at Healthline

Filed Under: News

Everything you need to know about today’s most popular sweeteners — Men’s Fitness

October 24, 2017 by Stan Samples

Whether it’s cheat day or you’re looking for a quick way to replenish glycogen stores after a crazy-intense workout, finding a smart way to indulge your sweet tooth can get confusing when there are dozens of sugars and sugar alternatives on the market, from agave to monk fruit to stevia to date syrup. Especially with this latest advancement.

This rare sugar is found in nature and, chemically speaking, is almost identical to ordinary sugar. It has the same formula, only the hydrogen and oxygen atoms are arranged slightly differently from that of fructose and glucose. Because of this, your body won’t turn it into calories.

Tate & Lyle conducted a study and found two-thirds of their 14-person study group that consumed alluose excreted the compound in their urine without it being significantly metabolized. Basically, the sugar didn’t ferment or break down in the body. Is this sweet, sweet news too good to be true? It’s hard to tell yet, but some say yes.

Continue reading at Men’s Fitness

Filed Under: News

The Art of Sugar Reduction — Nutritional Outlook

October 24, 2017 by Stan Samples

A recent innovation that has also been used in baked goods to successfully help brands maintain some of the functional attributes of sucrose is allulose.*

Allulose, a low-calorie sweetening solution, was formally introduced to the U.S. food and beverage manufacturing market in February 2015. It can impart the similar structure and texture of sucrose, increase the shelf life or humectancy over time, and be combined with high-potency sweeteners to create an ideal sweetness profile.

Continue reading at Nutritional Outlook

Filed Under: News

On the cutting edge of developing high-intensity sweeteners — Food Business News

October 24, 2017 by Stan Samples

Food and beverage product developers are in a bind as they consider sweetener options. Perception of sugar by some consumers has shifted in a negative direction as the sweetener has been associated with obesity and many of the chronic conditions associated with obesity. The trend may be seen as an opportunity for the manufacturers of high-intensity sweeteners, but that category is facing perception problems as well.

A study published in the journal Stroke associated artificial sweetener consumption with the occurrence of strokes and dementia. The study, conducted by the Boston University School of Medicine and using data gathered through the Framingham Heart Study, found that consumers who drank diet soda daily were almost three times as likely to develop stroke and dementia when compared to those who did not consume diet soda.

Such groups as the International Food Information Council Foundation quickly responded to the research findings by noting it is based on observational findings and is not conclusive.

Ingredient manufacturers have noted the shift in consumer perceptions toward some sweeteners and are working to develop new options or minimize the negative attributes associated with others.

Continue reading at Food Business News

Filed Under: News

Strategies for managing ‘added sugars’ — Dairy Foods

May 11, 2017 by Stan Samples

Formulation options include use of high-intensity sweeteners. Processing techniques include using pre-aeration of the mix to produce smaller, more stable air bubbles. New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018. These include a declaration of “added sugars” (in grams and in the percent recommended daily value, or RDV, per serving).

Considering a value of 4 calories per gram for conventional sugars, the RDV for “added sugars” has been established as 50 grams, the amount representing 10% of a recommended daily intake of 2,000 calories.  The quantitative nature of this declaration is further affected by an increase in the standard serving size of ice cream from one-half cup to two-thirds cup.

Continue Reading at DairyFoods.com

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

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