Cut Sugar, Not Taste by baking with allulose.

Low sugar, low calorie, high flavor, high taste—that’s the goal with any alternative sweetener or sugar. From nutrition label requirements to diet trends like keto and paleo, there are lots of reasons to find reliable sweet solutions.

Have you heard about allulose?

  • It’s a reduced-calorie sweetener for the food and beverage industry
  • A ketohexose monosaccharide
  • It’s about 70% as sweet as sucrose
  • It provides only 10% as many calories as sucrose (0.4 calories per gram)

Allulose is a unique sugar molecule that comes from natural sources. Wheat, brown sugar, caramel, figs, maple syrup, caramel sauce, molasses, and raisins all contain small amounts of it.

How can I bake with it?

This sweetener can be used in yeast- and chemically-leavened baked goods. It also has similar functionality to common sugar. In most cases, however, adjustments will have to be made in order to comply with processing requirements, product characteristics, shelf-life expectations and labeling rules.

Nutrition and health

This sweetener is nearly calorie-free. This is because the human body can not metabolize it the same way as table sugar. It does not produce a glycemic response, so it doesn’t raise blood glucose or insulin levels. These attributes make allulose a popular choice for people who suffer from diabetes or follow the keto diet.

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