What is Allulose

By Lauren Zanikos, RD, LDN

Have you heard of Allulose? It’s a type of sugar, known as a monosaccharide or a single sugar molecule, which is naturally occurring in very, very small amounts in a few types of plant foods. Allulose was first discovered as a component in wheat; however, it is also part of what makes raisins sweet! Additionally, this sweetener is found in jackfruit and figs.

Allulose has been in the news recently as another type of low-calorie sweetener- it is 70% as sweet as regular table sugar and tastes identical. Allulose has approximately 90% fewer calories than table sugar and, although it is absorbed by the intestines, it is not metabolized in the body but, instead, excreted through the urine. Allulose is not known for causing bloating or gastrointestinal distress like some other sugar-alternatives and is becoming increasingly popular in the dieting community. Presently, it is difficult to find Allulose on grocery store shelves but it is being produced by the brand Splenda® and is likely to be easily located in the upcoming months. Allulose is deemed GRAS- generally recognized as safe- by the FDA and can be used in baking and cooking.

This sweetener is fairly new to the market, so stay tuned for additional research and news as the public becomes more familiar to this sweetener alternative.

Check out foodinsight.org and allulose.org for further information.

Lauren Zanikos, RD, LDN
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