Allulose is a rare sugar alcohol with a molecular structure similar to fructose. It provides approximately 90% of the sweetness of sucrose with only 10% of the calories.
In food applications, allulose functions as a sweetener, browning agent, humectant, and texture modifier—particularly effective in frozen desserts where it reduces ice crystal formation and improves mouthfeel. It exhibits a low glycemic index and does not promote tooth decay. Allulose is stable across a wide pH range and temperature variations, making it suitable for both hot and cold processing. Unlike some sugar substitutes, it does not produce off-flavors or aftertaste at typical usage levels.
