This Sweetener is a Rare Sugar
Rare sugars are found only in small quantities in nature. It was initially identified from wheat and has since been found in small amounts in figs, jackfruit, raisins, caramel sauce and maple syrup. Manufacturers use enzymes to convert fructose into allulose, creating an identical compound.
It’s a Monosaccharide
Monosaccharides, also called simple sugar, are the simplest form of sugar and the most basic units of carbohydrates. They are classified by the number of carbon atoms they contain: triose (3), tetrose (4), pentose (5), hexose (6), heptose (7), and so on. The 6-carbon ketohexose (fructose) found in the figs is what is responsible for allulose’s sweet taste.
Ketohexose does not sharply spike blood sugar levels.
Inside and Out
Allulose offers the same taste and texture of sugar without the calories. Allulose is absorbed by the body, but not metabolized, so it does not raise blood sugar or insulin levels. Allulose resists fermentation by your gut bacteria, minimizing bloating or gas, or both.
Put it to Good Use
Allulose is about 70% as sweet as table sugar. You may need to adjust your recipes if you want it to be sweeter. You may find you don’t need to adjust it at all. Alluslose doesn’t crystalize when it cools, which is great for making curds, jams and preserving foods. Allulose browns quicker than table sugar, so watch that oven, you may need less time to bake.
The best allulose is derived from figs and raisins.