Sucrose substitute Crystalline D-allulose D-psicose crystal for choclate

Allulose is a monosaccharide and non-nutritive sweetener which can be found naturally in some fruits. It has several properties which can help food technologists as they look towards reformulating to reduce sugar in products that currently contain more caloric sweeteners.

In dairy applications, allulose provides freeze-point depression, making it an excellent candidate for sugar and calorie reduction in frozen desserts like ice cream,” says Didem Icoz, senior business scientist for Westchester, Ill.-based Ingredion Incorporated

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“Allulose also does not crystallize in high-solid food systems such as fruit preps used in blended yogurts,” Icoz adds. “It provides superior refrigerated storage stability in fruit preps for yogurts for at least three months. Allulose is about 70% as sweet as table sugar.”