Why is Allulose a Perfect Sugar Alternative for Diabetic and Health-Conscious People?

When you are all set to go on a weight loss journey or trying to adopt some healthy eating habits, cutting down the sugar intake is the very first thing that hits your mind. Yes, by quitting a significant amount sugar in your daily diet can show noticeable changes in your body and health. These days almost everyone is aware about the numerous ways food and beverage manufacturers try to hide the sugar content in their products. Moreover, consumers are trying their best to select the right food items that have low sugar content or contain sugar replacements. Currently, the buzz around a new type of sugar – allulose – that can be consumed without any guilt is prevalent among health conscious people.

What is Allulose?

Allulose is a new type of sugar that has been in the market since 2015 and is now acquiring tremendous popularity owing to its low-calorie count. As per the Calorie Control Council, allulose has 90% less calories as compared to table sugar.

Allulose is nothing but simple sugar, which is naturally present in some food items such as jackfruits, wheat, figs, brown sugar, maple syrup, raisins, and caramel sauce. Human body absorbs this type of sugar but does not metabolise it, which makes it extremely low in calories.

With having low calorie count, allulose’s effect on blood sugar is least. It increases blood sugar marginally, which makes it a perfect choice for individuals watching their weights and diabetes patients. As a result, the demand for allulose is rising swiftly, which is fueling the global allulose market growth.

What are the Views of Food and Drug Administration on Allulose?

As per the U.S. Food and Drug Administration (FDA), allulose is completely safe to eat and acceptable for use in foods and beverages. It is not required to be accounted for in Added Sugars list and/or the grams of Total Sugars in the on the Nutrition Facts label of food products. Still, it must be counted in the grams of Total Carbohydrates.

As human bodies retort in a different way to allulose, the FDA has declared to exclude it from the sugar declaration column in foods and beverages.

Can Allulose be Produced Artificially?

Yes, allulose can be produced artificially. Experts have developed a technique to manufacture allulose by making use of corn. As a result, allulose can be easily manufactured and is extensively obtainable as a food item. Moreover, it is highly useful as it has functions as well as flavours similar to sugar and can be utilized in frozen, baked, and liquid food items.

What Makes Allulose Different from Other Sweeteners?

Numerous types of sugars are available which contain disaccharides, monosaccharides, and oligosaccharides. Among these the simplest sugar is the monosaccharides which contain fructose, glucose, as well as galactose. However, the usual table sugar contains fructose and glucose. When two monosaccharides are combined, it is called a disaccharide. Allulose is a monosaccharide. It contains 90% less calories as compared sucrose, which makes it almost free of calories. Experts have lately discovered methods to manufacture allulose on a bigger scale, which might make it a widely used sweetener in the coming years.

The Bottom Line: It is Time to Replace your Usual Table Sugar

Allulose is a monosaccharide and is 70% similar to sugar. This new type of sugar

can be a perfect sugar-substitute for people suffering from diabetes or for those who are willing to reduce few pounds. Swapping the usual table sugar with allulose can reduce your total calorie count considerably. In addition, allulose does not cause any type of dental decay, which is another foremost distress for many people, especially in kids.

About the Author(s)

Princy A. J

Princy holds a bachelor’s degree in Civil Engineering from the prestigious Tamil Nadu Dr. M.G.R. University at Chennai, India. After a successful academic record, she pursued her passion for writing. A thorough professional and enthusiastic writer, she enjoys writing on various categories and advancements in the global industries. She plays an instrumental role in writing about current updates, news, blogs, and trends.