Allulose, a differential isomer of fructose, is a naturally occurring but very small monosaccharide, also known as a rare sugar. Allulose was first discovered in wheat more than seventy years ago, and later in raisins, dried figs, and brown sugar. in 2015, allulose received FDA approval for use in baked goods, candy, sweet sauces, dairy products, ice cream, desserts, beverages, and other products. However, since then, allulose has not made much of a splash in the U.S. market because it is a monosaccharide, which is still traditionally considered a sugar, and is therefore an "added sugar" that needs to be included in carbohydrates and total sugars, so it cannot be used as a "low-calorie sweetener" like other sweeteners. Therefore, it cannot be used as a "low-calorie sweetener" like other sweeteners.
The FDA announced that the low-calorie sweetener allulose will be excluded from the "added sugars" and "total sugars" labels, and henceforth it will no longer be necessary to calculate its added amount in these two categories, while the calorie content of allulose will be set at 0.4kcal. This policy has given a name to allulose as a "natural low-calorie sweetener", and many ingredient companies have started to increase the production of allulose, while new food and beverage products in the U.S. market have also started to use allulose on a large scale. In North America, the number of new products containing allulose in 2020 has tripled compared to 2019.
Futuremarketinsights forecasts the global market for allulose to reach $210 million by the end of 2020, of which 55% is used in food, 37% in beverages, and a small portion in pharmaceuticals; powdered forms of allulose products account for approximately 87% of the market. The global market for allulose is expected to reach $450 million in 2030 and is projected to grow at a CAGR of 9.1%, with North America accounting for more than half of the market.
Advantages of Allulose
The biggest advantage of allulose over other zero-calorie natural sweeteners is that it is close to sucrose in its properties and functions, safe enough and "sugar-like" enough to make it an excellent sugar substitute in applications where other sweeteners are difficult to perform, such as baked goods. Its main advantages are as follows.
1. Low calorie
A small study in 2015 showed that allulose may be beneficial for type 2 diabetes and obesity, and researchers reported that allulose may help control blood sugar levels and improve insulin resistance, making it an ideal sugar substitute for obese and diabetic patients.
2. Good taste
In terms of taste, allulose has a soft and delicate sweetness that is very similar to that of high purity sucrose, with a slightly faster initial stimulation of the taste buds than sucrose and no adverse taste during and after consumption. Its sweetness does not change with temperature, and it can show pure sweetness at various temperatures.
Aloinose is regarded as the best substitute for erythritol by European and American scholars, because its sweetness is close to both, and it is safer than sugar alcohol. People have a certain tolerance to the intake of various sugar alcohols, otherwise they will have different degrees of diarrhea-assisting effects, but such a situation will not occur with allulose, and it has no effect on metabolism and blood sugar level.
In addition, allulose does not use chemical synthesis, the general preparation method is made from fructose extracted from corn or sugar beet through enzymatic differential isomerization method, the generated product is relatively single and belongs to natural products.
4、Improve product quality
Allulose and egg white protein can not only form a better cross-linked structure and improve the texture of the food through the Merad reaction, but also generate substances with high antioxidant effect, which can reduce the oxidation loss in food processing and storage. The partial replacement of sucrose with allulose in cakes can produce a large amount of antioxidant components through the Merad reaction, thus improving the quality of cakes, thus making it an excellent choice for replacing sucrose in baking applications.
The structure and properties of allulose are extremely stable, with strong chemical inertia, and it can maintain its original state even under acidic or alkaline conditions, so it is more stable than sucrose, which is convenient to be used in foods with rich nutrients and complex raw material sources.
The latest application of allulose
Allulose is currently being used in a large number of new products, with sweets, dairy products and beverages being the most common applications. With the popularity of ketogenic diet in Europe and the United States, many companies are using allulose to improve product formulations and launch ketogenic versions of new products. The following are some of the allulose application products launched in the U.S. market in 2021.
NadaMoo! plant-based ice cream, based on organic coconut with allulose, erythritol and stevia and inulin, in four flavors: vanilla, strawberry, chocolate and mint, with 10 to 13 grams of net carbohydrates, 2 grams of sugar and 1 gram of protein per serving.
SkinnyDipped chocolate cups, sweetened with maple sugar, cane sugar and allulose, contain 79 percent less sugar than comparable products.
Elite introduces grain-free, high-protein, low-sugar doughnuts made with almond flour, eggs, whey protein and fiber, sweetened with allulose and erythritol, and containing 12-13 grams of protein per doughnut.
Catalina Crunch cookies are sweetened with allulose from chicory root, cane sugar and inulin, and contain 2g of sugar and 4g of protein per serving.
Killer Sammies Zero Sugar Ice Cream Sandwich, a chocolate or vanilla flavored ice cream sandwiched between two chocolate wafer cookies made with pea protein, oat flour and cocoa, sweetened with erythritol, stevia, allulose and rooibos, made with MCT oil, each sandwich contains 120 calories, 5g of protein and 2 to 3g of net carbohydrates.
Chobani's new line of zero-sugar yogurts, made with a base of filtered sugar milk and a natural fermentation method that allows the yogurt cultures to consume the remaining sugar, sweetened with rooibos and allulose, contain 60 calories and 11 grams of protein per cup.
Soylent Plant Energy Shake, formulated with a blend of B vitamins, caffeine, L-theanine, L-tyrosine and alpha-GPC along with 15 grams of plant-based protein and 39 essential nutrients, contains 180 calories and 3 grams of sugar per bottle and is sweetened with allulose and sucralose.