Natural sweetening with allulose

May 14, 2019
Volume: 
22
Issue: 
5

Photo © Shutterstock.com/Oleksandra Naumenko

In a market abundant with natural sweetening options, allulose is primed to carve out a hefty market share. This so-called rare sugar is reportedly 70% as sweet as table sugar but with 90% fewer calories and many of the same functional qualities.

But why is it called a rare sugar?

Allulose gets its classification because, despite being present in numerous foods (corn, figs, raisins, jack fruit, and more), it’s found in these foods only in very small amounts. Through enzymatic processes, ingredient suppliers are able to extract significant amounts of allulose from large quantities of plant material. That’s why corn ends up being the preferred plant source for most industrial allulose production worldwide. According to Ingredion Inc. (Westchester, IL), which markets Astraea allulose from corn, sourcing the ingredient from other plants just isn’t economically feasible.

Beyond the simple economics, numerous other factors make allulose a sweetener worth considering for beverages, dairy, baked goods, confectionery, and other food products. We highlight some of them here.