Allulose
Sweetener
Coming soon 2025
Also known as
Allulose syrup, crystalline allulose
Allulose, a low-calorie sweetening ingredient, offers the uncompromised taste and mouthfeel of sugar, without all the calories or glycaemic impact. Allulose also behaves like sugar, making formulation easier for food and beverage manufacturers. Allulose provides bulking and sweetness in food and beverage products while reducing calories, and therefore it can be used in practically any application that conventionally employs nutritive and non-nutritive sweeteners.
In addition to those benefits, allulose now has a new level of appeal for manufacturers and their consumers alike in the US. Due to an FDA decision, allulose is now allowed to be exempt from “Sugars” and “Added Sugars” on the Nutrition Facts Panel.
Allulose is 70% as sweet as sugar and has the same onset, peak and dissipation of sweetness as sugar. Based on years of testing, we know that allulose is best suited to help manufacturers reduce calories in full-sugar products when combined with caloric sweeteners, and make existing low-calorie products taste even better when combined with non-caloric sweeteners. It adds bulk and texture, depresses the freezing point in frozen products, and browns when baking.
Allulose, a low-calorie sweetening ingredient, is the great-tasting sweetening option that provides the full taste and enjoyment of sugar, without all the calories. Allulose was first identified in wheat in the 1930s and has since been found in small quantities in certain fruits including figs, raisins, and maple syrup.
Our Allulose line of crystalline and syrup products includes both non-GMO and traditional variants.
This data is provided in good faith for your information. Customers should take their own advice with regard to all legal and regulatory aspects of our food ingredients and their usage for humanconsumption. Mazweet ingredients accepts no responsibility for the validity of the claims set above.
