Ingredient Overview
Allulose is a rare sugar with a sugar-like taste and around 70% of the sweetness of sucrose. It contributes physical solids as well as sweetness, giving it a useful role in food development beyond that of an intense sweetener.
During heating, allulose can contribute to browning and the associated colour development of baked foods. It also influences water management and freezing behaviour, so its effect on a recipe includes texture as well as flavour.
Applications include bakery, confectionery, beverages and frozen desserts. Crystalline and syrup forms support different production needs, while blends with other sweetening ingredients can be used to shape the overall sweetness and mouthfeel.