Chapter 1: Allulose Basics

What is allulose?

Allulose, also known as D-allulose or psicose, is a rare monosaccharide that is a stereoisomer of fructose.

This means that its chemical structure is very similar to fructose, but the spatial arrangement of the atoms is different, resulting in different properties.

Allulose also occurs naturally in some fruits, such as figs, raisins, jackfruit, as well as maple syrup and brown sugar, but it is also found in very small amounts.

Allulose is available in granulated form and its appearance, taste, and physical properties are very similar to traditional granulated sugar (sucrose).

Its sweetening power is approximately 70% compared to sucrose, meaning it is slightly less sweet than traditional sugar, but its taste profile is soft, clean, and without aftertaste, making it an ideal alternative for those who want to reduce their sugar consumption but don't want to give up the sweet taste.

The history and discovery of allulose

Allulose was first discovered in wheat leaves in 1940.

Since then, it has been identified in many other plants, but in each case it occurs only in trace amounts.

The possibility of its industrial production and wider use only became realistic at the end of the 20th century and the beginning of the 21st century, when Japanese researchers, including Ken Izumori, developed an enzymatic process that allowed allulose to be produced in larger quantities from fructose.

In the 2010s, the United States Food and Drug Administration (FDA) classified allulose as GRAS (Generally Recognized As Safe) for use in the food industry .

It has since been approved as a food additive in several countries, including Japan, South Korea, Mexico, Singapore, Australia, and New Zealand.

Chemical structure and properties

Allulose is a six-carbon sugar (hexose), more precisely the C-3 epimer of fructose, meaning that the spatial location of the hydroxyl group attached to the third carbon atom in the fructose molecule is different.

This relatively small difference has a significant impact on the biological behavior of the molecule: allulose is not metabolized into glucose in the body , so it has little or no effect on blood sugar levels , and its energy content is negligible.

Allulose has a stable structure and withstands heat treatment well, so it is excellent for baking and cooking.

Its browning (caramelization) ability is also similar to that of sucrose, so it gives cakes and desserts a texture and color similar to sugar.

Natural occurrence

Allulose is found naturally in certain fruits and plants, but only in very small amounts.

Main sources:

Figs, raisins, jackfruit, maple syrup, brown sugar, wheat leaves.

It can also be found in some other fruits and vegetables, but its amount is so low that it is not worth extracting it from them for industrial purposes.

Therefore, commercially available allulose is usually made enzymatically from fructose produced from plant sources (e.g. corn, wheat).

Production of allulose

The most common method of producing allulose is biocatalysis: refined fructose is produced from plant starch (e.g. corn, wheat), which is then converted into allulose with the help of special enzymes (fructose isomerases or psicose epimerases).

The allulose thus obtained is marketed in granular, powder or liquid form after further purification and refinement steps.

This biological conversion method allows allulose to be produced economically in large-scale quantities, so it is increasingly appearing as a sugar substitute in food products.

The place of allulose in the world of sugars and sweeteners

Allulose is a rare sugar, meaning it is a natural sugar that occurs in nature, but only in small quantities.

In addition to the most well-known sugars such as sucrose (table sugar), glucose (dextrose) and fructose (fruit sugar), allulose has unique properties:

• Sweetening power: approx. 70% of sucrose

• Calorie content: only 0.2–0.4 kcal/g, compared to 4 kcal/g of sucrose

• Glycemic index: 0, meaning it does not raise blood sugar levels

• Taste profile: clean, without aftertaste, almost identical to that of sugar

Technological properties

It is heat stable, caramelizes well, and is similar to sugar in consistency and solubility.

Allulose is therefore a natural sweetener that provides a very similar experience to sugar, but with significantly lower calorie and carbohydrate content, and without the effect of raising blood sugar levels.

Comparison of allulose and other sweeteners

Allulose occupies a unique place in the sweetener market because it is of natural origin, but is not a sugar alcohol, nor is it an artificial sweetener.

The biggest advantage of allulose is that it has a taste and technological properties very similar to sugar, but it does not cause blood sugar levels to rise, does not feed the bacteria that cause tooth decay, and its energy content is negligible.

Uses and importance of allulose

Allulose has become increasingly popular among health-conscious consumers and the food industry in recent years.

It is mainly used in products where it is important to reduce sugar but retain the sweet taste, texture and caramelization properties.

These include:

▪︎ Bakery products, ▪︎ Cakes, • Sweets, • Ice creams, • Beverages, • Dairy products

Allulose is particularly beneficial for diabetics, dieters, and weight loss enthusiasts , but it can be recommended for anyone who wants to reduce their calorie and sugar intake without giving up the sugar-like experience.

Consumer attitudes and market trends

Although allulose is becoming increasingly common, the majority of consumers are not yet familiar with this sweetener.

However, with the increase in health awareness, the introduction of sugar taxes, and the spread of policies aimed at reducing sugar consumption, the market importance of allulose is continuously increasing.

It is already found in many products in the United States and Asia, but is currently less widespread in Europe and Hungary, mainly due to the regulatory environment.

Summary

Allulose is a rare, natural monosaccharide that is an epimer of fructose and is playing an increasingly important role in the sugar substitute market due to its special properties.

Its low calorie content, zero glycemic index, clean taste, and excellent technological properties make it an ideal choice for those looking for a healthier alternative to traditional sugar.

The discovery and industrial production of allulose has opened new horizons in the food industry and is expected to become even more widespread in the future.