Chapter 6: Application of allulose in the food industry

Allulose is playing an increasingly important role in the food industry as consumer health awareness and demand for sugar reduction increases worldwide.

Allulose not only provides a sweet taste, but also a texture, volume, and technological properties similar to sugar, so manufacturers widely use it in various products.

Main applications of allulose

• Bakery products and cakes

Allulose is excellent for making sugar-free or reduced-sugar versions of breads, pastries, cookies, muffins, cakes, and other baked goods.

Allulose not only sweetens, but also promotes browning (Maillard reaction), improves crumb structure and preserves the softness and moisture content of products.

• Drinks

Allulose dissolves easily, leaves no aftertaste, and does not cause an unpleasant aftertaste, making it ideal for sweetening soft drinks, iced teas, sports drinks, non-alcoholic cocktails, coffee specialties, and functional beverages.

• Frozen desserts In the case of ice creams, ice creams, parfaits and frozen desserts, the advantage of allulose is that it depresses the freezing point, giving the products a softer, creamier texture and preventing ice crystals.

• Sweets, candies, chocolates

Allulose allows the production of sugar-free or reduced-sugar chocolates, gummies, caramels, lollipops, pralines and other sweets, while maintaining the texture and taste of traditional sugar.

• Dairy products

In the case of flavored yogurts, milk drinks, cottage cheese creams, puddings, and cheese spreads, allulose does not crystallize, thus ensuring a smooth, homogeneous texture.

• Fruit preparations In the case of jams, jellies, fruit purees, sauces, and jellies, allulose is a good substitute for sugar, while resulting in a lower calorie content.

Technological advantages in the food industry

Allulose has several properties that make it particularly valuable for use in the food industry:

• Browning (Maillard reaction)

Allulose browns better than sucrose, giving baked goods, cakes, and biscuits an attractive, caramelized color and flavor.

• Moisture retention (humectancy)

Allulose is highly hygroscopic, meaning it binds water, which is why soft cakes and muesli bars stay fresh longer and don't dry out.

• Crystallization

Allulose is less prone to crystallization than traditional sugar, providing a smoother texture in dairy products, creams, and ice creams.

• Solubility

Due to its high solubility, it can be easily incorporated into beverages, syrups, creams, and works well in both cold and hot applications.

• Volume and structure

Allulose, like sugar, adds volume and texture to products, so it not only sweetens but also fulfills technological functions.

• Freezing point reduction

In ice cream and frozen desserts, allulose lowers the freezing point, making the finished product softer, creamier, and less likely to form ice crystals.

Usage examples and recipes

Allulose is extremely easy to use at home and in industry, as it can replace sugar in most recipes at a 1:1 ratio, although its sweetening power is about 70% that of sucrose, so it is worth adjusting the amount to taste.

Examples

• Chocolate chip cookie

When made with allulose, the cake remains crispy on the outside and soft on the inside, and the browning and caramelized flavor are also retained.

• Creams, glazes

Powdered allulose dissolves quickly, gives a smooth texture, and does not crystallize, making it perfect for frostings, mousses, and creams.

• Homemade Nutella

Allulose does not change the texture of peanut butter, but it significantly reduces the calorie content.

• Ice cream

Using allulose makes ice cream creamier, softer, does not freeze hard, and does not form ice crystals.

• Fruit jelly, jam

Allulose is a good substitute for sugar, while providing lower calorie content and a lower glycemic index.

Combination of allulose and other sweeteners

Allulose works well with other high-intensity sweeteners (e.g. stevia, erythritol).

In this case, allulose provides the volume, texture, and sugar-like taste, while high-sweetening ingredients provide the desired level of sweetness.

This combination is especially important in products where the goal is to completely replace sugar, but the flavor, texture, and browning must also be maintained.

Industry trends and market growth

The global allulose market is growing dynamically: in 2023, the market size was $283 million and is expected to reach $460 million by 2030. The main drivers of growth are:

• Health-conscious consumers: More and more people are looking for sugar-free, low-calorie alternatives to prevent obesity, diabetes, and cardiovascular diseases.

• Food industry innovation

Manufacturers are constantly developing products with reduced sugar content, where allulose plays a prominent role.

• Regulatory support

The FDA's GRAS status and exemption from sugar labeling also contribute to its faster spread.

• Keto and low-carb trend

Allulose is ideal for low-carb, ketogenic diets because it does not raise blood sugar levels and is not considered a net carb.

Allulose in functional foods

Allulose is also increasingly used in functional foods, such as protein bars, vitamin drinks, and probiotic products, as it not only sweetens but also improves texture, mouthfeel, and shelf life.

Manufacturers combine allulose with prebiotics, fiber, and proteins to create complex, healthier products.

Challenges and development aspects

Although allulose is a versatile and technologically advanced sweetener, it also faces some challenges:

• Price and availability

Allulose production is currently more expensive than traditional sugar, so the price of the final products may also be higher.

• Regulation

It is not yet an approved food ingredient in the EU, so it is only widely available in certain markets.

• Usage restrictions

In large quantities in some products (e.g. beverages with high water content), its excessive hygroscopicity and tendency to brown can pose a technological challenge.

• Sweetening power

The sweetening power of allulose is approximately 70% that of sucrose, so in some applications it is worth combining it with other sweeteners.

Summary

Allulose is one of the most promising natural low-calorie sweeteners in the food industry, which is outstanding not only as a sugar substitute but also as a functional ingredient.

Due to its technological properties – browning, moisture binding, solubility, bulking, freezing point lowering – it can be used in a wide variety of products, from baked goods to beverages, sweets, dairy products and functional foods.

For health-conscious consumers and the modern food industry, allulose offers an opportunity to reduce sugar without compromising on taste or quality.