What are the uses of allulose?

Source: Perplexity

"The uses of allulose are extremely diverse, mainly due to the fact that its taste, texture and behavior are very similar to those of traditional sugar, while being low in calories and not raising blood sugar levels.

Diet sweets with allulose sugar substitute – the perfect choice for natural, low-calorie sweetening

Main areas of use:

• Bakery products:

It is excellent for making cakes, muffins, breads, biscuits, and pastries, as allulose is able to caramelize and undergo a Maillard reaction, providing a similar volume and texture to sugar.

• Sweets:

It can be used to make chocolates, candies, caramels, jams, jellies, lemon curd and other sweets, as it dissolves well and leaves no aftertaste.

• Ice creams and frozen desserts:

Allulose improves texture and does not crystallize easily, providing a creamier consistency.

• Drinks:

It is also suitable for sweetening cold and hot drinks, such as soft drinks, fruit juices, coffee and tea, as it dissolves well in liquids.

• Dairy products:

It can also be used to sweeten yogurts, puddings, and dairy desserts.

• It is also used as an ingredient in healthy snacks: energy bars, cereal bars, chips, dried fruits, and cereals, as it reduces the calorie content and glycemic index of the products.

In special diets

Diabetic and diet products: due to its low glycemic index, it is ideal for diabetics, insulin-resistant people, dieters and those following a ketogenic diet.

Low-calorie and sugar-free foods

Allulose helps reduce calorie intake without compromising on taste or texture.

Technological advantages

• Maillard reaction and caramelization

Allulose is one of the few sugar substitutes that can brown, making it perfect for caramel sauces, sponge cakes, and any recipe where caramelization of sugar is essential.

• Condition improvement:

Allulose improves the structure, volume and antioxidant content of finished products, especially in baked goods.

Summary:

Allulose is a universal sugar substitute that can be used in almost all foods and beverages where granulated sugar has been used before, especially beneficial for baking, cooking, beverages, sweets and special diet products.