AllSWEET^® Allulose is a natural sweetener that provides a sugar-like taste and function in food and beverage formulations. When baking with allulose (D-Psicose or D-allulose), the Maillard reaction results in excellent browning. It also performs as a bulking and texturizing agent to maintain mouthfeel while reducing sugar. With less than 10% of the calories of sucrose and about 70% of the sweetness, this rare sugar, which is found in fruits such as raisins, figs, kiwis, and jackfruit, is recognized by the body as a simple sugar (monosaccharide) without being metabolized.

Anderson's AllSWEET^® Allulose sweetener elicits no glycemic response and does not raise blood sugar, making it ideal for diabetic-friendly formulations. On the Nutrition Facts and Supplement Facts label, allulose (also known as psicose) can be excluded from the total and added sugar declarations, but must be declared as a carbohydrate and listed on the ingredient statement.

Allulose is a 2-ketose with six carbon atoms (hexose), similar to fructose.