AllSWEET^® Allulose is a rare, naturally occurring sweetener that mimics the taste and functionality of sugar in food and beverage applications. In baked goods, this single-sugar carbohydrate (D-allulose or D-psicose) participates in the Maillard reaction, producing appealing browning and color. Beyond sweetness, it contributes bulk and texture, helping to maintain desirable mouthfeel while lowering overall sugar levels. With roughly 70% of the sweetness of sucrose but less than 10% of its calories, allulose is a unique sugar found in small amounts in fruits like jackfruit, figs, kiwis, and raisins. Although recognized by the body as a simple sugar, it is not metabolized for energy.

Anderson’s AllSWEET^® Allulose has no impact on blood glucose or insulin levels, making it well-suited for diabetic-conscious product development. On Nutrition Facts and Supplement Facts panels, allulose (psicose) is counted as a carbohydrate and must be listed as an ingredient, but it is excluded from “total sugars” and “added sugars” declarations.

Chemically, allulose is a six-carbon ketose (hexose) and shares structural similarities with fructose.