Allulose, also known as D-psicose, is a low-calorie monosaccharide sugar with approximately 70% the sweetness of sucrose (table sugar). It has a clean, sweet taste without the characteristic aftertaste associated with some sugar substitutes. 

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Source and Processing

Allulose occurs naturally in small quantities in certain fruits, such as jackfruit, figs, and raisins. However, commercial production often involves the conversion of fructose from corn or other sources. Japan has been a pioneer in the production of allulose, but it is also produced in the United States and other countries.


Enzymatic conversion: Enzymes are used to convert fructose from a natural source into allulose.

Purification: The resulting mixture undergoes purification processes to isolate and concentrate allulose.

Crystallization: Allulose is then crystallized, separated, and dried to produce the final product.

Main function in Confections

Allulose serves as an effective sweetening agent in confections, providing sweetness without the added calories associated with traditional sugars. Also used as direct replacement for sugar, in terms of bulking agentand  texture provider. Its clean taste makes it suitable for various applications, including chocolates, candies, and baked goods.  

Allulose contributes to the shelf stability of confections, helping to prevent crystallization and maintain product quality over time.​

Molecular Structure

Chemically, allulose is a rare sugar and an epimer of fructose, meaning it has the same molecular formula (C6H12O6) but a different structural arrangement. Unlike common sugars, allulose has a unique configuration, making it nearly identical to fructose except for the arrangement around one carbon atom.


  • Hygroscopicity: Allulose exhibits low hygroscopicity, meaning it has a reduced tendency to absorb moisture from the environment. This contributes to the quality and shelf life of confections.​
  • Crystalline Arrangement: Allulose forms an amorphous or non-crystalline structure, influencing its texture in confections. This property is particularly beneficial for achieving a smooth and creamy consistency in products like chocolate.​
  • Solubility: Allulose demonstrates high solubility in water, facilitating its incorporation into various liquid formulations, such as syrups and beverages.​
  • Thermal Stability: Allulose has good thermal stability and can withstand high temperatures without breaking down. This makes it suitable for use in baking and cooking applications.​
  • Body Metabolism: One of the key benefits of allulose is that it is not fully absorbed by the body. It is partially absorbed in the small intestine but not metabolized for energy, so it contributes very few calories. The unabsorbed portion is fermented in the colon, but this fermentation does not significantly impact blood sugar levels


United States of America: In the United States, the Food and Drug Administration (FDA) has designated allulose as Generally Recognized As Safe, allowing its use in various food and beverage applications based on a % usage per category. In Soft confections it was approved at 25% in the finished product. In Hard Candy the level is 70%.​

Caloric value labeling FDA:

​ In 2019, the FDA issued a guidance stating that allulose does not need to be included in total or added sugars counts on nutrition labels due to its minimal impact on blood sugar levels. This allows for its use as a sugar substitute in various food and beverage products.​

Europena Union: Allulose is also approved as a food additive. It has an established Acceptable Daily Intake (ADI), which specifies the amount that can be safely consumed daily over a person's lifetime. The European Food Safety Authority (EFSA) has determined that allulose is safe for consumption within these limits.​

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