Allulose is becoming an increasingly popular sugar substitute with typical use in biscuits, pastries, pie, cakes, and frozen dairy desserts

                                       

                                                                       Allulose

Allulose is an Artificial Polysaccharide derived from starch. Since it's a non-caloric sugar, allulose provides the feel and taste of sugar except without the calories. As a carbohydrate material that exists in nature, allulose normally exists in small amounts in fruits, nuts, wheat and barley as well as being naturally present in low quantities in certain foods such as caramel sauce. It was extracted from rice bran in the 1970s by Dr William Stearns, who discovered that his laboratory mice became unusually obese when injected with a large amount of allulose (which had previously been kept in suspension in water). Since then, this material has gained a reputation for being able to help people lose weight.

Allulose can be found naturally in various fruits including all types of berries, blueberries, mulberries, bilberries, plums, prunes, turnips, papaya, prune juice, strawberries, blackberries, cranberries, peaches, nectarines, pears, plums, strawberries and other fruits. Furthermore, it can also be found naturally in wheat, barley, rye and corn. The most common way to commercially produce this artificial sweetener is through the process of dehydration, which is accomplished using a solution of sodium hydroxide (caustic soda) and water. The resulting product is then mixed with other materials, usually sugar or oil. However, since allulose is composed of one molecule of glucose, it cannot be digested by the body's cells, leading to the release of relatively harmless waste products instead.

Although allulose has similar nutritional and health benefits, it does have its drawbacks. For instance, it tends to leave a bitter aftertaste in food products when they have been cooked. This effect is caused by the higher concentration of the sugar in the product, which causes the sugar level in the food to increase dramatically. When this happens, the food item will generally become unappetizing and the flavor may get ruined. It also tends to change the flavor of other ingredients used in the recipe so that they are not as pleasant as they should be. Recently, in January 2021, Codexis launched improved enzymes to boost Tate & Lyle’s stevia and allulose production.