What is Another Name for Allulose Sweetener?
Beyond the commercial name 'allulose', this sugar alternative is most accurately known by its scientific name, D-psicose. It can also be referred to as D-allulose or pseudofructose. The 'D' in the name signifies its stereochemical configuration, a specific arrangement of atoms that gives it unique properties compared to other simple sugars. Classified as a rare sugar, D-psicose exists naturally in only very small quantities in a few foods, including figs, raisins, and wheat. Because it is not found in sufficient amounts for mass production, the allulose sold commercially is created from other natural sources, such as corn or sugar beets, through an enzymatic process.
The Science Behind Allulose (D-Psicose)
Allulose is a monosaccharide, or a single-sugar molecule, just like glucose and fructose. However, a subtle difference in its molecular structure, specifically at the third carbon atom (making it a C3 epimer of fructose), is what prevents the human body from metabolizing it for energy. This unique characteristic means that approximately 90% of the allulose consumed is absorbed in the small intestine but is not metabolized, instead passing through the body and being excreted mostly intact in the urine. As a result, allulose contributes negligible calories and has a minimal impact on blood glucose and insulin levels. This differs significantly from table sugar (sucrose), which the body easily breaks down and uses for fuel, causing blood sugar to rise.
Allulose vs. Table Sugar: A Comparison
To better understand why allulose is often considered a favorable alternative to table sugar (sucrose), here is a side-by-side comparison of their key characteristics:
| Feature | Allulose (D-psicose) | Table Sugar (Sucrose) |
|---|---|---|
| Sweetness | Approximately 70% as sweet as sugar | 100% sweetness |
| Calories (per gram) | Approximately 0.4 kcal | 4 kcal |
| Glycemic Impact | Low to negligible; does not raise blood sugar or insulin levels | High; causes rapid spikes in blood sugar and insulin levels |
| Metabolism | Passes largely unabsorbed through the body | Fully metabolized and used as energy |
| Dental Health | Non-cariogenic; does not contribute to tooth decay | A major cause of cavities and tooth decay |
| Baking Properties | Browns and caramelizes, but slightly faster than sugar | Excellent browning and caramelization |
| Aftertaste | No bitter or artificial aftertaste reported | No aftertaste |
Potential Benefits of Allulose
Numerous studies have highlighted the potential health benefits of using allulose as a sugar substitute:
- Blood Sugar Management: For individuals with diabetes or insulin resistance, allulose's minimal impact on blood glucose makes it a viable way to enjoy sweetness without the negative consequences of a sugar spike.
- Weight Management: Its negligible calorie count means it can help reduce overall calorie intake. Preliminary research also suggests it may enhance fat oxidation and support fat loss, particularly abdominal fat.
- Dental Health: Unlike sugar, allulose does not feed the harmful bacteria in the mouth that produce acid and cause tooth decay, contributing to better oral health.
- Liver Health: Animal studies suggest that allulose may help reduce fat accumulation in the liver, potentially protecting against metabolic dysfunction-associated steatotic liver disease (MASLD).
Allulose Production and Safety
As a "rare sugar," allulose is naturally present in only trace amounts. To produce it commercially on a large scale, manufacturers use enzymes to convert fructose (often from corn or sugar beets) into allulose. This process allows for an economical and consistent supply of the sweetener.
In the United States, the Food and Drug Administration (FDA) has designated allulose as "Generally Recognized as Safe" (GRAS). In 2019, the FDA also issued guidance allowing manufacturers to exclude allulose from the total and added sugar counts on Nutrition Facts labels because it is not metabolized by the body in the same way as other sugars. This does not mean it is calorie-free, however, as the FDA has assigned it a value of 0.4 calories per gram.
Known Side Effects of Allulose
While allulose is generally well-tolerated in moderate amounts, consuming large quantities may lead to gastrointestinal side effects in some individuals. This is similar to the effects of some sugar alcohols.
Commonly reported symptoms at high doses include:
- Bloating and gas
- Abdominal pain or discomfort
- Diarrhea
- Nausea
Studies suggest a tolerance threshold, recommending that a single serving should not exceed 0.4 grams per kilogram of body weight to minimize these effects. Personal tolerance varies, so starting with small amounts is advisable.
Foods Containing Allulose
While commercially produced allulose is derived from enzymatic conversion, small amounts of naturally occurring allulose can be found in a few foods, though not in high enough concentrations for extraction. These include:
- Figs
- Raisins
- Wheat
- Maple syrup
- Molasses
As a food additive, commercially produced allulose can now be found in a wide variety of products, including beverages, ice creams, yogurts, and baked goods.
Conclusion
In summary, another name for allulose sweetener is D-psicose, a unique monosaccharide with significant health advantages over regular sugar. As a low-calorie, low-glycemic, and dental-friendly alternative, it offers a sweet taste without the metabolic downsides of sucrose. While commercially produced from fructose using enzymes, it is classified as a natural sweetener by the FDA and is a suitable option for those managing weight or blood sugar levels. Like many sweeteners, consuming it in high doses can lead to gastrointestinal discomfort, so moderation is key. As the food industry continues to evolve, allulose represents a promising development for creating healthier food and beverage options for health-conscious consumers. For more information on the official labeling, consult the official FDA Guidance on Allulose Labeling.
