What is allulose sugar?
Allulose, a food additive
We know aspartame, but also sorbitol – used in cough syrups – or even Xylithol, better known as birch extract. In total, 21 sweeteners (which, remember, are food additives) are authorized in France. Allulose could undoubtedly be added to this list. The subject is on the table of the EFSA (European Food Safety Authority).
Allulose: what is the EFSA’s opinion?
If the EFSA, the European food safety watchdog, has not yet authorized allulose and maintains this sugar little known to the general public in the category of “new foods”, researchers in Europe are closely interested in its usefulness, as well as its safety for our health.
Allulose: health benefits? (digestion, diabetes, etc.)
What composition?
In the newspaper NutrientsGerman scientists published a study at the beginning of the summer which questioned the receptivity of this sweetener, also called psicosis, among consumers. Thanks to the work of these researchers from the University of Göttingen, carried out in collaboration with the Copenhagen Business School in Denmark, we learn that it is the taste of allulose that could one day allow it to be a choice alongside stevia, which some consumers do not like due to its licorice aftertaste. Flavor is in fact the most important criterion for a consumer to choose this or that sweetener. On this point, allulose has already won the game, with “its typical taste“.
What origin?
However, this is not its only asset. First of all, it is a natural sugar. It is found in plants, and particularly in grapes, figs and even kiwis, in very small quantities. It can also be extracted from cornstarch or beet sugar. Allulose was discovered in the 1940s while conducting research on wheat.
How many calories for this natural sugar?
Its other advantage – and not the least: its low calorie intake, only 0.4 kilocalories per gram. By comparison, this corresponds to 10% of what is contained in sucralose, a synthetic sweetener whose sweetening power is 600 times more intense than sugar. And above all, allulose does not raise blood sugar levels unlike conventional sugar, which makes it particularly interesting for diets prescribed to people with diabetes or obesity.
Danger: why is allulose banned in France and Europe?
However, there are not yet enough studies proving that allulose does not produce any harmful effects on health. This is why this sweetener – still completely unknown to the battalion – is not authorized in Europe. However, the United States authorized it in 2012. This is also the case in Japan, Singapore, Mexico and South Korea. Generally, allulose is found in the form of a powder, like our usual sugar, which is sprinkled over a cup of tea or yogurt.
Furthermore, American and Asian manufacturers are impatient at the idea of seeing allulose authorized in Europe, of course imagining the new markets that this opening represents. At the end of last year, a consortium was launched by four large American, Japanese, South Korean and Dutch companies (Cosun Beet Company, Ingredion Incorporated, Matsutani Chemical Industry and Samyang Corporation) in order to encourage Europe to quickly develop its legislation around allulose.
We are likely to hear about it by 2030. The market for this natural sweetener has a bright future, estimated at annual growth of 10.1% to represent nearly $390 million, according to a study by Allied Market Research.
Where to buy allulose powder?
Allulose is banned in all European countries, including France. It is impossible to obtain it.
Stevia, erythritol…What is the best zero-calorie sugar?
Stevia, erythritol and birch sugar (xylitol) represent an excellent alternative to allulose.
FAQs
What is the difference between allulose, stevia, sucralose, xylitol and erythritol?
Allulose is distinguished from other sweeteners by its
different structure : unlike stevia and sucralose which are hundreds of times sweeter than table sugar, allulose offers a sweetening power close to that of traditional sugar with only 0.4 calorie per gram. Erythritol and xylitol, members of the polyol family, can cause abdominal pain in some people, while allulose is generally better tolerated. Stevia often has a licorice aftertaste, while allulose retains a taste authentic sugar free blood sugar spike.In which fruits is allulose found?
Allulose is naturally present in small quantities in several fruits, notably
raisinsfigs, kiwis and fresh grapes. It is also found in maple syrup and cornstarch. However, natural concentrations are so low that it is not possible to commercially extract allulose directly from these naturally occurring sources.