Allulose 2 articles

Among bulk sugar alternatives, allulose is unusual because this rare monosaccharide can provide sugar-like mass and browning with less sweetness than sucrose. It is used in beverages, baked goods, confectionery and reduced-sugar products, often alongside high-intensity sweeteners. Unlike stevia or sucralose, allulose contributes physical mass to a recipe; unlike erythritol, it is a monosaccharide rather than a sugar alcohol. Its U.S. Nutrition Facts treatment is also distinct from conventional added sugars.