Allulose

About Allulose:

• It is also known as D-allulose and d-psicose, and is naturally present in only certain foods like wheat, raisins, figs, molasses.
• It is also commercially produced from beet sugar or corn using specific enzymes.
• It’s also available as a sugar substitute and can be used in recipes for people who want to cut back (or cut out) sugar, including people with diabetes.
• Manufacturers and researchers say it is 70% as sweet as sugar and almost calorie-free.
• Side effects: High doses may cause side effects like nausea, diarrhea, and other gastrointestinal symptoms.
• It is approved by the U.S. Food and Drug Administration (FDA), which considers it “generally recognized as safe” (GRAS). It’s also approved in some other countries, including Japan, Mexico, Singapore and South Korea.

Q1: What is a Molasse?

It is a byproduct of the production of sugar, is a dense, viscous liquid of dark brown tint, rich in sugars, and containing a small percentage of water.

News: South Korean Companies And Foodies Bet On Sugar Substitute Allulose

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