Allulose Substitutes

This article provides an overview of allulose, what it tastes like, its availability, alternative names, and of course what other ingredients make allulose substitutes.

What is Allulose?

Allulose is sold commercially as a low-calorie sweetener and is made from the monosaccharide sugar fructose and since 2018, most commercial production is from corn of beet sugar. Allulose has a caloric value of around 0.2-0.4 kcal/g and is exempt from the list of added sugars, but does require a label of carbohydrates.

What does Allulose taste like?

Allulose is sweet tasting like other artificial sweeteners but the most similar tasting to sugar. It has some cooling sensation and no bitterness, compared to the other sweeteners like aspartame, which have a chemical-like taste and bitterness.

Is Allulose readily available in Supermarkets?

Yes, allulose should be readily available in supermarkets, it will be found next to the other artificial sweeteners either in a powdered form or in tablets.

What are some alternative names for Allulose?

Allulose is known chemically as D-Psicose, D-Allulose, or Psicose, they are all the same thing,

What is a good substitute for Allulose in recipes?

Luckily, there are a number of great substitutes for allulose. These include:

  • The best sugar-free substitutes would be other sweeteners, this includes
    • Stevia
    • Aspartame
    • Saccharine
    • Sucralose
  • You can also use any other type of sugar, but this may be defeating the point of using a healthy sugar substitute
  • Honey is also a great natural substitute for Allulose

What cuisines is Allulose used in?

Allulose is a relatively new sweetener that is gaining popularity among those who are looking for alternatives to traditional sugar. Here are some cuisines where allulose is commonly used:

Japanese Cuisine

Allulose is a natural sweetener that is found in small amounts in certain fruits, including figs and raisins. It has been used in Japanese cuisine for many years, particularly in traditional Japanese sweets such as mochi and anmitsu. Allulose is also sometimes used as a sweetener in Japanese-style salad dressings.

American Cuisine

Allulose is becoming increasingly popular in American cuisine as a sugar substitute. It is often used in recipes for baked goods such as cakes and cookies, as well as in sweet sauces and syrups. Allulose can also be used in cold desserts such as ice cream and sorbet, as it has a similar texture to sugar and helps to prevent crystallization.

Korean Cuisine

Allulose is also used in Korean cuisine, particularly in traditional Korean rice cakes known as tteok. Allulose is often used in these dishes because it does not crystallize as easily as sugar, which can lead to a better texture in the finished product.

Vegan and Paleo Cuisine

Allulose is a popular sweetener among those who follow vegan or paleo diets, as it is a natural sweetener that does not contain any animal products or grains. It is often used in recipes for vegan and paleo baked goods, as well as in homemade energy bars and granola.

Low-Carb Cuisine

Allulose is also commonly used in low-carb diets, as it is a low-calorie sweetener that does not have a significant impact on blood sugar levels. It is often used in recipes for low-carb baked goods, as well as in sugar-free syrups and sauces.