| Customization: | Available |
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| CAS No.: | 551-68-8 |
| Formula: | C6h12o6 |
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Product name: D-Allulose
CAS No: 551-68-8
D-Allulose (also known as psicose) is a rare, naturally occurring low-calorie sugar that provides approximately 70% of the sweetness of sucrose (table sugar) with only 0.2-0.4 calories per gram. Unlike artificial sweeteners, it is metabolized differently in the body-absorbed but not fully broken down, resulting in minimal impact on blood glucose or insulin levels. This makes it an attractive sugar alternative for diabetics and those managing weight or metabolic health. D-Allulose occurs naturally in small quantities in foods like figs, raisins, and maple syrup, but it is also commercially produced for use in sugar-free and reduced-calorie products. Beyond its sweetening properties, emerging research suggests it may support fat metabolism and offer antioxidant benefits. D-Allulose is a promising, science-backed sugar substitute that delivers sweetness without the metabolic drawbacks of traditional sugar. Its minimal calorie content, blood sugar neutrality, and potential metabolic benefits make it ideal for keto, diabetic, and weight-conscious diets. While generally well-tolerated, gradual introduction and mindful dosing can help avoid digestive sensitivity. As research expands, D-Allulose may become a staple in healthier food formulations, bridging the gap between taste and wellness.
Application and Effect
D-Allulose (or simply Allulose) is a rare sugar found naturally in small amounts in foods like figs, raisins, and maple syrup. It has 70% of sucrose's sweetness but only ~0.2 kcal/g, making it a popular low-calorie sweetener with unique metabolic benefits.
Key Applications & Effects
1. Blood Sugar & Diabetes Management
Does Not Raise Blood Glucose or Insulin: Unlike sugar, allulose is poorly absorbed (~90% excreted in urine), making it diabetes-friendly.
May Improve Insulin Sensitivity: Some studies suggest it enhances glucose metabolism.
Reduces Post-Meal Blood Sugar Spikes: Effective when consumed with high-carb meals.
2. Weight Management & Low-Calorie Sweetening
Nearly Calorie-Free (0.2-0.4 kcal/g vs. 4 kcal/g for sugar).
Reduces Fat Accumulation: Animal studies show it suppresses lipogenesis (fat storage).
Curbs Sugar Cravings: Provides a clean, sweet taste without aftertaste (unlike some artificial sweeteners).
3. Antioxidant & Anti-Inflammatory Effects
May Reduce Oxidative Stress: Some research indicates it lowers markers like MDA (malondialdehyde).
Potential Neuroprotective Benefits: Early studies suggest protection against cognitive decline.
4. Liver & Metabolic Health
Supports Fatty Liver Reduction: Shown in rodent studies to decrease liver fat accumulation.
May Lower Triglycerides: Some evidence of improved lipid profiles.
5. Baking & Food Industry Use
Heat-Stable: Works well in baked goods (unlike aspartame).
Maillard Reaction: Browns like sugar, making it ideal for cookies, cakes, and sauces.
Combines Well with Other Sweeteners: Often blended with stevia or erythritol for better taste.
Specifications:
| Composition | C6H12O6 |
| Assay | 99% |
| Appearance | White crystalline powder |
| CAS No. | 551-68-8 |
| Packing | Small and bulk |
| Shelf Life | 2 years |
| Storage | Store in cool and dry area |
| Certification | ISO |
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