History of Allulose

Allulose is a rare sugar that occurs naturally in wheat, figs, raisins, and jackfruit. On a compelling note, brown sugar contains approximately 71.1 mg/100 g allulose—also referred to as D-psicose, a low-energy monosaccharide sugar. It is a C-3 epimer of fructose and has the same molecular formula as fructose and glucose. However, unlike fructose and glucose, allulose is not rapidly digested and absorbed. It passes through the body without being metabolized. Despite being only 70 percent as sweet as sucrose, it has the same temporal profile. Plus, it provides the expected mouthfeel that sucrose imparts, leading to a more satisfying flavor without requiring the addition of bulking ingredients. Unlike other sweeteners, allulose participates in the Maillard reaction—it will brown, melt, and caramelize. When used in high concentrations, allulose can be responsible for burning; as the melting point and browning point for allulose is lower than sucrose. In 2019, the FDA determined that allulose no longer needed to be listed under total or added sugars on the nutrient facts panel.

Highlights

• Allulose has been used as a sugar substitute in Japan for several decades, but it did not reach GRAS status with the FDA until 2012.
• Allulose was first discovered in the 1940s but did not become a mass-produced sweetener until the 1990s.
• In 2019 the FDA’s stance on allulose changed. While it still must be reposted on the nutritional facts label as a carbohydrate, it does not have to be reported as an added sugar. Additionally, the allulose content of a formula can be counted against the carbohydrates resulting in lower net carbs.

Uses and Best Practices

Icon Foods' KetoseSweet formulas can be used by food and beverage manufacturers as an ingredient in diet sodas, light or low-sugar juices, flavored waters, canned fruits, condiments, ice cream, flavored milk, and yogurt—both dairy and plant based. Maximum use levels vary from 3.5% in non-alcoholic beverages, to 5% in yogurt, frozen dairy desserts, and salad dressings, and up to 50% in hard candies or chewing gum. The KetoseSweet product line can also be used effectively in baked goods, cereals, chocolate, syrups, and confections. This line works to provide a balanced sweetness profile when used in tandem with high intensity sweeteners such as stevia and monk fruit. For a complete formula, we recommend adding resistant digestive fibers in the form of FOS, soluble tapioca fiber, or inulin. This will provide body while increasing mouthfeel and texture.

• This natural sweetening solution is produced through water extraction and temperature induced spray-drying. No chemical solvents are used during extraction or recrystallization.
• In aerated food systems, foaming properties of egg whites are improved.
• Participation in the Maillard reaction supports browning, adding a golden hue to breads and rolls.
• In frozen desserts, texture, palatability, and scoop-ability are dependent on the dynamics between ice and water. The KetoseSweet portfolio aids the process by depressing the freezing point and slightly increasing overrun.
• KetoseSweet Liquid formulas work very well as replacements for DE42 HFCS in gummy applications. In bars applications—both slab and cut or extruded—KetoseSweet Liquid formulas can act as humectants and binders, holding bars, baked goods, cookies, and crackers together.
• The KetoseSweet Liquid formulas also contribute a mouthfeel similar to sugar and pair well with flavored sweetened dairy products, frozen desserts, and plant-based dairy alternatives.

Solubility

The solubility of Icon Foods’ KetoseSweet portfolio has higher solubility than sucrose, high fructose corn syrup, and invert sugars—which makes it very convenient to use in food processing. Additionally, studies have shown that when allulose is added to foods it improves the gelling properties, extends the shelf life, and increases the antioxidant value. The KetoseSweet formulas are freely soluble in water—as well as aqueous alcoholic solutions with a high-water content. In both aqueous systems and syrups of glucose, fructose, stevia, monk fruit, and other high intensity sweeteners, the KetoseSweet portfolio has proven to be easily soluble.

• In high-solid systems, the KetoseSweet formulas have a low tendency to crystallize. They are highly soluble in low or high temperature solutions.

Stability

Allulose can become unstable in heated environments that exceed 100 degrees Celsius or 212 degrees Fahrenheit for longer than 90 seconds. During caramelization and the Maillard reaction, allulose's sweetness was degraded with increased temperatures and pH. Decreases in allulose concentrations were accompanied by burning and browning and a decrease in pH, making final products more acidic. In acidic foods, allulose is stable. In neutral foods, the allulose concentration (sweetness) decreased after heating at high temperature for a long period. Allulose concentration does not change after heating for short periods as in flash pasteurization or UHT.

One must consider these factors when allulose is added to neutral and/or alkaline foods before cooking or baking. However, allulose can be used effectively in many food products that are acidic and/or neutral. Moreover, controlling the temperature, cook time, and pH during cooking can reduce the allulose loss. Introducing a polyol such as erythritol, can off-set the burning. We recommend using IconiSweet—this sweetening system blends allulose, erythritol, stevia, and monk fruit—when cooking at high temperatures for long periods of time.

• IconiSweet can withstand temperatures that exceed 100 degrees C or 212 degrees Fahrenheit for longer than 180 seconds. During caramelization and the Maillard reaction, IconiSweet did not degrade with increased temperatures and pH.
• The KetoseSweet Liquid formulas hold up well under flash pasteurization and UHT, making them a great choice for ready to drink beverages. In a hot fill environment, the aspects of time and temperature need to be considered along with acidity. They also remain stable in environments with a low pH, which makes them a great sweetening syrup for beverages.