Reducing Calories in Full Sugar Applications with Allulose
A white paper from the sweetener experts at Apura
Food and beverage brands have an opportunity to offer consumers reduced calorie applications that look, taste, and feel like their full sugar counterparts. Despite this, removing sugar from formulations is far from simple or straightforward. The upfront sweetness of sucrose and fructose can be challenging to replicate. Furthermore, removing sugars can affect the texture, color, and freeze point of applications. While removing sugar from formulations reduces calories, most non-sugar alternatives do not build back the mouthfeel that is lost in reformulation.
Replete with functional and labeling benefits, allulose presents a unique opportunity for formulators who are looking to replace sugar in their formulations but are unsatisfied with the alternatives they are currently using. Allulose is a monosaccharide sugar that is naturally found in trace amounts in fruits such as figs and jackfruit. It is not metabolized by the human body in the same way as sucrose and fructose. As such, allulose contributes to applications only 10% of the calories of standard sugar.