The latest data show that allulose, unlike other sugars, is not metabolized by the body," said Dr. Susan Mayne, director of the FDA's Center for Food Safety and Applied Nutrition. "It contains very few calories and has negligible effect on blood sugar or insulin levels. It does not count and does not cause dental caries. "
"This marks a new future for allulose in the U.S., and this decision will open a new door for manufacturers to develop more Products that meet consumer demand for reduced calories and sugar.
Allulose is a low-calorie sweetener found in wheat, fruits (including figs and raisins) and various other foods, and is one of the rarest sugars found in nature in very small amounts. It is about 70% sweeter than sugar, and has a sweetness time pulse similar to that of sucrose, but with 95% fewer calories than sucrose, helping manufacturers reduce sucrose in formulations for the development of low-calorie food and beverages. At the same time, because it is not a high-intensity sweetener, it has a certain volume and will produce Maillard reaction, so it can perfectly replace the function of sugar, especially suitable for baked goods. It can be said that allulose will become the most competitive in the future. One of the most powerful sugar substitutes.
So far, the related application of allulose is still very rare, but the market prospect has been optimistic. According to Innova, natural sweeteners have boomed in recent years, with the global market growing by 42% in 2018 compared to 2017.
While consumer awareness of allulose remains low, it is understandable given its limited commercialization, according to an agency survey of more than 1,000 U.S. consumers, through massive publicity and Telling consumers about the benefits of psicose can have a major impact on its positive acceptance and purchasing decisions for products containing psicose.