natural sweetener – allulose
At temperatures from 0 ° C to + 25 ° C and relative humidity, not more than 75%.
24 months from the date of manufacture indicated on the package.
Energy value | 167 kJ 40 kcal |
Total Fat | 0,0 g |
Saturated Fat | 0,0 g |
Total Carbohydrate | 99 g |
Sugars | 0,0 g |
Protein | 0,0 g |
Sodium | 0,0 g |
Price: 462,00 UAH
FREE DELIVERY from UAH 700
to the Nova Poshta post office
Allulose (D-allulose) is a rare natural sugar found in fruits such as figs, raisins and kiwi. It tastes almost the same as regular sugar, but has completely different properties.
The sweetness coefficient of allulose relative to sugar is 0.6 – 0.7. Therefore, to replace 100g of sugar, 120-140g of allulose is required.
Calorie content: almost zero
• Only 0.4 kcal per 1 g (for comparison: sugar – 4 kcal/g)
• Not absorbed by the body, excreted naturally
• Does not cause insulin spikes
• Suitable for diabetics, keto diets, low-carb diets
Does not increase blood sugar levels
Allulose has a zero glycemic index. This makes it safe for people with diabetes or insulin resistance.
Helps reduce body fat
Studies show that regular consumption of allulose can reduce the percentage of visceral fat.
Antioxidant effect
Helps reduce inflammation and oxidative stress.
Does not harm teeth
Does not cause cavities, unlike regular sugar.
Well tolerated by the gastrointestinal tract
Unlike many sugar substitutes, allulose does not cause bloating or abdominal discomfort in most people (in moderate doses).
Allulose in confectionery
Allulose stands out among sweeteners such as erythritol and stevia due to its unique properties. Unlike erythritol and stevia, allulose shows similarities to regular sugar, which makes it particularly interesting for making desserts. One of the notable differences is the ability of allulose to caramelize, which opens up new horizons for its use in caramel production. This process provides allulose-based confectionery products not only with a pleasant taste, but also with a characteristic caramel texture.