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You have probably heard of aspartame, as well as sorbitol (often used in cough syrups) and erythritol. The hunt for substances that can provide sweet flavor to food and that are safe for human consumption, without raising blood sugar levels, is ongoing. While allulose is already being used in a range of foodstuffs in the US, in Europe the substance is being closely examined to gauge its usefulness and effects on human health.
You have probably heard of aspartame, as well as sorbitol (often used in cough syrups) and erythritol. The hunt for substances that can provide sweet flavor to food and that are safe for human consumption, without raising blood sugar levels, is ongoing. While allulose is already being used in a range of foodstuffs in the US, in Europe the substance is being closely examined to gauge its usefulness and effects on human health.
In the journal Nutrients, German scientists published a study earlier this summer that investigated the appeal of this sweetener, also called psicose, among consumers. The work of these researchers from the University of Göttingen, conducted in collaboration with the Business School of Copenhagen in Denmark, suggests that it's the taste of allulose that could one day allow it to be a popular consumer choice alongside stevia, which some consumers don't like because of its bitter aftertaste. Flavor is indeed the most important criterion for consumers when it comes to choosing this or that sweetener. And on this point, allulose has already won in this regard, with "a typical sugar taste."
But this is not its only advantage. To start with, it's a natural sweetener. It occurs naturally in plants, particularly in grapes, figs and kiwis, in very small quantities. It can also be extracted from cornstarch or beet sugar. It was first discovered in the 1940s in the course of research being conducted on wheat.
Another advantage -- and certainly not a minor one -- is its low calorie content of just 0.4 kcal per gram. By comparison, this corresponds to 10% of the calories of sucrose. And above all, allulose does not raise blood sugar levels, unlike conventional sugar, which makes it particularly interesting for diets prescribed to diabetics or people suffering from obesity.
However, there are not yet enough studies to prove that allulose does not have any harmful effects on health. This explains why this sweetener, which is still relatively unknown, is not authorized in Europe. However, the United States authorized it in 2012. It is also used in Japan, Singapore, Mexico and South Korea. Generally, it is found in the form of a powder, like sugar, which is sprinkled over yogurt or stirred into a cup of tea.
American and Asian companies are eager to see allulose authorized in Europe, imagining of course the new markets that such regulation would open up. At the end of last year, a consortium was launched by four major American, Japanese, South Korean and Dutch companies (Cosun Beet Company, Ingredion Incorporated, Matsutani Chemical Industry and Samyang Corporation) to encourage Europe to move towards authorizing allulose.
We're likely to hear more about this sweetener in years to come: it is estimated that by 2030, the market for allulose will see annual growth of 10.1% to represent nearly 390 million dollars, according to a study by Allied Market Research.
