ALLULOSE - NATURAL SUGAR PROVIDED BY MOTHER EARTH
Allulose is a kind of rare sugar in nature. It is classified as a '' rare sugar" because it is naturally find in small amounts in only few foods. Wheat, figs and raisins all contain it.
Allulose has the same chemical formula as fructose, but is arranged differently. With the same texture and taste of sugar, and no after taste. But we need to remember that allulose is not as sweet as sugar.
When I'm replacing sugar with allulose in some of my recipes, I need to use more allulose to achieve the same amount of sweetness in my food.
This difference in structure of allulose prevents our body from processing allulose the way it professed fructose. In most cases, food with allulose enjoy a higher popularity among people because they are considered safer and healthier.
Allulose you consume is absorbed into our blood from our digestive tract, it is eliminated in the urine without being used as fuel. Also allulose been shown to resist fermentation by our gut bacteria, minimizing the likelihood of bloating, gas or other digestive problems. Nutrition from allulose is absorbed by the body, but no metabolized so it is nearly calorie-free.
Allulose appears safe and is unlikely to cause health problems when consumed in moderation. However, as with any food, individual sensitivities are always a possibility.
The FDA have approved the use of allulose in:
- baking products, such as bread, cakes, rolls
- confections and frostings
- salad dressings
- puddings and fillings
- jams and jellies
- sweet sauces and syrups
- non-alcoholic beverage
- yoghurt and frozen yoghurt
- frozen dairy desserts, such as ice creams, soft served and sorbet
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