Indulgent sweetnessfor conscious nutrition.
Allulose – Nutrition & Science
A different metabolic profile.
A different nutritional proposition.
Allulose is absorbed mainly in the small intestine, but only a small fraction is metabolized. This results in very low energy contribution and very little impact on postprandial blood glucose or insulin when consumed on its own. Depending on regional regulation, the energy value of allulose can be labelled 0.4 kcal per gram.
Attractive nutrition labelling
Allulose contributes approximately 0.2–0.4 kcal per gram, compared with about 4 kcal per gram for conventional sugars. This makes it an ideal choice when the objective is to reduce energy contribution while retaining sucrose-like functionality. So unlike conventional sugars or polyols, allulose delivers only a fraction of the energy.
Delivering your low-glycemic product advantage
Savanna Allulose has a glycemic index of 1. When consumed alone, it produces a negligible postprandial blood glucose response because it is not converted into circulating glucose to any meaningful extent. This is because allulose is absorbed but hardly metabolized, so it is not converted into glucose. Accordingly, there is a negligible impact on blood glucose levels after consumption. Thus allulose is suited for low glycemic product concepts.
Minimal insulin response
Because allulose causes only negligible rise in blood glucose, it also has virtually no insulin response when consumed alone. This distinguishes its metabolic behavior from fully digestible sugars such as glucose and sucrose. The insulin value for Savanna Allulose is 1.5.
Lower the carbohydrate impact of your formulation
When allulose replaces sucrose or glucose in a formulation, the amount of digestible carbohydrate available to raise blood glucose is reduced. Allulose may also attenuate postprandial glucose responses when consumed together with carbohydrate-containing foods, with the magnitude depending on dose and overall food formulation.
Promoting natural GLP-1 release
Studies suggest that allulose can help promote the body's own GLP-1 release, contributing to a better and longer feeling of satiety and satiation. Still, the body of evidence is not substantial enough for making related health claims, but there is a lot of scientific work going on in this field.
Sweetness that’s kinder to teeth
Oral bacteria have limited ability to ferment allulose, since they lack the enzymes needed to break it down efficiently. As a result, its fermentation produces little of the acid that is typically associated with enamel erosion and cavity formation.
Frequently asked questions
Allulose does not provoke a significant rise in blood glucose and insulin levels. As known from many scientific studies, keeping these levels stable and avoiding high peaks is a major contribution to preventing the development of type 2 diabetes.
As a part of a balanced diet and in suitable formulations, it can help with maintaining a healthy weight. Reducing or controlling calorie intake is crucial for weight management. With virtually no calories, allulose supports a diet that is still indulgent, helping people to control their calorie intake over longer periods of time. Plus, stable blood sugar and insulin levels help with longer satiety and appetite control. And studies suggest that allulose supports longer satiety and better satiation.
In short, it's the acid oral bacteria release which is aggressive on tooth enamel. The bacteria in the oral plaque lack the enzymes to ferment allulose. This means they can't ferment it, which prevents them from releasing their acidic metabolic products. As soon as legal authorities acknowledge this officially with a claim, allulose may then be labelled as a tooth-friendly ingredient.
Have a nutritional or formulation question?
Our team stays up to date with the science and can help you explore Allulose’s nutrition profile and its potential for your formulation.