Characteristics, Advantages, and Applications of D-Allulose in Food and Beverages
On March 21, China’s National Health Commission released a draft for public comment on four new food ingredients, including D-Allulose. As a new type of low-calorie sweetener, D-Allulose has already been used in the food industry in countries and regions such as the United States, Australia, and New Zealand, and has seen widespread application in new product development. According to Global Market Insights, the global D-Allulose market was valued at USD 147 million in 2024, with a projected compound annual growth rate (CAGR) of 14% from 2025 to 2034. This public consultation indicates that the use of D-Allulose in the Chinese market is likely to become feasible soon.
Characteristics and Advantages of D-Allulose
D-Allulose is a naturally occurring monosaccharide sweetener, also known as a rare sugar, as it exists in small quantities in nature. It can be found in trace amounts in figs, kiwifruit, raisins, wheat, and tea leaves. Additionally, during the processing or cooking of foods containing fructose or sucrose, small amounts of D-Allulose can be formed.
No impact on blood sugar levels: D-Allulose provides only 1.67 kJ/g (0.4 kcal/g), which is one-tenth the energy of sucrose. It does not participate in glucose metabolism and is almost entirely excreted through the kidneys after absorption. As a result, it does not cause spikes in blood glucose or insulin levels. When used in combination with sucrose or maltodextrin, it can inhibit the rise in blood glucose and insulin more effectively than when those sweeteners are used alone.
Additional health benefits: D-Allulose does not raise blood lipids or uric acid levels, nor does it trigger inflammatory responses in the body. It has potential for reducing or managing obesity, type 2 diabetes, cardiovascular diseases, and fatty liver disease. This makes it highly valuable in the development of functional foods (e.g., special medical purpose foods for diabetics) and pharmaceuticals. It also has promising benefits in oral and neurological health.
High safety profile: A study on gastrointestinal tolerance in adults showed that for individuals weighing 60 kg, a single dose of 24g and a daily dose of up to 54g of orally ingested D-Allulose caused no serious diarrhea or other gastrointestinal symptoms, and no side effects. Another study tested tolerance in children with 2.5g and 4.3g doses and found good gastrointestinal tolerance in younger age groups as well.
D-Allulose appears as a white crystalline powder with a melting point of 109°C. It is highly stable, resistant to moisture absorption, and extremely water-soluble (291g dissolvable in 100g of water at 25°C). With a clean sweet taste, it is about 70% as sweet as sucrose and has similar mouthfeel and volume characteristics. Like sucrose, it can undergo the Maillard reaction with amino-containing compounds to produce flavor and color compounds, giving foods unique flavors and appealing colors. It shows great potential in various food and beverage applications, particularly in baked goods where sugar reduction is difficult.
Key Applications of D-Allulose
1. Baked Goods
With 70% the sweetness of sucrose and similar properties, D-Allulose can enhance moisture retention in baked items and participate in the Maillard reaction, improving flavor and appearance.
2. Confectionery and Chocolate
Its low crystallization rate makes it suitable for use in hard and soft candies. It helps reduce sugar and calories while maintaining the desired hardness and elasticity of candies, and it does not promote tooth decay.
3. Dairy Products
Widely used in yogurt, ice cream, and other dairy products.
4. Beverages
Due to its excellent stability and solubility, D-Allulose can be used in a variety of beverages. It helps reduce sugar intake while maintaining taste and overall product quality.
5. Functional Foods
Since 2016, Japan’s Consumer Affairs Agency has approved the use of D-Allulose in health foods as a functional ingredient. Its claimed function is to control post-meal blood glucose levels by inhibiting glucose absorption, thus helping to prevent obesity. In the Japanese market, many weight management products feature D-Allulose as a key active ingredient.
