date:Oct 31, 2018
weet than sucrose, allulose is not metabolized in the same way as sucrose and delivers only about 5-10% of the calories.
Allulose lends itself well to baked goods such as cake, as it browns during baking. It also provides bulk, with the same structure-providing properties and texture as sucrose. Moreover, it has no off flavors because it is chemically a sugar. Another plus is that allulose actually adds slight improvements in shelflife and humectancy. Recent production techniques have significa