allulose

American  

[al-yuh-lohs] / ˈæl jəˌloʊs /

noun

Chemistry.

1. a sugar, C 6 H 12 O 6 , found naturally in small quantities in brown sugar, maple syrup, molasses, wheat, figs, raisins, etc., and sometimes chemically synthesized from fructose for use as an alternative sweetener because it is relatively low in calories.

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Etymology

Origin of allulose

First recorded in 1855–60; all- ( def. ) + (cell)ulose ( def. )

Example Sentences

See Examples For:

allulose

Some new types of sweeteners, such as allulose, taste sweet but don't raise blood sugar, requiring minimal to no insulin.

From Salon ● Nov. 25, 2024

"We believe it is the holy grail of sugar replacement," says Ziv Zwighaft of a white granulated powder called allulose.

From BBC ● Dec. 14, 2023

Additionally, allulose has an imperceptible effect on blood glucose and insulin levels.

From Science Daily ● Oct. 24, 2023

It’s called allulose, and it has the potential to be the best sugar substitute since Splenda, possibly even better.

From Newsweek ● Feb. 22, 2015

Some are synthetic, like sucralose, aspartame, and saccharin, while others, like allulose, stevia and monk fruit extract, are referred to as “natural” because they’re derived from plants.

From Washington Post