allulose

[al-yuh-lohs]

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.

Word History and Origins

Origin of allulose¹

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

Example Sentences

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

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But marketing it may be hard: it isn't permitted to be described as "zero sugar" the way allulose is because it has slightly more calories than allulose.

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It too is considered an excellent all-round sugar replacer, even pipping allulose with 90% of the sweetness.

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By partnering with sugar producers, Dr Zwighaft hopes to take allulose mainstream.

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Allulose isn't currently approved in the UK or EU, though a consortium of companies is trying to change that.

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