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

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

From BBC ● Dec. 14, 2023

The cells consume all the glucose they are fed and convert it to allulose with a noteworthy concentration, a yield of over 60%, and purity of over 95%, outperforming the existing production methods.

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