allulose

American  

[al-yuh-lohs] / ˈæl yəˌloʊs /

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

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

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

From BBC • Dec. 14, 2023

They found an industrial microorganism that has the enzymes to make allulose -- it just isn't using them in that way.

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

It is quietly replacing the sugar in many packaged foods with sucralose, stevia, allulose, erythritol and a wide variety of other artificial sweeteners and sugar substitutes.

From Washington Post