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

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

From BBC

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

From BBC

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.

From BBC

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

From BBC