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

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

Current methods of allulose production are normally limited to much lower levels of yield and purity, requiring expensive separation techniques to isolate allulose from the glucose and fructose starting material.

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