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. )

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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

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

From BBC ● Dec. 14, 2023

They were able to edit the organism's metabolism to get the cells to convert glucose into allulose.

From Science Daily ● Oct. 24, 2023

That’s why allulose, so similar to the sugars we are used to, could be such a promising solution.

From Newsweek ● Feb. 22, 2015

And some sweeteners, like allulose, can cause gastrointestinal discomfort when consumed in large amounts.

From Washington Post

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