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

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 ● Dec. 14, 2023

Atsumi, Ph.D. candidate Jayce Taylor, Professor Justin Siegel and a number of co-workers in the Department of Chemistry and from Mars Advanced Research Institute looked for a more efficient way to manufacture 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

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