What is allulose and why use it?
Allulose is a natural, low-calorie sugar substitute that delivers the same taste and functionality as sugar. It is sourced from organic sugar cane and processed without chemical treatment. It has 70% of the sweetness of sugar and only 1/10th of the calories.
Allulose is a rare sugar that naturally occurs in fruits like figs and raisins. It is also found in small amounts in brown sugar and maple syrup. Scientists can produce allulose in the laboratory from fructose, which is the sugar that occurs naturally in fruit.
Allulose sweetener has many health benefits compared to regular sugar. It has little to no effect on blood glucose or insulin levels, making it suitable for people with diabetes. It may also help to reduce body fat, improve insulin resistance, and lower cholesterol levels. Allulose is considered safe by the U.S. Food and Drug Administration (FDA), which recognizes it as “generally recognized as safe”.
How to use allulose in cooking and baking?
Allulose is a great alternative to sugar for cooking and baking, as it behaves very similarly to sugar in terms of browning, caramelizing, and retaining moisture. However, there are some tips and tricks to keep in mind when using allulose in your recipes:
- Use a conversion chart. Since allulose is not as sweet as sugar, you will need to use more of it to achieve the same level of sweetness. A general rule of thumb is to use 1.3 times the amount of allulose as you would sugar. For example, if a recipe calls for 1 cup of sugar, use 1 1/3 cups of allulose. You can also adjust the sweetness to your preference by adding more or less allulose.
- Reduce the baking temperature. Allulose tends to brown faster than sugar, so you may need to lower the oven temperature by 25°F to prevent over-browning or burning. You can also cover the baked goods with foil or parchment paper halfway through the baking time to prevent excessive browning.
- Increase the baking time. Allulose may take longer to set or firm up than sugar, so you may need to extend the baking time by 5 to 10 minutes, depending on the recipe. You can check for doneness by inserting a toothpick or a knife into the center of the baked goods and seeing if it comes out clean.
- Add extra liquid. Allulose absorbs more water than sugar, so you may need to add some extra liquid to your batter or dough to prevent it from being too dry or crumbly. You can use water, milk, cream, or any other liquid that suits the recipe. A good rule of thumb is to add 1 to 2 tablespoons of extra liquid for every cup of allulose you use.
- Use a stabilizer. Allulose may cause some baked goods to collapse or deflate after cooling, especially those that rely on air bubbles for leavening, such as cakes, muffins, and soufflés. To prevent this, you can add a stabilizer, such as cream of tartar, xanthan gum, or cornstarch, to your batter or dough. A small amount, such as 1/4 to 1/2 teaspoon, should be enough to help your baked goods retain their shape and volume.
By following these tips, you can enjoy the benefits of allulose without compromising the taste or texture of your favorite recipes. Organic allulose is a versatile and healthful sweetener that can help you reduce your sugar intake and calories, while still satisfying your sweet tooth.