Allulose is a rare sugar, meaning that it is naturally occurring in natural products. It is an ultra low calorie sugar with only 1- calories per teaspoon. It has the same bulk and browning characteristics as white sugar but almost none of the calories. When used in baking it will brown faster than sugar so may require a slightly lower cooking temperature.
Posted by Unknown on Jan 20 2020
The sugar substitute arrived in a very nice container which is easy to use with a 1/4 cup scoop, unlike the bagged versions.
The allulose came with an explanatory booklet about allulose, which is nice.
The sugar granules were smaller and easier to dissolve in tea, unlike other brands, but I noted lumps inside. Just like sugar (sigh).
Since the sweetening power is only 75% that of sugar, I mix it with stevia. I use it for tea, not baking, but after I pour hot water to steep, I prefer sweeteners that are powder-based rather than adding liquid which would dilute the tea.
Posted by Eileen Ostrowsky on Dec 03 2019
This product is hard to find. Lang's has it at a great price and ships promptly.
Posted by Cristina Yu on Feb 20 2018
It tastes like sugar, but it isn't sugar. No higher praise is possible.
Sugar is addictive. It is toxic. It causes diabetes, heart disease and so much more. It ruins lives, but we humans are hardwired to crave it. Allulose satisfies that craving, but is neutral or possibly healthful. In the future there will be diabetics who avoid amputations because of this product.
More about the product itself: it dissolves easily. It tastes almost exactly like sugar. Perhaps it tastes exactly like sugar; I don't have any white sugar to compare it with. Sometimes I add a little citrus or pepper to brighten the flavor.
It tastes better than coconut sugar and monkfruit. It even tastes better xylitol and erythritol. Those are all fine sweeteners. Of course, Allulose tastes far better than stevia, sucralose, aspartame, etc.
This is a perfect product. Yes, it is expensive, but it has only recently even become possible to commercially produce Allulose. I'm grateful to the businesses who have made this available. They have done something significant to reduce disease, loss and privation and replace those things with...sweetness.
If you want to learn more, do a search like this to bring up credible research:
Posted by Jo on Nov 06 2017
Works great in cookies. Now my husband can have his dessert again. Not quite as sweet, but close.
Posted by Robert Ginther on Sep 19 2017
I have been using the Allulose in my coffee and I made almond four chocolate chip cookies. It does behave and have the mouth feel closet to regular sugar and It has not thrown me off my numbers. Also it has not caused any GI issues. I love sugar in my coffee and non of the other sweeteners compare. The Allusoe hit the mark same with better texture with the cookies. Only 4 stars it is not as sweet as advertised so you need more. Like double the amount. That said I think it is the best option if you miss regular sugar and opens up more uses than any other sweetener. It does behave like sugar with no negative effects.