Allulose

Allulose is a rare, low-calorie sugar found naturally in fruits like figs, raisins and jackfruit. It tastes like sucrose but provides very little energy because the body absorbs it and excretes it instead of metabolizing it.

Explanation

Allulose, also known as D-psicose, is a monosaccharide similar to glucose and fructose but with a unique metabolic profile. It provides about 0.4 calories per gram, roughly 90 percent fewer calories than table sugar because around 90 percent is absorbed in the small intestine and excreted in urine. This limited absorption means it does not significantly raise blood glucose or insulin levels. The U.S. Food and Drug Administration recognizes allulose as generally safe and allows manufacturers to exclude it from the added sugars count on labels. Because it has about 70 percent of the sweetness of sucrose and lacks a bitter aftertaste, food technologists use it to mimic sugar’s flavor and texture in beverages and foods. For athletes, allulose can provide sweetness in sports drinks without the energy spikes associated with simple sugars; stable blood sugar can help maintain steady energy during training. Studies suggest that consuming allulose with a carbohydrate-containing meal may reduce the post-meal blood sugar response. At typical serving sizes (around eight grams) it is well tolerated, though extremely high doses may lead to gastrointestinal discomfort. Its functional properties include browning and good solubility, allowing manufacturers to formulate low-calorie sports drinks that taste similar to traditional sugared versions.

Use in Sports Drinks and Product Examples

The low glycemic impact of allulose makes it appealing for companies developing electrolyte drinks aimed at endurance athletes or people watching sugar intake. Brands use it to deliver a clean, sugar-like taste in “zero” or “low calorie” sports beverages and gels. Because it dissolves easily and browns like sugar, it can also be used in flavored powders and bars. Regulatory decisions allow manufacturers to market products sweetened with allulose without counting it as added sugar, which is useful for athletes monitoring carbohydrate intake. You might see allulose listed in ingredient decks alongside stevia or monk fruit to balance sweetness. While it is not a carbohydrate source for fuelling long rides, it provides palatable sweetness that does not cause the rapid insulin response associated with glucose-heavy drinks.

Allulose offers a sugar-like taste and texture with almost no calories, making it useful for low-sugar sports drinks and supplements. Its minimal effect on blood sugar and insulin allows athletes to enjoy sweetness without interfering with energy management. As research grows, allulose is likely to become a common sweetener in hydration products for those seeking lower carbohydrate options.

Related Terms: Non-nutritive sweetener (NNS), Sugar alcohol (polyol), Natural flavors, Artificial flavors, Palatability