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D-Allulose (D-Psicose)

Sugars & Alternative Sweeteners · 9 specs

Direct Answer

D-Allulose is a rare ketohexose monosaccharide that occurs naturally in figs and raisins. It delivers 70% the sweetness of sucrose with only 0.4 kcal/g (90% fewer calories than sugar), 0 glycemic index, and caramelizes identically to table sugar.

Source: FDA Guidance / USDA FoodData Central · Last reviewed Aug 28, 2026

Specs

Relative Sweetness Index	70 (70% of Sucrose)
Energy / Calories	40 (Official US label: 0.4 kcal/g) kcal
Glycemic Index (GI)	0 (Blunts glucose spikes from carbs)
Total Carbohydrates	100.0 (Excluded from US Total/Added Sugars) g
Net Effective Carbohydrates	0.0 g
Molecular Composition	C-3 Epimer of D-Fructose
Dental Caries Risk	Non-Cariogenic
Acceptable Daily Intake (ADI)	0.5 g / kg body weight per single serving
Caramelization & Browning	Browning onset at 140°C (True Maillard browning)

One of the Few Zero-GI Sweeteners that Performs Real Maillard Browning

Unlike sugar alcohols or stevia, allulose is an active reducing sugar. It participates in true Maillard browning with amino acids, depresses ice cream freezing points smoothly, and produces no cooling aftertaste.