Psicose (Molecule of the Month for March 2020)
D-Psicose is a low-calorie monosaccharide sugar used by some major commercial food and beverage manufacturers. First identified in wheat more than 70 years ago, allulose is naturally present in small quantities in certain foods. The sweetness of allulose is estimated to be 70% of the sweetness of sucrose. It has some cooling sensation and no bitterness Its taste is said to be sugar-like, in contrast to certain other sweeteners, like the high-intensity artificial sweeteners aspartame and saccharine. The caloric value of allulose in humans is about 0.2 to 0.4 kcal/g, relative to about 4 kcal/g for typical carbohydrates. Most commercially available allulose was produced from corn
Commercial uses of allulose include low-calorie sweeteners in beverages, yogurt, ice cream, baked goods, and other typically high-calorie items. Studies have shown the commercial product is not absorbed in the human body the way common sugars are and does not raise insulin levels but more testing may be needed to evaluate any other potential side effects.
Allulose is found naturally in trace amounts in wheat, corn, figs, raisins, maple syrup, and molasses. Allulose has similar physical properties to those of regular sugar, such as bulk, mouthfeel, browning capability, and freeze point. This makes it favorable for use as a sugar replacement in food products, including ice cream
Formal Chemical Name (IUPAC)
Update by Karl Harrison
(Molecule of the Month for March 2020 )
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