Natural Sweetness, Enhanced Performance

Allinkle™Allulose (also known as D-Allulose or D-Psicose) is a naturally occurring rare monosaccharide with the molecular formula C₆H₁₂O₆ and a molecular weight of 150.13. Structurally, it is a C-3 epimer of fructose — sharing the same molecular formula as fructose but differing in its three-dimensional configuration at a single carbon atom. This subtle structural difference gives it a fundamentally different metabolic fate from fructose: it is barely absorbed in the small intestine, does not raise blood glucose, and does not trigger insulin secretion, yet delivers approximately 70% of the clean sweetness of sucrose.

Allulose occurs naturally in small amounts in figs, raisins, wheat, maple syrup, and brown sugar (less than 0.005% of naturally occurring carbohydrates), which is why it is classified as a "rare sugar." Commercial production relies on enzymatic conversion (the Izumoring strategy), using corn or fructose as a feedstock and a ketohexose 3-epimerase to transform it. Allinkle™Allulose appears as a white crystalline powder with a clean, rounded sweetness approximately 70% that of sucrose, no bitter or metallic aftertaste, an extremely low caloric value (0.2-0.4 kcal/g), and a near-zero impact on blood glucose.

On the regulatory side, allulose received U.S. FDA GRAS recognition in 2012, was further excluded from "added sugars" and "total sugars" on Nutrition Facts labels in 2019, was approved as a Novel Food in the European Union in 2023, and was approved as a new food ingredient in China in 2024.