The sweetness of allulose (D-allulose) is indeed close to that of sucrose, but it is slightly sweeter than sucrose, about 70% of the sweetness of sucrose. This means that if you're using allulose instead of sucrose, you may need to adjust the amount slightly to achieve the same sweetness. Because allulose is lower in calories, only about 10% of sucrose, it is an ideal low-calorie sweetener option, especially for those who want to reduce their sugar intake but don't want to sacrifice sweetness.

It is important to note that although allulose is close to sucrose in sweetness, they can behave differently in cooking and baking, as sweeteners do not just provide sweetness, but can also affect texture, mouthfeel, and other organoleptic properties. Therefore, when using it interchangeably, it may be necessary to do some experimentation to determine the optimal ratio and method.