First of all, allulose is a natural monosaccharide, a diastereomer of fructose, and a new type of low-calorie functional rare sugar. It is found in nature only in a few plants such as wheat and agouti plants and specific bacteria.At present, allulose is mainly industrially produced by bioconversion and has been approved for use in food in many countries such as the United States, Canada, Japan, and South Korea. 

Allulose is an ideal sucrose substitute and has many advantages in food applications: 

1.Low in calories. The calories of allulose are 0.4 Kcal/g, which is only 10% of sucrose and will not cause blood sugar to rise.
2. High in sweetness. The sweetness of allulose is 70% of sucrose, and it has no bad taste. It does not have the characteristic of sweetness changing with temperature like other sugar substitutes, so it tastes good.

3. Low metabolic rate. Clinical studies have found that 3 hours after ingesting allulose, 70% is excreted from the body in the original form through urine, and the rest is excreted directly with feces. Studies have shown that allulose cannot be metabolized to produce energy after being absorbed by the small intestine. In addition, allulose cannot be fermented by intestinal flora, thus avoiding the fermentation gas production effect of other oligosaccharides, disaccharides, monosaccharides, etc., and can reduce gastrointestinal bloating.
4. In terms of functional food applications, allulose can lower blood sugar and blood lipids, reduce postprandial blood sugar levels, and improve insulin sensitivity. Some of its functions have been verified by clinical studies.