Allulose is a "rare sugar" — a low-calorie monosaccharide that looks, dissolves, browns and bulks almost exactly like table sugar but delivers only about a tenth of its calories. A white, free-flowing crystalline powder, it tastes roughly 70% as sweet as sucrose with a clean profile and, unusually for a sugar substitute, no cooling effect or bitter aftertaste.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.