Allulose (also known as D-psicose) is a rare monosaccharide found naturally in small quantities in foods like figs, raisins, maple syrup, wheat and molasses. Structurally, it is the C-3 epimer of fructose — meaning it is almost molecularly identical to fructose, but with a single difference in its molecular arrangement that completely changes how your body processes it.
Unlike sugar and most other sweeteners, allulose is absorbed through the small intestine but not metabolised. It passes through the body and is excreted in urine, contributing very little to your caloric or glycaemic load. This is not a synthetic compound or an artificial invention — it is a sugar that nature already produces, now made available in meaningful quantities through an enzyme-based process that converts fructose into allulose.
In Australia, FSANZ has assigned allulose an energy factor of 2 kJ/g — compared to 17 kJ/g for regular sugar. That means allulose contributes approximately 88% less metabolisable energy than sugar per gram. FSANZ approved allulose as a novel food in August 2024 (Application A1247), permitting it as a tabletop sweetener and in a wide range of manufactured foods.
Allulose is one of the most versatile sugar alternatives available - it dissolves, caramelises, and browns just like regular sugar, making it a true like-for-like substitute in almost every application.
As a Sweetener
Add directly to coffee, tea, smoothies, or cold drinks. Start with the same quantity you would normally use for sugar and adjust to your taste preference. Allulose delivers around 70% of sugar's sweetness, so some people prefer to use a touch more.
In Baking
Substitute allulose for sugar in cakes, cookies, muffins, slices, and pastries. It performs exceptionally well in baking, it holds moisture, browns naturally, and produces a texture remarkably close to sugar-baked goods. Use a 1:1 ratio as a starting point.
In Cooking and Sauces
Add to marinades, glazes, dressings, and sauces where you would normally use sugar or honey. Allulose caramelises beautifully, making it ideal for caramel sauces, glazed proteins, and stir-fry sauces.
In Desserts
Use in ice cream, yoghurt parfaits, puddings, and no-bake slices. Allulose helps prevent crystallisation in frozen desserts, giving a smoother texture than many other sweetener alternatives.
Suggested Daily Amount
Most people find 10–15g per serving works well for everyday use. As with all sugar alternatives, we recommend starting with smaller amounts to assess your individual tolerance. FSANZ advises that excess consumption may have a laxative effect.
Always read the label and follow directions for use. If symptoms persist, consult your healthcare professional.
Choose options
The rare natural sweetener that tastes like the real thing — with virtually zero calories, zero glycaemic impact, and a growing body of evidence pointing to genuine gut health benefits.
At iSage Health, we don't stock sweeteners for the sake of it. We choose products where the science is compelling, the quality is uncompromising, and the benefit to your daily life is real. Allulose earns its place on all three counts.
Whether you're managing blood sugar, following a low-carb or keto lifestyle, baking without compromise, or simply trying to reduce your sugar intake without sacrificing taste — iSage Health Allulose is the cleanest, smartest, and most versatile answer available today. And as of August 2024, it is fully approved by Food Standards Australia New Zealand (FSANZ) as a novel food.
This is where allulose's credentials are most thoroughly established. Multiple randomised controlled trials and meta-analyses confirm that allulose does not raise blood glucose or insulin.
Allulose demonstrated a significant reduction in postprandial glucose levels and time above range, supporting its role as a dietary intervention for glycaemic control.Metabolic outcomes meta-analysis, published Nov 2024.
D-Allulose attenuates postprandial blood glucose concentrations in healthy humans. Even small doses demonstrated meaningful improvements.Systematic review on allulose and postprandial glucose.
Allulose mitigated adverse metabolic effects, reduced body weight gain, improved insulin resistance and increased GLP-1 levels associated with glucose regulation and appetite control.Nutrients Journal — June 2024.
The GLP-1 finding is particularly notable because it is the same hormone pathway targeted by many modern weight-management therapies.
One of the most exciting frontiers in allulose research is its emerging relationship with the gut microbiome. Early evidence suggests allulose may support beneficial bacteria and contribute to a healthier gut environment.
D-allulose supplementation significantly altered gut microbiota composition, increasing beneficial bacterial populations associated with improved gut barrier integrity.
The allulose group demonstrated higher abundance of beneficial bacteria and lower intestinal permeability markers compared with controls.
Allulose demonstrated synergistic effects with probiotics and showed potential benefits related to body composition and metabolic health.
70% the sweetness of sucrose with no bitter finish, no cooling sensation and no chemical aftertaste.
Does not meaningfully raise blood glucose or insulin levels.
Approximately 88% less metabolisable energy than regular sugar.
Browns, caramelises and dissolves similarly to traditional sugar.
Research suggests support for beneficial gut bacteria populations.
Not metabolised by oral bacteria and does not contribute to tooth decay.
Studies indicate benefits related to appetite regulation and body composition.
Clean sweetness without bitterness, metallic notes or cooling effects.
Not all sugar alternatives are created equal. Here's an honest, research-based comparison.
| Sweetener | iSage Allulose | Monk Fruit | Stevia | Erythritol | Xylitol | Sucralose | Regular Sugar |
|---|---|---|---|---|---|---|---|
| Origin | Natural rare sugar (figs, raisins, maple syrup) | Monk fruit extract | Stevia leaf extract | Fermented corn / birch | Birch bark / corn cobs | Synthetic (chlorinated sugar) | Sugarcane / beet |
| Energy (Australia) | 2 kJ/g (FSANZ A1247) ✦ | ~0 kJ/g | ~0 kJ/g | ~1 kJ/g | ~10 kJ/g | ~0 kJ/g | 17 kJ/g |
| Sweetness vs sugar | ~70% | 150–200× | 200–350× | ~70% | ~100% | ~600× | 100% |
| Blood glucose impact | ✔ Negligible — not metabolised | ✔ Negligible | ✔ Negligible | ✔ Negligible | ~ Low | ✔ Negligible | ✘ High |
| Baking performance | ✔ Browns & caramelises like sugar | ~ Needs bulking agents | ~ Needs bulking agents | ~ Cooling effect | ~ Fair | ✘ Poor alone | ✔ Excellent |
| Gut microbiome support | ✔ Emerging prebiotic evidence | ~ Limited evidence | ~ Limited evidence | ~ Mixed evidence | ~ Mixed evidence | ✘ Potential concerns | ✘ No known benefit |
| Tooth friendly | ✔ Yes | ✔ Yes | ✔ Yes | ✔ Yes | ✔ None (may protect teeth) | ✔ None | ✘ Significant risk |
| Naturally occurring | ✔ Yes (found in figs, raisins, maple syrup) | ✔ Yes | ✔ Yes | ✔ Yes (small amounts) | ✔ Yes | ✘ Synthetic | ✔ Yes |
| Cardiovascular concerns | ✔ No known concerns | ✔ No known concerns | ✔ No known concerns | ✘ High doses linked to platelet risk (Hazen 2023) | ✘ Platelet concerns at high doses (Hazen 2023) | ~ Some concerns in animal studies | ✘ Well-established risk |
✦ FSANZ-assigned energy factor of 2 kJ/g under Application A1247 (August 2024). Compare to 17 kJ/g for regular sugar. Some international markets assign different values. ✔ Positive ~ Mixed/Partial ✘ Negative/Concern
One of allulose's biggest advantages is that it behaves like real sugar. It dissolves, browns and caramelises naturally without special formulation.
Dissolves cleanly in coffee, tea and warm beverages.
Perfect for cakes, cookies and desserts with natural browning.
Blends easily into shakes, smoothies and cold drinks.
Excellent for ice creams and sorbets with improved texture.
Add sweetness and balance without the sugar load.
Use as a simple everyday replacement for sugar.
The same sweetness. Virtually no calories. No blood sugar spike. And a growing body of science suggesting your gut may actually thank you for it.
At iSage Health, every product is selected through a lens of science, quality and practicality.
Allulose represents the future of sweetness — delivering the experience people love while aligning with modern wellness goals.
No gimmicks. No harsh aftertaste. Just intelligent nutrition backed by emerging science.