Allulose, also known as D-allulose or D-psicose, is a low-calorie sugar that is naturally found in small quantities in certain foods such as figs, raisins, wheat, maple syrup, and molasses. It is a monosaccharide and a ketohexose, and it is about 70% as sweet as table sugar (sucrose) . Allulose is absorbed by the body but not metabolized, so it is nearly calorie-free.

Allulose is used as a low-calorie sweetener by some major commercial food and beverage manufacturers. It is a weak inhibitor of the enzymes α-glucosidase, α-amylase, maltase, and sucrase, which means it can inhibit the metabolism of starch and disaccharides into monosaccharides in the gastrointestinal tract. Additionally, allulose inhibits the absorption of glucose via transporters in the intestines. For these reasons, allulose has potential antihyperglycemic effects and has been found to reduce postprandial hyperglycemia in humans.

Allulose is considered safe by the FDA and has not been found to have any significant side effects. It is also keto-friendly and does not affect blood sugar or insulin levels, making it a good alternative for people with certain conditions like diabetes. However, allulose has not yet been approved for use in Canada or Europe, where it is considered a "novel food" that hasnt been available long enough for sufficient testing.

Allulose can be found for sale online and in some retail stores, but the allulose you find packaged for sale isn’t its natural form. It has been created artificially by food scientists from fructose (fruit sugar) . Commercial manufacturers and food laboratories are looking into properties of allulose that may differentiate it from sucrose and fructose.