Allulose

Allulose, also called psicose, is a rare monosaccharide found in small amounts in some foods. It tastes roughly 70% as sweet as sucrose while providing very little metabolizable energy.

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Monosaccharide: A carbohydrate composed of one sugar unit that cannot be hydrolyzed into simpler carbohydrates. Allulose is a single-unit sugar, despite its uncommon metabolic fate.
Sugar substitute: An ingredient used in place of sucrose or other sugars to provide sweetness or functional properties. Allulose is used to replace some sugar while reducing a food's energy content.
Sucrose: A disaccharide composed of glucose and fructose, commonly known as table sugar. Sucrose is sweeter and supplies substantially more energy than allulose.
Ketohexose: A six-carbon monosaccharide containing a ketone functional group. Allulose belongs to this structural class, which also includes fructose.
Fructose: A naturally occurring monosaccharide found in fruits, honey, and many foods. Allulose is a stereoisomer of fructose, sharing its molecular formula but differing in structure.
Baking: Cooking food by heating dough or batter, usually in an oven. Allulose browns readily and can help baked foods develop color and texture.
Erythritol: A low-calorie sugar alcohol used as a bulk sweetener in foods. Erythritol is a polyol, whereas allulose is a monosaccharide with different taste and cooking properties.
Stereoisomer: One of two or more molecules with the same connectivity but different three-dimensional arrangements of atoms. Allulose and fructose have the same formula and connectivity but differ in stereochemistry.
Intestinal absorption: The transfer of substances from the gut lumen across the intestinal lining into the body. Much ingested allulose is absorbed, but absorption alone does not mean it supplies substantial energy.
Caramelization: The heat-driven breakdown of sugars that produces brown color and complex flavors. Allulose can caramelize during heating, giving reduced-sugar foods familiar browned notes.