DOLCIA PRIMA® allulose
DOLCIA PRIMA® Allulose is a rare sugar delivering 70% of sucrose's sweetness at only 10% of the calories, functioning like sugar in formulation (browning, humectancy, freezing point depression) and excluded from 'added sugar' on US Nutrition Facts labels.
Overview
Allulose (D-psicose) is a monosaccharide naturally present in small quantities in figs, raisins, and maple syrup. Tate & Lyle produces it at commercial scale from corn fructose via enzymatic conversion. Unlike high-intensity sweeteners, allulose provides bulk, Maillard browning in baked goods, humectancy in soft cookies, freezing point depression in ice cream, and crystallization control in confectionery. The FDA determined in 2019 that allulose is excluded from added sugar and total sugar on Nutrition Facts labels.
Technical specifications
- Chemistry: D-psicose (allulose), a rare monosaccharide
- Sweetness: approximately 70% of sucrose
- Calories: 0.4 kcal/g (approximately 10% of sucrose)
- Glycemic index: near zero
- US labeling: FDA excluded from 'added sugars' and 'total sugars' on Nutrition Facts (2019)
- Functional properties: Maillard browning, humectancy, freezing point depression, crystallization control
- Formats: crystalline and syrup
- Production: enzymatic conversion from corn fructose
- Applications: baked goods, frozen desserts, confectionery, beverages, sauces and dressings
Technology readiness level
TRL 9 — commercially produced and widely adopted in sugar-reduction reformulation across multiple food categories.
About Tate & Lyle
Global ingredient innovation company; developed SODA-LO and other reformulation tools to help food manufacturers make healthier products without sacrificing taste.
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