Allulose
Science, Applications & Market Intelligence

Allulose (D-psicose) is a rare sugar with the same chemical formula as fructose — but a reversed orientation at the third carbon makes all the difference. Your body barely metabolizes it, so it delivers 70% of sucrose's sweetness at only 0.4 kcal/g (one-tenth the calories). It browns like sugar, dissolves like sugar, and has a near-zero glycemic index. Since 2019, the FDA no longer counts it as "added sugar" on nutrition labels.

This knowledge hub is backed by Baolingbao Biology (SZSE: 002286), one of the world's largest allulose manufacturers with 30,000 metric tons of annual capacity. Founded in 1997, we operate a fully integrated production chain — from proprietary enzyme strains to intelligent manufacturing. Every article on this site draws on real manufacturing expertise: enzyme engineering, FDA GRAS submissions, and decades of application-formulation experience.

Unlike general health sites that summarize published research at arm's length, we write about allulose from inside the industry. Our authors have formulated allulose into beverages, baked goods, dairy, and confectionery; they've prepared regulatory dossiers and optimized crystallization parameters. The content spans six domains — from molecular chemistry to commercial product case studies — all maintained with the same rigor we apply to our quality systems.

Whether you're a product developer evaluating sweetener options, a researcher studying rare-sugar metabolism, or simply curious about the science behind the label, you'll find accurate, technically detailed, and up-to-date information here.