The Keto Store's Allulose Products 

Here at the Keto Store NZ we now sell 5 Allulose products: 

• Sweet as Sugar Allulose
  A supplemented food made from Pure Allulose and pure Monkfruit extract.
  100% sweetness, tastes just as sweet as sugar so 1 Cup = 1 Cup Sugar
  A combination of the best natural sweeteners, so you can use less in recipes
  With no after taste, you can taste true flavours from whatever you’re making. 
  Available in 300g + 1kg + 2.5kg + larger quantities on request.  

• Sweet as Icing Sugar Allulose
  Ultra-finely milled to be powdered like confectioners sugar.
  A supplemented food made from Pure Allulose and pure Monkfruit extract.
  100% sweetness, tastes just as sweet as sugar so 1 Cup = 1 Cup Icing Sugar
  As frosting or icing has direct contact with taste buds, having no after taste is amazing, avoiding a burning or cooling sensation.
  Available in lots of 100g, 500g and larger quantities on request.

• Vallulose™
  High quality, 100% pure Allulose, amazing value for money
  70% sweetness, so 1 + 1/3rd Cup = 1 Cup Sugar. 
  Made more affordable so everyone can benefit 
  Available in 500g + 1kg + 3.5kg and larger bulk quantities on request
  
• Sweet As Jam Setting Sugar
  Enables you to make sugar free jam in under 10 minutes. 
  100% sweetness, so 1 Cup = 1 Cup Sugar. 
  Grab any tinned fruit or frozen fruit, weigh equal amounts of jam setting sugar. Bring to the boil with a knob of butter and just 4 minutes later, you have jam ready to go into clean jars to cool and set. Unlimited jam flavour options. 
  Pssst also spread jam through greek yoghurt and freeze = delicious. 
  
  
• Liquid Allulose 
  Enables you to make perfect sorbet, ice-cream and marinades 
  70% sweeteness and measure based on weight
  Because this allulose is already fully dissolved, it's perfect in scenarios when you are wanting to add liquid to liquid. Speeds up food preparation as you're not waiting for the sweetener to be mixed in and dissolve. Perfect for simple sugar syrup, sauces, marinades, and doesn't leave grit in anything that's frozen.  
   
  

You can select all these products and sizes from the menu, or click on the blue links above if you'd like to read more about each product. 

Q+A all about Allulose ...

If you're interested in knowing more about Allulose, then here are some questions asked and answered. As with any information, it has and continues to evolve over time. 

Q: What is Allulose? 
A: It is a natural sugar that resembles fructose, which is the sugar that is found in fruit. A non-GMO enzyme converts fructose to allulose following the same reaction that occurs in nature. The body doesn't recognise the allulose structure, allowing it to pass through.

Q: How does Allulose travel through the body?
A: Allulose is absorbed by the small intestine and excreted in urine, so only a very small amount even makes it to the lower intestine, so it doesn't get significantly metabolised (converted to energy). 

Q: The label says it's got lots of carbs, but I thought it was zero carbs?
A: Because Allulose isn't recognised or metabolised by your body as a carbohydrate, it actually has zero net carbs. When reading nutritional panels, you deduct the Allulose carbs off the Total Carbohydrate amount.   

Q: What impact does Allulose have on calories consumed? 
A: This brand of allulose is nearly calorie free and because not a lot of it makes it to your lower intestine, it can cause way less after effects. So it provides about 0.4 calories per gram. This is 1/10th that of cane sugar. 

Q: What effect does Allulose have on blood sugar levels? 
A: Allulose has a glycemic index of zero with minimal impact on blood sugar levels. 
Check out these two videos by Thomas DeLauer that explain in English the effect that Allulose has on himself as experienced from his continuous blood glucose monitor.

• Video about Allulose in the body click here  
• Video effect of Allulose on blood sugars / eating fruit and staying in ketosis click here

Q: Why do people prefer Allulose over any other sweetener? 
A: There are many reasons why people love Allulose.
~ It’s a natural sweetener straight from nature
~ It has the same weight, mouth feel and performance of sugar in making food 
~ Allulose cooks faster, saving you time in the kitchen
~ It has minimal effect on blood sugars
~ It has no after taste (so no cooling effect or bitter tang)
~ Because so little of it stays in your stomach, there is less chance of after effects
~ It caramelises way faster saving your precious time 
~ Allulose doesn’t re-crystalise in ice-cream, keeping it so soft to serve
~ It also vastly improves the texture of bread.

Q: What's the maximum recommended to be consumed? 
A: While individuals experience sweeteners differently recent studies suggest 0.9g per kg of body weight. If you do that math, that's a substantial amount of sweetener to be consuming on a daily basis. 

Q: What quality characteristics should be a factor when deciding about allulose? 
A: Selecting a non-GMO Allulose is a biggie because Allulose passes through your small intestine and important as most people do keto for health reasons. Good quality Allulose has nearly all the grams of carbs equal to the grams of Allulose. 

Q: What is the history of Allulose?
A : Here is a timeline 

• 1940's - Allulose was discovered in the 1940’s as a rare sugar naturally found in figs, raisins, jackfruit and kiwifruit.
• 1994 - The key enzyme to convert Fructose to Allulose was discovered which enables pure production, free from fillers and un-necessary flavours.
• 2012 - The FDA (Food and Drug Administration) in America used current information based decision making processes and approved Allulose as "Generally recognised as safe". The European and Australian/New Zealand Food Safety started separate processes to review Allulose and listed it as a novel (new) food in the meantime. 
• 2019 - The FDA in America re-approved Allulose and made a historical decision as the first sugar that doesn't need to be counted as a carbohydrate nor labelled as an added sugar. 
• Today - It's been 22 years since the FDA first approved Allulose in the USA and there are literally millions of people regularly consuming and have reaped the benefits from it over this time period. According to the FSANZ applications are underway for approval. 

Q: What's the food safety status of Allulose? 
A: Allulose was approved in 2012 and again in 2019 by the FDA (in the USA) after looking at current scientific research. Allulose has been safely used as a food ingredient around the world for at least two decades. As a result, a number of comprehensive reviews of the safety of Allulose have been published. In addition, the FDA has had no question on two GRAS notices related to the safety of Allulose. Here in NZ and Australia an assessment by FSANZ underway is reaching it's conclusion.

Q: What is a supplemented food? 
A: It's a food that's safe and suitable to consume, created by combining a novel (new) food with an existing approved food. The intention of supplemented food guidelines were to avoid holding up food innovations while the Food Safety authorities got through their processes of approval. Allulose has had the Generally Recognised As Safe status from the USA FDA for the past 22 years with millions of people consuming it on a regular basis. We add it to monkfruit which is also an approved food and that combination drastically changes the properties of the allulose to make it a lot sweeter, a 1:1 sub so close to sugar. Any food item that is a supplemented food, just has to be labelled as such. 

Q: What effect does Allulose have on baked goods? 
A: In bread it makes the texture go soft.
Alulose caramelises quickly into a soft gooey texture.
Cookies made with Allulose stay soft and chewy inside and go crispy at the edges.
To make the best Pavlova use 25% Allulose with a 75% erythritol based sweetener to get both the crisp outside as well as a real pillowy texture inside. 
In Ice-cream Allulose doesn't crystalise when frozen, so it makes perfect soft serve smooth ice cream that doesn't ice up and go crunchy, making it much easier to scoop.

Q: What are some top tips for baking with Allulose? 
A: Convert the recipes by lowering the oven temperature by 5^◦ Celcius
For every 10 minutes baking time in the recipe, increase the time by 2 minutes.
For even browning, rotate/spin the pans around half way through the baking process. 
You can even place a tray over the top of the baking for items that take a while to cook to prevent the outside from going too dark.  

Q: What are some websites where I can read up more? 
A: www.Allulose.org is a good website that has compiled many studies and related information about Allulose into the one place. 

Q: What kind of diets or lifestyles is Allulose suitable for? 
A: Whether you are Vegan, Keto/Low Carb, Diabetic or Gluten-free, Allulose is suitable.
Q: What's the risk of any cross contamination? 
A: While our premises also process almonds, peanuts, gluten, lupin, sesame seeds, soy and milk, it is segregated, scheduled at different times and uses separate equipment with sanitisation methods, to minimise any risk of cross-contamination. We have an A+ rated NP3 Food Safety Programme.