Vallulose™ Liquid Sweetener 330ml

The Vallulose™ sweetener that you know and love, now in a liquid format. Delicious pure Allulose, that tastes just like sugar.

It's a clean, simple natural sweetness with no aftertaste, no cooling and no crystallisation. A top quality 100% pure liquid non-GMO Allulose made from fruits. Recent studies have indicated that Allulose curbs appetite, reduces fat stored in the liver and reduces overall body fat.  

Macros per 100ml of Allulose - Zero Net Carbs 0g*, Protein 0, Fat 0, Calories 80kj, Sodium <1mg.  Note: *Because Allulose isn't recognised or metabolised by your body as a carbohydrate, it's zero net carbs and has a glycemic index of zero.

Effect on Blood Sugars 
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.

• About Allulose in the body click here  
• Effect of Allulose on blood sugars / eating fruit and staying in ketosis click here

Are there any effects from consuming Allulose? 
Not a lot of Allulose makes it to your lower intestine; it gets passed out as urine so it causes way less after effects when compared to other sweeteners. 
Anecdotally when GMO Allulose is consumed, or in excessive amounts, it can have a laxative effect. This is the same as other sweeteners and gives a similar outcome from eating too much fruit. 

Ratio to sugar in recipes: 
Allulose is 70% as sweet as sugar
1 Cup + 1/3rd Cup = 1 Cup of sugar to match sweetness. 

Viscosity (thickness)  
This is liquid sweetener and I personally think describing this product as a syrup would be misleading. It is thicker than water, thinner than a true syrup would be. If you are aware of Torani Syrups - this product has a similar consistency.  

Baking tips: 
- 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.   

Cookies with Allulose stay soft and chewy inside and crisp at the edges. Keep in the freezer if you want the crunch factor.

Pavlova use 25% Allulose with 75% erythritol based sweeteners to get both the crisp outside as well as a real pillowy texture inside. 

Ice-cream because Allulose doesn't crystallise when frozen, it makes perfect soft serve smooth ice cream that doesn't ice up and go crunchy, making it much easier to scoop. 

Caramel Allulose is perfect and saves heaps of time as it caramelises and gets to temperature very quickly, and liquid Allulose even more so.