Allulose vs Sucralose – Formulation Trade-offs in Sugar Reduction
Last updated: October 15, 2025 · Reading time: ~5 min
Objective. Provide a concise, practical comparison of allulose and sucralose for reduced-sugar systems, covering sweetness power, bulk contribution, heat/pH stability and typical use cases.
Quick Contrast
| Parameter | Allulose | Sucralose |
|---|---|---|
| Sweetness vs sucrose | ≈ 70% | ≈ 200–600× (ppm levels) |
| Calories | Very low | Zero (at use levels) |
| Bulking | Yes — contributes mass & solids | No — requires carrier (e.g., maltodextrin/polyols) |
| Taste profile | Sugar-like; good mouthfeel | Very sweet; may require masking/blending |
| Heat/pH stability | Good; validate for baking/thermal load | Good; widely used in heat-treated products |
| Typical uses | Confectionery, bakery, beverages | Beverages, tabletop blends, bakery |
Building a Sweetening System
- Allulose-forward: pair with tapioca syrups for solids/humectancy; tune acids/flavors for balance.
- Sucralose-forward: add low-DE maltodextrin or polyols for body; consider bitterness masking.
- Validate water activity, browning and crystallization for shelf-life.
Need guidance on sweetener blends?
We can suggest ratios and carriers to hit target sweetness and texture in your application.
FAQ – Sugar Reduction
Can I combine allulose and sucralose?
Yes. Allulose provides bulk and sugar-like taste; sucralose lifts sweetness at very low dosage. Blend to reduce aftertaste.
What carrier works best with sucralose?
Low-DE maltodextrin for body, or polyols (e.g., maltitol, sorbitol) when sugar-free labeling is desired.
Reviewed by Eco Agri R&D
For technical questions, contact our team.
For technical questions, contact our team.
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