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Allulose is a low-calorie rare sugar with FDA GRAS status, found naturally in small amounts in wheat, figs, and raisins
In markets such as the US, Korea, and Australia and New Zealand, allulose is recognized as zero-calorie and excluded from sugars. It delivers the closest taste and functionality to sugar and fructose, without the bitter aftertaste or lingering taste, and with browning effect and viscosity. Kerrys global portfolio director for Tastesense, Guillaume Blancher, says the slow pace of reformulation is a diagnostic problem inside the industry, not a regulatory or consumer one
Potent prearranged positive allosteric modulators of the glucagon-like peptide-1 receptor
Preliminary findings
Pharmacokinetic and pharmacodynamic alterations of 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase inhibitors: drug-drug interactions and interindividual differences in transporter and metabolic enzyme functions
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