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Naturally existing low-calorie sugar.


    Allulose is a low calorie sugar that naturally exists in some fruits such as figs and raisins.
    It provides 70% relative sweetness to sucrose with only 0.2Kcal/g (95% calorie reduction compared to sucrose). When blended with natural high intensity sweeteners, such as stevia and monk fruit, Allulose works in synergy.

    Then why choose CJ CheilJedang’s Allulose?
    We are the first to obtain Generally Recognized as Safe (GRAS) status by US FDA for Allulose in 2012 (GRN400).
    We produce Non-GMO Allulose by only using Non-GMO raw materials.
    Our crystalline Allulose is convenient to apply because it has the most optimal and evenly distributed particle size attained by CJ CheilJedang’s outstanding technologies. CJ CheilJedang’s study shows that our Allulose inhibits fat absorption and prevents fatty liver. It reduces body fat and blood lipid concentration.


product infomation
Production process of allulose Specification Sensory characteristics

    Allulose is “0Kcal/g” by Korean “Food Labeling” law (2016). Allulose is exempt from “sugar”. Not required to be labeled as “sugar” in Korea.

  • Crystalline Allulose: 99% purity
  • Liquid Allulose: High purity (95%)
    Low purity (13%)
  • Please contact us in case of any inquiries related to our products.

    Permitted for use in the United States, South Korea, Singapore, Chile, Colombia and Mexico.
    Halal and Kosher certified.
    HACCP, FSSC 22000


product applications

Allulose in ice creams can reduce calories up to 60% and provides softer texture through optimal freezing point depression.
Allulose enhances taste and flavor of ice creams and provides clean mouthfeel.


When applied in chocolates, especially to dark or semi-dark chocolates, Allulose provides well balanced flavor and taste.
Allulose masks off bitterness of cacao and provides better mouthfeel, Allulose enables 100% sugar replacement and chocolates made with Allulose can reduce calories up to 48%.


When applied in ketchups, Allulose enables 57% calorie reduction and 91% sugar replacement. Studies emphasize that Allulose prevents deterioration of products through its low water activity which limits growth of micro-organism. High water holding capacity of Allulose helps products to avoid phase separation.