Supplier Spotlight: allSWEET® allulose

STUDY: Combining allSWEET® allulose with sugar mitigates the effect of sugar on the body
Important factor in facilitating the trend toward reduced sugar over zero sugar

A study soon to be released by Anderson Advanced, the producer of allSWEET® allulose, shows that when allSWEET® is combined with sugar it mitigates the effect of sugar on the body. (Registration: Clinical trials.gov NCT05185960)

The study found:

• Glucose response measured over a two-hour period was significantly lower after both allSWEET® and allSWEET® + sucrose compared to sucrose alone.

• Postprandial glucose levels were significantly lower after allSWEET® + sucrose and allSWEET® when compared to sucrose alone at 15 and 30 minutes.

• Insulin iAUC was significantly lower after both allSWEET® and allSWEET® + sucrose compared to sucrose alone.

• Postprandial insulin was significantly lower after allSWEET® and allSWEET® + sucrose when compared to sucrose alone at 15 and 30 minutes.

These findings demonstrate that when taken alone, allSWEET® does not elicit a glycemic or insulinemic response. In addition, when allSWEET® is added to sucrose it attenuates both the overall and early glucose and insulin responses. allSWEET® may therefore have a beneficial role as a sugar substitute for acute glycemic and insulinemic control.

If you want to learn more about allSWEET® allulose from Anderson Advanced, call Burley Foods at (952) 943-1970 for additional information, to request samples or schedule a demonstration.

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