Keystone Pantry - Allulose Sweetener, Low Calorie and Low Carb Sugar Substitutes, Natural Allulose Sugar Substitute, Gluten, Soy, and Sugar Alcohol-Free, 1 Lb. (Packaging May Vary)

This product does taste like sugar, but the sweetness is much weaker, and the sweetness does not linger on the tongue for more than a few seconds. More of the product is needed to achieve a sweetness on par with sugar, which is unfortunate since it's very costly, but compared to xylitol, erythritol, stevia, etc., Allulose has no aftertaste whatsoever, and that's a definite plus. I've seen some reviewers that have complained about tummy troubles using this product, but I've had no such issue with it. That may depend on the quantity consumed, of course.PROS:Perfect for homemade low-carb ice cream. Allulose leaves the ice cream ultra-scoopable from day 1 in the freezer to the last scoop, unlike most other low-carb sweeteners that produce rock-hard ice cream.Allulose melts and browns just like sugar, so it's perfect for low-carb caramel and for baking. Be cautious though as Allulose melts and browns much faster than sugar and it will definitely burn if cooked for too long. For baked goods, a lower temperature is necessary to avoid overbrowning. For caramel, only cook the Allulose until it is the color of light corn syrup. If you cook it until it is amber-colored (which is the norm for caramel made out of sugar), it will taste burnt and bitter (ask me how I know, lol).CONS:Very expensive for quantity.Sweetness doesn't last long on the tongue.Possible tummy troubles.

I'm a huge fan of Allulose. This 20lb bulk powder is the best deal on it, especially if you have a sweet tooth like me!To clear up any misconceptions, Allulose is not a sugar alcohol (such as Erythritol or Xylitol), and it's not an artificial sweetener (like Splenda, Equal, Sweet and Low), also it is not toxic to animals (unlike Xylitol which is fatal in even small doses). Allulose is a rare natural sugar. If you've ever eaten a fig, or raisins, you've eaten Allulose, even if in just a minuscule amount, as it occurs naturally in nature, just in very small quantities.Now onto the review. Allulose is great! I eat it all the time. I LOVE caramel, and unlike Sugar Alcohol's, this actually caramelizes!! I make caramelized pecans, with cinnamon and smoked paprika. This allows me to basically eat sugar coated pecans day and night with almost no guilt. This sugar also makes an awesome peanut brittle with the addition of some baking soda.As I often need Powdered Sugar, I take about 4 cups of Allulose, and put it into my handy-dandy blender and about 6 minutes later I have all the powdered sugar I could ask for.You can also turn this into a clear syrup. 4 cups of allulose to one cup of water, makes a great "corn syrup".This tastes almost like sugar, if not quite as sweet. When using it to bake or cook, I cannot tell the difference between Allulose and table sugar.There should not be any gastrointestinal discomfort with this product, because it's just sugar. However, everyone is different. I have eaten pounds of this stuff, and never had any problems with gut pain, or any loose stools.There is one HUGE difference between Allulose and table sugar. Just as humans cannot metabolize Allulose, neither can yeast. So you cannot use Allulose to proof yeast breads. This is a real bummer.Overall this deal on twenty pounds of Allulose is amazing, especially if you are on the Atkins or Keto diets. If you are an avid chef, or love to bake, this sugar will last 3 months at least. If you cook less often, this could easily last at least a year. I give this product a strong BUY rating.Give this product a try, and indulge in no calorie sweetness!

Be sure to choose powdered versions for more "normal sugar" flavor and less "tanginess".The standard "crystaline" Allulose products have more of that tangy aftertaste (e.g. Stevia aftertaste). This product is the powerded version, which diffuses better and just tastes more "normal".One caveat: it is easier to put *more* of the powered allulose into your recipe and *more* = more chance for bloating or other gut "distress", which some people have reported.I use this powdered allulose to make icecream and it works VERY well for this. Local dairy HEAVY cream + this allulose + *ACTUAL* vanilla = pretty darned good ice cream :-)It's great for making cookies as well.*for that real vanilla, I suggest this one: https://www.amazon.com/Ground-Vanilla-Madagascar-Beyond-Good/dp/B08KTQC4X7/ (look at what your 100% vanilla "extract" is actually made of)IMPORTANT NOTE:The (as I write this) top review is a warning about the danger of consuming Allulose; it summarises some of the findings in a rat study by essentially saying allulose can kill you, because it kills rats.I was alarmed by this, so I did some DuckDuckGo'ing and found the report (the abstract, as I am not a scientist and those 'people' don't like to let us normies have access to the full report).. here is the report:https://pubmed.ncbi.nlm.nih.gov/12775119/**The IMPORTANT takeaway here is: those rats that died were being feed a diet in which 10% to FORTY PERCENT (40%) of their dietary intake was JUST ALLULOSE.Seriously folks, anything can kill you if you consume enough of it (water, anyone?)There are NUMEROUS studies of allulose in humans and it is deemed SAFE and even beneficial... such as this one, that demonstrates consumption of allulose (in small quantities) actually causes fat burning (https://pubmed.ncbi.nlm.nih.gov/28935140/).. and many more.Yes, you will possibly get some bloating or irritation if you consume a lot of it, and that amount really ​varies per person. On that note, another study indicated a max single "dose" at 0.4 grams per kilogram of bodyweight and a maximum daily intake of 0.9 grams per kilogram of bodyweight (study is here: https://pubmed.ncbi.nlm.nih.gov/30572580/). If you weigh in at 220lbs, that is about FOUR tablespoons (12 teaspoons) in one sitting and about seven tablespoons (21 teaspoons) per day...STRAIGHT, with no other food!*note: Like most studies, tt is highly likely the "dosage" was administered without being incorporated with other digestible material (e.g. food)... This aligns with anecdotal examples I have seen (a good one here: https://www.youtube.com/watch?v=CYfqvTZWilw). The importance of this is food material (especially digestible fiber) acts as a buffer, easing the impact of large concentrations of <anything> hitting your digestive tract all at once.That review should be pulled down or updated to actually include the link to the study, rather than sensationalizing a non-human study of dietary extremes, designed to induce radical effects to establish boundaries for future studies. Maybe that person is on the Monk Fruit association or something ;-)) (that's just a joke!)