What Is Liquid Allulose?
Liquid allulose is a syrup form of allulose — the same rare sugar found in figs, raisins, and jackfruit, dissolved in water to create a pourable, easy-to-measure sweetener. It typically contains 70–80% allulose by weight, with the remainder being water.
Think of it like the difference between granulated sugar and simple syrup. The sweetener is the same; the form factor is different. Liquid allulose offers specific advantages for certain applications, which is why it has become increasingly popular among home cooks and food manufacturers alike.
Liquid vs Granulated Allulose: Key Differences
Physical Properties
- Liquid allulose: Clear, slightly viscous syrup. Pours easily. Dissolves instantly since it is already in solution.
- Granulated allulose: White crystalline powder that looks and measures like sugar. Requires dissolving in recipes.
Sweetness and Calories
Both forms provide approximately 70% of sugar's sweetness with only 0.2–0.4 calories per gram of actual allulose content. However, because liquid allulose contains water, the calories per tablespoon are lower than the same volume of granulated. You will need more liquid allulose by volume to achieve the same sweetness.
Measurement Conversion
A general rule of thumb: use 1.33x liquid allulose to replace 1x granulated allulose (to account for the water content). When replacing sugar in a recipe, use about 1.5x liquid allulose by volume and reduce other liquids in the recipe by 2–3 tablespoons per cup of liquid allulose used.
When to Use Liquid Allulose
Beverages
Liquid allulose is ideal for beverages because it dissolves instantly — no stirring, no grit, no waiting. Add it to iced coffee, lemonade, smoothies, cocktails, or any cold drink. Granulated allulose dissolves reasonably well in hot liquids but can be slow to dissolve in cold ones.
Sauces and Dressings
For BBQ sauce, teriyaki, salad dressings, and marinades, liquid allulose integrates seamlessly. It provides sweetness and body without the need to dissolve crystals, and it will not change the texture of your sauce.
Frozen Desserts
Liquid allulose is the secret weapon for sugar-free ice cream. It prevents ice crystal formation, keeping ice cream scoopable and creamy at freezer temperatures. This is one of allulose's most celebrated properties — and the liquid form makes it even easier to incorporate into ice cream bases.
Drizzles and Toppings
Pancake syrup, fruit toppings, caramel drizzle — anywhere you want a pourable sweetener, liquid allulose works perfectly. You can also reduce it on the stove to create thicker syrups and caramels.
When Granulated Is Better
Granulated allulose is preferable for baking where you need the dry bulk that sugar provides. Cookies, cakes, muffins, and breads rely on the creaming of sugar with butter and the dry-to-wet ingredient ratio. Swapping in liquid allulose here throws off the recipe balance. Granulated allulose is also better for dry rubs, spice blends, and any application where you need a dry sweetener.
How Liquid Allulose Is Made
Liquid allulose is produced the same way as granulated — through enzymatic conversion of fructose, typically derived from corn. The difference is simply that the final step of crystallization and drying is skipped. Instead, the allulose remains in its water solution, is filtered and purified, and bottled as a syrup.
This actually makes liquid allulose slightly less processed than granulated, since it skips the energy-intensive crystallization step.
Nutrition Facts: Liquid Allulose
A typical liquid allulose product (75% concentration) contains per tablespoon (about 21g):
- Calories: approximately 6 (from the allulose content)
- Total carbohydrates: approximately 15g
- Sugars: 0g (allulose is excluded from sugars on US labels)
- Allulose: approximately 15g
The carbohydrates listed are entirely allulose, which does not raise blood sugar or contribute meaningfully to caloric intake.
Storage and Shelf Life
Liquid allulose should be stored in a cool, dry place away from direct sunlight. It does not need refrigeration but refrigeration will not harm it. Shelf life is typically 18–24 months unopened. Once opened, use within 6–12 months for best quality. Unlike honey, liquid allulose does not crystallize over time.
Frequently Asked Questions
Is liquid allulose the same as allulose syrup?
Yes. Liquid allulose and allulose syrup are the same product — allulose dissolved in water, typically at 70–80% concentration.
Can I make liquid allulose from granulated?
Absolutely. Dissolve granulated allulose in water at a 3:1 ratio (3 parts allulose to 1 part water by weight). Heat gently until fully dissolved, let cool, and store in a bottle. This creates a simple syrup equivalent.
Does liquid allulose taste different from granulated?
No. The taste is identical — clean sweetness at about 70% of sugar's intensity. The only difference is the form factor.
What is the best liquid allulose brand?
Look for 100% pure allulose with no fillers, blends, or additional sweeteners. Jaca allulose is available in both granulated and liquid forms, made from 100% pure allulose with zero additives.
The Bottom Line
Liquid allulose is simply allulose in syrup form — same near-zero calories, same zero glycemic impact, same great taste. Choose liquid for beverages, sauces, frozen desserts, and drizzles. Choose granulated for baking and dry applications. Many serious allulose users keep both forms on hand.