Monk fruit + allulose blends are everywhere. But is a blend better than 100% pure Jaca Allulose? We break it down.
See concerns below
Monk fruit + allulose blends sound appealing, but they introduce complexity without clear benefits. The monk fruit extract adds cost, can create inconsistent sweetness, and dilutes the pure allulose that activates GLP-1. With Jaca Rare Sugar, you get 100% pure allulose — one ingredient, consistent performance, and maximum metabolic benefits. Keep it simple. Keep it pure.
Not necessarily. Blends add complexity and cost without clear advantages. Pure Jaca Allulose gives you consistent sweetness, better baking performance, and maximum GLP-1 activation.
Monk fruit is extremely sweet but has no bulk. Allulose provides the bulk and texture. Brands blend them to create a measurable product, but you can get the same result with pure allulose alone.
Usually yes. Monk fruit extract is expensive, which increases the cost of blended products. Jaca Rare Sugar starts at just $16 for 16 oz.
Yes! If you want monk fruit flavor, add a few drops of monk fruit extract to Jaca Allulose. This gives you full control over the ratio and saves money.
Allulose and monk fruit are both natural, zero-glycemic sweeteners — but they perform very differently in your kitchen.
Why monk fruit blended with allulose is a safer, better-tasting choice than erythritol-based sweeteners.
Everything you need to know about allulose sweetener — what it is, how it works, and where to buy the best brand.