D-Psicose (C6H12O6), also known as D-allulose or simply allulose, is an epimer of fructose that is used by some commercial food and beverage manufacturers as a low-calorie sweetener.

[5] Studies have shown the commercial product is not absorbed in the human body the way common sugars are and does not raise insulin levels, but more testing may be needed to evaluate any other potential side effects.

[6] In 2020, the U.S. FDA accepted the conclusion by Samyang that the maximum tolerable consumption for a 60 kg adult was 33 to 36 grams per day.

[11] Similar to the sugar alcohol erythritol, allulose is minimally metabolized and is excreted largely unchanged.

[2] The compound is found naturally in trace amounts in wheat, figs, raisins, maple syrup, and molasses.

[2][11][17] Allulose has similar physical properties to those of regular sugar, such as bulk, mouthfeel, browning capability, and freeze point depression.

[24] Commercial manufacturers and food laboratories are looking into properties of allulose that may differentiate it from sucrose and fructose sweeteners, including an ability to induce the high foaming property of egg white protein and the production of antioxidant substances produced through the Maillard reaction.

[25] Commercial uses of allulose include low-calorie sweeteners in beverages, yogurt, ice cream, baked goods, and other typically high-calorie items.

[27][28] The first major food company to adopt allulose as a sweetener was Quest Nutrition in some of their protein bar products.

[29] Like sugar alcohols and dietary fiber, allulose will still count towards total carbohydrates on nutrition labels.

[29] This, combined with the GRAS designation, has increased interest in including allulose in food products instead of sucrose.