18th Century Diary

apple cider vinegar in a clear glass jar

—

by

Thomas Coady
in

Overview

This process aims to extract and concentrate allulose from natural sources. Allulose occurs naturally in small quantities in certain foods.

Natural Sources of Allulose

  • Figs
  • Raisins
  • Jackfruit
  • Wheat
  • Maple syrup

Materials Needed

  • Selected natural source (e.g., figs or wheat)
  • Water
  • Large pot
  • Cheesecloth or fine mesh strainer
  • Slow cooker or low-temperature oven
  • Glass jars for storage

Steps

  1. Source Selection and Preparation:
    • Choose a natural source high in allulose (figs are a good option).
    • Clean and chop the source material into small pieces.
  2. Extraction:
    • Place the chopped material in a large pot.
    • Add enough water to cover the material.
    • Simmer gently for 1-2 hours, stirring occasionally.
  3. Straining:
    • Line a strainer with cheesecloth.
    • Pour the mixture through the cheesecloth to separate the liquid.
    • Gently press the solids to extract as much liquid as possible.
  4. Concentration:
    • Transfer the strained liquid to a slow cooker or a wide, shallow pan.
    • If using a slow cooker, set it to low and leave uncovered.
    • If using an oven, set it to the lowest temperature (around 170°F/75°C).
    • Allow the liquid to evaporate slowly, reducing its volume.
    • This process may take 12-24 hours depending on the volume.
  5. Storage:
    • Once the liquid has reduced significantly and become syrupy, transfer it to clean glass jars.
    • Store in the refrigerator.

Notes

  • This process will result in a concentrated syrup containing allulose along with other sugars and compounds from the source material.
  • The allulose content will be relatively low compared to industrial processes.
  • The exact allulose concentration can only be determined through laboratory analysis.
  • This syrup can be used as a natural sweetener in various applications.

Key benefits of allulose:

  1. Low calorie content:
    • Contains only about 0.4 calories per gram, compared to 4 calories per gram in regular sugar
  2. Low glycemic impact:
    • Does not significantly raise blood glucose or insulin levels
    • Potentially beneficial for people with diabetes or those managing their blood sugar
  3. Dental health:
    • Non-cariogenic (doesn’t contribute to tooth decay)
    • May inhibit the growth of bacteria that cause dental caries
  4. Weight management:
    • Can help reduce overall calorie intake when used as a sugar substitute
    • May help in weight loss or weight maintenance efforts
  5. Taste and texture:
    • Provides about 70% of the sweetness of sucrose
    • Offers a similar mouthfeel to sugar, making it useful in baking and cooking
  6. Potential antioxidant properties:
    • Some studies suggest allulose may have antioxidant effects in the body
  7. Liver health:
    • May help protect against fat accumulation in the liver
    • Could potentially aid in managing non-alcoholic fatty liver disease
  8. Enhanced fat burning:
    • Some research indicates it might increase fat oxidation, particularly after meals
  9. Blood lipid improvement:
    • May help reduce bad cholesterol levels and increase good cholesterol
  10. Regulatory status:
    • Generally Recognized as Safe (GRAS) by the FDA in the United States
    • Doesn’t count towards total or added sugars on nutrition labels in the US
  11. Versatility in food applications:
    • Can be used in a wide variety of food products including beverages, baked goods, and frozen desserts
  12. Synergistic effects:
    • Can be combined with other sweeteners to enhance overall sweetness and improve taste profiles
  13. Heat stable:
    • Doesn’t caramelize or brown like sugar, making it suitable for certain cooking applications
  14. Potential prebiotic effects:
    • May have a positive impact on gut microbiota, though more research is needed

It’s important to note that while these benefits are promising, more long-term studies are needed to fully understand the effects of allulose on human health. As with any dietary change, it’s advisable to consult with a healthcare professional before incorporating significant amounts of allulose into your diet, especially for individuals with specific health conditions.