Viva Doria Allulose Sweetener, 5 lb (2.27 kg)

I've tried about every non sugar. Artificial, plant-based, fruit derived. First thing I did was stick my finger in this to see if it truly did not have the cooling taste. It was slightly cooling so I had little faith in the reviews that said it did not. I continued to put it in my coffee. The first cup I put more than I would if it were sugar. There was a slight taste that caused me to pause. My husband made me coffee the following night, using less. I've drank it that way each night since. My honest opinion is while it is slightly less sweet than sugar it also has a clean sweetness. No aftertaste that I've noticed after I reduced the amount. It dissolves very well in my coffee. I haven't used it beyond that. I feel so much better. I don't get sugar spikes, (I am diabetic), I don't have a film of aftertaste, my headaches are better. It is more expensive but as long as I can afford it then I will use it.

I love allulose, it doesn't cause GI upset, it bakes nicely, browns. I use it in almost all my baking because it's 0 calories, 0 sugar and tastes great!

I’ve been using this in homemade ice cream, smoothies, and to sweeten my coffee, and it’s worked well in all of them. It mixes in easily and adds sweetness without being overpowering. I also like that it doesn’t have the strange aftertaste I’ve noticed with most other sugar substitutes. The flavor is clean, although I do notice a slight cooling sensation, kind of like the freshness after having a mint. It isn’t strong or unpleasant, and I don’t really notice it once it’s mixed into most recipes. So far I haven’t had any stomach issues or other reactions from using it. It’s become my go-to sweetener for lower-calorie recipes, especially homemade ice cream and coffee, and I’m happy with how it’s performed.

Good stuff. I use it for my slushie machine and it works. Can cut sugar way down and get an acceptable product. This was best price I could find.

As good as another well known brand i've tried.

I ordered this item specifically for baking, in particular, as a substitute for sugar in pumpkin pies. I'm known for my Thanksgiving pumpkin pies. I baked my usual 5 pies for friends. As they're expected every Thanksgiving, I made sure to ask everyone if they had any issues with allulose. No one did, so I used this instead of sugar. To a one, everyone (as usual) loved the pies. No one said they tasted any different from the pies I made using sugar. There is one thing with allulose that needs mention. It's not as sweet as regular sugar, so to compensate, you should follow the guidelines you can find online. I consistently think dessert recipes call for too much sugar, making things overly sweet. If you feel the same way, my suggestion is to use a 1 to 1 allulose to sugar ratio. If you like really sweet desserts, then again, go with the suggestions you'll find online. I'll be using this sweetener for my Christmas cookies. But as I mentioned, I'll ask beforehand if any of the recipients have any issues with allulose. SEASONAL ADDENDUM - I used this for all my Christmas cookies. They came out beautifully and were their usual hit.

If you want to get off sugar, this is a fantastic alternative that is natural and healthy and has no affect on your insulin!

A few caveats that got me by surprise… 1. Although this caramelize beautifully, it can’t be used to make candy, because it’d never cool to a hard state. At most, it’d cool to a very very very thick & sticky state. I didn’t realize this until after boiling it for over 3 hours, doh!!! 2. You can’t eat/consume more than a few ounces of this at a time, else you’d get a nasty GI problem. Another time I used this to make juice, which I guzzled a huge amount of it. A couple hours later, I had sever stomach cramp & diarrhea. I googled & found this rather important information while dying on the toilet….