What makes Supercrose® blood sugar friendly?
Allulose blunts glucose absorption, stabilizing blood sugar and flattening post-meal spikes.
Human CGM testing showed a net 14 mg/dL decrease in glucose over 90 minutes, while standard glucose doubled levels in the same time.
The result: real sugar taste, controlled response — sweetness without the spike.
Sweetness isn't just science, it's experience.
In sensory testing, Supercrose® scored 0.875 relative sweetness — nearly identical to sugar on the NIH 7-point scale. It’s 30 % sweeter than glucose and 15 % sweeter than allulose alone. Better flavor, cleaner finish, zero aftertaste.
Sweet like sugar. Smarter than sugar.
Supercrose® isn't just easier on blood sugar it's smarter for metabolism.
Allulose activates GLP-1 and GLP-2 hormones that support satiety, gut integrity, and glucose control. Together with glucose, it nurtures beneficial gut bacteria and smoother energy curves — less volatility, more balance. The first sugar system designed for your gut and your metabolism.
Supercrose® is built differently. The balance of glucose and allulose dramatically improves tolerance, even at higher servings. Glucose reduces osmotic load, allowing allulose to be comfortably absorbed. No bloating. No distress. Just smooth digestion and clean sweetness.
In Supercrose®, glucose strengthens molecular binding, giving baked goods the integrity pure allulose can’t match. Cookies hold. Bars stay firm. Cakes rise beautifully. Better cohesion. Perfect structure. Flawless form.
Glucose powers the Maillard reaction, the golden browning that defines baking. Allulose moderates the process, keeping flavor rich and texture balanced. The result: cookies that brown, syrups that shimmer, caramel that sings. Real sugar performance. Zero sugar consequences.
Supercrose® combines glucose’s natural bulk with allulose’s smoothness for sugar’s familiar body — without the metabolic burden. Improved mouthfeel. Enhanced texture. The taste and feel of sugar, redesigned for the future.