This is the biggest reason why allulose is a great replacement for sugar when it comes to liquids like drinks and sauces. That's because allulose dissolves really well and it can hold up to hot or cold without crystallizing (unlike erythritol). While I often prefer to use monk fruit sweetener as a sugar substitute, I tend to choose allulose over a granulated erythritol blend when it comes to drinks and sauces.
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