Ingredients we use

Keystone Pantry makes use of many ingredients in the development and productions of the products we offer. The essential ingredients are each sweetener: Allulose, Erythritol, and Monk Fruit,


Allulose is an all-natural monosaccharide isomer of the sugar fructose (“fruit sugar”). It is about 70% as sweet as table sugar (sucrose). While not a sugar alcohol, it provides bulking like sugar and even browns like sugar. Yet, it has only 10% of the calories of sugar. Allulose is classed as a” rare sugar” found naturally in raisins, figs, kiwis, maple syrup and brown sugar.

Allulose is not metabolized by the body nor fermented in the colon. Ingested in small quantities it does not have the GI issues associated with sugar alcohols. It has been shown to be well tolerated by most people when not taken to excess. Yet for all these benefits it does not raise blood sugar levels.

Allulose is unique among approved low-calorie sweeteners; per the draft guidance by the U.S. Food and Drug Administration (FDA) titled “The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels,” it only needs to be declared a carbohydrate on nutritional labels. It is exempt from needing to be included as a sugar or as an added sugar.

When used in making products it has the same features as sugar including bulking ability, stability, and the ability to brown. When used in ice cream it helps to make the product softer and not as hard as other possible sugars. We have provided a educational brochure to help describe the benefits of Allulose, click here for the brochure.


Erythritol is a sweetener that is about 70% as sweet as table sugar. While it is a sugar alcohol and as such does have some negative GI impacts. Though most people do not feel that they have much negative impact. It is also manufactured from starch. It has few calories about .24 calories per gram.

When used in ice cream it tends to produce a very hard ice cream, but when blended with allulose it will help produce a creamy ice cream. It is often combined with monk fruit to produce a sugar sweetness more intense than table sugar.

Erythritol is not absorbed by the body and does not raise blood sugar levels. It also has a cooling effect when it is tasted. Some people describe it as a mint like effect without the flavor of mint.


Monk Fruit (Luo Han Guo)

Monk fruit is a natural sweetener, that is about 60 times sweeter than table sugar. Often it is mixed with a lower intensity sugar to provide a sweetness profile similar to table sugar. By itself it is bitter and carried an after-taste. But when mixed with other ingredients you can minimize the negative taste profile.

Leave a Reply

Your email address will not be published. Required fields are marked *