In the field of food applications, D-alloulose is considered one of the most ideal sucrose substitutes due to its high sweetness, good solubility, low calorie content, and hypoglycemic reactions. Adding D-alloulose to food not only increases its gelling ability, but also undergoes Maillard reaction with food protein to improve its flavor. Compared to D-fructose and D-glucose, D-aloulose can generate more antioxidant Maillard reaction products, maintaining the antioxidant level of food for a longer period of time. In 2011, D-alloulose was certified safe by the FDA and can be used as an additive in the food and dietary fields.