Kwintsimi yezicelo zokutya, i-D-alloulose ithathwa njengenye yezona ndawo zifanelekileyo zokuthatha indawo ye-sucrose ngenxa yobumnandi bayo obuphezulu, ukunyibilika okulungileyo, umxholo wekhalori ephantsi, kunye nokuphendula kwe-hypoglycemic. Ukongeza i-D-alloulose ekutyeni akugcini nje ukwandisa amandla ayo e-gelling, kodwa kwakhona i-Maillard reaction kunye neprotheni yokutya ukuphucula incasa yayo. Xa kuthelekiswa ne-D-fructose kunye ne-D-glucose, i-D-aloulose inokuvelisa i-antioxidant Maillard reaction products, igcina i-antioxidant level yokutya ixesha elide. Kwi-2011, i-D-alloulose yaqinisekiswa ngokukhuselekileyo yi-FDA kwaye ingasetyenziselwa njengesongezo kwiindawo zokutya kunye nokutya.