Allulose is an interesting sweetener that has the same molecular formula as fructose, and IMO tastes much more similar to table sugar than other sweeteners.
I'm guessing because of the molecular similarity I've found it to have similar browning as sugar when cooking.
A few downsides--it has a cooling sensation depending on what I use it to sweeten. Also if I consume too much it can cause bloating (a downside of not being absorbed like sugar is). In general it doesn't look like it's as well researched as other sweeteners, so it's hard to tell if there are more subtle/long term downsides.
It has been shown to lower glycemic and insulin response when taken with other carbs https://www.ncbi.nlm.nih.gov/pubmed/19155592
I'm guessing because of the molecular similarity I've found it to have similar browning as sugar when cooking.
A few downsides--it has a cooling sensation depending on what I use it to sweeten. Also if I consume too much it can cause bloating (a downside of not being absorbed like sugar is). In general it doesn't look like it's as well researched as other sweeteners, so it's hard to tell if there are more subtle/long term downsides.
More here: https://en.wikipedia.org/wiki/Psicose