A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, acesulfame K (Ace K) and fructose. In a preferred embodiment, the sweetener composition comprises allulose in an amount of at least about 40%, Ace K in an amount of at least about 0.02%, and fructose in an amount of at least about 20% by weight relative to the total weight of allulose, fructose and Ace K in the composition. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
