Full sugar functionality.
A tenth of the calories.
The crystalline rare sugar that lets Indian manufacturers cut added sucrose while keeping taste, bulk, browning and freeze-point behaviour intact.
Hello.
There is a good chance we know why you are here.
One in three Indian adults meets the criteria for metabolic syndrome. Cutting sugar is the easiest lever in any recipe — if you can do it without losing taste or function.
You are juggling taste, function and cost. Different sweetener systems for different recipes do not work. It is time for a single, predictable system.
Why the industry has been stuck — and how allulose changed it
Most sweetener systems are compromises. They are complex, hard to use, and therefore do not get used. More than 40 years ago the industry faced the same challenge and needed something capable yet straightforward. Ken Izumori developed a commercial process for allulose through enzyme epimerisation. The industry has steadily improved it ever since.
Allulose has been used in Japan for over 20 years across more than 440 products by 157 companies. It is permitted in over 20 countries. It delivers up to 90 % fewer calories than sugar while tasting and performing almost identically. Long-term human studies and two decades of commercial use confirm its safety.
Across categories the same ingredient delivers relative sucrose reductions of 25–100 % of the added portion while preserving the sensory and structural jobs that matter. That turns sugar reduction from a multi-ingredient development project into a near single-ingredient operational change.
We invite you to try Sucroless™. We would be honoured to have you as a customer.
Reformulate any recipe with confidence.
It has all the sweetness, bulking, caramelisation, texturisation, crystalline structure, preservative properties and osmotic potential of sucrose.
Allulose is a monosaccharide. The sweetness rises at the same speed, peaks the same way, and finishes clean - no bitter tail, no cooling effect, no off-notes.
Why this matters for formulators
The body does not metabolise allulose in any significant amount, which is why it carries only 0.4 kcal/g. It offers superior full-sugar functionality beyond sweetness alone - especially valuable in premium RTE categories where erythritol or simple high-intensity blends fall short on mouthfeel or process performance.
This is why allulose is increasingly treated as a next-generation platform ingredient rather than just another sweetener.
Where your product could land
India is moving toward clearer front-of-pack labelling. Some brands are already acting voluntarily. When the rules tighten, the difference between a high-sugar band and a meaningfully reduced band will be visible on every pack.
The colour scale below is the UK front-of-pack sugars scale for solid foods (the clearest published reference). Red = high (>22.5 g/100 g) · Amber = medium · Green = low (≤5 g/100 g). Allulose is not yet authorised in GB/EU, so this is a measuring stick — not a market claim. In India the final FOPL system is still being decided; relative reduction claims remain the safest commercial language today.
−50 % of sugars
−30 % of sugars
−34 % of sugars
−43 % of sugars
−45 % of sugars
−31 % of sugars
~70 % of added
Ready to see where your SKU can land?
These are real commercial reduction levels. Tell us your category and we’ll show you the arithmetic for your own formula.
Before and after at a glance
Indicative figures per 100 g finished product. All reductions are relative to the sucrose (or added sucrose) portion. Residual natural sugars such as lactose and fruit sugars set the floor.
| Category | Sugar Before | Sugar After | Less Sucrose | Calories Before | Calories After | Calorie Δ |
|---|---|---|---|---|---|---|
| Baked goods (muffin / cake) | 30 g | ~18 g | ~40 % of sucrose | ~380 kcal | ~340 kcal | ~11 % |
| Dairy / ice cream | 19–21 g | ~9.5–13.5 g | Up to 100 % added | ~207 kcal | ~180–188 kcal | ~9–13 % |
| Protein / keto bars | ~22 g | ~3–5 g | Substantial | ~492 kcal | ~437 kcal | ~11 % |
| Sauces / fruit sauces | 22–29 g | Variable | 25–75 % | n/a | n/a | 26–53 kcal |
| Indian traditional sweets | 25–50 g | Variable | From 25 % | n/a | n/a | Relative |
Under the UK Nutrient Profiling Model 2004/05, every 4.5 g of sugars removed per 100 g drops one A-point. Deep sucrose-to-Allulose replacement therefore moves many products towards non-HFSS classification (foods score under 4 points). The 0.4 kcal/g energy density pushes in the same direction. In India the front-of-pack framework is still evolving, so relative "less sucrose" claims remain the safest commercial language while FSSAI labelling treatment of Allulose is finalised. Always verify finished-product scores against current guidance before making packaging claims.
Select a product for the systematic recommendation
Nine high-volume formats grouped by reduction potential. Choose one to open the Allulose-centred reformulation brief.
Soft Drinks
Beverage · High EaseThe Sugar Challenge
- Sweetness without bulk solids contribution
- Mouthfeel / body that sucrose provides
- Acid balance and flavour lift
Recommended System
- Single crystalline powder replaces multi-SKU systems
- Clean flavour release, no cooling or bitterness
- Inventory simplification for multi-SKU plants
Allulose’s high solubility (324 g/100 mL at 25 °C) and broad pH window let it drop straight into existing acidified systems. Most soft-drink reductions need only Allulose plus a micro-dose of Stevia.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Minor Stevia top-up if needed |
| Energy | 4.0 kcal/g | 0.4 kcal/g | Large relative calorie reduction |
| Solubility (25 °C) | High | 324 g / 100 mL | No haze or process constraints |
| Colligative ratio | 1.00 | ~1.90× per gram | Stronger osmotic contribution |
| pH window | Broad | 3.0–7.0 | Direct drop-in for acidified systems |
| Bulk-gap option | N/A | Soluble fibre preferred | Rebuilds body + fibre declaration |
Sucrose–Allulose blend: A 1:1 mixture by weight was shown in psychophysical work to match sucrose most closely in dose-response and growth rate. Useful for progressive reduction.
Fruit Sauces
Sauce · High EaseThe Sugar Challenge
- Bulk and viscosity that sucrose contributes
- Water-activity / preservation effect
- Flavour lift and mouth-coating
Recommended System
- 10 g Allulose depresses water activity comparably to ~19 g sucrose
- One ingredient supplies body + mild sweetness
- Soluble fibre can finish any residual bulk gap
Because Allulose is colligative (~1.9× the osmotic effect of sucrose per gram), a gram-for-gram swap actually increases osmotic pull. This helps retain texture and shelf stability.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Close enough for most sauce profiles |
| Energy | 4.0 kcal/g | 0.4 kcal/g | Meaningful relative calorie reduction |
| Water-activity / osmotic | Reference | ~1.9× per gram | Preservation and body advantage |
| Bulk contribution | Full solids | Full solids (1:1) | Viscosity and mouthfeel retained |
| pH stability | Good | Excellent (3–8) | No reformulation of acid system |
| Bulk-gap handling | N/A | Soluble fibre preferred | Rebuilds solids + fibre declaration |
Sucrose–Allulose blend: Useful where partial sucrose retention is preferred for cost or flavour continuity.
Flavoured Yogurt
Dairy · High EaseThe Sugar Challenge
- Sweetness without altering set or pH
- Body / solids contribution
- Clean dairy flavour (no cooling or bitterness)
Recommended System
- Not metabolised by yoghurt cultures — add after fermentation
- No cooling effect that fights dairy notes
- Soluble fibre closes any solids gap and improves the fibre line
Allulose can be dosed after fermentation with zero impact on set time or culture activity. Its clean profile lets formulators replace the entire added-sucrose portion while keeping the dairy note intact.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Minor Stevia top-up if full parity needed |
| Energy | 4.0 kcal/g | 0.4 kcal/g | Clear relative calorie advantage |
| Culture interaction | Neutral | Neutral (add post-fermentation) | No process or set-time change |
| Cooling effect | None | None | Dairy notes stay clean |
| Colligative / solids | Reference | ~1.9× per gram + full bulk | Body retained with less mass if desired |
| Bulk-gap handling | N/A | Soluble fibre preferred | Rebuilds body + fibre declaration benefit |
Sucrose–Allulose blend: Can be introduced post-fermentation exactly as pure Allulose. Intensity remains predictable while the Allulose share supplies the energy and colligative advantages.
Cookies / Biscuits
Bakery · Very High EaseThe Sugar Challenge
- Bulk and dough structure
- Maillard browning and colour development
- Spread, crispness and shelf texture
Recommended System
- True 1:1 bulk by weight — dry ratios hold
- Browns earlier (onset ~115 °C) — pull trays 2–3 min sooner or drop 10–15 °C
- Replaces multi-ingredient bulk + high-intensity systems
Sucrose is both a sweetener and a structural solid. Allulose matches the molecular-weight class closely enough that most biscuit formulas need only a direct weight swap of the sucrose portion plus a small process-window adjustment.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Optional micro Stevia for residual gap |
| Bulk (g/g) | 1.00 | ~1.00 | Dry ratios and dough structure unchanged |
| Browning onset | ~171 °C | ~115 °C | Faster colour — reduce oven temp or time |
| Melting point | n/a | 114–115 °C | Process window starts earlier |
| Water affinity | Reference | ~15 % higher | Supports soft crumb; manage packaging for crisp formats |
| Bulk-gap / fibre | N/A | Soluble fibre preferred | Closes gap + cleaner fibre line |
Sucrose–Allulose blend: Published data identified the 1:1 mixture as one of the systems most similar to sucrose in dose-response and growth rate. Ideal for a staged reduction approach.
Sponge Cake
Bakery · Very High EaseThe Sugar Challenge
- Aeration and foam stability
- Moisture retention and soft crumb
- Crust colour and Maillard flavour
Recommended System
- Higher water affinity than sucrose helps keep crumb soft
- 1:1 bulk preserves batter solids and volume
- Soluble fibre can be used for any residual solids rebuild
Allulose’s ~15 % greater water affinity versus sucrose is an advantage in sponge and muffin formats: it helps maintain soft crumb while the Maillard reaction still develops colour and flavour.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Minor top-up possible with Stevia |
| Water affinity | Reference | ~15 % higher | Softer crumb and longer freshness |
| Bulk contribution | Structural | Structural (1:1) | Volume and foam stability retained |
| Browning onset | ~171 °C | ~115 °C | Earlier crust colour — adjust bake window |
| Energy density | 4.0 kcal/g | 0.4 kcal/g | Relative calorie reduction |
| Bulk-gap / fibre | N/A | Soluble fibre preferred | Rebuilds solids + fibre declaration benefit |
Sucrose–Allulose blend: Inherits the sucrose-like growth rate of the 1:1 mixture. Useful for a controlled reduction path while retaining familiar aeration behaviour.
Dark Chocolate
Confection · Medium–HighThe Sugar Challenge
- Bulk solids and viscosity of the chocolate mass
- Snap, melt profile and tempering behaviour
- Maillard / roast flavour development
Recommended System
- Supplies bulk without cooling effect
- Contributes early Maillard notes if process allows
- Inventory collapses to one primary crystalline powder
In chocolate the structural role of sucrose is significant. Allulose can replace a substantial fraction of the sucrose solids while preserving a clean melt. The inventory advantage is immediate.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Trace Stevia if residual intensity needed |
| Cooling effect | None | None | Clean melt preferred in dark chocolate |
| Melting / browning onset | ~171 °C | 114–115 °C | Strict temperature control required |
| Bulk solids | Yes | Yes (1:1 mass) | Viscosity contribution retained |
| Colligative ratio | 1.00 | ~1.90× per gram | Slightly higher osmotic activity |
| Process temperature window | Wide | Narrower (avoid >125 °C) | Validate on plant equipment |
Sucrose–Allulose blend: Where full replacement is constrained by temper or snap requirements, a blend offers a practical intermediate that retains familiar crystallisation behaviour while lowering energy density.
Premium Ice Cream
Frozen Dessert · High EaseThe Sugar Challenge
- Freezing-point depression (scoopability)
- Body and solids contribution
- Clean dairy / flavour notes without cooling
Recommended System
- ~1.9× freeze-point depression per gram vs sucrose
- No cooling mouthfeel that fights dairy
- Residual solids gap closed cleanly with soluble fibre
Colligative properties are the key. Because Allulose has roughly half the molecular weight of sucrose, each gram depresses the freezing point almost twice as hard. Formulators can therefore remove more sucrose mass than they add in Allulose and still keep the tub scoopable.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Freeze-point effect | 1.0× | ~1.9× per gram | Scoopability preserved with less mass |
| Sweetness | 1.00 | 0.70 | Optional Stevia top-up |
| Energy | 4.0 kcal/g | 0.4 kcal/g | Relative calorie reduction |
| Cooling sensation | None | None | Dairy notes stay clean |
| Bulk / solids | Full | Full (adjust via 1.9 ratio) | Body rebuild with soluble fibre if needed |
| Bulk-gap / fibre | N/A | Soluble fibre preferred | Closes gap + fibre declaration benefit |
Sucrose–Allulose blend: Particularly useful during development. The 1:1 mixture tracks sucrose closely in growth rate and potency, allowing progressive increase of the Allulose share.
Protein / Keto Bars
Supplement · High EaseThe Sugar Challenge
- Bulk and chew texture
- Binding and water activity control
- Coating colour / Maillard without off-notes
Recommended System
- Clean flavour that does not compete with protein notes
- Contributes Maillard browning in coatings
- Replaces the previous polyol + fibre + high-intensity cocktail
Protein systems are intolerant of cooling or bitter high-intensity notes. Allulose supplies bulk and mild sweetness without those side-effects, and its early browning helps coatings develop colour at lower temperatures. Inventory collapses to one crystalline powder.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Clean protein compatibility · optional Stevia |
| Energy | 4.0 kcal/g | 0.4 kcal/g | Supports lower-calorie positioning |
| Cooling / bitterness | None | None | No masking required |
| Browning contribution | Yes | Yes (earlier onset) | Coating colour advantage |
| Bulk & chew | Structural | Structural (1:1 mass) | Chew texture retained |
| Bulk-gap / fibre | N/A | Soluble fibre preferred | Closes gap + cleaner fibre declaration |
Sucrose–Allulose blend: Where a residual sucrose fraction is retained for cost or specific chew characteristics, the blend benefits from similar growth-rate behaviour while the Allulose portion supplies lower energy density and Maillard contribution.
Indian Traditional Sweets
Confection · Medium–HighThe Sugar Challenge
- Structural roles in hard-ball / glass stages (soan papdi, chikki, mysore pak)
- Browning and colour in high-temperature pans
- Syrup viscosity and soak absorption
Recommended System
- Excellent in cooler finishing syrups (gulab jamun, jalebi soak)
- Powder addition after roasting (besan laddu) is high ease
- Replaces multiple bulk agents in non-structural roles
Treat sugar as a system. Where the job is primarily sweetness and body in a cooler stage, Allulose is an almost drop-in replacement. Where the job is structural crystallisation or glass, keep sucrose and use Allulose only in the non-structural portion.
Full technical parameters & blend behaviour
| Parameter | Sucrose | Allulose | Implication |
|---|---|---|---|
| Sweetness | 1.00 | 0.70 | Minor Stevia in cooler finishing stages |
| Browning onset | ~171 °C | ~115 °C | Strict temperature control · cooler stages only |
| Structural role | Can form glass / crystal | Limited | Use only non-structural stages |
| Colligative / osmotic | Reference | ~1.9× per gram | Advantage in soak syrups |
| Process temperature window | Wide | Narrow (avoid >125 °C) | Add off-heat or in finishing |
| Inventory impact | Multiple bulk agents typical | One primary powder + optional fibre | Operational simplification |
Sucrose–Allulose blend: For syrups and finishing stages a blend can bridge cost and performance. Never apply the blend (or pure Allulose) to structural high-temperature stages.
Sweetness is the easy part.
Predictability is the rest.
Allulose stands in for sucrose across browning, bulk, freezing point and stability — and behaves the same way batch after batch.
Why this outperforms erythritol and simple high-intensity blends
Allulose browns through the Maillard reaction, the same chemistry that gives sugar its colour and caramel its flavour. It bulks one-to-one with sucrose, so dry ratios hold and the formula does not have to be rebuilt. It depresses the freezing point, which is why ice cream made with allulose stays scoopable from the freezer. It is stable from pH 3 to 8, through UHT processing at 140 °C, through baking and conching. It dissolves in cold water at over three times its weight. It does not crystallise out, does not separate, and does not fight the formula.
Erythritol has bulk, but the function is poor. It does not dissolve well, it crystallises in the fridge, and in a cheesecake it sinks to the bottom. Even at commodity prices, formulators keep looking for something better. Allulose is that something.
The new ‘clean label’
Clean-label through a different lens: Hyaluronic Acid was unknown a decade ago. Today it is a key ingredient in the beauty industry because it works.
For most of the last fifty years, alternative sweeteners have been sold on what they are not: not sugar, not fattening, not glycaemic. The argument was negative.
Allulose is the first that lets food companies make a positive argument. It is a sugar. It tastes like sugar. It works like sugar. It just happens to carry almost no calories.
Why the timing is right for India
The Japanese have used allulose across two thousand SKUs for two decades. American brands such as Chobani, Quest and Magic Spoon have built whole product lines on it. India is now open.
Almost one in three Indian adults has metabolic syndrome. Sugar is the easiest lever in any recipe to address this — and allulose lets you pull it without sacrificing taste or texture.
What you get from Hexicose.
We are a Mumbai-based ingredient distributor with a clear purpose: help manufacturers reduce sugar in any recipe without losing the taste or the process performance they already know. The name Hexicose comes from “hexose” - the family of six-carbon sugars to which allulose (D-psicose) belongs.
FSSAI approved D-Allulose as a Novel Food (Form-II, Ref 43/Std/PA/FSSAI/2025) on 24 December 2025. Six approvals are now active in India.
Production partner - Inner Mongolia
Bulk crystalline allulose - ready to ship
Reduce sugar, not taste.
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