document.addEventListener('click',function(e){var a=e.target.closest('[data-go]');if(!a)return;e.preventDefault();var id=a.getAttribute('data-go'),sec=a.getAttribute('data-sec')||'home';var tog=document.getElementById('slnav-tog');if(tog)tog.checked=false;function go(){var t=document.getElementById(id);if(t)t.scrollIntoView({behavior:'smooth'})}var t=document.getElementById(id);if(t&&t.offsetParent!==null){go()}else{location.hash='#'+sec;setTimeout(go,500)}});
(function(){var t=document.getElementById('sxnav-tog');document.querySelectorAll('.sxnav-links a').forEach(function(a){a.addEventListener('click',function(){if(t)t.checked=false})})})();
A rare sugar · FSSAI approved for Indian food makers

The fourth generationof sugar reduction.

Sweeteners copy sugar's taste. Polyols copy its bulk. D-allulose is a sugar by chemistry, so it does sucrose's jobs in the recipe: bulk, browning, moisture and freeze control. It carries 0.4 kcal/g, against 4.0 for sucrose. See the four generations

Get a 1 kg samplePick your product

Free for licensed FBOs. A starting formula comes with it. Download the spec sheet (PDF)

0.4kcal per gram, against 4 for sucrose
~70%of the sweetness of sucrose
1.9×the freezing-point control of sucrose
Four generations of sugar reduction

Which sugar replacers are there, and what does each do?

A century of partial answers. Synthetic sweeteners, from saccharin to sucralose, and stevia cover 2 of the 8 jobs sugar does in a recipe: sweetness and calorie reduction. Polyols such as erythritol and maltitol cover 6. Allulose, a rare sugar, covers 7, five of them fully, because it is itself a sugar.

1 · Synthetic2 · Polyols3 · Plant extract4 · Rare sugar
Job · first use1879Saccharin1937Cyclamate1965Aspartame1976Sucralose1990sErythritol1990sMaltitol2008Stevia2012Allulose
Sweetness
BulkSolids, 1:1 by weight
BrowningMaillard and caramel
Water bindingSoftness, shelf life
Freezing pointScoop from the freezer
StructureCrystal set
Yeast foodProofing
Caloric reduction
Jobs covered2/82/82/82/86/86/82/87/8

Saccharin, cyclamate and aspartame score the same as sucralose. Widen the screen to see all eight.

Does the jobPartly, or with a formulation changeDoes not
1879 to 1976 · Synthetic
Found by accident.

Each was tasted by a chemist who did not mean to. Sweetness without calories, and nothing else.

1990s · Polyols
Bulk came back.

With it came cooling notes, digestive limits and pale bakes.

2008 · Plant extract
A natural label.

Still sweetness only, often with a bitter linger. It needs a bulking partner.

2012 · Rare sugar
Found by design.

Kagawa University found the enzyme that turns fructose into allulose. It is a sugar, so it does sugar's jobs.

Years: discovery for the synthetic sweeteners, first wide commercial use for the polyols, first US GRAS clearance for stevia and allulose. Scoring is a Hexicose assessment of published functional properties. Caloric reduction uses US labelling values: sucrose 4.0 kcal/g, maltitol about half, allulose 0.4, erythritol about 0.2, high-intensity sweeteners negligible at use level.

What counts as sugar on a food label?More than the word sugar.

Sugar is a family, not one substance. Sucrose, dextrose, maltose, fructose, glucose syrup, invert syrup, fruit juice concentrate, malt extract, rice syrup, agave, date syrup and honey are all sugars. The word sugar is not on most labels. These are.

Read the ingredients

Sucrose, dextrose, maltose, fructose, glucose syrup, invert sugar syrup, fruit juice concentrate, barley malt extract, rice syrup, agave nectar, date syrup and honey are all sugar.

Its members range from a glycaemic index of 100 down to practically zero. Allulose sits at the bottom.

So the question on your bench is not sugar or no sugar. It is which sugar, and how much. Allulose is the member that keeps sucrose's jobs in the recipe and drops 90% of its energy.

Request a free 1 kg R&D sample

Free for licensed FBOs. A starting formula comes with it.

Evidence file · Browning

Does allulose brown and caramelise like sugar?

Yes, and sooner. It browns where polyols stay pale. Crust colour and baked aroma come from Maillard browning and caramelisation. Both need a reducing sugar. Maltitol and erythritol are sugar alcohols, so they sit out. Allulose is a reducing sugar, and a fast one.

Sucrose
Browns after a delay.

It is not a reducing sugar. It must first split into glucose and fructose before it joins the reaction.

Allulose
Browns directly, and sooner.

A reducing ketose. Its open-chain form reacts with the proteins in milk, flour and egg straight away.

Maltitol, erythritol
Stays pale.

Sugar alcohols have no reducing group, so they cannot take part in Maillard browning.

Peer-reviewedThe most reactive sugar tested in caramelisation.

In a model test against glucose and fructose, allulose was used up fastest in the browning reaction.

Ertuğrul et al., Int J Food Sci Technol 56, 5334 (2021).

Peer-reviewedDarker cookies than the sucrose control.

Wire-cut cookies made with allulose came out darker, with less spread and a softer bite.

Woodbury and Mauer, Food Res Int 192, 114844 (2024).

Peer-reviewedSponge cake and meringue browned, and most allulose survived the bake.

Sponge cake lost 10.8% of its allulose in baking, so about 89% stayed in the product.

Oshima et al., Food Sci Technol Res 20, 415 (2014).

On your line
Expect colour at a lower oven or khoya temperature.

Drop the oven 10 to 15 °C on the first trial and check colour early. Peda and biscuits that went pale on a polyol get their colour back.

Hexicose application guidance.

Check in biscuits
Test acrylamide at your own bake profile.

Reducing sugars can raise acrylamide in low-moisture bakes. Fructose gives more than sucrose. Measure it on the trial batch, as you would for any sugar change.

Schouten et al., Food Reviews International 39, 4793 (2023), review.

Starting points by category

How do I start using allulose in my product?

Start from your category. Ice cream and kulfi: 5 to 10% of mix weight. Cakes: gram for gram, oven 10 to 15 °C lower. Bread: keep 5 to 10% of the sugar as sucrose for the yeast. Mithai: fold in off the heat. Chocolate: replace up to 25% of sugars first. Jams: hold total soluble solids. Drinks: 3.5%. Pick a card for detail.

You can now make

What allulose does

Start here

Keep an eye on

Did you know

Try it in your own .For licensed FBOs. We send a 1 kg sample with a starting formula. Spec sheet (PDF)Send me a 1 kg sample

Starting points from Hexicose application guidance (supplier data). Confirm on your own line before you scale.

(function(){var me=document.currentScript;var r=(me&&me.closest&&me.closest('section'))||document.getElementById('pick');if(!r)return; var D=[ ['Ice cream and kulfi','scoop','1.9×','Freezing-point depression against sucrose, gram for gram.','Molar masses: 342.3 ÷ 180.16.','Lowers the freezing point about 1.9 times more than sucrose per gram, so the scoop stays soft from the freezer. No polyol cooling note.','5 to 10% of mix weight.','A full swap can run soft. Adjust solids and check hardness at serving temperature.','Kulfi with no added sucrose that scoops straight from the freezer.'], ['Cakes and muffins','bake','10–15 °C','Lower oven setting for your first trial.','Hexicose application guidance.','A reducing sugar, so it builds crust colour and baked aroma. It holds moisture in the crumb.','Swap gram for gram. Drop the oven 10 to 15 °C.','It browns sooner than sucrose. Check colour early.','Cakes with no added sucrose, a golden crust and a soft crumb.'], ['Breads and buns','dough','5–10%','Share of sugar to keep as sucrose or dextrose.','Hexicose application guidance.','Builds crust colour and keeps the crumb soft. Yeast leaves it alone, so the sweetness stays in the loaf.','Keep 5 to 10% of the sugar as sucrose or dextrose.','Baker’s yeast cannot ferment allulose. Without some sucrose the proof slows.','Buns with 90% less added sucrose that still brown and stay soft.'], ['Yoghurt and lassi','pot','−36%','Energy per 150 g pot after a full added-sugar swap.','Working: 150 − 60 + 6 = 96 kcal.','Restores body and rounds off the acid, so the pot avoids a thin, watery feel.','5 to 12% of the pot.','Sweetness sits at about 70% of sucrose. Plan a small top-up.','Lassi with full body and about a third less energy.'], ['Mithai','kitchen','66→93%','Cashew share of energy in kaju katli after the swap.','Supplier calculation, illustrative recipe.','Keeps the syrup body and the golden colour, so milk, ghee and nuts carry the flavour.','Fold in off the heat, or keep the syrup below about 110 °C.','Long, hot boils darken the product.','Kaju katli that tastes of cashew first.'], ['Craft chocolate','melt','66→94%','Cocoa share of energy in 55% dark chocolate.','Supplier calculation, illustrative recipe.','Fills the solid phase as a bulk sugar with little cooling note.','Replace up to 25% of total sugars first.','Allulose takes up moisture in the conche. Control humidity and check melt viscosity.','Dark chocolate with a quarter less sugar and no cooling note.'], ['Jams','pan','324 g','Solubility per 100 g of water at 25 °C.','Hexicose reformulation playbook (supplier data).','Stays in solution after cooling, so the jam keeps its gloss without crystals.','Hold total soluble solids at your target.','Low solids weaken a high-methoxyl pectin set.','Low-sugar jam that stays glossy on the shelf.'], ['Drinks and pre-mixes','bottle','3.5%','Starting level in a ready-to-drink beverage.','Hexicose application guidance.','Dissolves fast at high solids and stays pourable in syrups. Yeast cannot ferment it, so you set final sweetness after fermentation.','3.5% of the drink.','Run a storage trial for low-pH drinks.','Syrups and ready-to-drink ranges with a sugar-like body.']]; var K=['name','short','stat','cap','src','does','start','watch','win'],t=r.querySelector('[data-tabs]'); function show(i){var d=D[i];K.forEach(function(k,j){r.querySelectorAll('[data-k="'+k+'"]').forEach(function(e){e.textContent=d[j]})});t.querySelectorAll('button').forEach(function(b,j){b.setAttribute('aria-pressed',j===i?'true':'false')})} var F=[["Allulose occurs in nature, in figs, raisins, wheat and maple syrup, but only in trace amounts.","Source: encyclopaedic summary (Wikipedia, Psicose)."], ["Making it at scale began with a soil microbe. In 1994, Professor Ken Izumori’s team at Kagawa University, Japan, found the enzyme that turns fructose into allulose.","Itoh, Izumori et al., Biosci. Biotechnol. Biochem., 1994."], ["Of the 34 six-carbon sugars and sugar alcohols, only 4 are common. The other 30, allulose among them, are called rare sugars.","Izumori and colleagues, Glycoforum, 2024."], ["Izumori mapped how each rare sugar can be made from another. The chart is called the Izumoring, and his team called the finished map beautiful.","Glycoforum, 2024."], ["The US FDA first accepted allulose as generally recognised as safe (GRAS) in 2012.","FDA GRAS notice, 2012."]], fi=0,ft=r.querySelector('[data-ft]'),fs=r.querySelector('[data-fs]'),fn=r.querySelector('[data-fn]'); function fact(){ft.textContent=F[fi][0];fs.textContent=F[fi][1];} fn.onclick=function(){fi=(fi+1)%F.length;fact()};fact(); D.forEach(function(d,i){var b=document.createElement('button');b.type='button';b.textContent=d[0];b.onclick=function(){show(i)};t.appendChild(b)});show(0)})();
Where the energy comes from

How much energy does allulose take out of a recipe?

3.6 kcal for every gram of sucrose replaced (4.0 − 0.4). In 55% dark chocolate, swapping 45 g of sucrose takes out 162 kcal per 100 g, and cocoa rises from 66% to 95% of the energy. The food becomes the energy. Pick a product to see the shift.

Energy out
kcal per 100 g

Recipe today
With allulose
The named foodSucrose and otherAllulose and other

Supplier calculation on illustrative recipes. Sugars at 4.0 kcal/g, allulose at 0.4 kcal/g, all else unchanged. Food energy per 100 g: cashew 553, unsweetened chocolate 642, tomato paste 82 kcal (USDA FoodData Central); toned milk 58 kcal (Indian pack labels). Ice-cream dairy: 10 g milk fat and 11 g milk solids, 128 kcal. Yoghurt worked from the 150 g pot: milk gives 90 of 150 kcal before and 90 of 96 kcal after.

(function(){var me=document.currentScript;var r=(me&&me.closest&&me.closest('section'))||document.getElementById('energy');if(!r)return; var D=[["Flavoured yoghurt","150 g pot, 15 g sucrose",10,60,94,"Milk"], ["Kaju katli","60 g cashew, 40 g sucrose",40,68,95,"Cashew"], ["Dark chocolate 55%","55 g cocoa mass, 45 g sucrose",45,66,95,"Cocoa"], ["Ice cream","100 g mix, 15 g sucrose",15,68,96,"Dairy"], ["Flavoured milk","91 g toned milk, 8 g sucrose",8,62,94,"Milk"], ["Tomato ketchup","35 g paste, 22 g sucrose",22,25,77,"Tomato"]]; var t=r.querySelector('[data-tabs]'); function k(n,v){r.querySelectorAll('[data-k="'+n+'"]').forEach(function(e){e.textContent=v})} function b(n,w){var e=r.querySelector('[data-bar="'+n+'"]');if(e)e.style.width=w+'%'} function show(i){var d=D[i],s=Math.round(d[2]*3.6); k('name',d[0]);k('recipe',d[1]);k('save','−'+s); k('work',d[2]+' g sucrose × (4.0 − 0.4) = '+s+' kcal per 100 g.'+(i===0?' That is 54 kcal per 150 g pot, or 36% of its energy.':'')); k('b1',d[3]+'% from the food');k('b2',d[4]+'% from the food'); b('f0',d[3]);b('s0',100-d[3]);b('f1',d[4]);b('s1',100-d[4]); k('line',d[5]+' now gives '+d[4]+'% of the energy, up from '+d[3]+'%.'); t.querySelectorAll('button').forEach(function(x,j){x.setAttribute('aria-pressed',j===i?'true':'false')})} D.forEach(function(d,i){var x=document.createElement('button');x.type='button';x.textContent=d[0];x.onclick=function(){show(i)};t.appendChild(x)}); show(1)})();
Why now

When will sugar warnings go on Indian packs?

Soon, but the date is not fixed. FSSAI favours a single red-hexagon warning for any nutrient that is high. Its September 2026 proposal sought a 1 July start, with at least 365 days to comply after notification. The Supreme Court reserved judgment on the timeline on 28 September 2026.

High
sugar

Proposed red hexagon, FSSAI draft. Illustration only.

24 Dec 2025FSSAI approves D-allulose as a novel food for Hexicose.
13 Aug 2026The Supreme Court gives FSSAI a "last chance" to decide on front-of-pack warnings.
28 Sep 2026
Judgment reserved on a fixed timeline. FSSAI now favours a single-phase warning. A product high in any one nutrient gets the red hexagon.

Moneylife, 28 Sep 2026.

A new recipe must clear the plant trial, a shelf-life run and new artwork. Start the bench work this quarter.

+40%Growth in global product launches with allulose, 2022 to 2024.

Supreme Court hearings reported by LawBeat (13 Aug 2026) and Omnicuris (28 Sep 2026). Launch data: ChemBizR, in FoodBev Media, 7 Aug 2025. Proposed timeline: Outlook India, 23 Sep 2026.

Fact sheet · Last reviewed 2 November 2026

What are the key facts about Sucroless™ D-allulose?

Sucroless™ is the D-allulose brand of Hexicose Foods, the importer and FSSAI approval holder. It is a crystalline rare sugar at 98.5% purity or better, about 70% as sweet as sucrose, with a US labelling value of 0.4 kcal/g against 4.0 for sucrose. It is supplied in 25 kg bags to licensed food businesses in India.

Product
D-allulose (D-psicose), crystalline powder
Brand · supplier
Sucroless™ · Hexicose Foods OPC Pvt Ltd, Mumbai
FSSAI approval
Novel food, Ref 43/Std/PA/FSSAI/2025Dated 24 December 2025
Other approvals
US GRAS (GRN 400, 2012) · FSANZ (A1247, 2024) · China NHC (No. 4, 2025) · Japan · South KoreaNot yet authorised in the EU or UK
Purity
≥ 98.5% D-allulose, dry basis
Energy
0.4 kcal/g, US labelling valueSucrose 4.0 kcal/g. India has no allulose-specific factor yet.
Sweetness
About 70% of sucroseRising towards 80% at higher levels
Freezing-point effect
1.9 times sucrose, per gram342.30 ÷ 180.16 g/mol
Browning
Reducing sugar; browns faster than sucrose
Solubility
291 g per 100 g water at 25 °CFukada et al., 2010
Identity
C6H12O6 · 180.16 g/mol · CAS 551-68-8 · HSN 29400000
Pack · shelf life
25 kg food-grade bags · 36 months sealedCoA with every lot

Supplied to licensed food business operators only. Hexicose Foods makes no health or therapeutic claim for D-allulose.

Download the spec sheet (PDF)
Labels and claims · Staying with sugar?

How do I make a reduced-sugar claim in India?

Cut sugar by at least 25% against the reference food. That is the rule under the FSS (Advertising and Claims) Regulations, 2018. With 20 g of sugar per 100 g, swap 5 g for allulose: sugar falls to 15 g and energy by 18 kcal. Allulose is a sugar by chemistry, so confirm how it is declared with your regulatory adviser before you print. Count all the carbohydrate too: a cut that adds starch or maltodextrin back does not lower the glycaemic load.

Total sugars in your recipe today, per 100 g:
Sugar after
g
× 0.75
Allulose in
g
× 0.25, gram for gram
Energy out
−
kcal per 100 g · × 3.6
Back-of-pack footnote, ready to adapt

*This product contains g total sugar per 100 g compared to g total sugar per 100 g in our standard formulation, a 25% reduction in total sugar content.

Tolerance headroom

A 60 kg adult reaches the 24 g single-dose level (0.4 g/kg) after g of this product. Working: 24 ÷ × 100. A full swap would cut that to g.

Front of pack · mock-up
25% Reduced
Sugar*

Other wording: "25% Less Sugar than Regular Formulation*". "Lower in Sugar, formulated with 25% reduced sugar*".

Sign-off checks before print
  1. Claim words match a permitted phrase.
  2. The label names the reference food.
  3. The label states the cut in grams.
  4. Energy per serve is on the panel.
  5. D-allulose is in the ingredient list.

Based on the FSS (Advertising and Claims) Regulations, 2018. The sugar-after figure assumes allulose sits outside declared total sugars. Check how allulose is declared on your label first. Any claim on your product is your own. Tolerance: Han et al., Nutrients, 2018. Energy: 4.0 − 0.4 = 3.6 kcal saved per gram.

(function(){var r=document.getElementById('claim');if(!r)return;var t=r.querySelector('[data-tabs]'); function f(n){return n%1?n.toFixed(1):String(n)} function set(k,v){r.querySelectorAll('[data-v="'+k+'"]').forEach(function(e){e.textContent=v})} function show(B){var a=B*.25;set('base',f(B));set('after',f(B*.75));set('allu',f(a));set('kcal',f(Math.round(a*36)/10));set('g',Math.round(2400/a));set('gf',Math.round(2400/B));t.querySelectorAll('button').forEach(function(b){b.setAttribute('aria-pressed',b.value==B?'true':'false')})} [10,20,30,40].forEach(function(v){var b=document.createElement('button');b.type='button';b.className='btn';b.value=v;b.textContent=v+' g';b.onclick=function(){show(v)};t.appendChild(b)});show(20)})();
Ask an AI

Why Sucroless? Ask an AI.

Check it for yourself. Put the question to ChatGPT, Claude, Gemini or Grok. One click loads it and the answer opens in your own AI tool.

Ask ChatGPTAsk ClaudeAsk GeminiAsk Grok

The answer comes from the AI tool, not from Hexicose.

Or go to the source
Check the FSSAI approvals list

FSSAI publishes its non-specified food approvals and updates the list every month.

Open the latest list

Source: fssai.gov.in, Standards · Non-specified food.

Sucroless™ Allulose Crystalline Powder

Company

Hexicose Foods OPC Pvt LtdSucroless™ is the D-allulose brand of Hexicose Foods, the importer and FSSAI approval holder.Crystalline, bulk supplyFSSAI Novel Food approved, Dec 2025Spec sheet (PDF)

Registrations

FSSAI 11524997000387GST 27AAHCH3511M1ZHIEC AAHCH3511M

Less sucrose.
More taste.

© 2026 Hexicose Foods OPC Private Limited · Last updated 2 November 2026For licensed FBOs. Confirm suitability in your own formulation.
← Back to home
The science · Physical chemistry

Sucrose's physical chemistry,at a tenth of the energy.

Sugar does more than sweeten. It browns, controls ice, dissolves without a chill and holds moisture. D-allulose does all four. Its sweetness lands at about 70% of sucrose, so most recipes blend.

Download the spec sheet (PDF)Request a sample
180 g/molmolecular weight, against 342 for sucrose
~1.9×the freezing-point depression of sucrose
~−5 cal/gheat of solution, so no cooling on the tongue
Evidence file · Sweetness

How sweet is allulose compared with sugar?

About 70% as sweet as sucrose, rising towards 80% at higher levels. A 40-person panel rated the sweetness of 16 sweeteners at six levels each. The study measured how sweet each one gets, how fast its sweetness rises with dose, and how many calories it costs to match sucrose.

0.93–1.05
A 1:1 blend of sucrose and allulose tasted like sucrose, gram for gram.

Half the sucrose out cuts the sweetener's energy by 45%. Maltitol and xylitol were the other two closest matches.

Table 4: potency 0.99, 0.93 and 1.05 at 5, 10 and 15%. Energy: (4.0 + 0.4) ÷ 2 = 2.2 kcal/g.

5.3 kcal
Allulose matched 10% sucrose with the fewest calories of any sugar tested.

It took 13.3 g per 100 mL, against 40 kcal for sucrose. Most polyols sit between them.

13.3 g × 0.4 kcal/g. Energy: US FDA guidance, 2020.

0.71–0.80
On its own, allulose was less sweet than sucrose.

Relative sweetness rose with level. Plan a top-up or a blend when replacing sucrose fully.

Table 4, across three levels.

Score 1

Sweetness potency

How sweet a sweetener tastes against the same weight of sucrose. 1.0 is a match.

Sucrose
1.00
Allulose, at 10%
0.75
Stevia, sucralose
Far higher, falls with dose

Table 4.

Score 2

Growth rate

How fast sweetness rises as the dose goes up. A sucrose-like curve keeps a recipe predictable.

Sucrose
1.31
Allulose
1.41
Other bulk sweeteners
1.08–1.46
High-potency sweeteners
0.65–0.84

Table 3.

Wee M, Tan V, Forde CG. A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners. Nutrients 2018; 10(11): 1632.

Sucroless™ Allulose Crystalline Powder

Company

Hexicose Foods OPC Pvt LtdSucroless™ is the D-allulose brand of Hexicose Foods, the importer and FSSAI approval holder.Crystalline, bulk supplyFSSAI Novel Food approved, Dec 2025Spec sheet (PDF)

Registrations

FSSAI 11524997000387GST 27AAHCH3511M1ZHIEC AAHCH3511M

Less sucrose.
More taste.

© 2026 Hexicose Foods OPC Private Limited · Last updated 2 November 2026For licensed FBOs. Confirm suitability in your own formulation.

Terms & Conditions

Standard B2B conditions

Our standard business-to-business terms cover payment, delivery, liability, and returns. Please read them before placing your first order.

Download conditions (PDF)

For licensed food business operators only.