Take sugar out without putting glucose back in.
Most sugar-free recipes fill the gap with maltodextrin or a polyol. Maltodextrin turns to glucose fast. Polyols taste cold and cannot brown. D-allulose is a rare sugar with real bulk. It gives about 70% of the sweetness of sucrose at 0.4 kcal/g, browns in the oven and keeps a frozen scoop soft.
Energy: US FDA, final guidance on allulose, 2020. Sweetness: Lee et al., Molecules, 2020. Freeze working: sucrose 342 g/mol ÷ allulose 180 g/mol = 1.9.
See what allulose does in the oven and the freezer.
Pick your product. See what it can become.
Allulose does the jobs sucrose does in a recipe at a tenth of the energy (0.4 kcal/g against 4.0). Here is what that opens up in each category.
For licensed FBOs. We send a 1 kg sample with a starting formula.
Send me a 1 kg sampleStarting points from Hexicose application guidance (supplier data). Confirm on your own line before you scale.
Swap the sucrose and the real food takes over.
Pick a product. See how much energy leaves, and how much of what stays comes from the food you name on the pack.
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.
The sugar line counts molecule size, so starch fillers slip past.
Codex defines sugars as all monosaccharides and disaccharides in a food. Maltodextrin, glucose syrup solids and refined starch are longer chains, so the label puts them under carbohydrate. The gut cuts those chains into glucose fast.
MonosaccharideCounted1004.0 kcal/g
DisaccharideCounted654.0 kcal/g
MonosaccharideCounted234.0 kcal/g
Glucose chain from starchNot counted~1104.0 kcal/g
Refined wheat starchNot counted714.0 kcal/g
StarchNot counted724.0 kcal/g
Rare monosaccharideSee label noteNo glucose rise at 7.5 g0.4 kcal/g
Codex Guidelines on Nutrition Labelling, CAC/GL 2-1985. GI: Atkinson et al., Diabetes Care, 2008. Maltodextrin: Wang et al., Medicine, 2018 measured 75.9 with a 31% cut from mulberry extract, so 75.9 ÷ 0.69 = 110 without it (one study, 15 adults). Bars on a 0 to 120 scale.
Sucrose scores 65. Maltodextrin scored about 110. Both carry 4 kcal/g. Health groups in the FOPL debate ask for a test of glycaemic impact for this reason.
Taken with 75 g of maltodextrin, 5 g or more of allulose cut the glucose rise. The effect grew with dose.
Iida et al., J Nutr Sci Vitaminol, 2008. Industry-funded randomised trial.
New front-of-pack rules are coming.
sugar
A new recipe must clear the bench, a plant trial, a shelf-life run and new artwork. Start the bench work this quarter.
Supreme Court hearings reported by LawBeat (13 Aug 2026) and Omnicuris (28 Sep 2026). Launch data: ChemBizR, in FoodBev Media, 7 Aug 2025.
From sample to plant trial in four steps.
Tell us which products you are working on in a short intro call. Get a free 1 kg sample for lab testing. It arrives with the spec sheet and the Batch CoA within a few working days.
You pay for the first 5/10 kgs. It is credited against your first 50/100 kg order.
We can help you with technical guidance and collect your feedback until we find a solution that work for you.
We help you plan supply and compliance, so you can confidently build your SKU quickly. Then we talk volumes, from 50 or 100 kg orders.
Working: each gram of sucrose swapped for allulose saves 4.0 − 0.4 = 3.6 kcal. 28 crore kcal ÷ 3.6 = about 78 tonnes of sucrose replaced.
Start your risk‑free trial?
Free 1 kg for the lab. 5 to 10 kg for a plant trial. Both ship with the spec sheet and the CoA.
Request a sample
Biscuits need a sugar that can build a bake.
Public Health England tracked both categories over the same four years. In a drink, sugar does little more than sweeten, so stevia or sucralose could replace it. A biscuit needs sugar for bulk, spread, snap and colour. High-intensity sweeteners give none of these.
Sales-weighted change in sugar, 2015 to 2019. Public Health England, sugar reduction progress report. Bars on a 0 to 50% scale. Drinks against biscuits: 43.7 ÷ 1.6 = 27.3 times. Allulose is not approved in the UK or the EU.
In a bake, sugar does four jobs that a sweetener leaves undone.
Sugar delays starch gelatinisation and protein setting. Without it, batters set early and the bake comes out dense and tough.
Sugar holds water. Take it out and water activity rises. The product passes day one, then turns dry, firm or mouldy on the shelf.
Most high-intensity sweeteners and polyols are non-reducing. They cannot join the Maillard reaction, so bakes come out pale.
In frozen desserts, sugar lowers the freezing point. Remove it and the scoop turns rock-hard, with large ice crystals.
Each trial held quality with a quarter or more of the sugar replaced.
Scale 0 to 100% of sugar weight replaced. At 100%, every trial lost on liking, volume or texture. Yeast cannot ferment allulose, so 100% allulose bread needs a longer proof. Commercial practice is a blend: allulose for bulk and browning, a high-intensity sweetener for the missing 30% of sweetness.
Put any sweetener next to allulose.
Pick one. It lines up row by row, including what it costs you on the bench.
Allulose energy: US FDA, 2020. Other values: Hexicose reformulation playbook (supplier data). High-intensity potency at 10% sucrose equivalence. Maltodextrin GI: Wang et al., Medicine, 2018.
Cut a quarter of the sugar and print the claim.
A "Reduced sugar" claim needs at least 25% less sugar than the reference food, under the FSS (Advertising and Claims) Regulations, 2018. Count all the carbohydrate in the recipe first. A sugar cut that adds starch or maltodextrin back does not lower the glycaemic load.
*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.
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.
Sugar*
Other wording: "25% Less Sugar than Regular Formulation*". "Lower in Sugar, formulated with 25% reduced sugar*".
- Claim words match a permitted phrase.
- The label names the reference food.
- The label states the cut in grams.
- Energy per serve is on the panel.
- 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.
Questions labs ask us first.
Will it brown my biscuits?
Yes, and sooner than sucrose. Drop the oven by 10 to 15 °C on your first bake.
How sweet is it?
About 70% of sucrose. Many recipes need a small top-up from a high-intensity sweetener.
Can yeast feed on it?
Baker's yeast cannot ferment allulose. Keep 5 to 10% of the sugar as sucrose or dextrose.
What happens in a frozen dessert?
Allulose lowers the freezing point about 1.9 times more than sucrose per gram, so the scoop comes out softer. Check solids and overrun before you scale.
Will bakes soften on the shelf?
Allulose holds moisture in the crumb. Test your pack in humid storage before launch.
Does maltodextrin count as sugar?
On the label, no. It is a chain of glucose units, so it goes under carbohydrate. One trial measured its glycaemic index at about 110, against 65 for sucrose.
How does a label treat allulose?
Allulose is a monosaccharide, so a chemistry test counts it as a sugar. The US FDA lets makers leave it out of Total and Added Sugars and declare it at 0.4 kcal/g (guidance, October 2020). Check how allulose is declared on your label with your regulatory adviser.
Is it legal to use in India?
Hexicose holds FSSAI Novel Food approval for D-allulose, Ref 43/Std/PA/FSSAI/2025, dated 24 December 2025. We share the approval with licensed buyers for their own licensing.
Do you make health claims?
No. Hexicose makes no health or therapeutic claims for D-allulose. Any claim on your finished product is your own and must meet FSSAI rules.
Terms & Conditions
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