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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

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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

A century of partial answers.

Each generation fixed one gap and left the others open. Score them against the eight jobs sugar does in a recipe.

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.

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.

So sugar is a family, not one substance. 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.

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Free for licensed FBOs.

What counts as sugar

Same family. Very different load.

Most sugar-free products swap sucrose for maltitol or maltodextrin. Neither counts as a sugar on the label, and both still raise blood glucose. So a pack can read sugar-free and still carry a glycaemic load. Allulose runs the other way: chemistry counts it as a sugar, yet it carries 0.4 kcal/g.

IngredientIn "sugars"?Glycaemic index · glucose = 100Energy
GlucoseMonosaccharide
Counted
100
4.0 kcal/g
SucroseDisaccharide
Counted
65
4.0 kcal/g
FructoseMonosaccharide
Counted
23
4.0 kcal/g
MaltodextrinGlucose chain from starch
Not counted
~110
4.0 kcal/g
White breadRefined wheat starch
Not counted
71
4.0 kcal/g
White riceStarch
Not counted
72
4.0 kcal/g
D-alluloseRare monosaccharide
Yes, by chemistry
No glucose rise at 7.5 g
0.4 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. Allulose is a monosaccharide, so chemistry counts it as a sugar. How it is declared in the nutrition panel is a separate question for your regulatory adviser.

The gap in a sugar-only warning

A maltodextrin swap can clear the red label and still raise the glucose load.

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.

What a published trial measured

In 20 adults, 7.5 g of allulose alone did not raise blood glucose.

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.

Why a sugar, not a sweetener

Sweetness is one job. Sugar does four more.

In a drink, sugar mostly sweetens, so stevia or sucralose can stand in. In a bake, a scoop or a burfi, sugar also builds structure, holds water, browns and controls ice. High-intensity sweeteners do none of these.

JobWithout sugarWith allulose
01

Structure

Sugar delays starch gelatinisation and protein setting. Without it, batters set early and the bake comes out dense and tough. High-potency sweeteners leave no solids behind.

Allulose
Replaces sugar's solids gram for gram.

The batter keeps its bulk, so the recipe needs no filler.

02

The day-21 problem

Sugar holds water. Take it out and water activity rises. The product passes day one, then turns dry, firm or mouldy on the shelf.

Allulose
Holds moisture and slows staling.

It keeps water activity in check, so the crumb stays soft.

03

Browning and aroma

Most high-intensity sweeteners and polyols are non-reducing. They cannot join the Maillard reaction, so bakes come out pale.

Allulose
Browns as a reducing sugar.

Colour comes on faster than with sucrose. Lower the oven temperature and check early.

04

Freeze control

In frozen desserts, sugar lowers the freezing point. Remove it and the scoop turns rock-hard, with large ice crystals.

Allulose
Lowers the freezing point more than sucrose.

Its smaller molecule keeps ice cream scoopable straight from the freezer.

What the bakery trials measured

Each trial held quality with a quarter or more of the sugar replaced.

Marker = 25% of sugar replaced
Product0255075100%What held

Sponge cake

Tested 0 to 100%
Held to 25%

Liking equal to the sucrose control at 25%. Volume fell and hardness rose above that.

Lee and Shin, Food Engineering Progress, 2022

Bread

Tested 25, 50, 75, 100%
Held to 75%

Loaf height, volume, colour and hardness held through 75%. At 100% the loaf lost the preference test.

Sawettanun and Ogawa, Int J Food Sci Technol, 2022

Cakes

Tested 50 and 100%
Held to 50%

The 50% cake scored highest for day-one acceptability (7.9). The 100% cake scored lowest by day 8 (6.7).

Özgür et al., Akademik Gıda, 2023

Wheat cookies

Tested 0 to 100%
Held to about 25%

Visual acceptance held to about 25%. Browning rose with dose.

Wittland et al., SSRN preprint, not peer reviewed
At 100%
Every trial lost on liking, volume or texture.

Yeast cannot ferment allulose, so 100% allulose bread needs a longer proof.

In practice
Blend it. Allulose brings the bulk and browning.

A high-intensity sweetener covers the missing 30% of sweetness.

Bars show the share of sugar weight replaced, on a 0 to 100% scale.

Where the energy comes from

Take the sucrose out. The food becomes the energy.

Swap sucrose for allulose and the main ingredient carries more of the energy on the label. 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.

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Labels and claims · Staying with sugar?

Cut a quarter of the sucrose. Then check the claim.

A "Reduced sugar" claim needs at least 25% less sugar than the reference food, under the FSS (Advertising and Claims) Regulations, 2018. Allulose is a sugar by chemistry. Whether it sits inside declared total sugars is a nutrition-labelling question, so confirm it with your regulatory adviser before you print. And count all the carbohydrate: a sugar 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.

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Why now

New front-of-pack rules are coming.

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.

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Check the FSSAI approvals list

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Open the latest list

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

Sucroless™ Allulose Crystalline Powder

Company

Hexicose Foods OPC Pvt LtdD-allulose, the Sucroless™ brandCrystalline, bulk supplyFSSAI Novel Food approved, Dec 2025Spec sheet (PDF)

Registrations

FSSAI 11524997000387GST 27AAHCH3511M1ZHIEC AAHCH3511M

Less sucrose.
More taste.

© 2026 Hexicose Foods OPC Private LimitedFor 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

Sixteen sweeteners, tasted against sucrose.

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 LtdD-allulose, the Sucroless™ brandCrystalline, bulk supplyFSSAI Novel Food approved, Dec 2025Spec sheet (PDF)

Registrations

FSSAI 11524997000387GST 27AAHCH3511M1ZHIEC AAHCH3511M

Less sucrose.
More taste.

© 2026 Hexicose Foods OPC Private LimitedFor licensed FBOs. Confirm suitability in your own formulation.

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