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FSSAI approved · D-allulose for Indian food makers

India is cutting sugar.Taste decides who wins.

Take sugar out and the product breaks. Intense sweeteners leave no bulk and a bitter finish. Polyols cool the tongue and stay pale. Maltodextrin fills the gap and puts the glucose back. Allulose keeps the bulk, the browning and the clean finish.

Get a 1 kg sampleFind your category
What it doesStevia, sucralosePolyolsAllulose
Sweetness at doseFlattensMildClean, ~70%
Bulk and structureNoneFullFull
Browning in a bakeNoneNoneYes
FinishBitter lingerCoolingClean

Why now

Red hexagon

One high nutrient will be enough for a warning.

The Supreme Court gave FSSAI a last chance on front-of-pack warnings in August. On 28 September, judgment was reserved. FSSAI now favours a single-phase red hexagon.

LawBeat, 13 Aug 2026. Moneylife, 28 Sep 2026.

Smaller servings

The serve shrinks. The taste cannot.

Generic semaglutide launched on 21 March 2026 at about ₹4,200 a month. People on it eat smaller portions and snack less on impulse.

Dr Reddy's launch price, 21 Mar 2026.

The maltodextrin trap

Off the sugars line. Still in the blood.

Maltodextrin is a chain of glucose, so it is not declared as sugar. Swap sucrose for it and the label clears while the glucose load stays or rises.

Codex CAC/GL 2-1985. GI data on the Evidence page.

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

The promise

Swap sugar close to 1:1. Keep the product.

Allulose is a rare sugar, found in figs and raisins only in traces. It does sugar's working jobs at a tenth of the energy: 0.4 kcal/g against 4.0.

Browns

A reducing sugar. Golden crusts and real baked aroma.

Controls ice

Softens a frozen mix about 1.9 times more than sucrose, gram for gram.

No cooling

No minty chill of erythritol or xylitol. No laxative statement.

Holds moisture

Crumb, bars and mithai stay soft for longer.

One gap

About 70% as sweet as sucrose. Plan a small top-up.

The food carries the label again.

Take sugar's energy out and the named ingredient makes up more of what the shopper eats. A short label and a clean front panel hold price. Pick a product.

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.

(function(){var r=document.getElementById('promise');if(!r)return; var D=[["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 yoghurt","150 g pot, 15 g sucrose",10,60,94,"Milk"],["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-etabs]'); function k(n,v){r.querySelectorAll('[data-e="'+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.'+(d[0]==='Flavoured yoghurt'?' 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(0)})();

The proof

Find your category.

Each card gives a starting level, the trap to watch and the evidence behind it. The tag tells you whether that evidence is peer-reviewed, chemistry or our own data.

You can now make

What allulose does

Start here

Keep an eye on

Your full starter formula comes in the sample box.

Starting points from Hexicose application guidance and recipe calculations (supplier data). Every starting formula keeps allulose at or under 10 g per declared serve. Confirm on your own line before you scale.

Peer-reviewed

5.3 kcal

To match 10% sucrose, against 40 kcal. The lowest calorie cost of any sugar in a 16-sweetener taste panel.

Wee, Tan and Forde, Nutrients, 2018.

Industry-funded trial

7.5 g

Of allulose alone did not raise blood glucose in 20 adults. Not a claim for your pack.

Iida et al., J Nutr Sci Vitaminol, 2008.

Market

+40%

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

ChemBizR, in FoodBev Media, 7 Aug 2025.

Regulatory

FSSAI

Novel Food approval for D-allulose, 24 December 2025.

Ref 43/Std/PA/FSSAI/2025.

See the chemistry, the GI table and the full taste study →

(function(){var r=document.getElementById('proof');if(!r)return; /* name, stat, cap, src, does, start, watch, win, nas label, nas result, evidence tag, evidence */ var D=[ ['Ice cream and kulfi','−24%','Energy per 60 g scoop at no added sugar.','Supplier calculation, illustrative recipe.','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.','For 25% less sugar, 5% of mix weight: 3 g per 60 g scoop.','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.','At no added sugar','Sugars fall from 13.1 to 3.5 g, and energy from 119 to 90 kcal, per 60 g scoop.','Chemistry','Allulose and dextrose share a molar mass of 180 g/mol, so they soften a mix equally, gram for gram. No published allulose ice cream trial yet.'], ['Cakes and muffins','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, and replaces invert syrup, sorbitol and glycerine in one step.','Swap gram for gram at 10% of batter: 5.6 g per 50 g slice. 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.','At no added sugar','Sugars fall from 13.5 to 0.6 g, and energy from 193 to 144 kcal, per 50 g slice.','Peer-reviewed','Sponge cake made with allulose formed more roasted and caramel aroma compounds. Xie et al., J Food Sci, 2024.'], ['Breads and buns','7 days','Softer crumb and less mould than sucrose buns, in a storage trial.','Wittland et al., LWT 216, 2025 (peer-reviewed).','Builds crust colour and keeps the crumb soft. Yeast leaves it alone, so the sweetness stays in the loaf.','Keep half the sugar as sucrose for the yeast and add 3.5% allulose by dough weight: about 2.3 g per 60 g bun.','Baker’s yeast cannot ferment allulose. With no sucrose, the proof slows.','Buns with half the sugar that brown and stay soft for a week.','At no added sugar','Sugars fall from 4.6 to 0.6 g per 60 g bun, with a longer proof.','Peer-reviewed','Baker’s yeast did not ferment allulose in dough. Sawettanun and Ogawa, Int J Food Sci Technol, 2022.'], ['Yoghurt and lassi','−57%','Energy per 200 g lassi at no added sugar, with a stevia top-up.','Supplier calculation, illustrative recipe.','Restores body and rounds off the acid, so the pot avoids a thin, watery feel. Cultures stay live.','For 25% less sugar, 4.5% of the lassi: 9 g per 200 g. Keep allulose under 10 g a serve.','Sweetness sits at about 70% of sucrose. Plan a small top-up.','Lassi with full body and less than half the energy.','At no added sugar','Lassi sugars fall from 28.2 to 4.2 g, and energy from 161 to 69 kcal, per 200 g, with a stevia top-up.','Peer-reviewed','Yoghurt sweetened with allulose was liked more than stevia yoghurt in a US consumer test. Crown et al., J Dairy Sci, 2024.'], ['Mithai','−26%','Energy per 25 g piece of khoa barfi at no added sugar.','Supplier calculation, illustrative recipe.','Keeps the syrup body and the golden colour, so milk, ghee and nuts carry the flavour. Takes over the anti-graining job of liquid glucose.','For 25% less sugar, 13.5% of khoa barfi: 3.4 g per 25 g piece. 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.','At no added sugar','Khoa barfi sugars fall from 10.9 to 3.6 g, and energy from 107 to 79 kcal, per 25 g piece.','Indirect','In soft candy, more allulose meant less crystallisation and more moisture. Pocan et al., 2019. No published mithai trial yet.'], ['Craft chocolate','−20%','Energy per 20 g of 70% dark at no added sugar.','Supplier calculation, illustrative recipe.','Fills the solid phase as a bulk sugar with little cooling note. No sugar alcohol, so no laxative statement.','Replace 25% of total sugars first: 8.5% of a 70% bar, 1.7 g per 20 g.','Allulose takes up moisture in the conche. Control humidity and check melt viscosity.','Dark chocolate with a quarter less sugar and no cooling note.','At no added sugar','70% dark: sugars fall from 6.1 to 0.1 g, and energy from 109 to 87 kcal, per 20 g, with a trace of stevia.','Supplier data','Up to 50% in artisanal chocolate, per the Sucroless TDS. No published allulose chocolate trial yet.'], ['Jams','291 g','Solubility per 100 g of water at 25 °C.','Fukada et al., 2010 (peer-reviewed).','Stays in solution after cooling, so the jam keeps its gloss without crystals. Counts as soluble solids for the set.','Hold total soluble solids at 65%. For 25% less sugar, 16% allulose: 3.2 g per 20 g.','Low solids weaken a high-methoxyl pectin set.','Low-sugar jam that stays glossy on the shelf.','At no added sugar','As a fruit spread, sugars fall from 12.6 to 1.0 g, and energy from 52 to 12 kcal, per 20 g.','Supplier data','Soluble solids for the pectin set, per the Sucroless TDS. No published allulose jam trial yet.'], ['Drinks and pre-mixes','3.6%','Allulose in a ready-to-drink for 25% less sugar.','Hexicose recipe calculation.','Dissolves fast at high solids and stays pourable in syrups. Yeast cannot ferment it, so you set final sweetness after fermentation. In powders it replaces maltodextrin.','For 25% less sugar, 3.6% of the drink: 9 g per 250 ml. Keep allulose under 10 g a serve.','Run a storage trial for low-pH drinks, and keep stock cool.','Syrups and ready-to-drink ranges with a sugar-like body.','At no added sugar','Fruit drink sugars fall from 27.5 to 2.5 g, and energy from 111 to 15 kcal, per 250 ml, with a stevia top-up.','Peer-reviewed','Chocolate milk sweetened with allulose was liked as much as the sugar version. Nakamura et al., J Dairy Sci, 2026.'], ['Protein bars','17→5%','Polyols as a share of a 50 g bar after the swap.','Hexicose recipe calculation.','Binds the bar in place of maltitol and glycerine, and keeps it softer on the shelf.','6 g allulose per 50 g bar, in the binder syrup.','It browns with whey over shelf life. Test colour and hardness.','Bars without maltitol, glycerine or a laxative statement.','Polyol-free','With an allulose coating, polyols fall from 8.7 g to none, and energy from 179 to 164 kcal, per 50 g bar.','Peer-reviewed','Gummies made with allulose were about three times softer than sucrose ones. Sorensen and Bastarrachea, J Food Sci, 2026.']]; var K=['name','stat','cap','src','does','start','watch','win','nask','nas','evt','ev'],t=r.querySelector('[data-ctabs]'); function show(i){var d=D[i];K.forEach(function(k,j){r.querySelectorAll('[data-c="'+k+'"]').forEach(function(e){e.textContent=d[j]})});t.querySelectorAll('button').forEach(function(b,j){b.setAttribute('aria-pressed',j===i?'true':'false')})} 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)})();

The offer

From sample to production in three steps.

1

Get a free 1 kg sample

Tell us your product in a short call. The box ships within a few working days.

2

Run your trials

Buy 5 to 10 kg for bench and plant trials. We work through your results with you, and credit the cost against your first order.

3

Scale the SKU

We plan supply and paperwork with you, from 50 or 100 kg orders.

Inside every sample box

  • 1 kg of Sucroless crystalline D-allulose
  • Spec sheet and batch CoA
  • Your category starter formula: a starting recipe and bench steps written for your product

Your first bench run is a test, not a guess.

Start with a free 1 kg sample.

For licensed FBOs. Tell us your category and your sugar target.

Request my sample box

Evidence · Physical chemistry

Sugar does five jobs.Allulose matches four.

Here is the chemistry behind each job, and the one where it falls short.

01 · Bakery

Browning

A reducing sugar, so it takes part in Maillard reactions and caramelises. Golden crusts and baked aroma.

02 · Frozen

Freezing point

At 180 g/mol against 342 for sucrose, it lowers the freezing point about 1.9 times more per gram.

03 · Mouthfeel

No cooling

A heat of solution near −5 cal/g (supplier figure) avoids the chill of erythritol and xylitol.

04 · Shelf life

Moisture

Controls water activity and holds 291 g in 100 g of water at 25 °C, so it stays in solution.

05 · The gap

Sweetness

0.71 to 0.80 of sucrose, rising with dose. Blend 1:1 with sucrose, or top up.

Freezing point: colligative ratio, 342 ÷ 180. Solubility: Fukada et al., 2010. Sweetness: Wee et al., Nutrients, 2018.

What counts as sugar

A sugar-free label can still carry the glucose.

Labels count mono- and disaccharides as sugars. Maltodextrin and starch sit under carbohydrate, yet they raise blood glucose as fast as sugar or faster. Judge a reformulation on glycaemic load, not the sugars line alone.

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
See FAQ
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). Allulose: Iida et al., J Nutr Sci Vitaminol, 2008, 20 adults, industry-funded. Bars on a 0 to 120 scale.

Taste panel · Wee, Tan and Forde, Nutrients, 2018

Sixteen sweeteners, tasted against sucrose.

A 40-person panel rated 16 sweeteners at six levels each: how sweet each gets, how sweetness rises with dose, and the calories needed to match sucrose.

0.93–1.05

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

Potency stayed within 7% of sucrose at 5, 10 and 15%.

5.3 kcal

The lowest calorie cost of any sugar tested.

13.3 g of allulose matched 10% sucrose: 13.3 × 0.4 = 5.3 kcal, against 40.

1.41

Sweetness rises with dose, like sucrose at 1.31.

Stevia and sucralose flatten (0.65–0.84). Allulose alone sits at 0.71–0.80 of sucrose.

Wee M, Tan V, Forde CG. A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners. Nutrients 2018; 10(11): 1632. Energy at 0.4 kcal/g, US FDA 2020.

Your recipe

Work out your energy saving.

Pick the sugar in your recipe today and how much of it you swap. Allulose replaces sucrose gram for gram.

Total sugars per 100 g:
Share swapped:

Allulose in

g

per 100 g · ×

Sucrose left

g

per 100 g

Energy out

−

kcal per 100 g · × 3.6

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. Keep allulose at or under 10 g per serve.

Energy: 4.0 − 0.4 = 3.6 kcal saved per gram swapped. Tolerance: Han et al., Nutrients, 2018. How allulose appears in total sugars on your label depends on its declaration. Check with your regulatory team before you print any claim.

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Questions labs ask us first.

Get a 1 kg sample
How sweet is it?

About 70% of sucrose, rising towards 80% at higher levels. Many recipes need a small top-up from stevia or another high-intensity sweetener.

Will it brown my bakes?

Yes, and sooner than sucrose. Drop the oven 10 to 15 °C on your first bake and check colour early.

Can yeast feed on it?

No. Baker's yeast cannot ferment allulose (Sawettanun and Ogawa, 2022). Keep part of the sugar as sucrose so the dough proofs. Our bun starter keeps half.

Will bakes stay soft on the shelf?

It holds moisture in the crumb. In a 7-day storage trial, allulose buns kept a softer crumb and grew less mould than sucrose buns (Wittland et al., LWT, 2025).

What happens in a frozen dessert?

It lowers the freezing point about 1.9 times more than sucrose, gram for gram, so the scoop stays soft. For 25% less sugar, start at 5% of mix weight. A full swap can run soft, so rebalance total solids.

How does a label treat allulose?

It 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). Confirm the Indian declaration with your regulatory adviser.

Is it legal to use in India?

Yes. Hexicose holds FSSAI Novel Food approval for D-allulose, Ref 43/Std/PA/FSSAI/2025, dated 24 December 2025. We share it 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.

Sucroless™ Allulose Crystalline Powder

Company

Hexicose Foods OPC Pvt LtdD-allulose, the Sucroless™ brandCrystalline, bulk supplyFSSAI Novel Food approved, Dec 2025

Registrations

FSSAI 11524997000387GST 27AAHCH3511M1ZHIEC AAHCH3511M

Less sucrose.
Less compromise.

© 2026 Hexicose Foods OPC Private Limited · For licensed FBOs. Confirm suitability in your own formulation.B2B terms and conditions (PDF)

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