Reduce sugar, not taste

Allulose does what sugar does.
At a tenth of the calories.

Commercial use since 1993 in Japan, now approved in the US, Australia/NZ, across Asia and India. Hexicose holds FSSAI Form II novel food approval — one of the first importers to do so.

70%sweetness of sucrose

0.4 kcal/gvs 4.0 kcal/g sugar

1:1bulk replacement

≥98.5%purity, crystalline

FSSAIForm II approved, Dec 2025

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The Sweetness Tax

How much sugar in your product is there for structure, not taste?

Sugar doesn't just sweeten. It browns, crystallises, preserves, and texturises. In most Indian foods, more than half the sugar is doing an engineering job — not a flavour one. Those are structural calories. Allulose does the same engineering at a tenth of the energy cost.

Every structural calorie from sugar can come from allulose instead — at a tenth of the energy cost.

Gulab jamun

65%

Kaju katli

60%

Protein bar

55%

Ice cream

50%

Flavoured milk

30%

Structural calories (browning, texture, bulk, preservation)Sweetness calories

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The molecule

Four generations to get here.
Six reasons it works.

Every generation of sugar alternatives solved one problem and created another. Allulose is the first that doesn't — because it handles all six jobs sugar does.

The generations

1st genSucroseFull functionality. 4 kcal/g. The problem everyone is trying to solve.

2nd genAspartame, sucralose, saccharinZero calorie. No sugar-like taste or functionality. Consumer perception concerns.

3rd genErythritol, maltitol, sorbitol, steviaFewer calories. But cooling aftertaste, laxative effects, no browning, and you need bulking agents to compensate.

4th genD-Allulose0.4 kcal/g. Tastes like sugar. Works like sugar. 25 years of safe use in Japan.

The third generation solved the calorie problem but created two new ones: off-tastes and loss of functionality. Allulose solves the original problem without creating either.

The six functions

Sweetness70% of sucrose. Clean taste. No aftertaste. No cooling.

BrowningFull Maillard reactivity. Golden crusts and caramel colour at lower temperatures than sucrose.

Bulk1:1 volume replacement. No reformulation of dry-ingredient ratios.

TextureMouthfeel and humectancy in dairy, baked goods, and frozen formats. Depresses freezing point in ice cream.

CrystallisationForms crystals like sucrose. Works in mithai, confectionery, fondant.

PreservationReduces water activity. Extends shelf life in jams, syrups, fruit preparations.

The proof

Side by side

Screenshot this. Send it to your formulation team.

PropertyAlluloseErythritolStevia

Sweetness vs sucrose70%65%200 to 300×

Calories0.4 kcal/g0.2 kcal/g0 kcal/g

Maillard browningYes — fullNoNo

Bulking (1:1 with sugar)YesPartialNo — needs bulking agent

Cooling effectNonePronouncedNone

AftertasteNoneMildBitter / lingering

pH stability3.0 to 8.0StableVariable

Freeze-point depressionYes — like sucroseLimitedNo

Protein maskingGoodModeratePoor

What changes in your product

Flavoured yogurt−36% caloriesFull added-sugar replacement at 10% inclusion. pH 4.2 to 4.6 stable. No textural change.150g serving: 150 kcal → 96 kcal. Added sugars: 15g → 0g.

Kaju katli−18% caloriesAllulose at 25% formulation cap. 1:1 bulk, lower-temperature browning, full cook-cycle stability.40g piece: 200 kcal → 164 kcal. Added sugars: 16g → 6g.

Wafer / baked goods10 to 25% inclusionWater activity control, natural colour development, low hygroscopicity for crisp shelf life.No cooling effect. No reformulation of dry ratios required.

Ice creamFreeze-point matched5 to 10% inclusion. Scoopable texture at −18°C without added glycerol or invert sugar.Depresses freezing point like sucrose. No cooling aftertaste.

Protein bar10 to 20% inclusionBrowning in bake-out, humectancy, binding. Masks the protein off-note better than erythritol.No cooling. Maillard colour without added caramel.

Beverages3.5 to 8% inclusionClean dissolution, stable across pH 3.0 to 8.0. UHT stable at 135 to 140°C.Clean label. No cooling. No aftertaste at use levels.

Regulatory

IndiaFSSAI Novel Food approved for five companies since 2024/25 as of March 2026. No new additions since then. Declare as "D-Allulose."
GlobalFDA GRAS (USA). FSANZ approved (Australia/NZ). Approved in Japan, South Korea, Singapore, China. In commercial use in Japan for over 25 years. No adverse events.
SafetyADI: "not specified" — the highest safety classification, reserved for substances like salt and water. Non-genotoxic. Non-carcinogenic. 80% absorbed and excreted unchanged.

One-page guide

Sucroless™ D-Allulose

Regulatory status, specs, and applications. One page. Print-ready.

Download spec sheet ↓

Supply

≥98.5%D-Allulose purity

25 kgBags, HDPE-lined

36 moShelf life

MumbaiCall for delivery schedules

MOQs from 250 kgs.

For industrial use only. Final suitability testing recommended in your formulation.

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About Hexicose Foods

Hexicose: from hexose, the family of six-carbon sugars. Allulose is one. The name says what we do.

We are a Mumbai-based ingredient company.
Our target: replace 10,000 MT of sugar with allulose in India.
Our rule: reduce sugar, not taste.