India is cutting sugar.Taste decides who wins.
Shoppers already pay two to six times the shelf price for better-for-you food. Most reduced-sugar products still taste like a compromise. D-allulose is the first replacement that keeps the bulk, the browning and the clean finish.
| What it does | Stevia, sucralose | Bulk polyols | Allulose |
|---|---|---|---|
| Sweetness at dose | Flattens | Mild | Clean, ~70% |
| Bulk and structure | None | Full | Full |
| Browning in a bake | None | None | Yes |
| Finish | Bitter linger | Cooling | Clean |
Source: energy, US FDA final guidance on allulose, 2020. Sweetness, Lee et al., Molecules, 2020. Freezing point, sucrose 342 g/mol ÷ allulose 180 g/mol.
Practical, flexible macro-reformulation.
Reducing sugar is not just a sweetness problem.
Allulose does the key jobs sucrose does in a recipe, at a tenth of the energy (0.4 kcal/g against 4.0). Pick a category to see what that opens up.
Starting points from Hexicose application guidance (supplier data). Confirm on your own line before you scale.
Cutting sugar is just the start.
A simple 1:1 allulose formulation swap dramatically elevates front-of-pack food proportion without recipe re-engineering. Reduces caloric density while preserving physical structure. This allows dairy, nuts, and fruit to dominate the nutritional profile to then have a higher perceived product value for health-conscious consumers.
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 world has become too calorie-positive.
Most sugar-free products swap sugar for maltitol, maltodextrin or intense sweeteners. The glycaemic load often stays, because maltitol and maltodextrin still raise blood glucose. Used as the full replacement, allulose cuts estimated glycaemic load by 28–91% below today's sugar-free versions in seven of ten products. Even a 25% cut gives better taste and a cleaner label than some "sugar-free" alternatives.
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.
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.
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.
New front-of-pack rules are coming.
sugar
Proposed red hexagon, FSSAI draft. Illustration only.
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.
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 production in three steps.
Tell us which products you are working on in a short call. We send a free 1 kg sample with the spec sheet and batch CoA within a few working days.
Buy 5 to 10 kg for your bench and plant trials. We give technical guidance and work through your feedback until the recipe works. We credit the cost against your first 50 or 100 kg order.
We help you plan supply and compliance so you can build the SKU quickly. Then we talk volumes, from 50 or 100 kg orders.
Start with a free 1 kg sample.
Free 1 kg for the lab. 5 to 10 kg for your trials, credited against your first order. Both ship with the spec sheet and the CoA.
Request a sample
Replicating the fullthermodynamic profile of sucrose.
Sugar does more than sweeten. It browns, controls ice, dissolves without a chill and holds moisture. D-allulose does all four, so the recipe barely changes.
Maillard browning and caramelisation
As a reducing sugar, allulose forms golden crusts and real baked aromas.
Freezing-point depression
At 180 g/mol, it lowers the freezing point about 1.9 times as well as sucrose, gram for gram. Ice cream stays scoopable.
No cooling effect
A heat of solution near −5 cal/g avoids the minty coldness of erythritol and xylitol.
Humectancy and moisture
It controls water activity, keeping baked goods soft and slowing starch staling.
Source: freezing point, sucrose 342 g/mol ÷ allulose 180 g/mol, by colligative ratio. Heat of solution: supplier figure. Confirm all figures before publishing.
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.
Its potency stayed within 7% of sucrose at all three levels. Maltitol and xylitol were the other two closest matches.
Matching 10% sucrose took 13.3 g of allulose per 100 mL, against 40 kcal for sucrose.
Relative sweetness rose with level. Plan a top-up or blend when replacing sucrose fully.
Sweetness potency
How close each bulk sweetener comes to sucrose. 1.0 is the match. Allulose sits at 0.75 at 10%.
Table 4. High-potency sweeteners (stevia, sucralose) are far higher but fall as dose rises.
Growth rate
Does sweetness rise with dose like sucrose (1.31)? Allulose is 1.41. High-potency sweeteners flatten (0.65–0.84).
Table 3. Bulk sweeteners stay between 1.08 and 1.46.
Calorie cost
Energy needed to match 10% sucrose. Allulose: 5.3 kcal. Sucrose: 40 kcal. Most polyols sit between them.
Table 4 × Table 1. Allulose at 0.4 kcal/g (US FDA 2020).
Allulose is the only sweetener that passes every job sugar does.
Bulk
High-potency options leave no solids.
Calories
Most bulk options still cost more.
Solubility
Erythritol and mannitol crystallise.
Browning
Sugar alcohols stay pale.
Energy
Polyols sit at 1.5–2.7 kcal/g.
Sources: Wee et al. 2018; handbook solubility figures; Maillard chemistry; US FDA allulose guidance 2020. Allulose still needs a small top-up for full sweetness (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.
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 long from sample to launch?
Your 1 kg sample ships within a few working days of our call, with the spec sheet and batch CoA. Trial stock ships ex-Mumbai when you order it. The bench work, shelf-life run and new artwork sit on your side. We give technical support at each stage.
What do I pay for before I commit?
Nothing for the first 1 kg. You buy 5 to 10 kg for your bench and plant trials, and we credit that cost against your first 50 or 100 kg order.
What paperwork comes with each batch?
Every batch ships with the regulatory documents you need to use D-allulose in your products. These include the spec sheet, the batch CoA and a copy of our FSSAI Novel Food approval for your own licensing.
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?
The strongest published evidence This is where the storage data is cleanest. A 2024 storage trial on yeast-raised burger buns compared allulose with sucrose at 20°C and at 4°C. Buns made with allulose held a softer crumb, higher residual moisture and lower water activity across the whole storage period. They also grew visible mould more slowly (Bauer and colleagues, LWT, 2024). Baker's yeast cannot ferment allulose. Keep 5 to 10% of the sugar as sucrose or dextrose.
What happens in a frozen dessert?
Current System & Problem. Replacing sucrose with HIS leaves frozen dairy watery and hard. Using polyols or polydextrose to rebuild solids often causes an unappealing "cold" thermal shock on the tongue or unmanageable freezing curve shifts. The Allulose Solution: As a monosaccharide (MW 180 g/mol), allulose depresses the freezing point \~1.9x more effectively per gram than sucrose (MW 342 g/mol). A simple 2.5%–3.5% inclusion restores scoopable softness straight from the freezer while maintaining dense, premium overrun
Will bakes soften on the shelf?
Current System & Problem: HIS contributes no bulk, causing batters to set prematurely before leavening gases expand, yielding dense, flat bakes. Polyols provide volume but cannot participate in non-enzymatic browning, producing pale, unappealing crusts. The Allulose Solution: Allulose acts as a functional bulk sugar, delaying starch gelatinisation to allow full oven expansion. As a active reducing ketose sugar, it readily undergoes Maillard browning to deliver authentic golden crusts and essential baked aromas.
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.
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