Sucroless™ Allulose · sugar reduction for FBOs
Use less sucrose. Keep the same clean taste and mouthfeel. Save 90 per cent of the calories.
Sugar is a multifunctional macro-ingredient rather than a sweetener alone. Swap it for a micro-ingredient such as a high-intensity sweetener or a simple polyol, and the physical chemistry of the food matrix goes unanswered. The product turns out dry, firm or microbiologically unstable.
FSSAI Form-II · Hexicose Foods · 24 Dec 2025 · Ref 43/Std/PA/FSSAI/2025
Allulose: the technical solution for innovators
Allulose represents a significant technological breakthrough because it is one of the few sugar alternatives that is a ketose sweetener - a monosaccharide sugar.
110 C
Browning onset · sucrose near 160 C
Maillard reactivity
Allulose is a ketose and a reducing sugar, so it enters the Maillard reaction directly. Golden crust and baked aroma compounds develop in the oven. Polyols and high-intensity sweeteners are non-reducing, which is why reduced-sugar bakery so often comes out pale.
70%
Sweetness of sucrose · a tenth of the calories
Sucrose-like bulk and taste
It works as a macro-ingredient rather than a trace additive. Dry ratios hold at one to one by weight, and the body and mouthfeel that thin out in a high-intensity-sweetener formulation stay in the product.
Zero
Cooling effect on the palate
Clean sensory profile
Erythritol and xylitol have high negative heats of solution, so they read cold in the mouth. Allulose tastes close to sucrose and leaves the melt warm, which matters in chocolate and rich patisserie where the thermal profile should stay neutral.
1.9x
Molecules per kilo against sucrose
Humectancy
Allulose binds water and holds it. Moistness and tenderness survive a long shelf life, which answers the dry and firm complaint that follows most traditional reduced-sugar products into week three.
Cleared for use in India since December 2025 under FSSAI Form-II, for licensed food business operators. Approved earlier in Japan, the United States, Mexico, China, South Korea, Singapore, Australia and New Zealand.
The problem worth solving
Sweeteners are sold on sweetness. Sugar does far more than taste sweet.
Sugar in a recipe holds water, sets crystal structure, builds colour in the oven and lowers the freezing point of a frozen mix. A high-intensity sweetener answers one of those jobs at a dose measured in parts per million. Everything else then has to be rebuilt with bulking agents.
That gap is why so much sugar-free product in India fails on texture rather than on sweetness. The complaint vocabulary is the same across categories: bitter, chalky, icy, cooling.
Reduce sugar, not taste.
Evidence
Structure decides how far you get
UK industry was set a 20 per cent sugar reduction target for 2020. Between 2015 and 2019 soft drinks reached 29 per cent under the levy. Biscuits reached 1.6 per cent over the same window.
Consumer motivation was identical in both. The variable is whether sugar carries a structural load.
Confectionery Production, October 2020
The world has moved
The rest of the market is already reformulating
Global product launches with allulose rose 40 per cent between 2022 and 2024, and 2025 launches ran 135 per cent up in North America and 34 per cent up across Asia-Pacific. High-intensity sweeteners still need bulking agents patched around them. Allulose carries the browning, the bulk and the solubility itself.
India joined the approved markets in December 2025. The formats that won abroad, protein bars, soft-baked cookies, frozen desserts, are the formats Indian shelves sell every day. The playbook exists. It has not been run here yet.
Launch and growth figures: ChemBizR analysis in FoodBev Media, August 2025
Six clear wins
What allulose can do well in your recipes
01
It browns
Allulose is a reducing sugar. It already has a free carbonyl group. Sucrose does not until it breaks apart. That is why allulose joins the Maillard reaction at once. Colour and roasted flavour develop even when sucrose is removed. You can lower the oven or cooking temperature by about 15 °C and still get the same result.
Annex · Bakery
02
It freezes like sugar
Sugar lowers the freezing point of water. When you take sugar out of ice cream, more water turns into large ice crystals. The product becomes hard and icy. Chocolate and other flavours taste dull because the ice crystals get in the way. Allulose is a smaller molecule than sucrose (180 g/mol against 342). One gram of allulose therefore puts roughly 1.9 times as many molecules into the same water. It lowers the freezing point like sucrose does. Ice cream and kulfi stay rich and scoopable at minus 18 °C.There is no polyol hardness and no cooling aftertaste.
Annex · Ice cream
03
It replaces the bulk
Sugar adds solids as well as sweetness. Remove 20-50 per cent of those solids and most products lose body and mouthfeel. Allulose puts the solids back. The texture stays full. You do not need maltodextrin or polydextrose, and there is no polyol laxative warning.
Annex · All categories
04
It lowers water activity
Smaller molecules lower water activity more effectively. Allulose has a molecular weight of 180; sucrose is 342. One kilo of allulose therefore puts nearly twice as many molecules into the same amount of water. Free water falls. Mithai that once lasted three days can keep for three weeks. Bars and cakes stay softer and grow mould more slowly. Use the storage protocol that comes with the sample to measure the difference.
Annex · Mithai, bars
05
Yeast will not eat it
Yeast feeds on certain sugars and turns them into gas and alcohol. Baker’s yeast cannot metabolise allulose at all. In a fermented drink or dough you can set the final sweetness after the yeast has finished working. Hard seltzers and kombucha keep their body without extra alcohol or acid. For risen dough you still need 5-10 per cent of the sugar as sucrose or dextrose so the yeast can make the dough rise.
Annex · Bakery · Beverages (annex pending)
06
It dissolves and stays dissolved
Allulose dissolves readily. At 25°C about 324 g will dissolve in 100 ml of water. Once dissolved it resists forming crystals again, even in high-solids mixes. Glazes, binders and cocktails behave like simple syrup. In a cooled katli slab the same property stops graining.
Annex · Bars · Sauces (annex pending)
Each win has a technical annex behind it, with sources and a category storage-trial protocol. The annex travels with the free 1 kg sample. Yeast finding: Sawettanun and Ogawa, 2022. Slower microbial growth on allulose: Samyang, US Patent 11,708,549. Caramelisation onset figures vary by system, so this is general guidance for understanding the parameters.
The ingredient
A rare sugar, made by an enzyme
- Chemical name
- D-Allulose (D-psicose)
- Formula
- C₆H₁₂O₆
- CAS
- 551-68-8
- Class
- C-3 epimer of D-fructose
- Sweetness
- 70% of sucrose
- Molecular weight
- 180 g/mol · sucrose 342
- Melting point
- 114 to 115 °C
- Solubility, 25 °C
- ~324 g / 100 mL
- pH stability
- 3.0 to 8.0
Found in nature in figs, raisins, wheat and maple syrup, at levels far too small to harvest.
Three of the six bench wins come straight from the molecule. The free carbonyl group makes it a reducing sugar, so it browns directly while sucrose must invert first. The open structure resists crystallising, which is why syrups stay clear and katli does not grain. And yeast cannot metabolise it, so sweetness survives a ferment.
Fructose and allulose hold the same atoms. One hydroxyl group sits on the other side of carbon three. An enzyme moves it.
Professor Ken Izumori found that enzyme in 1991, in a soil microbe behind the campus cafeteria at Kagawa University. D-tagatose 3-epimerase turns cheap fructose into allulose. He called it a gift from microorganisms, and he keeps part of an early large batch in a crystal chalice in his office.
That discovery grew into the Izumoring strategy, an enzymatic route to every rare sugar at industrial scale. Kagawa now hosts the Rare Sugar Research Center and the International Society of Rare Sugars.
Music went from vinyl to tape to disc to file, and the song did not change. Sugar is moving the same way. A plant makes sweetness slowly in a field. An enzyme makes the same class of molecule in a tank, from corn or from cane, without planting more cane for recipes that do not need it.
Applications
Pick a category
Allulose is a ketose monosaccharide that delivers the bulk and functionality of sucrose at roughly 10% of the calories. Use levels and process notes come from the Sucroless technical data sheet. Confirm performance on your own line before scaling.
Free 1 kg sample for your categoryLabel impact
What the panel reads afterwards
Two worked examples from the Sucroless sell sheet. Both assume the sweetness shortfall is topped up at a dose that adds no meaningful weight.
Flavoured yoghurt
150 g pot · full added-sugar replacement
| Per pot | Original | Sucroless |
|---|---|---|
| Calories | 150 | 96 |
| Total sugars | 20 g | 5 g |
| Added sugars | 15 g | 0 g |
| Allulose | 0 g | 15 g |
minus 36% calories · minus 100% added sugars
Kaju katli
40 g piece · allulose at the 25% cap
| Per piece | Original | Sucroless |
|---|---|---|
| Calories | 200 | 164 |
| Total sugars | 16 g | 6 g |
| Added sugars | 16 g | 6 g |
| Allulose | 0 g | 10 g |
minus 18% calories · minus 63% added sugars
How it compares
| Property | Allulose | Sucrose | Erythritol | Stevia |
|---|---|---|---|---|
| Sweetness vs sucrose | 70% | 100% | 60 to 70% | 200 to 300× |
| Calories | 0.4 kcal/g | 4.0 kcal/g | 0.2 kcal/g | 0 kcal/g |
| Maillard browning | Yes | Yes | No | No |
| Cooling aftertaste | None | None | Marked | None |
| Bitter aftertaste | None | None | None | Marked |
| Bulking, 1:1 with sugar | Yes | Reference | Poor | None |
| FSSAI status | Novel Food | Standard | Listed | Listed |
Hexicose Allulose TDS General v1.2, May 2026.
How we work
What to expect when you work with us
We screen once, at the start. After that the sample is free, the formulation support is included, and part of your first order comes back as credit. Reformulation takes time, so we spend ours with manufacturers who can launch.
01
Qualify
One conversation on WhatsApp. We check the licence, the product, the category and the monthly sugar volume. Everything after this step is unconditional.
Cost Nil
Time 1 business day
02
Free 1 kg R&D sample
One kilogram, free, with the lot Certificate of Analysis, the technical data sheet and the reduction ceiling for your category. Enough for a full bench trial with repeats.
Cost Zero
Ships ex-Mumbai, 5 days
03
Bench trial
Run a control and two replacement levels. We send the use-level recommendation, the process window and the storage protocol for your matrix, whether that is ghee, milk solids or a spiced base.
Support Included
Protocol Supplied
04
Sensory panel
Taste the trial against your own control, blind, with eight or more panellists. Revealed preference decides the launch. We will help you design the panel and read the result.
Panel 8 minimum
Design Included
05
Pilot batch
One production run on your own line, at scale, in your production film. Storage pull points at day 0, 7, 14, 30, 60 and 90 tell you what the shelf will do.
Line Yours
Pull points 6
06
First commercial order
Minimum 50 kg, ex-Mumbai, against a proforma invoice. Order 50 kg and 5 kg is credited to your second order. Order 100 kg and the credit is 10 kg.
Minimum 50 kg
Credit 5 kg / 10 kg
07
Ongoing supply
Volume-banded pricing on repeat monthly orders, with a Certificate of Analysis on every lot.
Pricing Volume bands
COA Every lot
The only thing you spend before you know whether allulose works in your product is bench time.
Who we can supply
Meet both and we start the same day we speak.
- You hold a valid FSSAI manufacturing licence.
- You have a named product on sale, or a launch that is dated and funded.
Start on WhatsApp
Send the message and we reply within a business day.
Start a sample enquiry on WhatsApp Free 1 kg R&D sample for licensed manufacturersProcurement rules that exclude WhatsApp? Write to [email protected] with the same details.
One free sample and one credit per GSTIN. The credit applies to the second order and not the first. Sucroless™ D-allulose is supplied to licensed food businesses in India. Final suitability testing in your own formulation is recommended. A lot certificate of analysis travels with every shipment.
Supply
What arrives at your gate
Crystalline powder in 25 kg food-grade lined bags, shipped ex-Mumbai. A Certificate of Analysis is issued for every lot.
≥98.5%
Purity, dry basis
≤1.0%
Loss on drying
25 kg
Bag, food-grade lined
36 mo
Shelf life from manufacture
50 kg
First commercial order
5 days
Lead time, ex-Mumbai
Batch RFAL20260104 assayed 99.02 per cent purity and 0.06 per cent loss on drying. Arsenic and lead were not detected. Yeast and moulds came in under 10 CFU/g. Non-GMO, allergen free, gluten free, vegan. Documentation on request: FSSAI Form-II NOC, current-batch COA, MSDS, technical data sheet.
A note on carbohydrate
Sugar is the easiest to manipulate
India eats grain. Rice, wheat, millet and the flours made from them carry starch, and starch is a chain of glucose that the gut takes apart. No line on the nutrition panel shows it.
Of the three macronutrients, sugar is the one a formulator can change without redesigning the product. That is why it is the target. It is also why the swap has to keep the function, or the product loses more than it gains.
The same molar arithmetic that trims the label also lowers water activity. Allulose puts about 1.9 times as many molecules into the water as the sucrose it replaces, so the reformulated pack often outlasts the original on the shelf. Mithai that hardened and grained in days can hold for weeks. See the six wins
Figures come from photographed nutrition panels, each reconciled against its own declared energy line to within one per cent. Net carbs has no status under FSSAI and appears here as a convention in use rather than as a claim. Shelf-life spans are proved per product on the supplied storage protocol.
Two Indian packs, per 100 g
Multigrain muesli
70.5 g total carbohydrate. The sugars line reads 18.4 g.
Starch 45.1 gSugars 18.4 gFibre 7.0 g
Sugar-free cookie
60.5 g total carbohydrate. The sugars line reads 0.5 g.
Starch 34.0 gMaltitol ~26 gSugars 0.5 g
In both packs the largest component has no line on the panel. Total sugars is a chemistry test that stops at disaccharides, so starch and polyols sit outside it. A reformulation brief that targets the sugars line alone will move a number and leave the food where it was.
Terms & Conditions
Standard B2B conditions
Our standard business-to-business terms cover payment, delivery, liability, and returns. Please read them before placing your first order.
Download conditions (PDF)For licensed food business operators only.