Sucroless™ Allulose Crystalline Powder
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One-click sugar reduction.

Sucroless™ is allulose, a real sugar your body doesn't metabolise. Drop it into almost any recipe and save 90% of the sugar calories. The browning, the bulk, the mouthfeel and the shelf life all hold. Pick the level your product needs.

Allulose Specifications
70%sweetness of sucrose
0.4 kcal/gvs 4.0 kcal/g sugar
1:1bulk replacement
≥98.5%purity, crystalline
FSSAI Form IINovel food approval, December 2025
Problem · Fifty Years of Failed Substitutes

The world has become too calorie positive. Sugar is the easiest ingredient to adjust.

Unlike stevia glycosides, allulose behaves consistently batch to batch. Food technologists working at scale will find that predictability as valuable as the calorie reduction itself.

Every food company knows this. Most have tried. The graveyard is long: saccharin, aspartame, sucralose, acesulfame-K, stevia, monk fruit, erythritol, xylitol, maltitol, sorbitol, tagatose. Each solves part of the problem and creates another.

The high-intensity sweeteners are two hundred to six hundred times sweeter than sugar. They leave a bitter trail. They do not bulk, do not brown, do not behave. The polyols bulk well but cool the mouth, ferment in the gut, and cap out at low replacement levels before the side effects show. Stevia took two decades to reach the mainstream and is still being reformulated as new glycosides arrive. Jaggery is half the calories of sugar at roughly the same price, but the healthier story is just 50% calorie saving for a taste compromise.

The Ingredient · A Rare Sugar

There is one exception.

Monosaccharide
C₆H₁₂O₆
Same family as glucose and fructose
Found in
Figs · Raisins · Wheat
Naturally occurring, just rare
Metabolic path
~70% pass-through
Excreted unchanged via the small intestine

It has all the sweetness, bulking, caramelisation, texturisation, crystalline structure, preservative properties, and osmotic potential of sucrose.

Allulose is a monosaccharide, the same family as glucose and fructose, found in figs, raisins and wheat. The sweetness rises at the same speed, peaks the same way, and finishes clean. No bitter tail. No cooling effect. No off-note.

The body does not metabolise it. About seven in ten grams pass through the small intestine and leave the body unchanged. What remains contributes 0.4 calories per gram, against four for ordinary sugar. Blood glucose does not rise. Insulin does not respond.

It is 70% as sweet as sucrose, which means a small adjustment in dosage. Everything else carries over. One kilo of sugar in a recipe becomes one kilo of allulose in the bowl.

Function · Beyond Sweetness

It can take much less time for a big company to reformulate with allulose

Sugar in a biscuit is not just sweet. It browns the crust, holds the moisture, sets the texture, controls the spread, lengthens the shelf life. Pull it out and the biscuit collapses. Most sweeteners cannot stand in for any of this. Allulose stands in for all of it.

It browns through the Maillard reaction, the same chemistry that gives sugar its colour and caramel its flavour. It bulks one-to-one with sucrose, so dry ratios hold and the formula does not have to be rebuilt. It depresses the freezing point, which is why ice cream made with allulose stays scoopable from the freezer. It is stable from pH 3 to 8, through UHT processing at 140°C, through baking, through conching. It dissolves in cold water at over three times its weight. It does not crystallise out, does not separate, does not fight the formula.

Browns
Maillard reaction at 100°C+
Bulks
1:1 with sucrose, dry weight
Lowers freeze point
Keeps ice cream scoopable
Stable
pH 3 to 8 · UHT 140°C
Dissolves
3× its weight in cold water
Clean finish
No bitter tail, no cooling effect

Erythritol has bulk, but the function is poor. It does not dissolve well, it crystallises in the fridge, in a cheesecake it sinks to the bottom. So even at commodity prices, formulators keep looking for something better.

The Proof · Side by Side

How allulose stacks up.

Screenshot this. Send it to your formulation team.

Sucroless™ D-Allulosevs alternatives
PropertyAlluloseErythritolStevia
Sweetness vs sucrose70%65%200 to 300×
AftertasteNoneMildBitter
Cooling effectNonePronouncedNone
Maillard browningFullNoneNone
Bulking (1:1 with sugar)YesPartialNo
Freeze-point depressionLike sucroseLimitedNone
pH stability3.0 to 8.0StableVariable
Protein maskingGoodModeratePoor
Calories0.4 kcal/g0.2 kcal/g0 kcal/g
Sweetness vs sucrose
Allulose70%
Erythritol65%
Stevia200 to 300×
Aftertaste
AlluloseNone
ErythritolMild
SteviaBitter
Cooling effect
AlluloseNone
ErythritolPronounced
SteviaNone
Maillard browning
AlluloseFull
ErythritolNone
SteviaNone
Bulking (1:1 with sugar)
AlluloseYes
ErythritolPartial
SteviaNo
Freeze-point depression
AlluloseLike sucrose
ErythritolLimited
SteviaNone
pH stability
Allulose3.0 to 8.0
ErythritolStable
SteviaVariable
Protein masking
AlluloseGood
ErythritolModerate
SteviaPoor
Calories
Allulose0.4 kcal/g
Erythritol0.2 kcal/g
Stevia0 kcal/g
Applications · Indian Categories

Where allulose works.

Sensory research ranks allulose among the closest matches to sucrose, earning it classification as the first fourth-generation sweetener to close the gap between calorie reduction and full sensory performance.

ApplicationUse LevelFunction
Yoghurt, set and stirred5 to 12%Holds viscosity; stable at pH 4.2 to 4.6
Flavoured milk and UHT4 to 8%Clean dissolution; survives UHT
Ice cream and frozen dessert5 to 10%Lowers freeze point; keeps it scoopable
Paneer-based mithai8 to 15%Browns at lower temperatures; bulks 1:1
Bakery and wafers10 to 25%Controls water activity; gives natural colour
Beverages3.5 to 8%Stable across the pH range; clean label
Timing · The Indian Window

The new 'clean label'

Clean-label through a different lens: Hyaluronic Acid was unknown a decade ago, today it is a key ingredient in the beauty industry because it works.

For most of the last fifty years, alternative sweeteners have been sold on what they are not: not sugar, not fattening, not glycaemic. The argument was negative. Allulose is the first that lets food companies make a positive argument. It is a sugar. It tastes like sugar. It works like sugar. It just happens to carry almost no calories.

The Japanese have used allulose across two thousand SKUs for two decades. American brands like Chobani, Quest and Magic Spoon have built whole product lines on it. India is now open.

Almost one in three Indian adults has metabolic syndrome. Sugar is the easiest lever in any recipe to address this — and allulose lets you pull it without sacrificing taste or texture.

Hexicose FSSAI Novel Food approval 24 December 2025
The Supplier · Mumbai

What you get from Hexicose.

We are not a manufacturer pretending to be a marketing company. We are a Mumbai-based ingredient distributor with one key product to reduce sugar in any recipe.

Purity≥98.5% crystalline D-allulose
Pack25 kg food-grade lined bags
Shelf life36 months from manufacture
DocumentationFull COA and MSDS with every shipment
StatusNon-GMO, FSSAI Form-II approval letter on file
SupportTechnical formulation help from people who have done it

FSSAI approved D-Allulose as a Novel Food (Form-II, Ref 43/Std/PA/FSSAI/2025) on 24 December 2025. Six approvals are now active in India.

Sucroless™ Allulose Crystalline Powder
CompanyHexicose Foods OPC Pvt LtdD-Allulose (Sucroless™)Crystalline · Bulk supplyFSSAI Novel Food Approved · Dec 2025
Contact[email protected]+91 72495 71080Mumbai, Maharashtra
RegistrationsFSSAI 11524997000387GST 27AAHCH3511M1ZHIEC AAHCH3511M

Reduce sugar, not taste.