Reduce sugar, not taste
Allulose does what sugar does. At a tenth of the calories.
In commercial use in Japan since 1993. FSSAI-approved in India, December 2025.
How much sugar is there for structure, not taste?
In most Indian foods, more than half the sugar is doing an engineering job — not a flavour one.
Sugar browns, crystallises, preserves, and texturises. Those are structural calories. Allulose does the same engineering at a tenth of the energy cost.
The exception — here, most of the sugar is for sweetness.
Four generations, six functions, one answer.
Every generation of sugar alternatives solved one problem and created another. Allulose is the first that does neither — it handles all six jobs sugar does.
The third generation solved the calorie problem but created two new ones: off-tastes and loss of functionality. Allulose solves the original without creating either.
Side by side.
Screenshot this. Send it to your formulation team.
What changes when you switch.
Six applications, with formulation guidance for each.
Full added-sugar replacement. pH 4.2–4.6 stable. No textural change.
10% inclusion1:1 bulk, lower-temperature browning, full cook-cycle stability.
25% formulation capFreeze-point depression without added glycerol or invert sugar.
5 to 10% inclusionBrowning in bake-out, humectancy, binding. Better than erythritol.
10 to 20% inclusionWater activity control, natural colour development, low hygroscopicity.
10 to 25% inclusionClean dissolution across pH 3.0 to 8.0. Stable at 135 to 140°C.
3.5 to 8% inclusionA Mumbai-based ingredient company with one target: replace 10,000 MT of sugar with allulose in India.
Hexicose — from hexose, the family of six-carbon sugars. Allulose is one. The name says what we do.
In commercial use in Japan since 1993. FSSAI-approved in India, December 2025.
Our rule: reduce sugar, not taste.
