Reduce sugar, not taste

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

FSSAI-approved. ≥98.5% pure crystalline powder. Bulk supply ex-Mumbai.

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.

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Four generations of sweetening

Every generation solved one problem and created another. Allulose is the first that doesn't.

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.

Six functions of sugar. One molecule.

Sugar doesn't just sweeten. It browns, bulks, sets, preserves, and texturises. Most alternatives do one of these. Allulose does all six.

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.

Side by side

Screenshot this. Send it to your formulation team.

PropertyAlluloseErythritolStevia

Sweetness vs sucrose70%65%200–300×

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 stability3.0–8.0StableVariable

Freeze-point depressionYes — like sucroseLimitedNo

Protein maskingGoodModeratePoor

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

What changes in your product

Five products. What you're using now. What goes wrong. What allulose fixes.

Flavoured Yogurt100g cup · ~12g sugar

Today's alternativeStevia or sucralose. Stevia leaves a bitter aftertaste that fights the dairy tang. Sucralose tastes clean but adds no bulk — so you compensate with maltodextrin or polydextrose. More ingredients, more cost.

With alluloseClean sweetness. Full bulk. No aftertaste. Stable at yogurt pH. No extra ingredients. The label stays clean.

Ice Cream100ml cup · ~22g sugar

Today's alternativeErythritol or maltitol. Erythritol ice cream is hard, icy, and won't scoop — it doesn't depress the freezing point. At freezer temperatures it recrystallises into grit. Maltitol is better on texture but carries laxative risk.

With alluloseScoopable at −18°C. Smooth — no crystallisation, no grit. Depresses freezing point like sucrose does. Browns naturally in the mix.

Protein Bar40g bar · ~8g sugar (or polyol equivalent)

Today's alternativeMaltitol or sorbitol for bulk and binding. Both cool in the mouth. Both carry laxative risk — a single bar can approach the 20g/day threshold. Neither browns, so you add caramel colour.

With alluloseBrowns naturally — no added colour. No cooling. Keeps the bar soft over shelf life as a humectant. Laxative threshold well above a single serving.

Flavoured Milk200ml pack · ~20g sugar

Today's alternativeSucralose or ace-K blends. No mouthfeel — the drink feels thin and watery. You compensate with gums or CMC. More cost, more label complexity.

With alluloseDissolves completely. Adds body and mouthfeel without gums or thickeners. No aftertaste. Stable through UHT.

Kaju Katli30g piece · ~15g sugar

Today's alternativeThere isn't one. Stevia can't crystallise or set. Erythritol crystallises but grainy, not smooth — and the cooling is completely wrong for mithai. Most "sugar-free" Indian sweets use maltitol or isomalt. They taste off.

With alluloseCrystallises like sucrose. Smooth, firm sheets. No cooling, no grain. The golden surface comes from Maillard browning, not food colouring. In mithai, allulose has no real competition.

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.