Crystalline D‑allulose for Indian food manufacturers.
We import Sucroless™ D-allulose and supply it from a 1 kg lab sample up to monthly tonnage. Every batch ships with its CoA.
Sugar reduction now reaches the everyday SKU.
Large brands reformulate the products that sell in volume. That needs a bulk ingredient you can buy by the tonne and run on your existing line.
FSSAI claims rules ask for at least 25% less sugar than the reference product.
FSSAI's draft front-of-pack label scores sugar per 100 g. Each gram you take out moves the score.
Sucrose gives 4.0 kcal/g and allulose 0.4 kcal/g. Each gram swapped saves 4.0 − 0.4 = 3.6 kcal.
The same crystal works in frozen dairy, bakery, mithai and drinks. One supply agreement can cover several plants.
Claim threshold: FSS (Advertising and Claims) Regulations, 2018. Front-of-pack: FSSAI draft labelling amendment, 2022.
One bulk ingredient does the work of sucrose.
Sweeteners give sweetness. Polyols give partial bulk. Allulose gives bulk, browning and a clean finish in a single crystal, so the recipe stays close to the one you run today.
Three ways to replace sucrose 1:1
Swipe the table to compare →
| What sucrose does | Allulose+ fibre if wanted | Maltitol+ fibre if wanted | Erythritol+ stevia + fibre |
|---|---|---|---|
| Bulk, 1:1 by weight | Yes | Yes | Needs fibre for body |
| Sweetness vs sucrose | 70%, small trim if needed | About 90% | 60–70%, stevia trim |
| Maillard browning | Yes, reducing sugar | No | No |
| Stays dissolved | High solubility | High solubility | Recrystallises in syrups and frozen storage |
| Clean finish | No cooling | No cooling | Strong cooling |
| Soft, scoopable ice cream | About 2× sucrose freezing-point depression | Close to sucrose | Strong, but recrystallises |
| Matches sucrose | 5 full, 1 partial | 5 full, 1 fail | 0 full, 3 partial, 3 fail |
| Energy factor | 0.4 kcal/g | 2 kcal/g | 0 kcal/g |
| kcal saved per 10 g sucrose replaced | 40 − 4 = 36 | 40 − 20 = 20 | 40 − 0 = 40 |
| On the ingredient list | Allulose | Maltitol | Erythritol, polydextrose, steviol glycosides |
Matches sucrose Needs a fix Does not match
Fibre works with all three. Polydextrose and oligofructose dissolve well and add body, but they add little browning on their own. Browning has to come from the sweetener, and only allulose brings it.
Energy factors: FSS (Labelling and Display) Regulations, 2020, Reg. 5(3)(e)(i), polyols 2 kcal/g and erythritol 0 kcal/g. Allulose: 0.4 kcal/g, supplier specification. Freezing point: Tharp and Young, Dairy Foods. Sucrose at 4 kcal/g.
R&D note: in a study of 16 sweeteners, a 1:1 sucrose–allulose blend was one of the three closest to sucrose on dose-response, growth rate and potency. Maltitol and xylitol were the other two. Source: Wee M, Tan V, Forde C. A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners. Nutrients 2018;10(11):1632.
From your plant trial to a fixed annual supply.
Brand teams start with a sample. Volume buyers plan a year. Pick the stage that fits your forecast.
Free. Ships with the spec sheet and CoA.
Refundable deposit, credited on a 50 or 100 kg order within 3 months of the trial.
Batch CoA, allergen and GMO statements, and technical support on your line.
Annual supply agreement for multi-SKU and multi-plant buyers.
- Stable supply and pricing under an annual supply agreement.
- Batches planned with your forecasts.
- QA information for your first PO, so vendor approval runs in parallel.
- A named technical contact through scale-up.
- Delivery ex-warehouse Navi Mumbai.
- Batch CoA and CoA template
- Allergen and GMO statements
- Heavy metal and microbiological specs
- FSSAI approval documentation
Applications, recipes and label maths for your product team.They live on the Sucroless™ product site.
Visit sucroless.com ↗Hexicose Foods (OPC) Private Limited, Mumbai 400051. Importer of Record and distributor of Sucroless™ D-allulose.
- FSSAI 11524997000387
- GSTIN 27AAHCH3511M1ZH
- IEC AAHCH3511M