• 100% Natural Sugar found in Honey
  • Pleasing “Sucrose like“ taste
  • Near Zero Calories
  • Performs better than Sucrose & HFCS Across Applications
  • Affordable
  • No off flavours
  • Produced using a patented hyper-efficient bio-process to convert Raw Sugar/Syrup from Non-GMO Sugar Cane or Sugar Beet
  • The process involves the enzymatic isomerization of fructose via proprietary enzyme technology
  • Will be available with a Free From Label
  • With Halal and Kosher Certification
  • Deemed GRAS by the US FDA without limitations to its use
  • Free From
    Simple Sugars, GMO, Allergens, Chemicals, Heavy Meals, Sodium, Artificial Colors, Artificial Flavors
  • Other scientific name of Allulose is D-psicose

Better Performance

  1. 95 % lesser calories than sucrose and HFCS ....1
  2. Does not raise blood glucose levels ....2,
    attenuates postprandial blood glucose level ....3,
    maintains glucose tolerance, partly increases insulin sensitivity and levels of hepatic glycogen ....4
  3. Reduces blood lipid levels ....5
    and does not affect serum cholesterol unlike sucrose and HFCS ....6
  4. Can suppress body fat accumulation or weight gain ....7
  5. Reduces Associated Calories of Carbohydrate ....8
  6. Antioxidant ....9
  7. Upregulates intracellular glutathione and may play a potential role as a neuroprotective agent ....10
  8. Non-Toxic and Non-Carcinogenic ....11, 12 & 13
  9. Without limitations to its use and is well tolerated

Superior Functionality

Sweetness Honeytose is 75% as sweet as Sugar. It has the same onset, peak and dissipation of sweetness as found in sugar.
Flavor Honeytose tastes just like sugar when consumed alone or added to other foods and beverages. Often described as light and clean, this property allows the accentuation of other flavours, helping to enhance flavour in products. It masks unwanted flavours
Superior Solubility Exhibits great solubility in aqueous solutions compared to sucrose. Crystalline Honeytose dissolves quickly in liquid products, which is advantageous for powdered drink mixes and also in processing of products, such as ready to drink beverages.
Superior Humectancy Adds humectancy to products. This property can be useful in all types of perforation to prevent “drying out.” As a cryprotectant (in frozen foods), Honeytose unlike sucrose and glucose prevents large ice crystals from forming during freezing, damaging and coarse & icy foods.

Bulking Honeytose has similar bulking properties as sucrose, maintaining the texture with significantly lower calories
Low-Calorie Formulations Can be used in combination with other reduced-calorie bulk ingredients and high-intensity sweeteners to achieve the overall calorie reduction. When used with high intensity sweeteners, it minimizes lingering aftertastes.
Freezing Point Depression Freezing point depression is similar to fructose and glucose.
Superior Browning Browns better than sucrose, making it ideal in applications such as baked goods in which browning is a preferred visual quality attribute for consumers.It has a similar browning effect as fructose and browns better than glucose. Superior Maillard reaction compare to sucrose and fructose.
Superior Baking Over longer whipping time, Honeytose has significantly better foaming capacity compared to sucrose. Superior crust/crumb formation and browning compared to sucrose. Superior moisture holding capacity can also provide a moist, tender texture where required over the shelf life of the finished product.
Superior Shelf Life High antioxidant activity of Honeytose helps in radical scavenging and enhances product shelf life compared to sucrose, fructose, and sweeteners. The water activity of Honeytose is lower than sucrose.
Reduced Retrograding of Starch Controls retrograding of starch for its processing and storage. While sucrose is known to decelerate retrograding of starch, it is generally avoided due to its high calorie.
Reduced Re-Crystallization Honeytose has a lower tendency to crystallize in high solid systems when compared to other sugars. This characteristic is advantageous in applications such as candies to avoid graining. Honeytose can also be used at high levels in high solids confections, fillings and toppings providing desired textural properties and good stability over shelf life.

Improves Aroma and ColorContributes to the aroma and color of the food.

Cooling SensationGives a cooling sensation


Research References on D Allulose/D Psicose

  1. Metabolic effects of D-psicose in rats: studies on faecal and urinary excretion and caecal fermentation. Asia Pacic J Clin Nutr 2003;12 (2): 225-231
  2. Weight reducing effect and safety evaluation of rare sugar syrup by a randomized double-blind, parallel-group study in human - journal of functional foods 11 ( 2 0 1 4 ) 152–159
  3. Study on the Postprandial Blood Glucose Suppression Effect of D-Psicose in Borderline Diabetes and the Safety of Long-Term Ingestion by Normal Human Subjects - Biosci. Biotechnol. Biochem., 74 (3), 510–519, 2010
  4. D-Psicose, a Sweet Monosaccharide, Ameliorate Hyperglycemia, and Dyslipidemia in C57BL/6Jdb/dbMice - Journal of Food Science, Volume 75, Issue 2, March 2010 , Pages H49–H53
  5. D-psicose inhibits α-Glucosidase and Suppresses the Glycemic Response after ingestion of Carbohydrates in Rats -J. Clin. Biochem. Nutr., 45, 202–206, September 2009
  6. Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose - Food Control; Volume 18, Issue 3, March 2007, Pages 220–227 Biochem., 74 (3), 510–519, 2010
  7. Study on the Postprandial Blood Glucose Suppression Effect of D-Psicose in Borderline Diabetes and the Safety of Long-Term Ingestion by Normal Human Subjects - Biosci. Biotechnol.
  8. d-Psicose, and Epimer of d-Fructose, Favorably Alters Lipid Metabolism in Sprague - Dawley Rats - J. Agric. Food Chem., 2015, 63 (12), pp 3168–3176
  9. d-Allulose but Not High-Fructose Corn Syrup Maintains Glucose Tolerance and Insulin Sensitivity Partly via Hepatic Glucokinase Translocation in Wistar Rats., J. Agric. Food Chem., 2017, 65 (13), pp 2888–2894
  10. Anti-Obesity Effect of D Allulose containing Sugars, Journal of Nutritional Science and Vitaminology. 63. 208-213. 10.3177/jnsv.63.208.
  11. Neuroprotective effect of D-Psicose on 6-hydroxydopamine-induced apoptosis in rat pheochromocytoma (PC12) cells Journal of Bioscience and Bioengineering. Volume 100, Issue 5, November 2005, Pages 511-516
  12. Dietary D-psicose, a Rare Sugar, Shows No Modifying Effects in a Medium-term Liver Carcinogenesis Bioassay in F344 Male Rats. Journal of Toxicologic Pathology. Vol. 18 (2005) No. 2 P 85-88
  13. The Study on Long-Term Toxicity of D-Psicose in Rats J ClinBiochemNutr. 2009 Nov; 45(3): 271–277
  14. USFDA Findings - Estimated daily exposure levels are far below the maximum tolerable value of 500-600 mg/kg BW/d that has been found from human clinical studies. The LD50 value of D-psicose, 15.9-16.3 g/kg, is comparable to those of fructose (14.7 g/kg) and erythritol (15.3 g/kg) and is much higher than that of table salt (3.0 g/kg). These high LD50 values (over 15 g/kg BW) belong to the “relatively harmless” category (the lowest toxicity rating), according to a toxicity rating chart. Thus, D-psicose is classfied as an ordinary carbohydrate substance and the use of psicose in foods and beverages is not expected to pose a safety concern.