Sugar Alternatives

Tagatesse Sweetener

Q: What is Tagatesse Sweetener? Tagatesse is a Tagatose-based alternative sugar. Tagatose is a natural sugar which is extracted from lactose (milk sugar). The end product, however, contains no further traces of lactose and glucose. Tagatose is also naturally present in certain dairy products and fruits.Tagatose is perfectly suited to industrial applications, but cannot be found in its pure form on the market as you cannot cook and bake with this product by itself.The taste of Tagatose is almost identical to that of sucrose (regular sugar) and it very nearly matches its sweetness. Pure Tagatose is used in the food products...

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Sukrin+ with Stevia

Q: What is Sukrin+? Sukrin+ is Sukrin that has been combined with stevia. This provides a completely natural sweetener with twice the sweetness of sugar. Sukrin+ combines the sugar consistency of Sukrin with the sweetness of stevia. Sukrin eliminates the, sometimes, bitter aftertaste of a number of stevia products. Both Sukrin and stevia are zero-calorie products, and Sukrin+ does not cause any spike in blood sugar levels!   Q: Is Sukrin+ a carbohydrate? Technically, erythritol is a carbohydrate, but it does not behave like regular carbohydrates such as sugar and starch. Erythritol is not used as energy in the body,...

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Sukrin Melis (Icing Suger)

Q: How is Sukrin Melis made? Sukrin Melis is mainly erythritol, which is a polyol (sugar alcohol). Erythritol occurs naturally in pears, melons and mushrooms. Polyols are carbohydrates that have no effect on blood sugar. To make Sukrin Melis, we ferment glucose from Non-GMO corn starch with a natural culture, much like the process used in the production of cheese and yoghurt. The resultant liquid is dried and powdered, a little stevia added, and that’s it. With zero carbohydrates, and zero GI, Sukrin Melis has no effect whatsoever on blood sugar.   Q: Is Sukrin Melis a carbohydrate? Technically, erythritol is...

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Sukrin Granulated Sugar

Q: How is Sukrin made? Sukrin is erythritol, which is a polyol (sugar alcohol). Erythritol occurs naturally in pears, melons and mushrooms. Polyols are carbohydrates that have no effect on blood sugar. To make Sukrin, we ferment glucose from Non-GMO corn starch with a natural culture, much like the process used in the production of cheese and yoghurt. The resultant liquid is dried and that’s it. With zero absorbable carbohydrates, and zero GI, Sukrin has no effect whatsoever on blood sugar.   Q: Is Sukrin a carbohydrate? Technically, erythritol is a carbohydrate, but it does not behave like regular carbohydrates such...

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Sukrin:1

Q: How is Sukrin:1 made? Sukrin:1 is mainly erythritol, which is a polyol (sugar alcohol). Erythritol occurs naturally in pears, melons and mushrooms. Polyols are carbohydrates that have no effect on blood sugar. To make Sukrin:1, we ferment glucose from Non-GMO corn starch with a natural culture, much like the process used in the production of cheese and yoghurt. The resultant liquid is dried, a little stevia added, and that’s it. With zero carbohydrates, and zero GI, Sukrin:1 has no effect whatsoever on blood sugar   Q: Is Sukrin:1 a carbohydare? Technically, erythritol is a carbohydrate, but it does not behave like...

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