Wondering which sweetener is best suited for your needs?

Here’s a brief overview of our sweeteners’ properties:

Sukrin

Positives: 0 calories. 0 carbohydrates. Natural origin and manufacturing process.

Unique properties: Same consistency, flavour and volume as sugar.

Degree of sweetness: Approx. 70% of sugar

Areas of use:  Any time you want to use table sugar: over berries, fruit, porridge, yoghurt, cottage cheese, cereals and similar. In baking recipes with a fairly low sugar content (up to 20% of the total contents).

Drawback:  When used in too high a quantity, the flavour may be experienced as having a cooling effect/metallic. Baked goods made with an excessive amount may turn out dry and hard. Should not be used in a greater quantity than 20% of the recipe’s total content.

Tips:  Sukrin works very well in combination with other sweeteners. If the amount of sugar you wish to replace exceeds 20% of the total content you can mix Sukrin with Tagatesse, Stevia, FiberSirup or whichever sweetener you prefer or have at hand. If you, for example, mix Sukrin with regular sugar half and half you’ve also made a good and healthy reduction.

Sukrin:1

Positives: 0 calories. 0 carbohydrates. Natural origin and manufacturing process.

Unique properties: Same degree of sweetness, consistency, flavour and volume as sugar.

Degree of sweetness: Approx. 100% of sugar.

Areas of use: Any time you want to use table sugar: over berries, fruit, porridge, yoghurt, cottage cheese, cereals and similar. In baking that don’t require too much sugar (up to 20% of the recipe’s total contents).

Drawback: When used in too high a quantity, the flavour may be experienced as having a cooling effect/metallic. Baked goods made with an excessive amount may turn out dry and hard. Should not be used in a greater quantity than 20% of the recipe’s total content.

Tips: Sukrin:1 works very well in combination with other sweeteners. If the amount of sugar you wish to replace exceeds 20% of the total content you can mix Sukrin:1 with Tagatesse, Stevia, FiberSirup or whichever sweetener you prefer or have at hand. If you, for example, mix Sukrin with regular sugar half and half you’ve also made a good and healthy reduction.

SukrinMelis

Positives: 0 calories. 0 carbohydrates. Natural origin and manufacturing process.

Unique properties: Easily dissolved, and doesn’t give the crunchy feeling of table sugar.

Degree of sweetness: Approx. 100% of sugar.

Areas of use:  As SukrinMelis is finely ground it’s easily dissolved, even in foods and drinks that aren’t heated, such as yoghurt, cold drinks, marzipan, creams, icings and similar. It can also be used, of course, in recipes that are heated.

Drawback: When used in too high a quantity, the flavour may be experienced as having a cooling effect/metallic. Baked goods made with an excessive amount may turn out dry and hard. Should not be used in a greater quantity than 20% of the recipe’s total content.

Tips: SukrinMelis works very well in combination with other sweeteners. If the amount of sugar you wish to replace exceeds 20% of the total content you can mix SukrinMelis with Tagatesse, Stevia, FiberSirup or whichever sweetener you prefer or have at hand. If you, for example, mix Sukrin with regular sugar half and half you’ve also made a good and healthy reduction.

Sukrin Gold

Positives: Very few calories (8 kcal/100 g). Natural origin and manufacturing process.

Unique properties: Beautiful, golden colour, melts on the tongue, has a sweeter, rounder and richer flavour than original Sukrin.

Degree of sweetness: The same as sugar/brown sugar.

Areas of use: Any time you would have used white or brown sugar. Perfect over berries, cereals, porridge, yoghurt, in coffee, tea, desserts and more.

Drawback: When used in too high a quantity, the flavour may be experienced as having a cooling effect/metallic. Baked goods made with an excessive amount may turn out dry and hard. Should not be used in a greater quantity than 20% of the recipe’s total content.

Tips: Sukrin Gold has a golden colour and looks beautiful when sprinkled over cottage cheese, yoghurt and ice cream or as a final touch over cakes and desserts.

Sukrin+

Positives: 0 calories, 0 carbohydrates. Natural origin and manufacturing process.

Unique properties: Twice as sweet as sugar and can thus replace a larger amount of sugar without reaching the limitations you may face with Sukrin and SukrinMelis.

Degree of sweetness: Twice as sweet as sugar.

Areas of use: In baking recipes that require a higher degree of sweetness than what’s achievable with original Sukrin. (Where sugar constitutes up to 40% of the recipe’s total content).

Drawback: Only fills half the volume of recipes originally requiring sugar. The taste of pure Sukrin+ may be experienced as having a slightly intense sweetness, since it’s twice as sweet as sugar.

FiberSirup Clear

Positives: Only 5% sugar content and 70% fibre content!

Unique properties: Syrup consistency. Amazing for homemade energy bars.

Degree of sweetness: Approx. 60% of sugar

Areas of use:  First and foremost, FiberSirup Clear is a marvel in homemade energy bars. It provides the bars with both sweetness, a perfect consistency, and a good amount of fibre. It also works well as a sweetener in other kinds of baking and cooking, and can for example contribute to a crispy crust and soft centre in cookies.

Drawback:  Can cause temporary digestion discomfort and have a laxative effect when consumed in high amounts. Recommended maximum daily intake: 45 grams.

Tips:  FiberSirup Clear is brilliant in combination with other sweeteners. If you mix FiberSirup Clear and Stevia drops you can make a diverse sweetener with your flavour of choice. FiberSirup will also remove the cooling effect Sukrin may produce in high doses.

FiberSirup Gold

Positives: Only 5% sugar content and 69% fibre!

Unique attributes: Syrup consistency. Can replace honey and syrup.

Degree of sweetness: As sweet as sugar/syrup

Areas of use:  FiberSirup Gold is a healthier alternative to honey and syrup, and is ideal for pancakes, yoghurt, porridge, berries, ice cream and desserts.

Drawback: Can cause temporary digestion discomfort and have a laxative effect when consumed in high amounts. Recommended maximum daily intake: 45 grams.

Tagatesse

Positives: Few calories. Since the amount of sugar is halved when using Tagatesse, the sweetener ultimately accounts for only ¼ of the calorie content of sugar. Low GI (7).

Unique attributes: Exemplary baking properties. Ensures a practically identical flavour to that of sugar in baked goods. Tagatesse is easily caramelised and is well-suited for desserts like crème brulée.

Degree of sweetness: Twice the sweetness of sugar.

Areas of use: In cakes and sweet baked goods.

Drawback: Only fills half the sugar volume in recipes originally containing sugar. Contains a small amount of sucralose. Contains a lot of fibre, thus making the risk of digestive discomfort higher than with Sukrin. Should not be heated to higher temperatures than 160 Celsius, as the sweetener browns quickly at higher temperatures. (The advantage of quick browning is that Tagatesse is excellent for caramelisation). Read more on tagatose here. You can find lots of good recipes with Tagatesse at The Sugar-Free Baker.

 

Stevia drops

Positives: 0 calories, 0 carbohydrates, natural origin and manufacturing process.

Unique attributes: Flavoured Stevia drops both sweeten and add flavour simultaneously.

Degree of sweetness: 6 drops is equal to approx. 1 tsp (5 g) of sugar

Areas of use: Easily adds both sweetness and aroma to coffee, tea, smoothies, ice cream, yoghurt, creams, cakes, desserts and similar.

Drawback: Doesn’t add volume. Some experience Stevia as giving off a slightly bitter aftertaste, reminiscent of liquorice.

Tips: Make sure you don’t use too many Stevia drops. Experiment and start off with a bit less than what you think you’ll need. 6 drops equal to about 1 tsp of sugar in sweetness, but the flavour will vary depending on what you use the drops for. Stevia is excellent in combination with other sweeteners, like Sukrin, for example, to add volume.