FAQ Archive - Sukrin

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Why can’t you remove the glucose from the emulsifier?

Where do the sugars in the mousse come from?

How can you claim ‘no added sugar’ when the mousse contains glucose?

How much FiberFin should I use in baking?

How to use FiberFin?

Is FiberFin the same as psyllium husks?

Can you use FiberFin as a sauce thickener?

Can I exchange all the flour in a cake with FiberFin?

I thought corn starch was unhealthy. How can a flour made from corn be so high in fibre?

What is the chemical formula of Sukrin?

Can I eat Sukrin if I follow Jewish or Islamic dietary laws?

Can I rely on the fact that it is safe to use Sukrin?