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Sukrin syrup gold 450 g

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Gross unit price:
10,500 Ft/kg
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pcs (450 g)
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Gross price: 4,725Ft
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Product descriptions

Sukrin Syrup Gold 450 g Try the new members of the Sukrin range, Sukrin Gold, Sukrin Caramel and Sukrin Maple Syrups. The new Gold Syrup is low in calories. Thanks to its low sugar content, Gold Syrup is gentle on blood sugar and is also completely gluten-free, lactose-free, fructose-free and vegan. Made without genetic engineering! Two tablespoons of this great syrup boast the following properties: - less than 0.5 g sugar - Less than 0.0 g of sugar, less than 0.0 sugar - 2 g sugar alcohol (erythritol) - 2 g carbohydrate (2 g) 2 g fat: 1 g fat: 1 g fat: 1 g sugar ? less than 2 % sugar content ? guaranteed gluten-free ? and half the calorie content of honey or other sugary syrups. The new syrup is just as sweet as honey or other traditional syrups and is ideal for pancakes, waffles, yoghurt, breakfast cakes, ice cream and other desserts, or even as a flavouring for a barbecue sauce or for baking! Also great for other homemade marinades and dressings! With Sukrin Syrup, your homemade biscuits will be deliciously soft on the inside and crispy on the outside. You can use it as a healthier sweetener in all dishes where you have been using honey. The product is also naturally GMO-free. Read more about the ingredients Cornstarch Resistant starch is produced from pure glucose extracted from GMO-free corn and then converted into components that cannot be digested by human digestive enzymes. The process is called enzymatic hydrolysis. Enzymatic hydrolysis is a common form of hydrolysis that can be reproduced in nature. The ripening of fruit, for example, results in the loosening and softening of the flesh tissues, making the skin easily peelable. Industrial applications include the starch breakdown of maize and the enzymatic fermentation of fruit juices. In the food industry, organic compounds are broken down into their constituents by hydrolysis. Hydrolysis is a water-absorbing chemical decomposition that rarely takes place without a catalyst, but only under the effect of heat. According to the catalysts used, hydrolysis can be distinguished into aqueous, acid, alkaline and enzymatic hydrolysis. Hydrolysis is used in many branches of the food industry. Protein hydrolysis is used to produce food flavourings and nutrients. Starch hydrolysis is used to produce starch syrup and starch sugar. Fats are hydrolysed to make soap and fatty acids. Sorbitol Sorbitol is a sugar alcohol with a GI index of about 9. It is added to Sukrin Syrup to achieve the best possible taste experience. Use of Sukrin alone in syrup could result in crystallisation. Eritritol Eritritol is one and the same as erythritol - a calorie-free sugar alcohol with a GI index of 0. Eritritol is produced by natural fermentation and contains no artificial additives. Steviol glycosides Steviol glycosides are obtained from the leaves of the Stevia plant. Its concentrate is 250-300 times sweeter than regular sugar. Molasses Molasses is a dense sugar syrup made from the sugar beet or sugar cane sugar.

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