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Sukrin maple syrup 450 g

Article number:
95239
EAN:
7090017542085
Storage place:
A34-40-6
Gross unit price:
10,500 Ft/kg
Packaging unit:
pcs (450 g)
Multi:
box=10pcs
VAT rate:
27%
Don't forget, for purchases over HUF 15,000 gross,
we deliver to you free of charge!
Gross price: 4,725Ft
készleten
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Product descriptions

Sukrin Maple Syrup 450 g Try the new members of the Sukrin range, Sukrin Gold, Sukrin Caramel and Sukrin Maple Syrups. Like the new Gold Syrup, Maple Syrup is low in calories and completely gluten-free, lactose-free, fructose-free and vegan. Made without genetic engineering! Thanks to its low sugar content, Maple Syrup is very gentle on blood sugar. The new MapleSyrup is perfect for preparing any dish where you would traditionally use the standard refined sugar maple syrup. For example: pancakes, ice cream, yoghurt, desserts, coffee, tea, biscuits. More about the ingredients Cornstarch Resistant starch is produced from pure glucose extracted from GMO-free maize 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 thick sugar syrup, a by-product of the processing of sugar beet or sugar cane into sugar. More specifically, the syrup separated by centrifugation at the final stage of crystallisation in sugar beet is called molasses. Just a minimal amount is added to the syrup to really round out the taste of Sukrin Syrups. Salt We also added a small amount of salt to the Syrup to balance the flavors. Nutritional information (per 100g of product): Energy 607 kJ / 149 kcal Fat 0 g - of which saturated fatty acids 0 g Carbohydrate 21 g - Of which sugar 1,8 g -of which polyols 14 g Fibre 49 g Protein 0 g Salt 0,07 g Ingredients. Maize fibre (corn starch)

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