• Sugarless with no calories

• Will not effect blood sugar levels like sugar does
• 100% natural
• 150 times sweeter than sugar?
• Flavour enhancer
• Plaque retardant and prevents cavities
• Recommended for diabetics
• Non toxic

Does PureSweet® have the same qualities as sugar in cooking recipe?

No! The molecular structures of sucrose and PureSweet® are completely different. Sucrose (sugar) when heated will caramelise making such delights as biscuits, fudge and caramel, a possibility. PureSweet® will not. Some sweets, like caramel are not possible yet, but other sweets like biscuits and fudge are possible if other natural bulking agents such as maltodextrin, mannitol or sorbitol are used. It is basically a case of trial and error to find the right mix, but when you do, the rewards will be well worth it.

Will PureSweet® break down at high temperatures like saccarines or aspartame?                                  

No! The fact that PureSweet is heat stable is one of the real great properties of our product. As PureSweet® is heat stable to about 200 degrees Celsius (392 degrees Fahrenheit), it can be used in almost any baking recipe.

Will PureSweet® act as a 'fuel' for yeast in baking as sugar does?

No! PureSweet® is non-fermentable and therefore will not act as a food source for yeast. This is both important and great for anyone suffering from Candida. Breads will still rise when baked using PureSweet®, but just not as big or high as normal.

When you replace PureSweet® for sweeteners that have calories, it is important to understand the many roles of sweeteners in cooking and baking. With this understanding and the tips below in hand, you will be able to make great dishes.

Sugar and other caloric sweeteners, such as honey, brown sugar and maple syrup, add other characteristics in addition to contributing a sweetness:

* They give structure, texture and volume to recipes
* Sweeteners can caramelise and add browning
* They help retain moistness and provide tenderness to baked goods
* They provide a preservative quality, keeping foods fresh, longer

PureSweet® works best in recipes where the main role is to provide a sweet taste. For example, PureSweet works well in pie fillings, cheesecakes, sweet sauces, marinades and glazes. It also works well in quick breads, muffins, biscuits and pies.

In recipes where sugar provides bulk structure to the product, such as sponge and chocolate cakes, you may need to make a few slight changes in your recipe for best results. In recipes where the amount of sugar is quite high, such as meringues, caramel, pecan pies and angel food or pound cakes, complete substitution of PureSweet® for all the sweeteners may not yield the best results.

• PureSweet® can be used extensively in cooking and baking by using one-fifth? of the normal quantity you would with sugar.
• Sugar contributes volume or bulk to many recipes, whereas PureSweet® adds flavour and sweetness, but very little bulk. When using PureSweet® for cooking and baking it is therefore advisable to use other products? to bulk out your finished goods.
• PureSweet® can be used wherever you use sugar in cooking and baking. However, it works best in recipes where sugar is used primarily for flavouring or sweetening, like fruit and pie fillings, cheesecakes, custards, sauces, glazes and marinades, other products?.

• There are three ways to successfully incorporate PureSweet® into a recipe:
  * Combine thoroughly with other dry ingredients
  * Dissolve in the liquid
  * Cream with butter or other fat

• If the recipe calls for sifting the dry ingredients, measure the amount of PureSweet® you need before sifting. Remember, one cup of PureSweet® equals? the sweetness of one cup of sugar - but PureSweet® does not exactly sift like sugar, because the sugar granules are slightly different.
• When the recipe calls for beating ingredients together, such as butter, sugar and eggs, you may need to beat the ingredients a bit longer to get enough air into the mixture to result in a more fluffy and even texture when using PureSweet®.

• Baked goods made with PureSweet® will last longer if stored in the refrigerator.

• Baked goods made with little or no sugar do not brown like recipes made with sugar. The addition of molasses, cocoa and other dark ingredients can help you achieve browning in recipes like those for biscuits and cakes. For browning, add I tablespoon of molasses for every cup of PureSweet® used.
• Check your baked goods sweetened with PureSweet® to see if the baking process has been finished a little earlier than the recipe calls for, generally 7-10 minutes for cakes and 1-2 minutes for biscuits. This is because recipes made with PureSweet® may bake more quickly than those made with sugar.
• For longer storage, baked goods made with PureSweet® can be frozen exactly like sugar-based products.