Benefits

• Completely replaces sugar in recipes
• No additional dry solids required
• As similar as possible to sugar in terms of organoleptic characteristics
• Natural ingredients (erythritol, stevia, inulin)
• Can be used in a variety of sugar-free ice cream recipes: diet types, types approved for people with diabetes, low-carbohydrate types, low-calorie types
• Enriches ice cream with dietary fiber (inulin)
• Low energy content – 331 kJ or 82 kcal per 100 g of the sweetener 
• No changes in the technological process of ice cream production required
• Thermally stable 
• Sweetness index – 1