quick links

• About Us
  • Introduction
  • Corporate Information
  • SA Sugar Industry Structure
  • History of TH Sugar
    • The Beginnings
    • Arrival in Natal
    • The Early Years
    • The Empire Grows
    • The New Order
    • The Present
• Operations
  • South Africa
    • Overview
    • Agriculture
    • Sugar Mills
      • Maidstone Mill
      • Darnall Mill
      • Amatikulu Mill
      • Felixton Mill
    • Refinery
    • Cape Sweeteners
    • Voermol Feeds
    • Marketing
    • Technology & Engineering
  • Mozambique
  • Zimbabwe
    • Triangle Sugar
    • Hippo Valley
  • Swaziland
• Products
  • Sugars
    • Retail
    • Speciality
    • Industrial
  • Animal Feeds
  • Technology
  • Industrial Sweeteners
• Customer Centre
  • Customer Care
  • Sugar Manufacture Process
  • Hints & Tips
  • Diabetes
  • Aspartame
  • Careers
  • FAQ
  • Links
• Contact Us
  • South Africa
  • Mozambique
  • Zimbabwe
  • Swaziland

Specialty Sugars

Sugalite

Huletts Sugalite® has been designed specifically for diabetics and slimmers. It replaces the functionality of sugar on a gram for gram basis in baking and confectionery in terms of sweetness, crumb structure, mouthfeel, texture and browning. Sugalite® is not fully metabolised, as it behaves like fibre in the body and therefore does not cause a rapid rise in blood sugar levels. It also replaces fat in any recipe by at least 50%.

Sugalite Fact Sheet

• Sugalite is an easy to use powdered blend that replaces sugar on a gram-for-gram basis to make diabetic and slimmer-friendly goods. It contains about one third of the kilojoules of table sugar (6,48kJ per gram Sugalite).
• Sugalite replaces the functionality of sugar normally lost when substituting sugar by an artificial sweetener in baking. It ensures a golden brown colour, good crumb structure, soft mouth feel and no aftertaste.
• Sugalite acts as a semi-fat replacer and 30-50% of the fat can be taken out of recipes of batter consistency and replaced with fat free milk or yogurt.
• Sugalite consists of polydextrose, lactitol, an anticaking agent and two heat stable non-nutritive sweeteners, Cyclamate and Acesulfame K. Polydextrose is an indigestible oligosaccharide and i) is fermented in the colon where it acts as a prebiotic, stimulating the growth of beneficial bacteria and ii) significantly lowers the glycaemic index (GI) of the final baked product. Lactitol is a sugar-alcohol which is only partially metabolised, releasing sugar more slowly into the bloodstream and resulting in a lower GI.
• There are no health hazards linked to using Sugalite, however, because Sugalite behaves like fibre in the body, excessive consumption may cause gastric discomfort (flatulence or a laxative effect).
• Sugalite won the prestigious Symrise/Food Review “Best New Product” title in 2004. Sugalite is endorsed by GIFSA (GI Foundation of South Africa) and Diabetes South Africa.

Storage Requirements

*Store in a sealed container, in cool, dry conditions.