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Sugar Replacement for Bakery & Dessert Applications
Compare sweeteners and choose the right solution for your recipes.
Full Application in all solution: Bakery, frozen dessert, confectionery, coating gummies....
1:1 sugar replacement with real baking performance — delivering sweetness, structure, and stability.
✔ Zero calories & low GI (~1.9)
✔ Sugar-like texture and mouthfeel
✔ Functional like sugar with balanced sweetness
✔ Excellent baking, confectionery & freezing performance
✔ Suitable for cakes, cookies, beverages, gummies, jelly, popcorn coating, gelato & ice cream
Shop SÜVY →| Sweetener | Calories | Browning | 1:1 Replacement | Best Use |
|---|---|---|---|---|
| SÜVY 焙糖 | 0 | ✔ | ✔ | Baking, Desserts, Frozen Applications |
| Allulose | Low | ✔ | ~ | Baking, Caramel |
| Splenda | 0 | ✖ | ✖ | Beverage |
| Erythritol | Low | ✖ | ~ | Low-carb baking |
| Trehalose | ~4 kcal/g | ✔ | ~ | Ice cream, frozen desserts |
✔ SÜVY (Best Overall)
Cakes, cookies, muffins, cheesecake, bread
Excellent structure, moisture & browning
✔ Stevia / Monk Fruit
✔ SÜVY (clean sweetness & better mouthfeel)
Coffee, tea, smoothies, protein drinks
✔ Glucose / Allulose
✔ SÜVY
Gummies, jelly, marshmallow, caramel, popcorn coating
✔ SÜVYtech* (excellent freezing performance)
Smooth texture & reduced ice crystallization
Gelato, ice cream, frozen desserts, popsicles
*SÜVYtech - ice cream, fruit jellies, risk of crystallization food stuff
*Performance may vary depending on formulation and processing conditions.
