SUGAR FREE SWEENERS
&
DISCLAIMER sTATEMENT

• An oil based sweetener found in most sugar free candies today.
• Does not leave a bitter after taste.  Main drawback is that it has a diarrhetic or laxative effect if eaten in large quantities.
• Glycemic Index:  35

• A sugar alcohol derived from sucrose (table sugar) via a two step process.  First, sucrose is enzymatically transformed into isomaltulose.  It is then hydrogenated to produce Isomalt.
• It is non-hygroscopic.  This means it does not readily absorb or attract moisture from the atmosphere.
• Glycemic Index: 13  (Lower the number the less effect it has on blood sugar levels.
• At 2 calories/gram, it has a less caloric content than most other "nutritive" sweeteners. (Compared to normal sugar at 4 calories/gram and fat at 9 calories/gram)   

ERYTHRITOL*:

• A naturally occurring sugar alcohol found in fruits and vegetables.  During the manufacturing process the sugar alcohol (glucose or dextrose) is fermented with organisms.  The end product is ERYTHRITOL.
• It has NO laxative effect due to small size of polyols molecules.
• At .2 calories/gram it very low in calorie content.  Nearly 90 % of the ingredient is passed through the Kidney's and excreted without being absorbed.
• Glycemic Index 0    (There is no effect on blood sugar levels)

OLIGOFRUCTOSE & INULIN*:

• INULIN is a naturally occurring food ingredient and is part of OLIGOFRUTOSE.
• OLIGOFRUTOSE are naturally occurring sugars which nature has chained together to form fibrous material. 
• Both Inulin and Oligofructose show signs of aiding the absorption of Calcium.
• These fibers are classified as Prebiotic.  Bifidobacteria selectively ferment prebiotic fibers promoting good digestive health in a number of ways.
• These fibers have NO effect of blood sugar levers because they are not fermented in the stomach or intestines.
• At 1.5 calories/gram it is low in calorie content.

*The above facts were obtained through fact sheets supplied by the Wilbur Chocolate Company.
For more information please contact them directly.

• Sugar Free Chocolate use either MALTITOL or  an ISOMALT, ERYTHRITOL, OLIGOFRUCTOSE BLEND as the Sweetener.

• Sugar Free Chocolate   SHOULD NOT be considered lower in calories or fat content just because it is sugar free. 

• Sugar Free Chocolate should not be consumed by diabetics without a physicians approval.  This also applies to the the newer "BLEND" sweetened chocolates.

• Sugar Free Chocolate consumed in large quantities MAY have a diarrhetic effect