Guilt Free Caramels - Really? – 3D Candies

Guilt Free Caramels - Really?

It seems impossible, we know.

How can these caramels taste so decadent, but yet be only 60 calories?

And how can these caramels taste so divine when they actually lower blood sugar levels?

It just doesn’t make sense.

So, we wanted to share the science behind it. You will probably still have to try them to believe it, but this is the technical explanation.

 

How It Started

Do you have any sugar free?” Ugh, I hated that question.

People would be sampling and loving our fabulous caramels and then we would be hit with that question. The poor innocent person, just trying to find something that tasted good while cooperating with their dietary restrictions. I couldn’t figure out why you’d want to eat anything sugar free? That would be like breathing in a room without oxygen. What’s the point?

Then, I was encouraged, shamed actually, about the lack of low-glycemic products in our inventory. I was virtually led by the hand to a product which provides zero blood sugar impact because of its rare sugar chemical structure. The FDA still qualifies it as a sugar, but….. read on!

Allulose is a sugar.

It acts like a sugar.

It tastes like a sugar.

But, when it reaches the blood stream, it’s different than sugar.

Instead of being used by the body for energy, like glucose would, allulose is filtered out by the kidneys and introduced to the bladder. (Maybe don’t read this while you are actually eating our caramels.)

Consequently, allulose is great for making a caramel (yay!) that tastes like it was made with “normal” sugar. Better still, allulose doesn’t pack on the hefty “bad stuff” that normal sugar does. (Also yay! Especially for diabetics and those on a Keto diet!)

 Converting fructose into d-allulose graphi

https://www.pref.kagawa.lg.jp/kisyoto/english/study/produce.html

 

There’s More

Years back we were also “encouraged” to avoid corn syrup. We shifted to tapioca syrup and it has performed well. Our recent push to lower the carbohydrates in these treats sent us to a product called FiberSMART. Though still made from tapioca, this syrup is 89% dietary fiber. As you can see in the graph, the blood sugar impact is minimal.


There is a little Erythritol in the batch. This small batch caramel starts out with 3385 grams (7.45 lbs.) of ingredients. Erythritol accounts for about 20 grams, or, .006 percent of an alcohol sugar.

 

The Conclusion

We still don’t have anything that is “sugar free,” according to the FDA. It isn’t sugar free according to our tasted buds (honestly, if we put these side by side with our “normal” caramels, you’d never guess!)

But when it comes to the blood stream, the cells of our body say, SUGAR FREE!