• 100 % Natural Rare sugar present in Flower Nectar
  • Some say tastes better than Sucrose
  • Complex Sugar with an Ultra Low Glycemic Index (GI) close to the Glycemic Index of Black beans and Lentils
  • Nectarose takes 300% longer time to break down than simple sugars. Combining the goodness of complex carbohydrates (without their glycemic index) with the sweetness of sugar
  • Powerful Antioxidant unlike Simple Sugars or Complex Carbohydrates
  • Affordable
  • Produced using a patented hyper efficient bioprocess to convert Raw Sugar/Syrup from Non-GMO Sugar Cane or Sugar Beet
  • Will be available with a Free From Label
  • With Halal and Kosher Certification
  • USFDA Approval (In Progress)
  • Free From
    Simple Sugars, GMO, Allergens, Chemicals, Heavy Meals, Sodium, Artificial Colors, Artificial Flavors

Better Performance

  1. Ultra Low Glycemic Index - 32 (Whole Wheat Flower 70, Brown Rice 55, Glucose 100, Honey 58, Sucrose 65, High Fructose Corn Syrup 68)
  2. 75% as Sweet as Sucrose
  3. It provides consistent blood glucose and lasting energy
  4. Low impact on blood sugar and Insulin as compared to Glucose, Sucrose and HFCS
  5. Lowers food cravings due to consistent blood glucose
  6. It has a low potency to cause dental caries compared to sucrose....1, 2, 3
  7. Browns like Sucrose....4
  8. It is a Reducing Sugar
  9. Highly soluble in water....5
  10. All the benefits of Isomaltulose but 50% sweeter
    (without the requirement for adding additional sweetening)

Food and Beverage Applications

Nectarose is an ideal sucrose replacement with superior taste and characteristics like sucrose. It functions like sucrose across applications from solubility, bulking, browning, to depressing point freezing making it an ideal choice to replace sucrose in everything from desserts, beverages, baking, ice- cream to chewing gum.

Nectarose is far superior to glucose and complex carbohydrates across allocations from Energy Drinks, Sports and Fitness Nutrition to Meal Replacement Products.

References

  1. Hamada S, 2002, Role of sweeteners in the etiology and prevention of dental caries IUPAC
  2. Ravaud S et al, 2005, Expression, purifcation, crystallization and preliminary X-ray crystallographic studies of the trehalulose synthase MutB from Pseudomonas mesoacidophila MX-45 PubMed Central
  3. Thaweboon B et al, 2011, Fermentation of various sugars and sugar substitutes by oral microorganisms Asian Pacific Journal of Tropic Biomedicine
  4. Gamble GR, 2001, The heat induced degradation of melezitose and trehalulose International Cotton Advisory Committee
  5. 1993, Process for preparing trehalulose and isomaltulose Patent Genius