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Liquorice-licorice has liquorice products to suit everybody's taste buds.

You will find information on the following in this section :

1) General Information about our Sugar Free Products

2) Information about Acacia Gum. Some of our products are made with Acacia Gum giving it an outstanding flavour.

1) General Information about our Sugar Free products.

All our De Bron products are Sugar Free. De Bron is known for their outstanding Top Quality Products. A lot of de De Bron products are :

-          Low carbs

-          30% less calories

-          Sugar free

-          Kind to teeth

-          Gluten free

-          Gelatine free

-          Colour free

-          Nuts free

-          Lactose free

-          Milk protein free

-          Fat free

-          Low saturated fat

-          Soya free

-          Sodium free

-     Only Natural Colours or No Colours used at all

-     Less Calories than similar products made with sugar

This list does not apply to all varieties. For more details, see the individual product description.

All the marketing specialists and activists in the food industry are being confronted with an urgent demand for “HEALTHY FOOD”. There is a very large demand for glucose-free products (Maltitol based products).

1) PRODUCTS WITH OLIGO-FRUCTOSE

Oligo-fructose is, just like fructose (white sugar) , a sugar, which resembles glucose from the chemical point of view, but oligo-fructose does not need insulin to be metabolised in the body of a human being, if taken in normal proportions.

But Oligo-fructose has very interesting and particular features, compared to normal fructose :

-       it has a slower absorption in the body and is so less brutal than fructose, because it has less influence on the glycemia.

-       it contains less calories than fructose : 1.5kCal/gr, instead of 4kCal/gr.

-       the maximum allowable harmless daily intake for risk-people (except phenylketonuria patients) is :

* 25gram per day according to the English Pharmacological Society

* 50gram per day according to Prof. Dr. Koivisto (University of Helsinki-Finland)

- does not need insulin to be metabolised.

2) PRODUCTS WITH MALTITOL

Maltitol is a solution of maltose,  with almost 30% less calories than glucose, and has less or no influence on the glucose and insulin levels in the blood. But Maltitol :

-       has 90% of the sweetening effect of saccharine-sugar, therefore the taste is EXCELLENT.

-       has a very low energetic value of 2.8kCal/gr.

-       protects the tooth enamel against decay.

-       has an UNLIMITED daily intake-NO maximum allowance.

-       does not need insulin to be metabolised.

The advantages of Maltitol as a substitute for sugar in confectionery products are not only for diabetics and sugar intolerant people but also those who seek to reduce carbohydrate intake ( slimmers etc.).

Maltitol contains POLYOLS, which limit the absorption by the body of carbohydrate allowing it to pass through. The levels of polyols in a product can therefore be deducted from the listed carbohydrate rating thereby giving a much-reduced level.

Fructose and oligo-fructose are, structurally related to glucose, but insulin is considered not be necessary for the conversion of fructose to glycogen.

* Diabetics with less or no insulin can so convert oligo-and fructose to glycogen without a dangerous increase of the sugar level in the blood.

* Overweight people (for whom insulin is also the archenemy) do also not need insulin for the conversion of fructose to glycogen, and so avoid the possibility to store fat in the fat cells.

* Tri-glycerides (=three molecules of glucose), are the precursors of cholesterol. With less glucose-less tri-glycerides, and less risk for the formation of cholesterol.

* Allergic people react to glucose, as a dangerous allergy. Less or no glucose = less allergy.

* Sportsmen do not have hypoglycaemia, during sport performances, while taking fructose.

* Glucose sugar is a poison for every human being. (See book “Sugar Blues” by W. Dufty). Fructose is much more

“health-friendly”.

DIABETICS

Most Sugar Free product based on Maltitol are suitable for diabetics. The sugar levels in blood are influenced by a person’s intake of sugar. The glucose level is regulated by insulin which is produced by the body when sugar levels fluctuate. However, diabetics have faulty systems and the insulin levels are not properly regulated by the pancreas, leading to higher or lowel levels of sugar than normal.

What is the secret of DE BRON sweets ?

Instead of sugar, they contain sugar substitutes such as Maltitol, Isomalt and Lactitol. These are members of the chemical group called Polyols.

The beneficial characteristic of Polyols is that these are not converted into glucose, therefore no extra insulin is needed to regulate the glucose level in the body. This makes our products ideal for diabetics or sugar intolerant people.

LAXATIVE

DE BRON sweets are sweetened with Polyols which are sugar substitutes.

What is the laxative effect of our products ?

In all sugar free products, there is a small tendency to have a laxative effect. This tends to occur more in people with a high sensitivity to sugar substitutes but these are in the minority. Polyols have a very slow digestive quality and therefore much of the product will pass through the body undigested. The undigested portion of the Polyols when passing through the intestine inhibits the absorption of fluids and this is what can cause the negligible laxative effect.

Although this laxative effect is harmless, as a general rule it is not recommended that the daily intake of Polyols should exceed approximately 40 grams.

GLUTEN

In today’s world doctors and dieticians regularly prescribe gluten free products to their patients. Gluten is a protein that is found in wheat, rye, barley, oats and is considered unhealthy for certain conditions.

After extensive research DE BRON have identified alternative ingredients such as Arabic Gum, Polyols and modified starch which allows us to state that approximately 90% of our assortment of sugar free products is also gluten free.

GELATINE FREE

At a number of types of DE BRON candies we don’t use gelatine as a binder, but use starch or Arabic Gum. Arabic Gum is a binder of very high quality, already used hundreds of years of won from the Acacia Tree. It is used in firmer types of candies.

Starch ensures a more gentle structure, and is used often in the wine gums and liquorices. Also for candies without Gelatine, DE BRON gives help, under assortment on our website, you can find if each product contains gelatine, yes or no.

 LOWER IN CALORIES

When our sugar free products are consumed the sugar substitutes i.e. Maltitol, Lactitol and Isomalt, are not fully absorbed by the blood in the body, in fact most of it is rejected. For this reason our sweets contain

40% less calories than standard products

For detailed specifications please refer to the ingredients table on this website.

TASTE

When manufacturing it’s products, DE BRON uses only first class ingredients, mostly from natural sources. Our sugar free substitutes are Maltitol, Isomalt and Lactitol, which are sweeteners that taste just as good as normal sugar. With pride we can say that our DE BRON sweets taste just as nice, if not superior, than the same products with sugar in.

KIND TO TEETH

Is it true that DE BRON sweets do not cause tooth decay ? Yes, because in order for cavities to develop, a few conditions must be in place. In each human being’s mouth there are bacteria that create caries. These bacteria are harmless untill they are fed and, as you can guess, they eat sugar. The moment a human being eats sugar, these bacteria are fed, leading to the production of plaque and subsequent tooth decay. Tooth decay develops into cavities but if you brush your teeth several times a day, this will reduce the problem as the plaque is being removed.  The unique quality of the DE BRON products is that the sugar substitutes used are not liked by the bacteria. As they do not feed on them, the bacteria does not develop and therefore no decay or cavities are caused by these sugar substitutes.

How does caries develop ?

Sugar (sucrose) in food and drinks is transformed by the bacteria, via plaque into acid, which removes the enamel from teeth. This causes cavities to appear and ultimately tooth decay to occur. In normal confectionery there are high levels of sugar which cause the loss of enamel on teeth and therefore they are considered harmful to teeth.

The use of sugar substitutes

When sugar is substituted by other sweeteners less acid is formed around the teeth and therefore the chances of cavities developing is greatly reduced. The majority of sugar free consumers have an awareness of the damage caused by sugar and therefore are more likely to limit their sugar intake.

Children nowadays can choose between sugar free, tooth friendly products which are good for their teeth or standard sweets which more harmful. When the differences are pointed out and there is no taste reduction, children will consciously lean towards sugar free products.

Tooth friendly sweets are sugar free. The sweet taste is created by using sugar substitutes i.e. Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol or Xylitol. Maltitol is often the main ingredient in sugar free sweets.

Sugar substitutes are not normally a problem to general health and it is only when these products are consumed to excess that they may cause a slight laxative effect, although this will pass and is not dangerous.

CONCLUSION : A LOT OF PEOPLE HAVE TO AVOID GLUCOSE SUGAR AND THEREFORE CANNOT EAT ANY CHOCOLATES ! NOW THEY CAN !

Products, BASED ONLY ON MALTITOL, are IDEAL products for EVERYONE, because of their exceptional taste and quality and are WITHOUT FRUCTOSE : LESS OR NO NUTRITIONAL PROBLEMS FOR ANYBODY.

MALTITOL-BASED PRODUCTS ARE WITHOUT RISKS ( IF TAKEN IN NORMAL PROPORTIONS) FOR :

-       Overweight people, who have to avoid gaining weight.

-       People on a low Carb Diet

-       Cholesterol-risk people, who crave sweets and  have to avoid increasing their cholesterol-level.

-       Most of the Diabetics, who crave sweets.

-       Allergic children and people, who crave sweets.

-       Sportsmen, who need harmless calories but maximum achievements.

 

If in any doubt,  please contact your doctor for further assistance.

QUESTIONS AND ANSWERS ABOUT POLYOLS

(source : www.calotiecontrol.org)

WHAT ARE POLYOLS ?

Polyols are sugar-free sweeteners. Polyols are carbohydrates but they are not sugars. The are used cup-for-cup (volume-for-volume) in the same amount as sugar is used, unlike acesulfame, aspartame, saccharin and sucralose which are used inv very small amounts.

The advantages of Maltitol as a substitute for sugar in confectionery products are not only for diabetics and sugar intolerant people but also those who seek to reduce carbohydrate intake ( slimmers, people on a low carb diet, etc.).

Maltitol contains POLYOLS, which limit the absorption by the body of carbohydrate allowing it to pass through. The levels of polyols in a product can therefore be deducted from the listed carbohydrate rating thereby giving a much-reduced level.

WHAT OTHER NAMES ARE USED FOR POLYOLS ?

Since polyols is not a consumer friendly term, many nutritionists and health educators refer to polyols as “sugar replacers” when communicating with consumers. Scientists call them sugar alcohols because part of their structure chemically resembles sugar and part is similar to alcohol. However, sugar-free sweeteners are neither sugars nor alcohols, as these words are commonly used. Other terms used primarily by scientists are polyhydric alcohols and polyalcohols.

WHAT SUGAR REPLACERS (POLYOLS) ARE NOW USED ?

In the USA those currently used in foods are erythritol, hydrogenated starch hydrolysates (including Maltitol syrups), isomalt, lactitol, Maltitol, mannitol, sorbitol and xylitol. Many of these are also used in the UK.

WHAT KINDS OF PRODUCTS USE SUGAR REPLACERS (POLYOLS) AS SWEETENING INGREDIENT ?

These are now used in a wide range of products including chewing gums, biscuits, chocolates, candies, ice cream, baked goods and fruit spreads. They are also used in toothpastes, mouth washes, breath mints and pharmaceuticals such as cough syrups or throat lozenges.

WHAT ARE THE HEALTH BENEFITS OF POLYOLS ?

Sugar replacers (polyols) provide fewer calories per gram than does sugar, they do not promote tooth decay and they do not cause sudden increases in blood glucose levels. Because they taste good, people can improve the healthfulness of their diets without having to sacrifice the pleasure of eating sweet foods they enjoy.

DO THEY CUASE GASTROINTESTINAL PROBLEMS ?

For the vast majority of consumers, these sweeteners do not cause a problem. In some people, excessive consumption may cause gastrointestinal symptoms, such as gas or laxative effects, similar to reactions to beans or high-fibre foods. Such symptoms depend on individual’s sensitivity and the other foods eaten at the same time.

WHAT SHOULD A PERSON DO IF HE OR SHE IS SENSITIVE ?

Gastrointestinal symptoms, if they occur at all are usually mild and temporary. If a person believes she/he is sensitive, the amount eaten on a single occasion should be reduced. Most people adapt after a few days, the same way they do to high fibre foods. Many people with diabetis, for example, have learned from their health professional to eat only a small amount of sugar-free products containing polyols at first then to gradually increase these foods in the diet.

ARE THEY SAFE ?

Sugar replacers (polyols) have been used in foods around the world for many years. An Expert Committee of the World Health Organisation has carefully reviewed them and concluded that they are safe for human consumption !

HOW DO CALORIES COMPARE WITH SUGAR ?

Sugar provides approximately 4.0 calories per gram. The FDA (The Food and Drug Association in the US)  allows the use of the following caloric values :

3.0 calories per gram                      hydrogenated stach hydrolysates

2.6 calories per gram                      sorbitol

2.4 calories per gram                      xylitol

2.1 calories per gram                      maltitol

2.0 calories per gram                      isomalt

2.0 calories per gram                      lactitol

1.6 calories per gram                      mannitol

0.2 calories per gram                      erythritol

HOW DO THEY FUNCTION DIFFERENTLY AS INGREDIENTS IN FOODS ?

Sugar replacers (polyols) usually do not absorb water the way sugar does ; therefore, foods made with them do not become sticky on the surface as quickly as do products made with sugar. Moulds and bacteria do not grow as well on these sweeteners, as they do on sugar, ad so products last longer. When used in medicines, they generally react with pharmacologic ingredients as much as sometimes happens with sugar.

CAN THEY BE USED IN FOODS THAT ARE HEATED OR COOKED ?

Sugar replacers (polyols) generally do not loose their sweetness when they are heated and can be used to flavour hot beverages and in foods that are heated when processed and cooked. However, unlike sugar, they do not usually give a crisp brown surface to foods which are baked. The non-browning is an advantage for products for which a change in colour is not desired.

HOW ARE THEY USED DIFFERENTLY IN THE BODY ?

Sugar replacers (polyols) are slowly and incompletely absorbed from the small intestine into the blood. The portion that is absorbed is metabolised by processes that require little or no insuline. Some of the portion that is not absorbed into the blood is broken down into smaller segments in the large intestine.

WHY DO THEY NOT CAUSE TOOTH DECAY ?

Sugar replacers (polyols) are not readily converted to acids by bacteria in the mouth and, therefore, do not promote tooth decay. The FDA (The Food and Drug Association in the US) has authorised the use of the “does not promote tooth decay” health claim for food products containing erythritol, isomalt, lactitol, Maltitol, mannitol, sorbitol, xylitol or a combination of these.

ARE THEY USEFULL FOR PEOPLE WITH DIABETIS ?

Because these sweeteners have lower caloric values, they may help people with diabetes achieve their weight goals. Non-cariogenic throat lozenges may also be useful if a person’s medications cause dryness of the mouth.

Sugar replacers (polyols)  also cause smaller increases in blood glucose and insulin levels then do sugars and other carbohydrates. Therefore, snacks sweetened with them may be useful. People with diabetes should consult their physician or other health professionals about the usefulness of Sugar replacers (polyols).

HOW SHOULD THEY BE CALCULATED IN EXCHANGE LISTS FOR MEAL PLANNING ?

Experts in diabetes management advise that if less than 10 grams of Sugar replacers (polyols) is consumed, that serving is considered a “free food”. Above 10 grams,substract half of the grams of Sugar replacers (polyols) from the grams of total carbohydrate and then calculate the exchanges.

WHERE IS INFORMATION ABOUT POLYOLS FOUND ON THE FOOD LABEL ?

The name of the polyol appears in the ingredient list. The words “sugar alcohol” or the specific name of the polyol may also appear on the Nutrition Facts label.

THE BENEFITS OF SUGAR FREE FOODS AND BEVERAGES IN ORAL HEALTH

(source : www.calotiecontrol.org)

To maintain good health it is very important to satisfy your body’s basic nutrional needs. Without a balanced diet your body cannot function efficiently. A balanced diets includes eating a variety of foods every day. Be sure to eat foods from each of the five major food groups : milk, yoghurt and cheese-meat, poultry, fish and alternatives-fruits-vegetables-bread, cereals and other grain products.

 

Of course, you may also want to enjoy an occasional sweet or between meal treats. When you do, consider choosing one that is “sugar-free”. People often say they regularly use low or reduced-calories sugar-free foods and beverages to stay in better overall health, or simply because they taste good. When you read the labels of these foods you will see that many contain ingredients called “sugar alcohols”, commonly called polyols. But don’t be confused or concerned. Sugar alcohols are completely different than sugar and alcohol that most people know. In fact, sugar alcohols are not sugars and they do not contain alcohol. They are a group of unique ingredients that can substitute sugars, but that also have some special advantages.

All the information given here is based on the information that we have received from the relevant manufacturers. In no circumstances whatsoever can Liquorice-licorice be held responsible for any wrongly provided information.

2) Information about Acacia Gum. Some of our products are made with Acacia Gum giving it an outstanding flavour.

Some of our products are not the cheapest but are certainly the best due to the use of Acacia Gum.

Our Joris Liquorice products as well as some of our De Bron products are manufactured with Acacia Gum.

The secret of the high quality products can be found in the fabrication and in the recipes, but most of all in the chosen ingredients.  Joris is one of the few enterprises that still uses acacia gum as one of the ingredients.

Acacia gum is a resin from the acacia tree that grows in African countries such as Sudan, Niger, Chad, Senegal, etc.

This acacia gum is an excellent thickener, but it is also very expensive. Therefore the competitors use a substitute potato starch; unfortunately this substitute does not offer the advantages of the acacia gum, which does not stick, easily dissolves in the mouth and is free of calories.

With a special tool, incisions are made in the acacia trees in order to obtain a resin. After a couple of weeks, the hardened resin is tapped by the farmer and is packed in jute sacks. These sacks are offered for sale on the gum market of Sudan.

The acacia gum arrives as rough material at Joris. First of all, the gum is reduced into small pieces, then it is melted and meanwhile all the impurities (sand, tree-bark) are removed by means of a centrifuge. A transparent solution is obtained

This solution is mixed with sugar and glucose and afterwards boiled until a specific dry matter content is reached. Furthermore colour and flavour are added and for fruit gums citric acid in order to optimize the flavours. For black gums, natural licorice extract is added.

This finished mixture is poured in a mould by means of a "mogul" (a machine where the sweets are poured in and moulded). These hard gums contain too much water (which was necessary to pour them) and are placed for a couple of days in a drying room, with a temperature between 60 and 80°C. The number of days depends on the size of the sweets.

After a few days of drying, the hard gums are placed again in the mogul in order to remove the powder. Subsequently, they are dipped in oil or sugar. Washed gums, such as Liquorice Rounds , are washed in a steam bath to obtain their beautiful shine.

The Belgian Confectionery Company Joris is the only European company still applying this technique.

Important information :

All the information given here is based on the information that we have received from the relevant manufacturers. In no circumstances whatsoever can Liquorice-licorice be held responsible for any wrongly provided information.

We are not offering this information with the intention of making any representation as to its suitability for any medicinal use. Information provided is not designed to diagnose, prescribe, or treat any illness, or injury and is provided for informational purposes only. Keep all products away from children. as with most products, they can be toxic if misused.

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