Israel Romero / Tuesday, March 29, 2022 / Categories: Spanish Brands Sucralín: the 100% Spanish sugar substitute 100% Spanish sugar substitute We are not used in our country to being leaders or trend-setting references. But, over time, that idea has gradually changed. In premium natural-origin sweeteners, Sucralín sets the pace to follow. Sucralín, the result of a dream come true Very attractive properties The competition copies us Why is it so unusual to see Spanish brands that are the international reference? Fortunately, that trend is already diminishing. But at the beginning of the 21st century it was not so common for Spanish gastronomic brands to set the rhythm. There are many factors we could add to this lack of leading companies, but mainly we should point to the lack of innovation, and therefore the lack of financial investment to develop our full potential. Sucralín, the result of a dream come true The spontaneity with which the product Sucralín emerged makes its story more romantic. In his routine annual check-ups, its creator and CEO, Oscar Gràcia, was found to have a high blood sugar level because, to put it in an unorthodox way, “he took sugar with his coffee.” Day after day, that caused his medical reports to warn him of the serious risk he could face if he continued with that daily amount of sugar. Being a decisive and very pragmatic person, he decided to look for alternatives to his literal sugar addiction in his coffees. With the help of his doctor, he formed a working team that included endocrinologists and nutritionists. They worked to find a product that could replace sugar 100%. In the world of sweeteners there had not been much progress in recent years, having almost only saccharin as an alternative for sweetening beverages — an artificial sweetener, usable mainly for drinks and with a taste that barely resembles sugar. But Óscar did not want to copy an alternative product; he wanted to go further. That was a major challenge. It forced him to invest in R&D to find formulas that would result in a product that, in addition to sweetening, could replace sugar at every stage, even for cooking with it. And, through sucralose, the development of Sucralín began. Discovered in 1976, sucralose is a calorie-free sweetener with a taste very similar to sugar because it is derived from it. Sucralose, as such, is obtained through a process in which the sugar molecule is modified through several steps, yielding a sweetener that preserves the taste but without the calories. Extracted from sugar cane, sucralose was the key ingredient and the basis of what later became Sucralín. After many trials with different ingredients, tests, blends and experiments, Oscar and his team of experts finally obtained a revolutionary final product: Sucralín. A sweetener made from natural-origin ingredients derived from sugar cane, with which one could abandon sugar intake and switch to its substitute with full guarantees of taste and sweetening properties. Very attractive properties By the time Sucralín was created, other sweetener options appeared on the market, some of natural origin like Stevia, very sweet but with an aftertaste that changes the flavor of foods, since it tastes like licorice. And others like the polyalcohols (erythritol or maltitol) which do sweeten, but their consumption can cause flatulence and laxative effects. Sucralín is the “well-rounded” sweetener. It is concentrated, with no side effects. Its sweetening power is between 7 and 10 times sweeter than sugar, with a very similar texture and, most importantly, it tastes like sugar. In addition, it can be used not only to sweeten beverages or dairy products, but it also took the step to enter the kitchen as an ingredient in culinary recipes; its ease of use for cooking completed the circle. Add to that very low calories. It is also suitable for people with diabetes, contains no gluten or lactose, and is liver-friendly (it does not contain phenylalanine as Aspartame does — the sweetener used in zero-calorie soft drinks). The result is a product that would change the way dishes, drinks and desserts are sweetened forever. Thus began its journey back in 2011, entering pharmacies and parapharmacies. Due to its success it spread throughout Spain, expanding distribution to herbal shops, diet centers, supermarkets, the industrial/professional market and, of course, the internet. The competition copies us When you do things well, the competition tends to imitate you. That has happened to Sucralín as well. It broke the mold as a product, and also with its bold design. Our ruby red color in the mass-market range, and its characteristic heart, are now part of several of our competitors’ designs — with differences, although they recall the original, Sucralín, which is the result of doing things well and being pioneers. And so, the market considers Sucralín the highest-quality natural-origin sweetener. That fills us with pride. Although there is still a long way to go before becoming the sugar substitute… We are steadily closing the gap. The trend toward taking care of oneself and eating more healthily is helping us gain people who want to sweeten their lives with alternatives to sugar that are also healthy, and Sucralín is both. Just like many industrial producers who are making their products WITHOUT SUGAR, thanks to SUCRALIN. Proud to be a Made in Spain product, with all the high-quality standards that entails, we continue working to help more people consume less sugar and switch to a healthier way of life… In one word, helping them to “Sucralinize.” Which is the best sugar substitute: Sucralín? Made in Spain Gourmet: Only Gourmet-Quality Products Print 5 Rate this article: No rating Tags: gourmetSucralin Please login or register to post comments.