Fibrelle Reduces the Glycemic Load of Baked Goods
Most carbohydrates rapidly rise blood glucose levels which is a concern for many people including those who have diabetes or impaired blood glucose. For such reason many people are willing to consider granulated sweeteners instead of sugar for cooking and baking applications so that they assume their final cake and cookie may have a lower Glycemic Index (GI) and/or Glycemic Load (GL) which is a measure how rapidly or how much it will raise the blood glucose.
Unfortunately contrary to popular belief most granulated sweeteners are not effective in reducing the final Gl/GL for baking. As granulated sweeteners cannot replace the bulk of the sugar, this causes an increase in the percentage of the flour in the final recipe. Flour has a much higher GI value compared to table sugar. So while the GL coming from the sugar in the baked good is eliminated by using the granulated sweetener, this effect is compensated by an increase in the flour content with a much higher GI value. Additionally most granulated sweeteners use dextrose(glucose) or maltodextrin that have a very high GI value though used in small quantities.
Fibrelle fiber-rich sweetener for baking has a dual effect for reducing the Gl/GL values of baked goods. As Fibrelle fiber-rich sweetener for baking is a weight-by-weight sugar replacer, the percentage of flour in the final recipe is not increased. Because Fibrelle fiber-rich sweetener for baking has a very low GI value, it will effectively eliminate the GL contribution of sugar thus effectively reducing the final GL value of the baked goods.
By reducing the GI and GL values as well as calories of final baked goods and providing additional health benefits thanks to its high fiber content, Fibrelle fiber -rich sweetener for baking is an excellent alternative for people for diabetes, and those who are following low carb, low GI or low GL diets.
Fibrelle for baking Sugar White Flour
Granulated Sweetener(Maltodextrin based)
Comparison of Glycemic Index Values
Fibrelle™ fiber-rich sweetener for baking has a very low Glycemic Index Value of 15 compared to 65 for sugar, 80 for white flour and 100 for most granulated sweeteners that utilize maltodextrin as a bulking agent.
Using granulated sweeteners instead of sugar increase the high GI flour content of the final baked goods.