Description
Louis Francois SüvyTech is a professional 1:1 sugar replacement developed for applications where sugar contributes not only sweetness and bulk, but also texture, moisture retention and crystallization control. In addition to sweetening, it acts as a humectant, helps preserve softness, supports aeration and provides anti-crystallizing properties, making it particularly useful in ice cream, sorbet, confectionery and caramel.
Applications
- Ice cream and gelato
- Sorbet
- Caramel
- Pâte de fruit and fruit confectionery
- Marshmallow and aerated confectionery
- Pastry and baked applications where moisture retention and texture are important
Use
Incorporate SüvyTech in the same stage of the recipe where sugar would normally be added. It is designed to work within existing production methods without requiring a separate processing step.
Recommended Dosage
Replace sugar at 1:1 by weight as a starting point. SüvyTech has strong sweetening power, so sweetness can be adjusted according to the finished application.
Observations
- Sweetening and bulking functionality
- Anti-crystallizing
- Humectant; helps preserve softness
- Supports aeration
- Texturizing
- Heat stable
- High in fibre
- Suitable for both pastry and frozen-dessert production
SüvyTech vs Süvy
Both products are designed to replace sugar at the same quantity used in the original recipe, but they emphasize different technical functions. Regular Süvy is positioned as a broad-use sugar replacement, while SüvyTech places greater emphasis on humectancy, texturizing and especially anti-crystallization. This makes SüvyTech the more targeted option for frozen desserts, caramel and confectionery where crystal control and moisture management are important.
Technical Details
About the Brand