Sucralose is the perfect choice. Next to its excellent qualities, its biggest advantage is that sucralose can be used in all possible applications, even in patisserie. This doesn’t apply to other sweeteners like stevia. Moreover, sucralose’s ADI (acceptable daily intake) is five times higher than steviol glycosides. We do have Zusto versions for the professional industry that use steviol glycosides.
We also add erythritol to optimize the sweetness of the fibres. Erythritol is the only sugar alcohol (polyol) that doesn’t act like one because it doesn’t have a laxative effect. Because Zusto contains over 10% polyoles, our European packaging has to state: “can be laxative with excessive use”, even though this isn’t the case. This statement isn’t required in the United States.