SlimBake replaces the functionality of sugar normally lost when substituting sugar by an artificial sweetener in baking.
It ensures a golden brown colour, good crumb structure, soft mouth feel and no aftertaste.
SlimBake acts as a semi-fat replacer and 30-50% of the fat can be taken out of recipes of batter consistency and replaced with fat free milk, almond milk or yogurt.
SlimBake consists of polydextrose, lactitol, an anticaking agent and two heat stable non-nutrtive sweeteners, Cyclamate and Acesulfame K. Polydextrose is an indeigestible oligo-saccharide and i) is fermented in the colon where it acts as a prebiotic, stimulating the growth of beneficial bacteria and ii) significantly lowers the glycaemic index (GI) of the final
baked product. Lactitol is a sugar-alcohol which is only partially metabolised, releasing sugar more slowly into the bloodstream and resulting in a lower GI.
There are no health hazards linked to using SlimBake, however, because SlimBake behaves like fibre in the body,
excessive consumption may cause gastric discomfort (flatulence or a laxative effect).
A product of Tongaat Hulett
