Just Like Sugar® is a 100% Natural

FDA GRAS approved sweetener made from only the purest of ingredients.


Just Like Sugar® mimics the attributes of regular cane or beet sugar in every way without any of the negatives from sugars on the market today. Just Like Sugar® contains no sugar alcohols and does not cause the laxative effect of some of the other sweeteners.

Just Like Sugar® comprises a perfect blend of:


  • Chicory Root

  • Dietary Fiber

  • Vitamin C

  • Calcium

  • Natural Flavors from the peel of the Orange

Nutrition Facts per 1/2 teaspoon

  • 0 Calories

  • 0 Sugar

  • 0 Fat

  • 0 Cholesterol

  • 0 Sodium

  • 0 Carbohydrates

  • 0 Protein

It does not contain any soy, yeast, animal derivatives, No “MSG”, No L-Glutamic Acid, No D-Glutamic Acid, No Aspartic Acid or preservatives; it is not fermentable and will not promote tooth decay.


Article on Chicory Inulin by Timothy C. Riddle

The Digestive Functions of Chicory Inulin in Just Like Sugar®

As Non-Digestible Oligosacharrides



Inulin is a term that is applied to a hetrogeneous branched molecule of linked polymers of Oligosaccharides, which contain the subgroup inulin and/or fructans as fructooligosacharides.  Inulin and oligofructose are non-digestible oligosacharrides.


Inulin type fructans are composed of b-D fructofuranoses attached by the b-2®1 linkages, which contained within, relegates the group form oligosacharrides.


Inulin’s are determined by their degree of polymerization (DP), commercially ranging from 2-60 which differ from oligofructose which is produced by partially hydrolyzed enzymaticaly cleaved bonds of inulin resulting in a degree of polymerization (DP) of <10 oligomers.


Inulin and oligofructose are philologically defined as nondigestible oligosacharrides, which resist digestion in the upper part of the gastrointestinal

tract, but are quantitatively hydrolyzed and fermented by bacteria in the colon.


Consequently, by definition and analysis for caloric values, inulin and oligofructose due to the nature of terminology; is a branched molecule and due

to its linear branching do not metabolize digestible carbohydrates.


Carbohydrates have an assigned caloric value of 3.9 kcal/g (16.3 kj/g) which are fully metabolized to produce ~ 38 ATP/mol or 0.21 mol ATP/g.


Inulin ingested physiogically produces colonic fermentation, which results in the production of short-chain fatty carboxylic acids (SCFA), acetate, propionate, butyrate and lactic acid which serves as the medium providing bacteria containing material and energy need to proliferate the growth contributions to metabolic energy.


Due to the propagation of short chain fatty acids (SCFA, and the utilization of the short chain fatty acids through the upper gastrointestinal tract. Monosaccharides which is a naturally occurring particle attachment on the inulin molecule itself and is used in production of short chain fatty acids (SCFA) thus creating its prebiotic position.


As stated inulin (chicory) resist digestion or is either partially metabolized due to the degree of polymerization of the molecule itself or utilized d

uring the production of short chain fatty acids (SCFA), and which are not absorbed in the gastrointestinal tract


Depending on the inulin molecule its linear chain length (degree of linked polymers), the caloric value of the non- digested fermented carbohydrates varies between 0 and 2.5 kcal/g. through the metabolism of the absorbed short chain fatty acid and lactic acids; they may produce up to 17 mol

ATP/mol of fermented carbohydrate moiety.


On the basis of biochemical balance charts of carbon atoms, metabolic pathways and energy yields to the host, their caloric value of fructosyl residue

in chicory inulin. Inulin and oligofructose has been calculated to be ~ 25-35 % that of a fully digested and absorbed fructose molecule. For the

purpose of food labeling, it is recommended that chicory inulin like all other carbohydrates that are fermented in the colon should be given a caloric

value of 1.5kcal/g (6.3kj/g).


It is a complex theoretical biochemical considerations Roberfroid et. Al (1993) has calculated the caloric value of inulin should be between 1.1 and

1.7 kcal/g. Hosoya et.al (1988) established caloric value of 1.5 kcal/g.


Both the particle size of the inulin molecule and chain length will determine the affect of hydration and absorption ratios.


The sweetness values associated with inulin are determined by the monosaccharide attachment of the molecule itself. Shorter chain length inulin

will contain approx. 10% monosaccharides with a sweetness value of 10. Longer chain length inulin will contain approx. .£1% or less

monosaccharide with a sweetness value of 0. If one could determine a flavor profile it would one of a cotton candy note due to the double bonded

fructose terminal of the molecule.  Article written by: Timothy C. Riddle












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