What is ZÙSTO ?
Zùsto is a new, unique combination of various ingredients that are made from natural raw materials, including polydextrose, plant-based fiber from corn and soluble fiber from chicory, supplemented with sweeteners such as isomalt, erythritol, sucralose or steviol glycosides.
Zùsto has less than 100 kcal per 100 g. That is four times less than sugar. Zùsto also has a low glycemic index (GI) (less than 22; table sugar/sucrose has a GI of 70, glucose/dextrose/fructose a GI of 100) and contains no digestible carbohydrates. The glycemic index indicates how fast carbohydrates are converted into glucose from the intestinal tract and absorbed into the blood.
Anyone who wants to avoid products with added sugars, in particular diabetics and people who want to lose weight, can incorporate Zùsto into their diet.
WHERE DOES THE NAME ZÙSTO COME FROM ?
“Zusto” merges the “z” from the Dutch “zoet” [sweet] with the word “gusto”. To promote brand recognition and memorability, we added an accent to the “u”: Zùsto. Short and to the point. 5 letters, 2 syllables. Easy to remember. Commercially strong A name with a history and a future.
how is it different from other sugar substitutes ?
The main difference is that Zùsto keeps the taste and the structure of the prepared product the same as if you had used sugar. It’s much lower in calories as well.
Why not use stevia
A Zùsto variant with steviol glycosides is available for certain industrial applications, however.
What is the composition of ZÙSTO ?
Top tips when baking with Zusto
Zusto does not love butter! Try to avoid mixing Zusto directly with butter. If you mix butter and Zusto together lumps will form (due to the fibres and the water in the butter). Add Zusto to other ingredients (as eggs or mix in the flour) before adding the butter.
When replacing Sugar with Zusto, it is recommended to reduce the butter content by up to 25-30%, to make the sponge airy and fresh.
It may also be of interest to reduce the baking time by approx. 5 mins or reduce the temperature by 5° in order to have 100% identical product when using your existing recipe.
Zusto can be caramelised. To make the perfect caramel sauce without sugar, boil a small amount of water and gradually add Zusto when stirring. Zusto will start to caramelise. Then you can add coffee, cream etc, depending on your recipe.
We recommend after opening a bag of Zusto to store in an airtight container to avoid the possibility of it going lumpy. This however, will not affect the quality.
What are some of the things I can do with ZÙSTO ?
Can I still use my old recipes ?
Can I use ZÙSTO to create a crispy layer on top of my crème brûlée ?
Whipped cream and ZÙSTO, is that such a good idea?
Won't ZÙSTO mask the taste of the fruit in homemade jam and jelly?
How can i make jam with Zùsto?
In order to make jams with Zùsto, add Zùsto to the fruit gradually, and let it reduce. The Zùsto will dissolve nicely and thicken by boiling.
To enhance the binding of the jam, pectin needs to be added. The amount will depend on the type of fruit (one type naturally contains more pectin than the other) and the ripeness of the fruit (the riper the fruit, the less pectin it contains).
If the fruit you use contains a lot of water (for example, red berries keep a lot of moisture) then you should add some pectin. This, in combination with keeping it closed in a cool environment will allow you to safely store the jam for at least a year.
ZÙSTO AND HEALTH
How does ZÙSTO affect my health?
I have diabetes can I use ZÙSTO ?
I am a bit overweight and I want to do something about it. Do I have to stay away from all sweets?
Can my children use ZÙSTO as well?
Does ZÙSTO contain gluten?
I read that ZÙSTO contains dietary fiber, but what type of fiber are we talking about?
Fibre, including fiber from corn and chicory, are the main components of Zùsto. They provide the sweet taste and structure, and they are a source of food for good bacteria.
does ZÙSTO spike insulin?
No, as Zùsto has a low glycemic index of 22. As a result, the pancreas does not increase blood sugar levels.