Practice guide: Dr. Coy's sugar

Galactose provides energy for the brain, for work, school or university. The sugar is particularly suitable for lightly sweetening cold dishes such as yogurt, stewed fruit and cream desserts or for stirring into warm drinks such as tea.
Note: As sugar reacts easily with other ingredients when heated and browns quickly, baked goods prepared with galactose should be baked gently. If possible, reduce the oven heat and bake on the lowest shelf of the oven.

Particularly suitable for the production of slightly sweet:

• warm drinks such as teas, warm milk or homemade cocoa
• Mueslis
• Yogurts, buttermilk
• Desserts such as cream dishes, fruit compote

Tips: Enhance the effect by combining with isomaltulose and/or trehalose. For a more intense sweet taste, we recommend combining with tagatose or erythritol stevia.

Dr. Coy's sugar: Isomaltulose

Isomaltulose is an ideal source of energy for athletes and active people and is therefore well suited to the production of foods and drinks that supply the body with energy slowly and evenly. Due to the delayed sugar supply, food and drinks sweetened with isomaltulose can also be used to prevent hypoglycaemia, e.g. on long car journeys.

Particularly suitable for the production of slightly sweet:

• Sports drinks based on tea or highly diluted juice spritzers
• Mueslis
• Yogurts
• Desserts such as cream dishes, fruit compote
• Cakes, pastries, tarts

Tips: Enhance the effect by combining with trehalose and/or galactose. For a more intense sweet taste, we recommend combining with tagatose or erythritol stevia.

Dr. Coy's sugar: Tagatose

Tagatose can be processed in a similar way to household sugar and gives food and drinks a comparable sweetness. The lower calorie content means that calorie-reduced dishes can be produced in a targeted manner. Tagatose browns or caramelizes more than conventional sugar, giving baked goods, for example, a more intense brown color when baked.

Particularly suitable for low-calorie sweetening of:

• Drinks such as teas, coffee, milk, homemade cocoa
• Muesli
• Yogurt, buttermilk
• Desserts such as cream dishes, fruit compote
• Cakes, pastries, tarts
• Crêpes, pancakes

Tips: Thanks to its high sweetening power, tagatose is suitable for giving food and drinks with the less sweet but energizing sugars isomaltulose, galactose and trehalose a more intense sweet taste. Tagatose can also be used if a typical browning effect is required for baked goods with trehalose.

Dr. Coy's sugar: Trehalose

As a pure source of glucose, foods and drinks with trehalose provide energy slowly and evenly. Thanks to its high cold and heat stability, the sugar is ideal for making homemade ice creams and sorbets as well as for baking cakes, tarts and pastries. Cake icings made with trehalose also absorb very little moisture from the air and therefore stay fresh and crisp for longer.
Note: Baked goods made with trehalose hardly brown at all during baking, which means that the baking progress cannot be determined by the color. Therefore, pay attention to the baking time and check with a skewer or fork, for example, whether the cake is baked through.

Particularly suitable for the production of slightly sweet:

• Sports drinks based on teas or highly diluted juice spritzers
• Mueslis
• Yogurts
• Desserts such as cream dishes, fruit compote
• Cakes, pastries, tarts

Also suitable for

• Glazes on cakes or fruit
• Homemade ice cream or sorbets
• Fat-free frying in a sugar solution

Tips: Enhance the effect by combining with isomaltulose and/or galactose. For a more intense sweet taste, we recommend combining with tagatose or erythritol stevia. If a typical browning effect is desired when baking, the fast-browning tagatose can also be used.

Dr. Coy's sugar: Erythritol Stevia

The combination with stevia gives erythritol in Erythritol Stevia a comparable sweetness to conventional household sugar and can therefore be substituted 1:1 in recipes (e.g. replace 100 g of sugar with 100 g of Erythritol Stevia). At the same time, the typical Stevia aftertaste is masked by the combination with Erythritol. Erythritol Stevia is therefore suitable for calorie-free and sugar-free sweetening.

Note: Baked goods made with Erythritol Stevia hardly brown at all during baking, which means that the baking progress cannot be determined by the color. Therefore, pay attention to the baking time and check with a skewer or fork, for example, whether the cake is baked through

Particularly suitable for sugar and calorie reduction in

• Drinks such as teas, homemade iced tea and soft drinks
• Desserts such as cream dishes, fruit compote
• Cakes, pastries, tarts