ø  fruttil was born in the 1980s: pure crystalline fructose, a sugar present in many ripe fruits and honey.

ø  it has a 30% higher sweetening power than sugar.

ø  calorie slowly released and gradually absorbed by the body to help keeping blood sugar levels unchanged.

ø  due to its unique metabolism, diabetic patients can also take it at a controlled does.

ø  50% of people in italy know fruttil pure fructose, it is occupying 51% of the market, and increasing by 15% every year.

ø  marketing leader and has real and natural positive image. 

ø  the utility model relates to a non-genetically modified food grade crystalline pure fructose

ø  an ideal choice for healthy sugars that enhance the natural and healthy sweetness of food and drinks

ø  pure fructose does not contain any artificial sweeteners.

ø  pure fructose meets the requirements of the ep, usp, fcc and codex alimentarius commission for crystalline fructose

ø  agave has been used since the aztec era. it is a natural sweetener, extracted from a fatty plant called agave weber unique to mexico.

ø  aquila syrup confectionery contains 56% to 96% , glycemic index is lower than sugar: agave syrup has a lower glycemic index than sucrose. gi is 15-30, which belongs to slowly release sugar from food. it contains many useful minerals such as magnesium, potassium and calcium and can therefore contribute to the proper supply of these useful substances to the body.

ø  -unique to date in the sweeteners market

-extracted through natural methods certified by bio protocol to maintain its natural characteristics

ø  high solubility

ø  since it is a syrup, it is easy to take

ø  suitable for all occasions: to sweeten drinks or food

ø  agave sweet powder*95%, corn maltodextrin, gluten-free

ø  stevia is a pernnial plant that has been known for centuries for its extraordinary sweetness properties, and has been used by native amazons since ancient times. its sweetness characteristics are 300 times that of sugar. the sweetener is naturally extracted and injected with calorie-free sweeteners. it is unique in the sweetener market. it has passed the bio protocol-certified natural extraction method and maintains natural characteristics during the extraction process. the sweetness of stevia itself is about 300 times the sweetness of sugar, but according to the standards of the food and health committee of italy and the european union, the sweetness of pure natural health sugar cannot exceed five times that of sucrose, otherwise it cannot be called a healthy sugar substitute.

ø  0 sugar, 0 lipid, 0 calori

ø  extracted from paraguay stevia, its energy is only 1/300 of that of sucrose.

ø  the main ingredient is steviol glycosides