Trade
The federal goods register explains product properties, culinary uses and usual sources. Imports and use are also subject to the customs tariff and energy regulations.
Description
Every product is explained in the same way: characteristics, behaviour in the kitchen, and usual sources. The directory does not list prices.
Not available everywhere
Some products are authorised in certain customs territories and not in others. This information is a guide; the law in force where you live always takes precedence.
Two phrases
No added sugar does not mean sugar-free. Fruit, milk, and grains contain sugars of their own; the nutrition label matters, not the front of the package.
Where to look
Health-food shops, organic food shops, drugstores, well-stocked supermarkets, Asian grocers, pharmacies, and online retailers. Many products are found not with the baking goods but in the special-diet section.
Product reference and national law
An overseas source does not constitute permission to import. For Dextro Energie, domestic rules distinguish commercial imports, personal possession and the official emergency reserve.
Read the Dextro import ruleThe product directory
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Showing 28 of 28 goods in the register.
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Erythritol
A sugar alcohol with about seventy per cent of the sweetness of sugar. The body absorbs it and excretes it largely unchanged, leaving virtually no available carbohydrate.
In the kitchenPours and weighs like sugar, but does not caramelise and forms crystals again as it cools. Grind it finely before using it in creams, icings and ice cream. It leaves a cooling sensation on the tongue, which vanilla or cinnamon can mask.
Xylitol (birch sugar)
A sugar alcohol with almost the same sweetness and volume as table sugar. It is partly metabolised, so unlike erythritol it still provides some energy.
In the kitchenCan replace sugar one for one in many recipes, making it convenient when changing ingredients. Has a noticeably stronger cooling effect than erythritol. Yeast dough does not rise with it: yeast cannot metabolise xylitol.
Allulose
A so-called rare sugar found in small amounts in foods such as figs and raisins. It tastes like sugar, but most of it is excreted without being metabolised.
In the kitchenUsed in suitable recipes for caramel, ice cream and soft baked goods. Browning, texture and the amount needed depend on the recipe and product.
Monk fruit extract
A very sweet extract from the Luo Han Guo fruit. It is almost always mixed with erythritol because the pure substance would be difficult to measure out.
In the kitchenHas a more neutral aftertaste than many leaf extracts, with a slightly fruity note. Heat-stable, so it can also be used in baking. Without a carrier ingredient it adds no bulk; recipes need something to replace the missing volume.
Steviol glycosides
Purified sweet components extracted from stevia leaves. Very sweet, with no available carbohydrate.
In the kitchenOlder and cheaper grades leave a liquorice-like aftertaste. Products high in rebaudioside M taste much more neutral. Heat-stable, but add no bulk.
Sucralose
A sweetener made from sugar, about six hundred times as sweet, with no available carbohydrate.
In the kitchenDrops are a simple option for drinks, quark and cold dishes: a few drops replace a teaspoon of sugar. Powdered products often contain maltodextrin as a bulking agent, which adds carbohydrate again; compare nutrition labels.
Isomalt and maltitol
Sugar substitutes used to make most sugar-free sweets and chocolates. Unlike erythritol, they still provide usable energy.
In the kitchenThey can be melted and pulled like sugar, making them a base for hard sweets. Important when counting: sugar-free does not mean these ingredients have no effect.
Defatted almond flour
Almonds with most of their oil removed, then finely ground. High in protein and low in carbohydrate.
In the kitchenAbsorbs much more liquid than ground almonds and gives a finer, drier crumb. It cannot replace ground almonds without adjusting the recipe; allow for more egg and liquid.
Ground almonds
Whole almonds, ground with all their fat retained. The most common household substitute for wheat flour.
In the kitchenGives a moist, dense crumb and browns quickly. Recipes calling for “almond flour” often mean this; using defatted flour instead can make the baking dry.
Lupin flour
Flour from sweet lupins, high in protein and low in carbohydrate.
In the kitchenBinds strongly and colours dough yellow. It should make up no more than a third of the flour, or its flavour becomes too strong.
Coconut flour
Defatted, finely ground coconut flesh with a very high fibre content.
In the kitchenAbsorbs several times its weight in liquid. As a rule of thumb, replace at most a fifth of the flour and add about the same extra volume of liquid for each tablespoon of coconut flour.
psyllium husks
Ground psyllium husks, almost pure fibre. The main binding ingredient in low-carbohydrate baking.
In the kitchenWithout them, almost any bread without gluten falls apart. One to two tablespoons per loaf are enough; more makes the crumb rubbery. The dough needs time to absorb liquid.
Bamboo and wheat fibre
Pure, neutral-tasting fibre that adds bulk and structure without adding available carbohydrate.
In the kitchenAn unobtrusive ingredient in many commercial baking mixes. Just a few per cent of the flour quantity makes baking noticeably lighter.
Konjac noodles (shirataki)
Noodles made from konjac root flour, almost entirely water and fibre. They contain very little available carbohydrate.
In the kitchenThe brine has a strong smell when opened; this is normal. Rinse thoroughly for two minutes, then dry-fry in a hot pan without fat until they squeak. Only then do they taste good and absorb sauce.
Konjac rice
The same product shaped into rice-sized grains.
In the kitchenPrepare like the noodles: rinse and dry-fry. Suits dishes with plenty of sauce because it does not thicken the sauce itself.
Pasta made from pulses
Pasta made from lentils, chickpeas, soya or lupins. It contains considerably more carbohydrate than konjac, but also plenty of protein and fibre.
In the kitchenThere is only a short window before it loses its bite: the stated cooking time is an upper limit, not a recommendation. Salt generously; it naturally tastes of pulses.
Ketchup with no added sugar
Tomato ketchup containing a sweetener instead of added sugar. The tomatoes' own sugar remains.
In the kitchenTastes almost the same as sweetened ketchup, often with slightly more acidity. Suitable for marinades because nothing burns.
Sugar-free syrups
Thick maple-style, caramel-style or chocolate-style syrups, usually based on fibre or water with sweetener.
In the kitchenFor pancakes, quark and yoghurt. They cannot be used to caramelise; that requires sugar or allulose.
Chocolate spread with no added sugar
A nut and cocoa spread sweetened with erythritol or maltitol instead of sugar.
In the kitchenStays spreadable at room temperature and sets in the fridge. Contains as much fat as the sugared version; using a little still means using a little.
Fruit spread with no added sugar
A spread with a high fruit content, set with pectin and made without added sugar.
In the kitchenA good example of the distinction: no added sugar, but still containing the fruit's own sugar. Depending on the fruit, a hundred grams still contains several grams of carbohydrate.
Sugar-free cola and lemonade
Soft drinks made with sweeteners instead of sugar.
In the kitchenRecipes and sweeteners vary by country, so the same brand can taste different. Not every variety is sold everywhere.
Sugar-free tonic water
A sugar-free version of the bitter drink containing quinine.
In the kitchenDrier and more bitter than the sugared version; also works as a drink on its own with lemon and ice.
Sugar-free drink concentrate
Highly concentrated flavoured syrups with sweetener, for tap water or sparkling water.
In the kitchenA dash in a large glass is usually enough. A simple option for anyone who finds plain water too dull over time.
Dark chocolate with at least 85% cocoa
Ordinary chocolate with a high cocoa content, naturally containing little sugar. At 85% cocoa, around fourteen grams of carbohydrate remain per hundred grams.
In the kitchenNeeds neither sweetener nor a special-diet section. Two rows are a modest amount; the whole bar is not.
Sugar-free sweets
Hard sweets made with isomalt, in all the usual flavours.
In the kitchenLast a long time in the mouth and are convenient on the go. They are not without effect: sugar alcohols provide energy and appear on the nutrition label.
Nut butter with no additives
Almond, peanut or cashew butter made only from roasted nuts and, at most, a little salt.
In the kitchenThe layer of oil on top is a good sign; stir it back in. Cashews contain considerably more carbohydrate than almonds or peanuts.
Glucose (dextrose)
Glucose in tablets, rolls or pieces. Serving size and composition are listed on the packaging.
In the kitchenNot intended as a sweetener, but as a supply to carry with you. Rolls with individually removable pieces are easy to portion without awkward packaging.
Glucose gel and liquid glucose
Glucose packaged in individual sachets or tubes.
In the kitchenAn advantage over tablets: the pack can be opened with cold or shaky fingers, and the contents can be swallowed immediately.
Notice on authorisations
Country references come from the archived register and are not continuously checked against current law. They are not current authorisation or import advice. The rules currently in force where you live apply.