Clinical tests & research

Sweetwell, its properties and functions have been extensively researched and clinically tested. As a company, we believe research and scientific evidence are of utmost importance. We therefore work with world-class independent research institutes.

Tolerance

• Clinically tested at TNO, Zeist, Netherlands
• 24 participants
• Daily intake over 8 weeks
• Results
  • No side-effects up to 50 grams/day.
  • Light flatulence and stomach rumbling for 70 grams/day

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Glycemic response

• Clinically tested at Reading Scientific Services Limited (Reading, UK)
• 12 participants
• 25 grams of Sweetwell and 25 grams of glucose
• Results
  • Glycemic response: 27

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Diabetes

• Clinically tested at the University of Antwerp, Belgium under the supervision of Professor Rooman.
• 7 C-peptide negative type 1 adolescents
• 25 grams of Sweetwell
• Results:
  • Glycaemic response confirmed
  • Decrease in tryglicerides.

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Taste

• Sensorial research for cakes, cookies and pralines (Belgian chocolates)
• Tested at VG Sensory, Belgium
• 64 adults
• Results
  • No significant difference between sugar and Sweetwell products
  • Cakes: 55% prefer Sweetwell cakes (non-significant)
  • Cookies: 60% prefer Sweetwell cookies (non-significant)
  • Dark pralines: 60% prefer sugar pralines (non-significant)
  • Milk pralines, 52% prefer Sweetwell pralines (non-significant)

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Acrylamide

• Tested at the University of Ghent
• In cakes (crust & crumb)
• Results:
  • No acralymide detected

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Functional

The functional benefits of Sweetwell have been tested in a wide array of formulations. Below are some examples.

Cakes – American Institute of Baking (Kansas, US)

• Performance in American-style angel food, sponge and yellow layer cake `
• 90% similarity between Sweetwell and control cakes.

Ice-cream – Reading Scientific Services Limited (Reading, UK)

• Performance in ice cream
• More than 90% similar to the sugar ice-cream
• Lower melt rate

Ice-cream, Jam, creams – University of Ghent (Belgium)

• Freezing point depression
  • Identical to the sugar one
  • Emulsions with Sweetwell proven more stable than sugar ones

• Gelation strength of jams and pastry creams
  • Higher with Sweetwell than with sugar

• Whipped cream with Sweetwell
  • More volume
  • Higher stability compared to sugar control

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Scientific Committee

• Professor André Huyghebaert, food technologist, Emeritus, University of Ghent
• Professor Raoul Rottiers, diabetes-endocrinology specialist, Emeritus, University of Ghent
• Active & regular contribution to development of company and product