Frequently Asked Questions
1. What is Sugar Free?
Sugar Free products are produced by replacing table sugar
(Sucrose) with low calorie substitutes known as Sugar
Sugar substitutes are also known as sweeteners or low calorie
There are more than 10 types of Sugar substitutes that are
available in the market, approved by government agencies
2. What sugar free substitutes do Zeugar use? Are they natural?
Zeugar uses 3 types of sugar substitutes – Stevia, Sucralose and
Maltitol. All of them are made from natural substances
Stevia is directly extracted from a plant, whereas both
Sucralose and Maltitol are made from Sugar itself
We do not use lab-produced chemical substances like Aspartame
3. How does Sugar Free foods help reduce calories in the food?
Does reducing calories help diet control
A large part of calories from Sweet dishes come from sugar
itself. Sugar provides 420 Calories per 100 gm. The substitutes
we use have extremely low calories. For e.g., both Sucralose and
Stevia has < 1 calorie to provide the same amount of sweetness
as 10 gms of Sugar. Therefore, by avoiding Sugar and replacing
them with low calorie substitutes like Sucralose and Stevia, the
total calories in a dish will be significantly lower
Calories are also reduced as we use low fat milk instead of full
fat milk (low fat milk has < 65% of the calories of full fat
Reducing calorie intake help in managing weight. A normal human
being requires 1500-2000 calories per day. Any excess
consumption will get converted as fat and get deposited in the
body. By reducing calories therefore, weight management is
4. Is Zeugar products safe for diabetics?
In limited quantities (1-2 pack at a time), it is safe as there
is no Sugar Added.
However, there maybe other ingredients in the dishes (E.g.,
Flour, Butter, Cream), that may not be very ideal for diabetics.
Hence always consume in moderation
We only sell single serve portions, to avoid excess consumption
We also use only diabetic friendly fruits (We do not use fruits
like Mangoes, Pineapple, Watermelon, Banana etc)
5. What is Glycaemic Index (GI)? How is it important for
Diabetics? What is the GI for the substitutes you use?
Glycaemic index is a number. It gives you an idea about how fast
the body converts the carbohydrates in the food to glucose. Two
foods with the same amount of carbohydrates can have different
glycaemic index numbers.
The smaller the number, the less impact the food has on your
• 55 or less = Low (good)
• 56- 69 = Medium
• 70 or higher = High (bad)
GI is very important for diabetics as it determines how fast
your blood sugar level increases after consuming a particular
Normal Sugar has a GI of 70, whereas the substitutes we use has
much lower GI
• Sucralose and Stevia has GI <1
• Maltitol has GI of 35
Replacing Sugar with low GI substitutes help lower the overall
GI of the dish hence making it safer for diabetics
6. How safe are these Sugar Substitutes? Are they chemicals?
All our Sugar substitutes are either naturally occurring or made
from naturally occurring materials (explained in #2)
All our ingredients are approved by FSSAI (Food Safety and
Standards Authority of India), the govt body in charge of food
They are also approved by the American Food standards Authority
These products are widely available globally, used by millions
Some of the first-generation sugar substitutes like Saccharin
and Aspartame used to have some side effects, but we do not use
any of them
7. If these foods are so beneficial, why are they not popularly
Many of the reputed Food companies like Amul, Haldiram’s, Coke,
Britannia all have Sugar Free products. Even Milma has sugar
free ice creams
They are, however, not widely available as it is a low focus
item for these large companies
8. Are there any side effects for the sugar substitutes we use?
Google gives scary results!
Excess consumption (More than 400 gms at a time) may cause
laxative effects in few people. It is nothing to worry about and
is the same as having other dishes like Tapioca or Jack Fruit
If you google “Negative side effects of Sugar Free”, you may
find scary results. But try the same for any normal dishes you
love (Tea, Coffee, Eggs, anything) and you will find such
similar results. They are neither scientifically proven, nor has
any proven basis.