Zügr™ is a patent pending high intensity sweetener that has no calories and no carbohydrates invented by Michel Lefebvre and David Byron. But unlike a conventional sweetener, it was originally developed to provide not only the sweetness required for a Sugar-free, Gluten-Free and low-carbohydrate gourmet cheesecake, but also to provide the texture, binding and "mouth-feel" normally produced by the cream, sugar and flour in the cheesecake recipe. Zügr™ is formulated specifically for a recipe to provide the proper taste, look, and texture for the final product, and let the product meet "form, fit and function" criteria without sugar or other carbohydrates. It can be used in food preparation over a wide temperature range. Zügr™ excels in high temperature applications, and is currently being used in products baked at 400° without breaking down or creating an aftertaste. It is about five hundred times sweeter than sugar by volume, and custom tailored to produce specific results in a recipe. Zügr™ is only licensed to be used by commercial food manufacturers for specific products.
Shown above: Michel Lefebvre experimenting with a one-pound batch of Zügr™ for a new recipe - that bowl equals five hundred pounds of sugar! Michel is mixing a production batch of Zügr™. Michel holding a 2.5 ounce bottle of Zügr™ which has the sweetness of seventy-eight pounds of sugar, plus eliminates the need for flour in the recipe it was formulated for.
