FAQs

No. Sugar is a natural preservative and has nothing added in its preparation.

1 gram of sugar has 4 calories; one typical flat teaspoon of sugar contains 16 calories.

No. Pure sugar is naturally colourless and appear white when viewed with naked eyes.

All sugar is essentially the same. What differentiates white sugar from brown is simply the amount of molasses coating the sugar crystal. In its raw form, sugar is coated with a thick layer of molasses which gives a caramel taste and brown colouring. The process to convert this into white sugar is called sugar refining and is simply the removal of the outer layer of molasses to reveal the pure white sucrose crystal underneath.
Some recipes prefer a more caramel taste therefore it is partially refined to keeps its darker colour and more distinct flavour.

If stored in optimal conditions sugar can last for a very long time. Indeed, it is a natural preservative and does not degrade rapidly over time. Our sugar is best kept in a sealed container away from sunlight and avoiding exposure to moisture or humidity as much as possible.

Unlike white sugar, brown sugar is naturally moister and therefore, more likely to harden than white sugar. Therefore, it is important to keep brown sugar in an airtight container and to minimise exposure to further moisture or humidity.

The best way to soften sugar that has hardened or clumped is to gently break the block into free-flowing crystals using a teaspoon. If the sugar is particularly hard then a tablespoon may be more appropriate.

Most often, they are burnt sugar inherent from the sugar refining process due to the high temperature involved. There is no food safety or health risk. It is similar to the frying onion where onions turned from white to golden brown due to the sugar content or caramelised. Further cooking or overheating will cause the onions to become black or burnt.
If you have a concern, you can do a simple test at home to confirm that the material is burnt sugar and not stones. Burnt sugar breaks easily, so if you take a piece of the black material, press on it with a teaspoon and it will shatter into tiny pieces.

Our body needs carbohydrates which breaks down into glucose for energy. Glycemic Index (GI) indicates how the levels of glucose in the blood is affected by the carbohydrates consumed in food.

Food that causes a rapid rise in blood glucose is given higher GI values while food that cause a gradual rise in blood glucose are assigned with lower GI values.

The Glycemic Index (GI) is the international standard method (ISO 26642:2010) to determine GI of food.

Low GI food (55 or less) are digested slowly, producing a gradual and relatively low rise in blood glucose.

Foods with high GI (70 or more) are digested and absorbed most quickly after consumption, causing a rapid increase in blood glucose, the hormone that the pancreas release into the bloodstream to lower blood glucose to the normal range.

High GI diets are reported to be associated with a higher risk of obesity and diabetes.

Palatinose™ (Isomaltulose) is made from sugar beet and originates from an enzymatic rearrangement of the bond between glucose and fructose.

SIS Low GI sugar is a blend of cane sugar and Palatinose.

The GI test of SIS Low GI Sugar was conducted in Glycemic Index Research Unit, Temasek Analytical Services Facility, an accredited facility by Singapore Accreditation Council (SAC) for Functional Food Testing Scheme, Glycemic Index Testing, methodology reference ISO 26642:2010.

GI values are measured only by in-vivo testing. It is an analysis of blood glucose levels from blood samples taken within a limited time from study volunteers who consume a portion of SIS Low GI Sugar and pure glucose on a separate day after an overnight fast.

Yes, it originates from sugar cane and sugar beet

SIS Low GI Sugar is natural and contains no preservative, no artificial colouring, no flavouring and no chemical. If in doubt, please consult your physician before consuming.

Diabetic patients are on a special monitor diet. They need to monitor their daily intake of appropriate proportion of food including basic daily necessities such as rice, wheat, flour, etc. If in doubt, please consult your physician before consuming.

A teaspoon of SIS Low GI Sugar provides the same energy and properties as a teaspoon of regular White sugar.
The recommended serving suggestion is a 1:1 replacement for your current recipe.

More information can be found on the Health Promotion Board, Singapore, https://www.healthhub.sg/live-healthy/1329/what-is-the-glycaemic-index