Welcome to the world of sugar free joy!
Low Carb Sugar-Free Sweets & Cakes
Artinci was born out of Aarti's and Sumit's (Artinci's founders) abiding love for great-tasting dessert, while helping them stay committed to their health goals as well. As a result, Artinci makes delicious desserts with zero sugar, that are science and evidence-backed.
Aarti and Sumit come from a family of three generations of diabetics. They were themselves diagnosed pre-diabetic in 2012, and right there began a lifelong quest of a healthy, active lifestyle, including healthy swaps in food
Sugar free Sweets & Cakes
- Sugar free Kaju KAtli
- Keto / Sugar free Almond cakes
Sugar Free Kaju Katli (Stevia Sweetened) | Keto, Vegan & Diabetic Friendly Sweet | No Maltitol
Vanilla & Chocolate Marble Sugar free Cake - Diabetic-Friendly, Keto, Gluten-Free (contains egg)
Aarti Laxman (Founder)
Artinci is founded by Aarti Laxman, a certified Metabolic coach in the Low-Carb Nutrition & Metabolic Health domain from dLife.in, India’s only legally tenable course in this subject—recognized by the NSDC (under the Ministry of Skill Development & Entrepreneurship, Govt. of India). It’s also internationally accredited by the CPD Standards Office UK, with a global record of 144 CPD hours—the highest for any course of its kind. The accreditation is both nationally valid and globally recognised in over 50+ countries..
Recognition of artinci's journey
Festive Gifting in Artinci
Lowest Sugar spikes. Ever!
We did not stop at taking out just the sugar! Our creations are made with low carb ingredients along with plant based low GI sweeteners to ensure that you enjoy your desserts without worrying about sugar spikes. Read More
Keto, low carb
All our products have atleast 40-80% lower carbs than regular desserts & snacks. We make keto diets easy with specially crafted delicacies while you work on your diet. Read More
lose weight the low carb way!
Weightloss journeys are challenging and whats more challenging are managing cravings. Every Artinci creation is designed as low carb which aids in weightloss. We highly recommend moderation and small portion sizes! Read More
only healthy fats allowed inside :-)
We choose only butter, ghee or cold pressed sunflower oil for our products to ensure that you get high quality good fats only Read More
Let customers speak for us
Amazing protein sugar free ladoo. We are addicted to them. Have ordered 20 packets already Awesome filling snack.. Well done, Artinci!!
Amazing protein sugar free ladoo. We are addicted to them. Have ordered 20 packets already Awesome filling snack.. Well done, Artinci!!
It’s an ultimate option for those who are suffering from Diabetes. Also for them, who are doing work out for weight control and need some munching/snacks in evening. Thank you for launching this tasty and healthy product.
The laddoos are awesome just one thing that it can be more soft.
The taste of the sweets are best. My cravings for sweets now can be overcomed as I can eat freely
It was as sweet as sugar! It's hard to believe that it's made with stevia!
Taste and texture was much above expectations and much appreciated.
Your kalajamun and kaju katli and motichoor were super delicious ! Out of the world! Thank you so much for giving a diabetic person this privilege at home ! 🫶🏻 lots of love
Your kalajamun and kaju katli and motichoor were super delicious ! Out of the world! Thank you so much for giving a diabetic person this privilege at home ! 🫶🏻 lots of love
The berry cake was soft n moist..tasted good even more as it was sugar free..so a healthy option for diabetics...
Nice taste and good quality never make us feel that due to diabetes we diprived of of having sweets
Being diabetic, I can say this with absolute confidence that these products I ordered, DID NOT SPIKE MY SUGAR. In fact in a balanced diet, it's ideal. Just a bit pricey for regular orders. Spread Bakeries all over, you definitely have a winning product and it will help reduce costs too. Thank you SharkTank for this wonderful couple..
Being diabetic, I can say this with absolute confidence that these products I ordered, DID NOT SPIKE MY SUGAR. In fact in a balanced diet, it's ideal. Just a bit pricey for regular orders. Spread Bakeries all over, you definitely have a winning product and it will help reduce costs too. Thank you SharkTank for this wonderful couple..
Delicious and also it did not spike my sugar
For someone who is passionate about confectionery and with now trying to reverse my initial diabetes- my ‘trishna’ feeling was felt after having your cakes . Till then I was feeling g cheated and deprived of that joy 😂
100% Sugar-Free Desserts लगी Namita को Delicious
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Sweeteners
Zero calorie sweeteners created for your beverages, bakes and mithais. We know from experience that one sweetener doesn't fit all the desserts!
Indian Sweets
Discover the perfect blend of sweetness and health with our delicious sugar-free Indian Sweets.
Cookies
These cookies are your best partners for an anytime snack, chai-time or while traveling to work or wherever.
Cakes
Choose from a range of Delicious keto and diabetic friendly cakes. Tea-time has never been better!
All about Sugar and sugar-free
High-protein breakfasts stabilize blood sugar by slowing carb digestion and promoting satiety, reducing mid-morning spikes common in diabetes. These Indian-friendly recipes deliver 20-30g protein per serving with low-GI ingredients. Why Protein Prevents Spikes Protein at breakfast sustains energy and blunts glucose rises, as it digests slower than carbs. Studies show 30g+ protein curbs hunger and keeps levels steady until lunch. [ from prior] Pair with fiber and fats for optimal control in prediabetes or diabetes management. 5 Quick Recipes Paneer Bhurji with Veggies (25g Protein) Sauté 100g crumbled paneer, onions, tomatoes, spinach, and green chilies. Add turmeric; serve with 1 egg white omelet. Prep: 10 mins. Low-carb, high-fiber to avoid spikes. Moong Dal Chilla (22g Protein) Blend soaked moong dal into batter with ginger and coriander; cook like pancakes. Top with curd. High fiber slows glucose release. Serves 2; ready in 15 mins. Greek Yogurt Parfait (28g Protein) Layer 200g plain Greek yogurt, almonds, chia seeds, and berries. No added sugar; chia adds fiber for steady levels. Prep: 5 mins, overnight optional. Egg and Sprouts Scramble (30g Protein) Scramble 3 eggs with moong sprouts, capsicum, and mushrooms. Use minimal oil. Protein-fat combo prevents post-meal jumps. Done in 8 mins. Besan Cheela with Paneer Stuffing (24g Protein) Mix gram flour batter; stuff with grated paneer and onions. Pan-fry lightly. Chickpea protein stabilizes Indian breakfasts. Benefits for Indians with Diabetes These use affordable desi staples like dal, paneer, and besan for blood sugar control. Aim for 25-30g protein to enhance insulin sensitivity. [ from prior] Tips for Success Eat protein first in meal sequence. [ from prior] Track with CGM for personal spikes. [ from prior] Avoid hidden sugars in store-bought items. [ from prior] https://www.milkandhoneynutrition.com/diabetes-breakfast-recipes-low-carb-high-protein-and-more/ https://www.eatingwell.com/high-protein-breakfast-recipes-for-insulin-resistance-11914756 https://deepahospital.in/blogs/diabetic-indian-breakfast-recipes/
Vegan Protein Options for Stable Glucose
Vegan proteins like lentils, tofu, and tempeh stabilize blood sugar in diabetics by slowing carb absorption and providing steady energy without spikes. These plant-based choices suit Indian vegan diets, offering fiber and complete amino acids for effective glucose management. Why Vegan Proteins Stabilize Glucose Plant proteins digest slowly, releasing glucose gradually via fiber content, unlike refined carbs. Legumes' saponins further reduce spikes, while soy isoflavones boost insulin sensitivity. Studies link vegan diets to lower HbA1c through anti-inflammatory effects and gut health support. For Indian vegans, accessible staples like moong dal or soya chunks replace meat seamlessly, preventing energy crashes. Top Vegan Protein Sources Rank Protein Protein per Serving Why Stable Glucose Indian Use 1 Lentils/Dal 18g/cup cooked High fiber slows absorption; saponins curb spikes Dal tadka, khichdi 2 Tofu 10g/100g Low carb, complete protein; steady release Soya curry, bhurji 3 Tempeh 19g/100g Fermented soy aids digestion; fiber boost Grilled with veggies 4 Chickpeas/Chana 15g/cup Protein-fiber duo; low GI Chana masala, salad 5 Quinoa 14g/cup cooked Pseudo-grain with all aminos; minimal impact Quinoa pulao 6 Edamame 11g/100g Young soy beans; fiber-rich Boiled snack 7 Black Beans 15g/cup Soluble fiber synergy Rajma substitute 8 Hemp Seeds 10g/3 tbsp Omega-3s for sensitivity Smoothies, chutney 9 Nutritional Yeast 8g/2 tbsp B-vitamins, low cal Sprinkle on sabzi 10 Seitan 25g/100g Wheat gluten; high yield (watch gluten) Kebab alternative Target 1.2g/kg body weight daily, combining sources for completeness. Benefits for Diabetics These options cut glucose peaks via slow digestion and prebiotics for microbiome health. Vegan shifts reduce saturated fats, aiding weight loss and heart protection. Trials show plant proteins lower fasting glucose by 10-15% vs. animal sources. Legumes halve post-meal spikes; tempeh improves cholesterol alongside sugar control. Indian Vegan Meal Ideas Breakfast: Moong dal cheela (20g protein) – fiber-packed, low spike. Lunch: Chickpea curry + quinoa (25g) – steady afternoon energy. Snack: Roasted chana or edamame (15g). Dinner: Tofu stir-fry with veggies – overnight stability. Implementation Tips Prioritize whole foods over isolates; pair with greens for synergy. Soak legumes to reduce anti-nutrients. Monitor B12 and iron; supplement if needed. Meal prep dal or tofu for consistency—expect flatter CGM curves in weeks. https://diabetes.org/food-nutrition/meal-planning/vegan-meal-planning-tips https://www.artinci.com/blogs/news/vegetarian-proteins-for-diabetics-stay-strong-and-healthy https://aloha.com/blogs/articles/vegan-diet-for-diabetes https://www.healthline.com/nutrition/protein-for-vegans-vegetarians https://pmc.ncbi.nlm.nih.gov/articles/PMC5466941/
Best Protein Sources to Avoid Blood Sugar Spikes
Why These Proteins Excel Proteins with low glycemic index and high satiety blunt carb-driven spikes by delaying gastric emptying. Fatty fish adds omega-3s for insulin sensitivity, while legumes combine protein with fiber. Eggs and dairy provide complete amino acids without carbs. For Indians, accessible options like chickpeas or tofu integrate into curries, outperforming refined carbs. Top Protein Sources Ranked Rank Protein Protein per 100g Why It Avoids Spikes Indian Use 1 Eggs 13g Negligible carbs, full amino profile; satiety boost Boiled with veggies or bhurji 2 Fatty Fish (Salmon/Sardine) 20-25g Omega-3s improve sensitivity; slow digest Grilled macher jhol 3 Lentils/Dal 9g (cooked cup:18g) Fiber slows absorption; plant-based Dal tadka with roti 4 Greek Yogurt (Plain) 10g Probiotics, low lactose; steady release Raita or lassi base 5 Skinless Chicken Breast 31g Lean, zero carbs; versatile Tikka or curry 6 Cottage Cheese/Paneer 11-18g Casein for lasting fullness Palak paneer 7 Chickpeas/Chana 19g Fiber-protein duo curbs rises Roasted or masala 8 Tofu 8g Soy lowers diabetes risk; low GI Stir-fry or curry 9 Turkey Breast 29g Lean like chicken; steady energy Kebabs (substitute) 10 Black Beans 21g (cooked) Soluble fiber synergy In salads or soups Aim for variety: 1.2-1.6g/kg body weight daily. Benefits for Diabetics These sources cut glucose peaks via slow amino acid release, unlike sugars. They enhance GLP-1 for better control and reduce cravings, aiding weight loss. Legumes add prebiotics for gut health linked to stable sugar. In trials, egg breakfasts lowered daily glucose by 20%; lentils halved spikes vs. rice alone. Indian Meal Ideas Breakfast: Egg cheela (2 eggs + besan) – 25g protein, minimal spike. Lunch: Dal (1 cup) + paneer sabzi with quinoa – steady post-meal levels. Snack: Greek yogurt with almonds or roasted chana. Dinner: Fish curry + veggies – omega boost overnight. Tips for Maximum Effect Eat protein first in meals (sequencing reduces spikes 30%). Combine with fiber veggies; avoid processed meats. Track via CGM; consult for kidney issues. Sustainable swaps like moong dal over maida yield quick wins. https://www.massgeneralbrigham.org/en/about/newsroom/articles/how-to-control-blood-sugar-with-diet https://diabetesfoodhub.org/blog/lets-talk-about-protein-people-diabetes https://blogs.oregonstate.edu/beauty/2025/11/24/the-12-best-protein-sources-for-serious-blood-sugar-control-a-definitive-guide/ https://www.verywellhealth.com/high-protein-foods-to-lower-blood-sugar-11869667
Glycemic Index Can Mislead You
Glycemic Index vs Glycemic Load: The Difference That Could Save Your Health | Artinci Science of Sweetness Glycemic Index vs Glycemic Load: The Difference That Could Save Your Health By Aarti Laxman, Co-Founder & Chief Nutrition Officer, Artinci · March 2026 · 7 min read Last month, a customer messaged us asking for advice. Her nutritionist had told her to avoid watermelon because it has a "high glycemic index of 72." Scary number. So she'd replaced her evening watermelon with dates — because dates have a "lower GI of around 42–55." Sensible swap, right? It sounds like it. Except here's what actually happened: she went from a fruit that barely moves the blood sugar needle to one that was delivering 48 grams of pure sugar per sitting. Her post-meal glucose readings got worse, not better. This is the GI trap. And millions of Indians fall into it every day — making food choices based on half the information, because nobody explained the other half. That other half is called glycemic load. And once you understand it, the way you look at rice, roti, fruit, and even "health foods" like dates will change forever. What Glycemic Index Actually Tells You (and What It Doesn't) The glycemic index is a ranking system that measures how quickly a food raises your blood sugar, scored on a scale of 0 to 100 relative to pure glucose. It's been around since the early 1980s, and it's genuinely useful — as far as it goes. GI categories: Low GI = 55 or less (slow, gentle rise) · Medium GI = 56–69 (moderate rise) · High GI = 70+ (rapid spike) For Indian foods, this gives us some useful signposts. White rice scores around 73 (high), chapati around 62 (medium), basmati rice 58 (medium), and most dals land at 29–35 (low). So far, so helpful. But here's the critical flaw: GI is measured on a fixed 50-gram carbohydrate portion. Not a real serving. Not what you'd actually put on your plate. A standardised lab portion. To get 50 grams of carbohydrates from watermelon, you'd need to eat over four cups of it. Nobody does that in one sitting. But the GI score doesn't care — it treats watermelon as if you did. This is why GI alone is dangerously incomplete. It tells you how fast a food can spike your blood sugar, but says nothing about how much it actually will in the amount you eat. Glycemic Load: The Missing Half of the Equation Glycemic load fixes this by factoring in both the quality and quantity of carbohydrates you actually consume. The formula is simple: GL = (GI × carbs per serving in grams) ÷ 100 Low GL = 10 or less · Medium GL = 11–19 · High GL = 20+ Now let's resolve the watermelon paradox. Watermelon has a GI of 72 — high. But one cup of watermelon contains only about 11 grams of carbohydrates. Its GL? Just 7.9. That's low. In a real portion, watermelon barely moves your blood sugar. This changes the picture on dozens of Indian foods. Here's a reference table I've put together using values from the Indian Council of Medical Research, the Madras Diabetes Research Foundation, and Harvard Medical School's GI database. Save this one — it's worth coming back to. Food (Typical Serving) GI Carbs (g) GL Verdict White rice (1 cup cooked) 73 45g 33 High — small portion + pair with protein and fat Basmati rice (1 cup cooked) 58 45g 26 High — keep portions small, add paneer or eggs Chapati (1 medium) 62 20g 12 Medium — reasonable in moderation Plain dosa 77 27g 21 High — add paneer, egg, or coconut chutney Idli + sambar (2 idlis) 59 18g 11 Medium — fermentation helps, add coconut chutney Vada sambar 37 15g 6 Low GL, but still fried — not ideal everyday Dal / lentils (1 cup cooked) 29 30g 9 Low GL — not a high protein source (protein-to-carb ratio is very low) Watermelon (1 cup) 72 11g 7.9 Low — despite the scary GI Dates, Medjool (3 pieces) 50 54g 27 High — not the "healthy snack" you think Guava (1 medium) 12 8g 1 Low — a genuinely smart snack Strawberries (1 cup) 41 11g 4.5 Low — high fibre, loaded with vitamin C Blueberries (1 cup) 53 21g 11 Medium — antioxidant powerhouse, watch portions Stevia / Monk fruit / Erythritol 0 0g 0 Zero — no blood sugar impact at all Maltodextrin (in "sugar-free" products) 85–105 varies High Watch out — higher GI than table sugar The Date Myth: India's Favourite "Healthy" Snack Under the Microscope I want to spend a moment on dates, because they've become India's go-to guilt-free sweet. You see them in every wellness influencer's trail mix, every gym-goer's pre-workout pouch, every "clean eating" snack box. The pitch sounds convincing: "natural sugar, high in fibre, packed with minerals." Let's look at what one Medjool date actually contains: One Medjool Date (~24g) — USDA FoodData Central 66 Calories 18g Total Carbs 16g Sugar 1.6g Fibre 0.4g Protein 0g Fat Sugar-to-fibre ratio: 10:1. Compare that to an apple (2.3:1) or a guava (1:1). The "high fibre" claim doesn't hold up — you'd need to eat 19 dates to match the fibre in a single cup of rajma. Now eat three — which is what most people consider a modest snack — and you're looking at 48 grams of sugar. That's nearly double the WHO's daily limit of 25 grams. From three small pieces of fruit. The glycemic load of three Medjool dates is around 27, which puts them squarely in "high" territory — the same zone as a cup of white rice. Am I saying never eat dates? Not at all. Sumit (co-founder at Artinci) uses them as mid-workout fuel, which is actually a smart use — when your muscles are actively burning glucose during intense exercise, a quick sugar hit from a date makes perfect sense. They also work beautifully as an occasional indulgence in a homemade trail mix with almonds and pumpkin seeds, where the fat and protein slow the sugar absorption. What I am against is the idea that a bowl of dates is a "healthy snack." It's not. It's a concentrated sugar delivery system with a thin fibre alibi. If you want genuinely smart low-GL snacks, reach for a guava (GL of 1), a handful of strawberries or blueberries, paneer cubes, a mixed nut handful (almonds, walnuts, peanuts), or a cheese cube with some cucumber. These give you protein, fat, and fibre — not just sugar in a natural wrapper. Three Practical Rules for Using GI and GL Together 1 Never judge a food by GI alone. Always check or calculate the glycemic load. A food with a high GI can have a low GL (watermelon), and a food with a moderate GI can have a devastating GL (dates in quantity, or a large plate of basmati rice). 2 Pair carbs with protein and good fat — not just more carbs. Rice alone has a high GL. But the solution isn't just adding dal — that's still mostly carbohydrate. The real game-changer is adding protein and fat: paneer bhurji, eggs, a piece of grilled chicken or fish, a generous dollop of hung curd, or a side of vegetables cooked in ghee or coconut oil. Protein and fat genuinely slow the glycemic response in ways that another carb source simply can't match. Keep the rice portion small, and build the rest of the plate around protein, fat, and non-starchy vegetables. 3 Portion is the lever that converts GI into GL. A half-portion of chapati cuts the GL from 12 to 6. A small bowl of rice instead of a heaped plate drops the GL from 33 to under 20. You don't have to eliminate foods — just right-size them. The same food, smaller plate, dramatically different metabolic outcome. Where Sugar-Free Sweeteners Fit In This is where the GI/GL framework becomes powerfully relevant for anyone managing diabetes or simply trying to reduce sugar. The sweeteners we use at Artinci — stevia, monk fruit, erythritol — all have a GI of zero. That means their glycemic load is also zero, no matter how much you use. No spike. No insulin surge. No crash. Now compare that to the sugar in your chai. Two teaspoons of sugar in one cup: GI of 65, about 10 grams of carbs. That's a GL of 6.5 per cup. Four cups a day — the Indian average — and your chai habit alone carries a cumulative GL of 26. Replace that with a stevia-erythritol blend, and the GL drops to zero. Same warmth, same ritual, completely different metabolic impact. But here's a critical warning: not all "sugar-free" products deliver on this promise. Many use maltodextrin as a filler — a processed starch with a GI of 85 to 105, which is higher than table sugar itself. A product can technically be labelled "sugar-free" while containing an ingredient that spikes your glucose faster than the sugar it replaced. Always flip the pack and check the ingredient list. If maltodextrin is in the first three ingredients, that product is not your friend. The One-Line Takeaway GI tells you how fast. GL tells you how much. You need both. Try this: for one day, look up the GL of everything you eat. Just one day. You might discover that the foods you feared (watermelon, carrots) are harmless — and the foods you trusted (dates by the handful, large portions of rice) are doing more damage than you thought. Next in this series: everything you need to know about stevia in 2026 — what it is, how it works, and why India is the world's fastest-growing market for it. Frequently Asked Questions What is the difference between glycemic index and glycemic load? Glycemic index measures how quickly a food raises blood sugar (speed), scored 0–100. Glycemic load factors in both GI and the actual amount of carbohydrates in a real serving (impact). GL is calculated as (GI × carbs per serving) ÷ 100. A food can have a high GI but low GL — like watermelon — or a moderate GI but high GL — like dates in quantity. Is watermelon bad for diabetics? Despite a high GI of 72, watermelon's glycemic load per cup is just 7.9 (low), because each serving contains only about 11g of carbohydrates. In normal portions, watermelon has minimal blood sugar impact and is generally safe for diabetics eaten in moderation. What is the glycemic load of white rice? One cup of cooked white rice has a GL of approximately 33 (high). Pairing it with paneer or chicken curry with some ghee to top it off significantly lowers the meal's overall glycemic response — protein and fat slow digestion far more effectively than adding another carb source. Which Indian foods have a low glycemic load? Paneer, eggs, most non-starchy vegetables, guava (GL ~1), strawberries (GL ~4.5), nuts, and hung curd all have low glycemic loads. Chapati and idli with chutney fall in the medium range. White rice, plain dosa, and dates in quantity are high. Build meals around protein and good fat, keeping carb portions small. Do sugar-free sweeteners have a glycemic index? Stevia, monk fruit, and erythritol all have a GI of zero — they don't raise blood sugar at all. But watch for maltodextrin, a filler used in many "sugar-free" products, which has a GI of 85–105, higher than table sugar. Always check the ingredient list. Are dates a healthy snack for diabetics? Dates have a moderate GI but extremely high sugar density. One Medjool date has 16g of sugar and only 1.6g of fibre. Three dates deliver 48g of sugar with a GL of 27 (high). They're better used as mid-workout fuel or chopped into a trail mix with nuts — not as a standalone "healthy" snack. A guava or roasted chana is a much smarter choice for everyday snacking. A Aarti Laxman Co-Founder & Chief Nutrition Officer, Artinci Aarti leads nutrition science and product formulation at Artinci, with deep expertise in sweetener biochemistry, glycemic management, and Indian dietary patterns. She co-authored the Handbook of Sweeteners and oversees every formulation that carries the Artinci name — ensuring that "sugar-free" actually means what it says. Disclosure: Artinci manufactures and sells sugar-free food products using stevia, monk fruit, and erythritol-based sweetener blends. This article is grounded in published scientific research and dietary guidelines. We believe transparent education builds trust — even when it means recommending a guava over our own products as a snack. Sources Atkinson, F.S., Brand-Miller, J.C., Foster-Powell, K. et al. "International Tables of Glycemic Index and Glycemic Load Values 2021." American Journal of Clinical Nutrition, 114(5), 1625–1632. Madras Diabetes Research Foundation. "Carbohydrate profiling & glycaemic indices of selected traditional Indian foods." Indian Journal of Medical Research, 2022. PMC 9552392. Devindra S. et al. "Glycemic carbohydrates, glycemic index, and glycemic load of commonly consumed South Indian breakfast foods." Journal of Food Science and Technology, 2022. PMC 9304465. Jenkins, D.J. et al. "Association of glycaemic index and glycaemic load with type 2 diabetes, cardiovascular disease, cancer, and all-cause mortality." The Lancet Diabetes & Endocrinology, 2024. USDA FoodData Central. "Dates, Medjool — Nutrient Data per 24g serving." FDC ID 168191, updated 2025. WHO Guideline: "Sugars intake for adults and children." World Health Organization, 2015 (reaffirmed 2023). National Institute of Nutrition (NIN), India. "Dietary Guidelines for Indians." ICMR-NIN, 2024 edition. Linus Pauling Institute, Oregon State University. "Glycemic Index and Glycemic Load — Micronutrient Information Center." Updated 2023. Harvard T.H. Chan School of Public Health. "The Nutrition Source: Carbohydrates and Blood Sugar." Artinci Handbook of Sweeteners, Chapters 4, 5, 9, 10.