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ReGo Trading carries SugarTwin from Alberto Culver at great wholesale prices. Order today in pallet or truckload sizes.


It is a delicious alternative to sugar for cooking and baking, retaining its sweetness when heated. It is available in several formats, which provide different levels of sweetness and different amounts of calories and carbohydrates. Here’s a handy chart for you to see how it tastes like sugar, measures like sugar.

Granulated White and Granulated Brown sugar substitute can be used in cooking and baking. It measures and pours, cup for cup and spoon for spoon like sugar. Do not use packets for cooking.

Sugar contributes to the volume in many recipes. You may find that when you use it you get a smaller denser product, and therefore the yield is also smaller.

It works well for baking and recipes that require sweetening such as fruit crisps, sauces, custards, fruit salads and drinks.

It is important to successfully incorporate Granulated carefully when using in recipes. For best results, combine with dry ingredients or dissolve in liquid.

When sifting dry ingredients for a cake, remember it does not sift like sugar so simply sift dry ingredients and then add measured 1 cup SugarTwin® = 1 cup sugar.

Baked goods last almost as long as goods baked with sugar. Keep all baked items in refrigerator for an even longer shelf life. Although sugar provides a preservative quality that keep foods fresh longer, in SugarTwin® testing, products baked with SugarTwin® retained freshness for almost the same period of time as products baked with sugar.

Sugar caramelizes and adds browning in baked goods. Baked goods made with SugarTwin® do not brown like recipes cooked with sugar. Add 1 tablespoon of maple syrup or molasses for every cup in order to achieve browning.

Generally, baked goods cooked with it will cook faster than recipes using sugar. 2-3 minutes faster for cookies, 8-10 minutes faster for cakes.

Some recipes baked with it may require extra flavouring. Adding 1/2 teaspoon of lemon, vanilla, cinnamon, maple flavour etc. can improve the flavour if necessary.

If you wish to reduce sugar but not eliminate it completely, replace at least 1/3 of the sugar called for in a recipe with it. Doing this will guarantee you a delicious product.

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