Removing sugar from syrups, beverages, sauces and glazes takes out more than calories. Along with the sweetness of sugar, viscosity, thickness and mouthfeel of dissolved sugar also come out. The sweetness of these can be replaced with artificial sweeteners but they will not replace the texture. Gums and gum systems can be used deliver the mouth and palate coating that are often lost in sugar free liquids like these. Using hydrocolloids like those in the Ticaloid Syrup SF1, chefs can mimic the texture lost when dissolved sugar is removed.