Atkins Endulge Peanut Butter Candies, 5 Packets, 28g Each

Peanut Butter Candies from the Endulge™ line by Atkins create a dessert-like snack format with an emphasis on a creamy peanut filling and soft texture. The flavor is built on a combination of rich nutty notes and sweetness, balanced by alternative sweeteners, which fits the modern low-carb approach. A package of five individual packets is designed for convenient use throughout the day without being tied to a specific meal.

• Form: candies with a cream filling.

• Volume: 5 packets of 28 g each.

• Age recommendations: for adults.

• Key actions: formation of dessert taste, participation of fats and carbohydrates in the energy balance, creating a feeling of satiety.

Key benefits

• Rich peanut flavor: the creamy filling creates a bright nutty profile, which is perceived as a full-fledged dessert without excessive sweetness.

• Low-carb accent: the use of sugar alcohols and Sweeteners allow for a lower net carbohydrate content than traditional candies.

• Energy density: The fat component helps maintain a stable calorie content and makes snacks more filling.

• Convenient format: Individual packets are suitable for portion control and use outside the home.

• Consistent with the Endulge™ concept: The candies fit into the Atkins approach, which focuses on dessert solutions that take into account the carbohydrate profile.

Ingredients and their properties

• Peanut-flavored confectionery filling: The combination of vegetable fats, dairy components, and peanut flour creates a creamy texture and rich taste. These components participate in energy metabolism and create a long-lasting feeling of satiety.

• Maltitol and erythritol: These alternative sweeteners are used to reduce the sugar content and alter the carbohydrate profile of sweets. They help maintain a sweet taste with a lower net carbohydrate load.

• Vegetable oils and waxes: Palm kernel, coconut, and rapeseed oils, as well as beeswax and carnauba wax, contribute to the structure and stability of sweets. These ingredients affect the texture and shelf stability of the product.

Directions for use: Peanut Butter Candies, Endulge, Atkins, 5 packets of 28 g each

• Suggested use:Consume as a dessert after meals;use as a snack between main meals;take one bar at a time as needed throughout the day.

Ingredients: Peanut Butter Candies, Endulge, Atkins, 5 packets of 28 g each

• Other ingredients:peanut-flavored confectionery filling (palm kernel oil, skim milk, peanut flour, maltitol, erythritol, peanut oil, salt, soy lecithin, sucralose), maltitol, water. Contains less than 2% of gum arabic, titanium dioxide, carnauba wax, yellow 5 lac, yellow 6 lac, red 40 lac, blue 2 lac, confectionery glaze, coconut oil, rapeseed oil, beeswax.
• Contains: milk, peanuts, soy.
• Produced in a facility that also processes wheat and tree nuts.

Key benefits: Peanut Butter Candies, Endulge, Atkins, 5 packets of 28 g each

Peanut Butter Candies from the Endulge™ line are focused on the dessert format with an emphasis on a creamy peanut filling and a balanced carbohydrate profile. The combination of fat, sugar alcohols, and a small amount of fiber creates a rich flavor and a comfortable texture. This approach reflects the Atkins Endulge™ philosophy, where sweetness and carb control coexist in one format.

• Low Net Carbs: The Atkins calculation takes into account total carbohydrates, fiber, and sugar alcohols, resulting in 2g* net carbs per serving. This makes it easy to manage your diet without sacrificing dessert flavors. (*Total Carbs (14g) - Fiber (1g) - Sugar Alcohols (11g) = 2g Net Carbs according to the Atkins system.)

• Moderate Sugars: The use of maltitol and erythritol provides sweetness without a high sugar content. This composition changes the carbohydrate profile compared to traditional candies.

• Pronounced peanut butter flavor: peanut flour and butter create a characteristic nutty flavor, which is perceived as rich and rounded. This reduces the need for large volumes of sweets.

• Creamy texture: the combination of vegetable fats and dairy components forms a soft consistency. The texture increases the dessert perception in a small portion.

• Individual packaging format: five individual packets of 28 g each allow you to accurately dose your snack. This format is convenient for use during the day and outside the home.

Properties: Peanut Butter Candies, Endulge, Atkins, 5 packets of 28 g each

The properties of the candies are revealed through the interaction of fats, carbohydrates and dietary fiber, forming a functional snack profile. The described characteristics relate to the general action of the composition and its role in food processes.

Research on the benefits of: Peanut Butter Candies, Endulge, Atkins, 5 packets of 28 g each

The candies combine dietary fiber, sugar alcohols, and a fat base, which create a low-carb profile and dessert texture. These components are discussed in the scientific literature in the context of low-sugar diets, and their role in the diet has been confirmed by international studies.

Research

• The role of dietary fiber in a low-sugar diet: the study analyzed the relationship between dietary fiber intake and carbohydrate metabolism patterns in everyday eating. The authors note that the inclusion of fiber in the diet is associated with a more balanced distribution of carbohydrates and changes in eating behavior.
  Source: Nutrients.

• The concept of net carbohydrates in low-carbohydrate diets: the work is devoted to the analysis of approaches to calculating net carbohydrates, taking into account fiber and sugar alcohols. The publication examines how this method is used in low-carbohydrate dietary models to assess food composition.
  Source: Journal of Nutrition and Metabolism.

Expert Opinions

• James Anderson, USA, University of Kentucky: a nutritionist emphasizes that the combination of dietary fiber and alternative sources of sweetness is widely discussed in the scientific community. He notes that such ingredients make it possible to create a diet with a different carbohydrate profile compared to traditional sweets.

• David Ludwig, USA, Harvard School of Public Health: the researcher points out the importance of the net carbohydrate concept in modern dietary models. In his opinion, accounting for fiber and sugar alcohols allows for a more accurate assessment of the nutritional value of desserts within the framework of a low-carb approach.