The All-Natural 100% Erythritol Sweetner
With Zero Calories
Frequently Asked Questions (FAQ)
|Q: Is Sukrin natural?
A: Yes, Sukrin occurs naturally and has been consumed by humans for a very long time. Sukrin can be found in certain fruits, for example, in melons, pears and grapes. It can also be found in fermented foods like cheese, wine and soy sauce.
Q: Is Sukrin the same as Splenda (Sucralose) or aspartame?
A: No. Splenda® (sucralose) and aspartame do not occur in any plants or fruits and are not natural. They are laboratory-produced substances that are several hundred times as sweet as sugar. They are so sweet that they are usually blended with calorie-containing fillers, such as dextrose or maltodextrin, to become fit for use in everyday life. Sukrin is used in its pure form.
Q: Is Sukrin the same as fructose?
A: No. Fructose is a type of sugar with 400 calories per 100 g, just like regular sugar (sucrose). Sukrin is a sugar alcohol and contains no digestable calories.
Q: Is Sukrin a carbohydrate?
A: Yes and No. Sukrin is technically a carbohydrate, but it does not behave like regular carbohydrates such as sugar and starch. Sukrin is not used as energy in the body, but excreted unused in the urine. You do not need to take into account Sukrin when calculating your intake of carbohydrates. Therefore, Sukrin is very well-suited for all low-carb diets and for all those that would like to avoid unnecessary carbohydrates.
Q: Why can Sukrin cause a cold feeling in your mouth?
A: Sometimes you may experience a “cold” feeling when you eat Sukrin. This happens when the Sukrin crystals melt on your tongue. When the grains melt, your tongue feels a little colder for a little while. This is completely harmless. The same type of cooling effect is also known from xylitol and menthol .
Q: Can Sukrin by used by people with candida sensitivity?
A: Yes. The candida fungus can not use Sukrin to cultivate itself.
Q: Can Sukrin be used by diabetics?
A: Yes. Sukrin does not affect blood sugar and insulin levels. Therefore, Sukrin is suitable for consumption by diabetics.
Q: Can Sukrin be used safely by people who suffer from fructose malabsorption?
A: Yes. Sukrin does not contain fructose and is not converted to fructose in the human body.
Q: How is Sukrin produced?
A: Sukrin is produced through the fermentation of dextrose (glucose). A bacterial culture is added to glucose, which is then converted into erythritol. This is the same process as used for the production of wine, cheese and yogurt and is completely natural.
Q: Is Sukrin approved in the European Union?
A: Yes. Sukrin (erythritol) was, after thorough evaluation, approved for human consumption in the European Union in the summer of 2006 . In Japan it has already been used since 1990 and in the USA since 1997.
Q: How many calories does Sukrin contain?
A: Sukrin contains zero calories. In comparison, regular sugar (sucrose) has 400 calories per 100 g. Calories are a measuring unit which designates how much energy is supplied to the body when metabolising food.
Q: What are sugar alcohols?
A: Sugar alcohols are a group of substances that occur in nature. Chemically, they have elements in common with both sugar and alcohol, but despite the name they are neither of these. Sukrin is based on a sugar alcohol called erythritol.
Q: In what way is Sukrin different compared to other sugar alcohols?
A: Our body treats Sukrin differently compared to other sugar alcohols (xylitol, maltitol, sorbitol, etc.). Sukrin is the smallest of all sugar alcohols that are known to us and is almost completely (90%) absorbed in the small intestine and excreted unchanged.
The other sugar alcohols are larger and are only partially absorbed in the small intestine. They move on to the large intestine where they are decomposed by bacteria that produce acids and gases. These fatty acids are absorbed as energy by the body. In addition, water is drawn out of the intestines (due to osmotic pressure), which can cause diarrhea.
Sukrin thus differs from other sugar alcohols in that it does not provide energy or stomach discomfort at normal use.
Q: What is the shelf life of Sukrin?
A: Sukrin packages have a “best before” date of 3 years after production. In practice, Sukrin has a virtually unlimited shelf life, just like regular sugar.
Q: Can I rely on the fact that it is safe to use Sukrin?
A: A critical and thorough study of all conditions surrounding Sukrin was put together in 1998. Nothing negative could be found.
Here are the conclusions of the 36-page study:
The available studies demonstrate that erythritol is readily absorbed, is not systemically metabolized, and is rapidly excreted unchanged in the urine.
Moreover, erythritol occurs endogenously and naturally in the diet. Both animal toxicological studies and clinical studies have consistently demonstrated the safety of erythritol, even when consumed on a daily basis in high amounts. Based on the entire safety data package on erythritol, it is concluded that erythritol is safe for its intended use in food.”
(Food and Chemical Toxicology 36 (1998) 1139-1174)
Q: Can I eat Sukrin if I follow Jewish or Islamic eating rules?
A:Yes, Sukrin is certified Kosher and Halal.
Q: What is the chemical formula of Sukrin?
A: Sukrin is a 4-carbon linear sugar alcohol and its chemical formula is C4H10O4.
Baking with Sukrin:
Q: Where can I use Sukrin?
A: Sukrin can be used everywhere you normally use sugar. Use Sukrin on fruit and berries, cereal, porridge, in tea and coffee, in smoothies, in jam or everywhere else you want to replace sugar. Sukrin withstands heat and can therefore also be used for cooking and baking. Sukrin and sugar have the same volume, so 100 ml Sukrin is equivalent to 90 g.
Q: How can I use Sukrin for my own recipes?
A: When using Sukrin in your own recipes, there are some things you should bear in mind to reach optimal results. The amount of Sukrin used should not exceed one fifth or approx. 20% of the total ingredients. Example: In a dough of 1 kilo 100 g Sukrin are used. This amounts to 10% of the total weight, and works very well. If the recipe uses a lot of sugar, you can use some other sweetening in addition to Sukrin, for example, honey or brown sugar. If you are unsure, we recommend trying first with half/half Sukrin and sugar. All our recipes are tested with Sukrin and work well.
Baking with yeast:
When you bake with yeast and Sukrin, you will find that the dough does not rise in the same manner as with sugar. The dough takes longer to rise, and it may be advantageous to add a tablespoon of sugar or honey to enhance the leavening. Much of the rising will actually occur when baking the dough in the oven, and the result will be just as good!
Many people would like to limit their sugar consumption, but are concerned about the safety of artificial sweeteners. Sukrin is a 100% natural product with no additives, based on the sugar alcohol Erythritol. Erythritol occurs naturally in pears, melons and mushrooms.
Sukrin is produced by a natural fermentation process.