Sukrin

Sukrin can be considered natural according to ISO 19657 criteria for the term ‘natural’:
– Natural occurrence: Sukrin (erythritol) occurs naturally in foods like honey, grapes, melons etc.
– Natural raw materials: We produce Sukrin based on natural carbohydrates.
– Natural manufacture: Sukrin is made by a natural process, yeast fermentation.
– Natural purification process: No synthetic processes or chemicals are used in the purification of Sukrin.

A critical and thorough study of all conditions surrounding granulated Sukrin was put together in 1998. Nothing negative could be found.

Here are the conclusions of the 36-page study:

“The large body of published data supports the conclusion that the intake of erythritol would not be expected to cause adverse effects in humans under the conditions of its intended use in food.
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)

Based on available information and studies on Sukrin, as documented on this page: “Sukrin: Scientific Studies“ we know that Sukrin passes through the digestive system almost entirely without being absorbed by the body. As a result, it has no effect on blood sugar or on the body in general. Therefore, we can confidently recommend Sukrin as safe for use during pregnancy and breastfeeding.

Sometimes you may experience a “cold” feeling when you eat Sukrin. This happens when the Sukrin granulated 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.

Sukrin is manufactured by means of a fermentation process that uses dextrose (glucose). A natural microorganism is added to the glucose after which the fermentation begins. The result of this process is filtered, rinsed and crystallised into small grains. These crystals are washed again and dried using hot air. Finally, the crystals are sifted to ensure only the right-sized ones are packed and made ready for sale. No chemicals are used at any stage of the process, and the raw materials are guaranteed GMO-free. The fermentation process is identical to the one wine, cheese and yoghurt undergoes, and is completely natural.

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 Sukrin into account when calculating your intake of carbohydrates. Therefore, Sukrin is very well-suited for all low-carb diets and for anyone who’d like to avoid unnecessary carbohydrates.

The European Food Safety Authority (EFSA) has carried out a fresh evaluation of erythritol that particularly addresses the effects of its consumption in the wake of the previously mentioned study. They found no evidence to support a link between eating foods high in erythritol and a higher risk of cardiovascular disease and associated risk factors.: European Food Safety Authority, 20.12.23

Erythritol has been available on the market for over 30 years. During that time, numerous scientific studies have been conducted on the sweetener, particularly prior to its approval for use in food in the EU. All of these studies have agreed that there is no risk of negative effects from the use of erythritol in food. Because of this, the recommended daily intake (RDI) was not limited. Thus, this new study departs from the previous 30 years of research. While the study should be taken seriously, some aspects are crucial to emphasize.

The researchers behind this study emphasize that although a link was observed between high levels of erythritol in the blood and the occurrence of blood clots, they were unable to prove that erythritol was the cause of the blood clots. It should be noted that erythritol is naturally produced by the body, and therefore, the level of erythritol in the blood does not necessarily reflect the intake of erythritol. Previous studies have shown a correlation between high erythritol levels and high blood sugar levels. In other words, glucose may significantly raise the blood’s erythritol levels.

To be able to draw any conclusions about the effect of erythritol consumption, the study must include the actual erythritol intake, not just the concentration of erythritol in the blood. The subjects’ diets were not examined in this study, and it is unknown whether they consumed any erythritol-containing foods. Additionally, it’s important to note that the study’s participants were at high risk for cardiovascular disease, and many of them had already experienced blood clots. Therefore, this is a study conducted on individuals with multiple disease markers in their bodies.

We understand that many people find the headlines about this study frightening, but unfortunately, these are misleading. The authors of the study call for additional research in the area, as they were unable to determine a cause-and-effect relationship between erythritol and blood clots.

The corn/maize is regularly tested on pesticide residues according to Commission Regulation (EU) No. 396/2005 and all its amendments. Based on these tests and on the production process, we can exclude that our final products contain traces of substances which are currently authorized for the intended use as pesticides.

Yes. The candida fungus can not use Sukrin to cultivate itself.

Yes, Sukrin is certified Kosher and Halal.

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 when consumed at normal levels.