Scientific studies

Sukrin contains zero calories

Sukrin is absorbed quickly in the small intestine and is not metabolized in the body. It is not fermented in the large intestine. This means that Sukrin does not contain any energy, nor does it cause the digestive discomfort experienced with other sugar alcohols like xylitol, isomalt and maltitol.

Human gut microbiota does not ferment erythritol

In the EU-Directive of 28 October 2008 it was decided that the energy content of sukrin granulated (Erythritol) shall be set equal to zero:

Sukrin is an antioxidant

Sukrin acts as an antioxidant in the body, and can protect against damage to blood vessels caused by high blood sugar. This study shows that Sukrin can be beneficial to both the prevention and treatment of diabetes:
Erythritol is a sweet antioxidant

Sukrin is tooth-friendly

Sukrin limits the growth of bacteria in the oral cavity, thus reducing the risk of cavities:
Similarity of the Effects of Erythritol and Xylitol on Some Risk Factors of Dental Caries

Sukrin makes it harder for plaque-forming bacteria to stick to the teeth.
Xylitol and Erythritol Decrease Adherence of Polysaccharide-Producing Oral Streptococci

Sukrin has a GI of zero and is safe for diabetics

Sukrin does not affect blood sugar and insulin levels during or after consumption.

Study 1: Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

Study 2: Gastrointestinal Response and Plasma and Urine Determinations in Human Subjects Given Erythritol

Glycemic or insulinemic response
“Clinical studies demonstrate that consumption of erythritol does not raise plasma glucose or insulin levels.
This makes erythritol a suitable sweetener for people who suffer from diabetes. In a study done by
Bornet et al., mean plasma glucose and insulin levels, measured for up to 3 hours after ingestion of a
single dose of 1 gram erythritol/kg body weight, were unaffected by erythritol.”

Sukrin is safe to eat and has no harmful side effects

Erythritol: A Review of Biological and Toxicological Studies
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