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.
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 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 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 does not affect blood sugar and insulin levels during or after consumption.
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.”
Erythritol: A Review of Biological and Toxicological Studies
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