Safety of erythritol in the diet
Fructose is a type of sugar with 400 calories per 100 g, just like regular sugar (sucrose). It can also be found in fermented foods like cheese, wine and soy sauce. Sukrin is not used as energy in the body, but excreted unused in the urine. A: Sukrin is produced through the fermentation of dextrose (glucose). In 2003, the EU Scientific Committee on Food (SCF) concluded that erythritol is safe for use in foods. The candida fungus can not use Sukrin to cultivate itself. A bacterial culture is added to glucose, which is then converted into erythritol. When the grains melt, your tongue feels a little colder for a little while. Sukrin (erythritol) was, after thorough evaluation, approved for human consumption in the European Union in the summer of 2006. Sukrin does not contain fructose and is not converted to fructose in the human body. This is the same process as used for the production of wine, cheese and yogurt and is completely natural. They are laboratory-produced substances that are several hundred times as sweet as sugar. Therefore, Sukrin is suitable for consumption by diabetics.
Sukrin can be found in certain fruits, for example, in melons, pears and grapes. The same type of cooling effect is also known from xylitol and menthol. A: Yes, Sukrin occurs naturally and has been consumed by humans for a very long time. Sukrin does not affect blood sugar and insulin levels. Therefore, Sukrin is very well-suited for all low-carb diets and for all those that would like to avoid unnecessary carbohydrates. Sukrin is a sugar alcohol and contains no digestable calories. CLOSE Sukrin The All-Natural 100% Erythritol Sweetner With Zero Calories. 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. You do not need to take into account Sukrin when calculating your intake of carbohydrates. Sukrin is technically a carbohydrate, but it does not behave like regular carbohydrates such as sugar and starch. The Panel concludes that there is a safety concern with respect to GI tolerability for the use of erythritol in beverages at a maximum use level of 2. Erythritol is approved in the EU for the same uses as other polyols, but EU approval does not yet cover its use in beverages because the SCF opinion stated that the laxative threshold may be exceeded, especially by young consumers and through ingestion of erythritol in beverages. This happens when the Sukrin crystals melt on your tongue.
