ELITO
Sukrin 500 grams

Would you like to reduce your sugar intake and at the same time avoid artificial sweeteners? Sukrin granulated is a perfect alternative.

• Perfect in cooking and baking
• An all-natural granulated sweetener
• 0 GI, 0 calories, 0 carbs

Sweetness without calories and carbohydrates

Sukrin granulated is an all-natural sugar substitute with zero calories. Sukrin granulated does not contain any carbohydrates that can be absorbed by the body, and is perfectly suited for diabetics and those on a low-carb diet.

No increase in blood sugar levels – zero GI

Studies show that sukrin granulated does not affect blood sugar or insulin levels in the body. This means that sukrin granulated can be safely used by diabetics. By combining sukrin granulated with sukrin Fibrefine and sukrin almond flour you can decrease the impact of your food on blood sugar levels even more.

100% safe and natural

Many people would like to limit their sugar consumption, but are concerned about the safety of artificial sweeteners. Sukrin granulated is a 100% natural product with no additives, based on the sugar alcohol Erythritol. Erythritol occurs naturally in pears, melons and mushrooms.

Sukrin granulated has a clean, natural sweet taste, looks the same and has the consistency of granulated sugar. Sukrin granulated has about 75% of the sweetness of regular sugar, but can generally be used in the same quantities.

Sukrin granulated is also sold finely ground, as icing sugar. Sukrin melis is excellent for icing, decorations, homemade marzipan, smoothies, and many other uses.

Health benefits of Sukrin granulated

Not only is sukrin granulated free of calories and carbohydrates, but did you know that it is actually good for your body, too?

Sukrin granulated protects your teeth by curbing the growth of bacteria in the mouth that cause cavities. Daily use of sukrin granulated may therefore improve dental health.

Studies show that sukrin granulated has the ability to fight free radicals in the body, and thus acts as an antioxidant. It may also help to protect against damage in blood vessels caused by elevated blood sugar levels.

Yes, sukrin granulated occurs naturally and has been consumed by humans for a very long time. Sukrin granulated 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.

Is Sukrin granulated the same as Splenda (Sucralose) or aspartame?

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 granulated is used in its pure form.

Is Sukrin granulated the same as fructose?

No. Fructose is a type of sugar with 400 calories per 100g, just like regular sugar (sucrose). Sukrin granulated is not a type of sugar and contains no calories.

Is Sukrin granulated a carbohydrate?

Yes and no. Sukrin granulated is technically a carbohydrate, but it does not behave like regular carbohydrates such as sugar and starch. Sukrin granulated is not used as energy in the body, but excreted unused in the urine. You do not need to take into account sukrin granulated when calculating your intake of carbohydrates. Therefore, sukrin granulated is very well-suited for all low-carb diets and for all those that would like to avoid unnecessary carbohydrates.

Why can Sukrin granulated cause a cold feeling in your mouth?

Sometimes you may experience a “cold” feeling when you eat sukrin granulated. 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.

Can Sukrin granulated by used by people with candida sensitivity?

Yes. The candida fungus can not use sukrin granulated to cultivate itself.

Can Sukrin granulated be used by diabetics?

Yes. Sukrin granulated does not affect blood sugar and insulin levels. Therefore, sukrin granulated is suitable for consumption by diabetics.

Can Sukrin granulated be used safely by people who suffer from fructose malabsorption?

Yes. Sukrin granulated does not contain fructose and is not converted to fructose in the human body.

How is Sukrin granulated produced?

Sukrin granulated 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.

Is Sukrin granulated approved in the European Union?

Yes. Sukrin granulated (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.

How many calories does Sukrin granulated contain?

Sukrin granulated contains zero calories. In comparison, regular sugar (sucrose) has 400 calories per 100g. Calories are a measuring unit which designates how much energy is supplied to the body when metabolising food. When more calories are consumed than can be used, the surplus is stored as fat.

What are sugar alcohols?

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 granulated is based on a sugar alcohol called erythritol.

In what way is Sukrin granulated different compared to other sugar alcohols?

Our body treats sukrin granulated differently compared to other sugar alcohols (xylitol, maltitol, sorbitol, etc.). Sukrin granulated 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 granulated thus differs from other sugar alcohols in that it does not provide energy or stomach discomfort at normal use.

Why is the sentence “Not suitable for the production of beverages.” on the Sukrin granulated label?

The European Union decided that sugar alcohols are not to be used in beverages, since it is easier to consume larger amounts when drinking rather than when eating something. All sugar alcohols are subject to the same legislation, therefore sukrin granulated must have this label, despite it having a much higher digestive tolerance than other sugar alcohols. In the US, however, sukrin granulated is allowed to be used in beverages, and we hope that this will also happen in Europe soon.

What is the shelf life of Sukrin granulated?

Sukrin granulated packages have a “best before” date of 3 years after production. In practice, sukrin granulated has a virtually unlimited shelf life, just like regular sugar.

Sukrin granulated can be used everywhere you normally use sugar. Use sukrin granulated on fruit and berries, cereal, porridge, in tea and coffee, in smoothies, in jam or everywhere else you want to replace sugar. Sukrin granulated withstands heat and can therefore also be used for cooking and baking. Sukrin granulated and sugar have the same volume, so 100ml sukrin granulated is equivalent to 90g.

How can I use Sukrin granulated for my own recipes?

When using sukrin granulated in your own recipes, there are some things you should bear in mind to reach optimal results. The amount of sukrin granulated used should not exceed one fifth or approx. 20% of the total ingredients. Example: In a dough of 1 kilo 100g sukrin granulated 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 granulated, for example, honey or brown sugar. If you are unsure, we recommend trying first with half/half sukrin granulated and sugar. All our recipes are tested with sukrin granulated and work well.

Baking with yeast

When you bake with yeast and sukrin granulated, 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!