ELITO
Sukrin+ 250 grams

Sukrin plus is great in combination with sugar or our other all-natural sukrin sweeteners when you want to boost sweetness without adding volume or compromising consistency.

Sukrin plus is perfect over berries, cereals, porridge and yoghurt and makes drinks, baking and desserts sugar free without compromise.

• Perfect in cooking and baking
• Is twice as sweet as sugar, so you can use half the quantity
• 0 GI, 0 kcal, 0 carbs

Sweetness with 0 kcal

Sukrin plus is a natural product with no additives, based on the polyol erythritol. Erythritol occurs naturally in pears, melons and mushrooms. Sukrin plus is produced by a natural fermentation process.

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

100% safe and all-natural

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

Sukrin+ is produced by a natural fermentation process.

All-natural sukrin plus is made of rebaudioside A (Stevia), erythritol(> 90%), which is made from glucose extracted from non-gm corn starch.

Concentrated flavor, reduced amount

When Stevia is merged with sukrin, a positive synergistic effect occurs. We get a new, unique product, with a clean, powerful sugar flavour and the texture of sugar. Sukrin plus is twice as sweet as sugar and should be used with half the amount in recipes. This makes it easy to replace all the sugar in baking and cooking, and still get a result with the same great taste and consistency as when using regular sugar.

Positive effects for your body:

By replacing sugar with sukrin plus you remove all the calories and carbs that sugar would add to your food. In this way you are doing your blood sugar and your body a big favour. In addition, sukrin plus works as an antioxidant. It helps to protect body cells from damage by free radicals. Your teeth will also benefit from sukrin plus because it prevents caries, and suppresses the growth of bacteria in the mouth.

Natural taste

Our newest product to the sukrin sweetener family, sukrin plus is the first ever all-natural sweetener with the aroma, flavour and texture of granulated brown sugar. Sukrin plus is perfect over berries, cereals, porridge and yoghurt and makes drinks, baking and desserts sugar free without compromise. Read our tips on baking with sukrin.

Health benefits of Sukrin+

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

Studies show that sukrin plus 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.

Frequently asked questions about Sukrin+

Is Sukrin+ natural?

Yes, sukrin plus occurs naturally and has been consumed by humans for a very long time. Erythritol (=> 90% of sukrin plus) 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+ 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 plus is used in its pure form.

Is Sukrin+ the same as fructose?

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

Is Sukrin+ a carbohydrate?

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

Can Sukrin+ by used by people with candida sensitivity?

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

Can Sukrin+ be used by diabetics?

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

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

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

How is Sukrin+ produced?

Erythritol (=> 90% of sukrin plus) is produced through the fermentation of dextrose (glucose). A bacterial culture is added to glucose, which is then converted into Erythritol (>90% of sukrin plus). This is the same process as used for the production of wine, cheese and yogurt and is completely natural.

Is Sukrin+ approved in the European Union?

Yes. Erythritol (>90% of sukrin plus) 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+ contain?

Sukrin plus contains less than 1 calorie per teaspoon (5g). 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 plus is based on a sugar alcohol called Erythritol (>90% of sukrin plus).

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

Our body treats Sukrin plus differently compared to other sugar alcohols (xylitol, maltitol, sorbitol, etc.). Sukrin plus 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 plus 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+ 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 plus must have this label, despite it having a much higher digestive tolerance than other sugar alcohols. In the US, however, sukrin plus 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+?

Sukrin plus packages have a “best before” date of 2 years after production. In practice, sukrin plus has a virtually unlimited shelf life, just like regular sugar.

Baking with Sukrin+

Where can I use Sukrin+?

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

How can I use Sukrin+ for my own recipes?

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

Baking with yeast

When you bake with yeast and sukrin plus, 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!