Where does Sukrin come from and how is it made?

Sukrin, a popular sugar substitute, consists of 100% erythritol, a natural sugar alcohol. While erythritol occurs in small amounts in certain fruits and fermented foods, the commercial product, Sukrin, is primarily manufactured on a larger scale through a natural fermentation process. This method allows for a consistent and high-quality product suitable for low-carb and ketogenic diets.

Quick Summary

Sukrin, an erythritol-based sweetener, is produced commercially via natural fermentation using glucose from corn starch and a natural microorganism, similar to how wine or cheese is made. It is also naturally present in some fruits and fermented foods.

Key Points

• Natural Origin: The active ingredient in Sukrin, erythritol, is a sugar alcohol naturally found in small amounts in fruits like pears, melons, and grapes, as well as in fermented foods.

• Commercial Production: For mass production, erythritol is created through a natural fermentation process using glucose derived from non-GMO corn starch and a natural microorganism.

• Chemical-Free Process: The commercial manufacturing of Sukrin involves no synthetic chemicals, and the fermentation is a natural process similar to those used for wine and yogurt.

• Health Benefits: Sukrin has zero calories, a glycemic index of zero, and does not spike blood sugar levels, making it suitable for diabetics and low-carb diets.

• Dental Health: Unlike sugar, erythritol is not metabolized by oral bacteria, which helps protect against tooth decay and plaque formation.

• Digestive Tolerance: With high levels of absorption in the small intestine, Sukrin is generally well-tolerated and causes less digestive discomfort than other sugar alcohols.

• Norwegian Brand: The Sukrin brand was developed by the Norwegian company Funksjonell Mat AS, which was founded in 2007 to provide natural and healthy sugar alternatives.

Understanding Sukrin: A Natural Sugar Alcohol

Sukrin is a brand name for erythritol, a type of sugar alcohol (or polyol). Sugar alcohols are carbohydrates found naturally in plants, fruits, and vegetables. Erythritol, specifically, is a four-carbon molecule naturally occurring in certain foods and also produced endogenously in the human body. However, the levels of erythritol found in natural sources are not sufficient for economical extraction and large-scale use.

Natural Sources of Erythritol

Erythritol can be found in small quantities within a variety of fruits, vegetables, and fermented products. These naturally occurring levels offer minimal caloric or glycemic impact.

• Fruits: Grapes, pears, melons, and watermelon contain trace amounts of erythritol.
• Fermented Foods: Fermented items like wine, cheese, soy sauce, and sake also contain naturally occurring erythritol.
• Mushrooms: This fungi is another source of naturally occurring erythritol.

While these foods provide a natural origin for the sweetener, they are not the primary source for the commercial production of Sukrin.

The Commercial Production of Sukrin

To produce Sukrin for commercial distribution, the erythritol is created through a controlled, natural fermentation process. The method relies on a natural carbohydrate source and microorganisms to yield the final product. Here is a breakdown of the production stages:

1. Preparation of Raw Materials: The process begins with a natural carbohydrate source, typically glucose derived from non-GMO corn starch. The glucose acts as the primary substrate for fermentation.
2. Yeast Fermentation: A natural microorganism, specifically yeast like Moniliella pollinis, is added to the glucose. This initiates the fermentation, a process similar to how wine and yogurt are made.
3. Filtration and Purification: After fermentation is complete, the resulting liquid is heated, filtered to remove the yeast and any impurities, and purified.
4. Crystallization: The purified liquid is then left to crystallize into small, sugar-like grains.
5. Washing and Drying: The crystals are thoroughly washed and dried with hot air to ensure their purity.
6. Sifting and Packaging: Finally, the crystals are sifted to achieve the desired particle size before being packaged for sale.

This entire process is free of synthetic chemicals, ensuring a 100% natural product.

Comparison with Other Sweeteners

Understanding how Sukrin compares to other sweeteners is key to choosing the right product for your needs. Here is a table comparing Sukrin (Erythritol) with regular sugar and other common sugar alcohols.

Feature	Sukrin (Erythritol)	Regular Sugar (Sucrose)	Xylitol (another sugar alcohol)
Source	Produced commercially by fermenting cornstarch; naturally found in fruits.	Extracted from sugarcane or sugar beets.	Derived from plants like birch bark or corn cobs.
Calories	Zero calories, considered calorie-free for nutritional labeling purposes.	Approx. 4 kcal/gram.	Approx. 2.4 kcal/gram.
Glycemic Index	0; does not impact blood sugar or insulin levels.	High; causes blood sugar spikes.	Low (around 13), but still affects blood sugar more than erythritol.
Digestive Impact	High digestive tolerance; about 90% is absorbed in the small intestine and excreted unchanged.	Easily digested and absorbed.	Partially absorbed, with remaining portion fermented in the colon, potentially causing digestive issues.
Taste	About 70% as sweet as sugar; has a clean, natural taste with a slight cooling effect.	Standard sweet taste.	Similar sweetness to sugar; known for its cooling effect.
Dental Health	Does not promote tooth decay as oral bacteria cannot metabolize it.	Promotes tooth decay.	Can help reduce tooth decay.

The Norwegian Origins of the Sukrin Brand

The brand Sukrin was developed by the Norwegian company Funksjonell Mat AS, which was founded in 2007. The founders, driven by a desire to create a healthier, natural sugar alternative, began by testing recipes and reaching out to customers from their home kitchen. Their perseverance paid off, and the company has since grown significantly, expanding its product line beyond just erythritol-based sweeteners to include low-carb flours and baking mixes. Today, Sukrin products are available across much of Europe, as well as in the USA and Australia. The brand's focus remains on providing natural, low-calorie products that support a healthier lifestyle. Learn more about Sukrin and Funksjonell Mat's story.

Conclusion: Sukrin's Journey from Nature to Your Kitchen

In summary, while Sukrin's key ingredient, erythritol, is a sugar alcohol found naturally in various fruits and fermented foods, its commercial form is produced through a controlled, large-scale fermentation process. This method ensures a consistent supply of a high-quality, zero-calorie, and low-carbohydrate sweetener. The Norwegian brand Funksjonell Mat pioneered this product, bringing a reliable and natural sugar alternative to the market for health-conscious consumers worldwide. The result is a safe and versatile sweetener that mimics the taste and texture of sugar without the glycemic impact.

Frequently Asked Questions

Is Sukrin a natural sweetener?

Yes, Sukrin is considered a natural sweetener because its main component, erythritol, is a naturally occurring sugar alcohol found in fruits and fermented foods. The commercial product is also made through a natural fermentation process.

How is Sukrin produced commercially?

Commercially, Sukrin is produced by fermenting glucose, typically from non-GMO corn starch, with a natural microorganism like yeast. The fermented liquid is then filtered, purified, and crystallized into the final granular product.

Does Sukrin contain any calories?

No, Sukrin is a calorie-free sugar substitute. The body does not metabolize most of the erythritol, so it provides no energy.

Is Sukrin suitable for diabetics?

Yes, Sukrin is suitable for diabetics because it does not cause blood sugar spikes and has a glycemic index of zero. It does not affect blood sugar or insulin levels.

Where does the fermentation process for Sukrin come from?

The fermentation process for Sukrin is similar to those used to create products like wine or cheese. It is a natural manufacturing process where a microorganism is used to convert glucose into erythritol.

Does Sukrin have a taste similar to sugar?

Sukrin has a clean, naturally sweet taste and looks and feels similar to regular sugar. It is about 70% as sweet as regular sugar and can have a slight cooling effect in the mouth.

Can excessive consumption of Sukrin cause digestive issues?

While highly tolerated compared to other sugar alcohols, excessive consumption of Sukrin may have a laxative effect. Most of it is absorbed in the small intestine, minimizing fermentation in the large intestine.