Israel Romero / Wednesday, June 22, 2022 / Categories: Blog Erythritol: Is it real competition for Sucralin? Erythritol, a competitor to Sucralín? There are sweeteners on the market as alternatives to sugar. Today we will compare Sucralín with erythritol, and you will be able to see that our product remains unbeatable. Contraindications of Erythritol Sucralín: no contraindications or restrictions Obesity is increasing due to excess sugar in foods Sucralín for cooking: unrivaled Sucralín: reduces weight Erythritol is a sweetener that belongs to the polyols group, which are of natural origin and are found in fruits and vegetables, as well as in some fermented products such as beer. The main characteristic of this popular product is its low caloric value. Other sweeteners, according to the OCU, that are included in this group would be the following: sorbitol, mannitol, isomaltitol, maltitol, lactitol and xylitol. Most of the erythritol consumed is not metabolized by the body and its caloric contribution is less than 0.2 kcal per gram. Therefore, it has become a commercial sugar substitute, although it only has about 70% of sugar's sweetness. In addition, as indicated in certain studies, it does not change or raise blood glucose and insulin levels, nor cholesterol or triglyceride levels, so it is an additive that can be consumed by people with diabetes or obesity. It is used, among other uses, as an ingredient in a wide variety of beverages and many processed foods. Contraindications of Erythritol However, the intake of polyols such as erythritol can cause a increase in gas due to bacterial fermentation in the intestine, flatulence, and even diarrhea and abdominal pain. In addition, it can produce a laxative effect, which by requirement of the Consumers' Organization (OCU) must be indicated on the product packaging with the warning "Excessive consumption may produce laxative effects." Sucralín: no contraindications or restrictions Sucralín is made with sucralose, a sweetener with the code E-955, low in calories that does not diminish the organoleptic properties of a product. Sucralín is a sweetener of natural origin and can be used as a substitute for sugar; it has no sugar calories, is obtained from sugar (sugar cane) and has the advantage of preserving the authentic taste of sugar. Sucralose is extracted from sugar through a halogenation process in which three hydroxyl group atoms of the sucrose molecule are selectively replaced by three chlorine atoms. These chlorine atoms give it a highly stable molecular structure and a sweetening power 600 times greater than sugar. As mentioned earlier, it has a lower caloric contribution and does not stimulate insulin release, so it is suitable for people with diabetes, and in general for everyone because it has no contraindications. Obesity is increasing due to excess sugar in foods The rise in overweight and obesity rates is a public health problem, and although there is still a long way to go, official bodies are taking action to get the food industry to reformulate processed foods and replace certain components with healthier ones. One of the ingredients in the spotlight is sugar, for being present in more processed foods than we think and in higher quantities than desired. Hence the search for other alternatives, such as the use of low-calorie sweeteners to help reduce the caloric load of sugary foods and beverages without diminishing the organoleptic properties of the product. One of the most recommended is Sucralín, for all the favorable characteristics it possesses. For this reason, it is increasingly used in the industrial market as an alternative to sugar. Sucralín for cooking: unrivaled Sucralín proves to be very stable and withstands high temperatures well, a characteristic that allows its use when cooking or baking, such as in pastry products, without losing its sweetening capacity. It can be used as a sugar substitute or in combination with it to reduce the caloric content of a recipe. It can be found in several presentations: liquid, granulated, in packets and in tablets. It can be used in beverages such as coffee, tea, dairy products and, as mentioned, in recipes. Sucralín: reduces weight The replacement of sugar with Sucralín is a good alternative to reduce the caloric content of products and promote better control of body weight without giving up the sweet taste. It allows people in weight-loss programs to enjoy this taste without having to count calories. Since it is not recognized by the body as a carbohydrate, it is ideal for slimming diets. In summary, although erythritol has characteristics similar to Sucralín, the contraindications of the former are decisive when choosing the latter. And besides sweetening and tasting like sugar, Sucralín is healthier than erythritol. Why is it so difficult to sell our gourmet products in Europe? How should you treat gourmet customers online? Print 4 Rate this article: No rating Tags: Sucralin Please login or register to post comments.