THE KEY INGREDIENTS ARE :
- ERYTHRITOL
- MALTODEXTRIN
- TAGATOSE
- SUCRALOSE
 Erythritol exists naturally at low levels in many fruits and fermented foods such as grapes, melon, mushrooms, soy sauce, cheese, wine and beer and as a result, has been part of the human diet for thousands of years. The per capita consumption from its natural occurrence is estimated to be somewhere between 30 and 100 mg a person per day. Erythritol is processed through an entirely natural fermentation process.
 Erythritol is tooth friendly. Since mouth bacteria cannot metabolize it, erythritol does not promote tooth decay. In fact, erythritol is capable to (partly) inhibit oral bacteria in their ability to ferment certain sugars. However, fermentable sugars, such as cane sugar, or table sugar, are potentially carcinogenic since they are fermented by bacteria in the plaque to produce organic acids. Production of these acids leads to a drop in pH at the tooth surface with subsequent decalcification and potential damage of the tooth enamel. The decalcification will occur once the plaque pH value falls below 5.7.
 There is a large body of published safety data over the past 10 years that supports the conclusion that the intake of erythritol does not cause adverse effects in humans. Clinical studies have proven that erythritol does not affect blood glucose or insulin levels. Erythritol is safe for people with diabetes.
A GRAS (Generally Recognized As Safe) filing was accepted by the U.S. Food and Drug Administration (FDA) in 1997.
 Maltodextrin is a complex molecule, unlike simple sugars such as dextrose. Rated against the glycemic index, maltodextrin shows a much slower release into the blood stream as glucose than typical sugar, which makes it a perfect choice for sustained energy. Maltodextrins are easily digestible carbohydrates made from natural corn starch. The starch is cooked, and then enzymes are used to break the starch into smaller polymers (a process similar to that used by the body to digest carbohydrate).
Maltodextrins are not produced from and do not contain malt products. Corn-based maltodextrins are safe for patients with celiac disease since they do not contain proteins from wheat, barley, oats or rye. Maltodextrins are not known to contain MSG.
Maltodextrin has these qualities:
- It is easily digestible.
- It is a convenient source of energy.
- It contains approximately 4 calories per gram.
- It is cold-water soluble.
Maltodextrins are defined by the FDA as products having a DE less than 20. They are generally recognized as safe (GRAS) food ingredients. They also are easily digestible carbohydrates.
 Tagatose is naturally occurring and can be found in dairy products but it does not affect those who are lactose intolerant. Tagatose has a physical bulk similar to sucrose or table sugar and is almost as sweet. However, it is metabolized differently, has a minimal effect on blood glucose and insulin levels and furthermore provides a prebiotic effect. The steps in the metabolism of tagatose are identical to those for fructose or fruit sugar but tagatose is incompletely absorbed.
Tagatose is diabetic safe. Because tagatose is incompletely absorbed, it has a minimal impact on blood glucose (low glycemic effect) and insulin levels. The low glycemic effect of tagatose is confirmed in several clinical studies.
Clinical research has shown that tagatose acts as a prebiotic, demonstrated by the increase of “good” bacteria in the large intestine and colon after consumption. Tagatose selectively promotes the production of butyrate and lactic acid bacteria, which are essential to maintaining a healthy digestive system.
Tagatose does not promote dental caries.The conditions that normally lead to tooth decay after eating sugar and other fermentable carbohydrates do not occur after consuming tagatose. The Food and Drug Administration (FDA) has approved the use of a dental health claim for products containing tagatose.
The U.S. Food and Drug Administration (FDA) has accepted the “Generally Recognized as Safe” (GRAS) notification for tagatose.
(VERISWIT™ is made with a trace amount of sucralose for enhanced sweetening effect.)
 Sucralose is the only non-caloric sweetener made from sugar.Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose. Sucralose tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows both food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking. Sucralose was granted approval by the U.S.Food and Drug Administration (FDA) on April 1, 1998 and approved for use in 15 food and beverage categories. This is the broadest initial approval ever granted by FDA for a food ingredient The FDA expanded the uses for sucralose in 1999, approving it as a "general purpose" sweetener.
Sucralose has also been approved for use in foods and beverages in more than 40 countries including Canada, Australia and Mexico. Sucralose is not utilized for energy in the body, because it is not broken down like sucrose. It passes rapidly through the body virtually unchanged. Sucralose has been extensively tested in more than 100 studies during a 20-year period and found to be a safe and remarkably inert ingredient. It can be used by all populations, including pregnant women, nursing mothers, and children of all ages. No population subgroup has been excluded from using sucralose. Sucralose is beneficial for individuals with diabetes because research demonstrates that sucralose has no effect on carbohydrate metabolism, short- or long-term blood glucose control, or insulin secretion. |
