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Hi there, I am a certified dotFIT practioner and had some question on a few of the products. In terms of Amino Acids, where do they originate from; China, Europe...? Also why is there a use of Sucralose in most products instead of another non-sugar alcohol sweetener. Thank you, Vin

Answer:

Capstone, our manufacturer for many of our amino acids containing products sources from Ajinomoto North America, some formed in petri dishes from bacteria and some sourced from other US raw material suppliers depending on product starting materials.

We use sucralose because it’s overall superior to other non-nutritive sweeteners (NNS) as you may remember from your certification. 

Sweeteners

Sweeteners used in WheySmooth (and other dotFIT powders) appear at the end of the ingredient list as they are in virtually negligible amounts per serving and thus no effects within the body other than taste. For FAQs on Non-nutritive sweeteners click here. Non-nutritive sweeteners (NNS) are those that sweeten with minimal or no carbohydrate or energy. NNS are regulated by the Food and Drug Administration (FDA) as food additives. The FDA approval process includes determination of probable intake, cumulative effect from all uses and toxicology studies. Seven NNS are approved for use in the United States with acesulfame K and sucralose being among the most popular. They have different functional properties for use in enhancing food products. All NNS approved for use in the United States have been determined to be safe.

Sucralose

Sucralose also a NNS, is made from sucrose by a process that substitutes three chloride atoms for three hydroxyl groups on the sucrose molecule. Sucralose is 450–650 times sweeter than sucrose, possesses a pleasant sweet taste and a quality and time intensity profile that’s close to that of sucrose making a popular NNS. Sucralose has been extensively studied with more than 110 safety studies reviewed by FDA in approving the use of sucralose as a general purpose sweetener for food. A primary advantage of sucralose for consumers is its exceptional stability. It retains its sweetness over a wide range of temperature and storage conditions and in solutions over time. This stability allows manufactures to create greater tasting foods and beverages and maintain the fresh flavor. Like Ace-K, sucralose is heat stable, meaning that it stays sweet even when used at high temperatures during baking, making it an ideal sugar substitute in baked goods.

The European Food Safety Authority (EFSA) Position 

First, you should all know that The European Food Safety Authority (EFSA) is the strictest scientific food safety governing body in the world.

Sucralose, being one of the 7 FDA approved sweeteners and most popular, can be a useful tool when used in place of sugar in helping reduce overall sugar and calorie intake, as well as manage blood glucose levels. As an additional benefit, sucralose, as other low calorie sweeteners, are non-cariogenic.

FYI: EFSA set the acceptable daily intake (ADI) at 7 milligrams per pound (over 17 Xs more than we use in any product) and because of its safety, EFSA decided to expand the sweetener’s use in foods for special medical purposes for children. As a reference for people in the US that consume products containing sucralose daily: average intake is less than .8mg/d


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