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| Erythritol |
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| ERYTHRITOL |
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| l,2,3,4-Butanetetrol |
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| 149-32-6 |
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Erythritol, a polyol (sugar alcohol) is a good-tasting bulk sweetener which is suitable for a variety of reduced- calorie and sugar-free foods. It has been part of the human diet for thousands of years due to its presence in fruits and other foods. Erythritol has a high digestive tolerance, is safe for people with diabetes, and does not promote tooth decay.
Clean, sweet taste, similar to sucrose
Adds smootheness and body
Masks off-flavors
Cool mouthfeel
Synergy with intense sweeteners
Storage and stability
High processing (acid and heat) stability
Low hygroscopicity
High speed crystallization
Applications
Confectionery
Chewing gum
Lozenges
Chocolate
Coating
Fondant
Candies
Drinks
Coffee/tea
Fruit juices
Sport drinks
Diet drinks
Bakery
Cakes
Biscuits
Cream filling
Bakery cream
Icings
Convenience Foods
Table top sweeteners |
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Production
Erythritol is the first polyol to be industrially manufactured using a fermentation process. The starting material is a glucose-rich substrate obtained by enzymatic hydrolysis from the natural raw material starch. Glucose is then fermented by a yeast-like fungus to yield erythritol. Erythritol is crystallized at over 99% purity from the filtered and concentrated fermentation broth.
Nutritional Benefits
Erythritol behaves quite differently from all other polyols in the way it passes through the digestive systems. Because of this, its nutritional properties are unique:
Very low caloric value of 0.2 Kcal/g
High Degestive tolerance: Erythritol is rapidly and easily absorbed by the small intestine
uitability for diabetics: Erythritol does not affect blood glucose or insulin levels
Non-cariogenicity
Mouth bacteria cannot metabolize erythritol, so its use does not promote dental caries. |
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