News Center
Erythritol is a four-carbon sugar alcohol and a member of the polyol family. It appears as a white, odorless crystal with a molecular weight of only 122.12. It is commonly found in various fruits, such as melons, peaches, pears, grapes, etc.; it is also found in fermented foods, such as wine, beer, and soy sauce; and it is also found in animal body fluids, such as human eyeballs, serum, and semen. Erythritol is a filled biosweetener with a refreshing taste. It not only has all the excellent functions of sugar alcohol products, but also has the unique characteristics of low energy value and high tolerance.
At present, erythritol is mainly produced by microbial fermentation. Compared with chemical synthesis, the production process of erythritol by microbial fermentation is mild, easy to control, and can greatly reduce environmental pollution. Therefore, the application prospect of the product is widely optimistic.
Physiological properties of erythritol
Moderate sweetness: erythritol sweetness is slightly lower than sucrose, is about 2/3 of the sweetness of sucrose, belongs to natural green products, sweet feeling clean, compared with other sugar substitutes - sugar alcohol, erythritol physiological function characteristics are more significant. In addition, when erythritol is combined with high-power sweeteners such as stevia and momoside, it can cover up the unpleasant taste caused by high-power sweeteners, reduce the post-astringency and irritation of the solution, and enhance the smooth taste of the solution, making the sweetness close to sucrose.
The caloric value is zero: erythrothreitol molecules are very small, and about 90% can enter the blood circulation after human consumption, and only about 10% directly enter the large intestine as a carbon source for fermentation. Because the body has no enzyme system that can directly metabolize erythritol, erythritol is absorbed from the proximal intestine by passive diffusion.
High tolerance, small side effects: due to the unique metabolic pathway of erythritol, most of the sugar alcohol after use is excreted through the kidney, less than 10% of the proportion into the intestine, because the human body does not degrade erythritol enzymes, so the amount of decomposition in the human body is very small. The Ministry of Health in the "2007 No. 12" announcement of the intake of erythritol as "added on demand", the daily intake can be up to 50 grams, and no side effects such as diarrhea and flatulence.
Adaptation in diabetic subjects: Effect of erythritol on streptozotocin induced diabetes, results showed that erythritol significantly reduced serum, liver, and kidney glucose levels in diabetic rats. Because the human body lacks the enzyme system to metabolize erythritol, erythritol entering the body is effectively absorbed without being metabolized and excreted through the kidney process, suggesting that erythritol has limited potential to cause changes in blood glucose and insulin levels. Therefore, erythritol is used in special foods for diabetic patients and is safe for diabetic patients.
Non-caries properties: The effect of erythritol et al on the development of dental enamel and dentin caries, the results showed that erythritol group had the lowest number of dentin caries and surfaces, and was the least prone to caries damage. Because erythritol reduces plaque acid, it reduces the amount of Streptococcus mutans in saliva and plaque, thereby reducing the risk of dental caries. Therefore, erythritol has anti-caries properties and is beneficial to oral health.
Application of erythritol in food
Candy and chocolate foods
The application of basic raw materials in the candy and chocolate market has begun to extend from traditional sugars such as sucrose and maltose in the early days to products using new low-sugar and low-calorie sugar bases as raw materials; however, not all low-calorie and low-sugar sugar bases can replace sucrose in candies. In the production of chocolate, the new raw materials used must be able to replace sucrose from the perspective of taste and physical chemistry, and must also be beneficial to human health. After long-term practical research, it has been proved that the new functional raw material erythritol fully meets the requirements. The taste of erythritol is the same as that of sucrose. Candies made with erythritol have a refreshing and cooler taste than other "non-sucrose" candies. Its sweetness is pure and has no bad aftertaste; and the joint use of erythritol and other sugar alcohols can increase the tolerance and reduce the risk of unilateral use.
Health food/functional food
Erythritol is not easily degraded by enzymes, does not participate in sugar metabolism, and does not cause blood sugar changes. It is suitable for use as a health food for diabetic patients. It can replace sucrose to make a health food with low energy value and is suitable for obese people, patients with high blood pressure and people with heart disease. It can be eaten by patients with blood vessels; its metabolic characteristics in the intestines after consumption make it suitable for people with gastrointestinal disorders; it can be made into candies and chewing gums that are beneficial to oral health by utilizing its anti-caries function.
Dairy products, beverages, wine, etc.
Adding a certain concentration of erythritol to fermented dairy products can appropriately extend the shelf life of the product. The impact of erythritol on the main sensory characteristics of beverages is reflected in increasing sweetness, thickness and smoothness, reducing bitterness, masking odors, and improving the overall flavor of beverages. For example, erythritol can significantly reduce the overall flavor of beverages when applied to tea beverages. After bitter taste; use the characteristic of erythritol to absorb large heat when dissolved to make a refreshing solid drink; use erythritol to produce new low-calorie drinks, and add erythritol to fruit drinks, which can reduce calories by 75%~ 80%; stable properties can be used in beverages that require sterilization processes such as pasteurization, high temperature short-time and ultra-high temperature. Used in the production of low-calorie alcoholic beverages, it can reduce the alcoholic odor and sensory stimulation of alcoholic beverages, improve the quality of distilled liquor and wine, and enhance the natural flavor of the product.
bakery products
In baked goods, sucrose and oil are the basic raw materials, both of which can directly affect the organizational structure, taste and flavor of the baked goods themselves. For example, in the production of baked goods, sugar can not only increase sweetness and extend shelf life, but also have a great impact on dough fermentation, rheological properties, technology and product quality. However, as modern consumers’ consumption levels increase and their awareness of health increases, consumers no longer pursue “high-sugar and high-calorie” bakery products, forcing the bakery industry to develop in a more nutritious, new healthy, functional and healthy direction. Therefore, when producing low-calorie or sugar-free baked products, sugar alcohols, soluble dietary fiber, oligosaccharides and other raw materials should be used to replace oil and sucrose in a compound manner to simulate the functions of oil and sucrose and improve the product's reliability. Receptivity.
Awesome! Share to: