Erythritol is an ingredient that supports both main criteria: It is a low-calorie bulk sweetener offering an attractive reduction of carbohydrate energy in products and at the same time its taste profile is basically like sugar. Depending on the application Erythritol has a sweetness level of 60- 80% compared to sugar. Erythritol does not contribute to the glycemic load of foods and thus is an easy-to-use ingredient also in Type II diabetic diets. The use of Erythritol has proven to lead to low-calorie fully flavoured products in a large range of foods, such as ice creams, confectionary, beverages, bakery or in dairy products.
Applications
Food
Beverages (not approved in the EC)
Chocolates
Ice cream
Yoghurt and dairy products
Bakery
Confectionery
Sugar substitutes and table-top sweeteners
Chewing gum
Pharmaceuticals
Nutritional supplements
Lozenges
Tablets
Syrups
Other products: Isomalt, Isomaltulose, Trehalose, Maltitol, Erythritol, Papain enzyme, alpha- Acetolactate Decarboxylase (ALDC) etc.
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