Erythritol is a zero-calorie, flavorful, filled sweetener for use in a variety of sugar-free and reduced-calorie foods and beverages. Erythritol has been part of the Chemicalbook of the human diet for thousands of years, and is found in fruits and other foods. Erythritol is highly digestible and does not cause a glycemic response, so it is suitable for diabetics and does not promote tooth decay.
1.Zero calories: In the United States, Europe, and Japan, the amount of erythritol on food labels is 0 calories per gram. The calorific value is zero because erythritol is not metabolized during its unique absorption and excretion process. Thus, erythritol is the only qualified zero-calorie filler sweetener for "reduced calorie" and "light" products that require at least 25% less calories than standard formulations.
2.High digestive tolerance: Erythritol is rapidly absorbed by the small intestine and studies have shown that it does not ferment in the human body. Therefore, the presence of bloating and laxative side effects in foods containing large amounts of erythritol is very rare. Adults can well tolerate daily intake of 1 g/kg of erythritol from a variety of food and beverage sources. Suitable for diabetics: A single dose Chemicalbook and 14-day clinical study demonstrated that erythritol did not affect blood glucose or insulin levels. Clinical studies conducted in patients with diabetes have concluded that it may be safe to replace sucrose with erythritol in foods tailored for patients with diabetes. Of course, diabetics should consider the effects of other ingredients in erythritol-containing foods on their diet.
3.Does not promote tooth decay: Unlike other polyols, erythritol is safe for teeth and is not metabolized by oral bacteria, which break down sugars and starches to produce acids that can lead to enamel loss or tooth decay. So erythritol is non-cariogenic. The substitution of polyols such as erythritol for sugar and their utility in a comprehensive program that includes good oral hygiene .
Erythritol is characterized by good thermal stability and low hygroscopicity. It can be operated in an environment above 80℃ to shorten the processing time. At the same time, because chocolate with erythritol is heated at a higher temperature than traditional chocolate, it is beneficial to promote the production of flavor. Erythroitol can easily replace sucrose in the product, reducing the energy of chocolate by 34%, and giving the product a cool taste and caries-free characteristics. Erythritol, made by ChemicalBook, has low hygroscopicity and helps to overcome frosting associated with other sugars.
Erythritol can be used to produce all kinds of candies with good quality. The quality and shelf life of the products are exactly the same as those of traditional products. Because erythritol is easy to crush and does not absorb moisture, the various confectioners obtained even in high humidity storage conditions still have a good storage stability, while the health of the teeth is very beneficial, will not lead to dental caries.