Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Erythritol
- Food Additive Number
- E 968, INS 968
- Technologies
- Product Families
- Production
Even though erythritol, also known as erythritol, only found its way into the food industry in recent years, the sugar substitute is not a new invention. As early as 1848, the Scottish chemist John Stenhouse succeeded in isolating the substance. However, it was a long way before it was approved as a food additive. The USA was the pioneer here. Since 1997, it has been licensed to be launched on the market. In Europe, this step took until 2006. In contrast to other newly approved additions to the market, there are no quantity restrictions for erythritol. Only in the case of processing into food is it necessary to indicate the proportion of Erythritol in 10 per cent or more. Chemically speaking, erythritol belongs to the group of sugar alcohols. There are also chemical-catalytic processes for the production of erythritol. These, however, are even more complex than the predominantly used industrial method. Using osmophilic fungi, carbohydrates such as glucose – also known as glucose or dextrose – and sucrose – cane sugar – are fermented to produce the sugar substitute erythritol. The by-products of the conversion process such as ethanol, glycerine and ribitol can also be reused. Erythritol has a particularly high digestive tolerance compared to sorbitol, lactite, isomalt and other sugar alcohols. For the consumer, this means that the risk of intolerances and reactions such as flatulence and diarrhea is greatly reduced. Research results report that even in the human body glucose can be partly converted to erythritol. This close to the body composition of sugar alcohol seems to be an explanation for the good tolerance. The crystalline structure of erythritol is also appreciated by consumers. It behaves like sugar, is similarly soluble in water and is therefore considered a good substitute. For calorie-conscious people and as part of a reduction diet, Erythritol has another advantage: it is calorie-free.
- Harvest
Soon after the harvest of the plants used for the production of organic erythritol, the release of dextrose begins. Gentle fermentation ensures the high quality of the organic erythritol.
- Flavor
Organic erythritol is the sugar substitute with the closest taste to household sugar. It is discreetly fruity and reminiscent of dextrose. When organic erythritol is consumed, a light, very pleasant coolness is created in the mouth which refreshes.
- Yield
The production is still complex and cost-intensive. A great deal of research is being carried out into new processes, in particular a better utilization of the raw materials used.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Sustainability
Even though the production process for organic erythritol is still complex at present, it is the vegetable raw material that contributes to the sustainability of the product. Controlled organic cultivation and the use of corn and other raw materials that are GMO-free are a prerequisite and a matter of course.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use
Erythritol has about 75 % of the sweetening power of household sugar at a volume that is almost identical. This is an advantage for preparations that require the same texture as sugar, but should have less sweetness. Erythritol can be easily replaced, especially in biscuits. Since this sugar substitute is calorie-free, it is appreciated by slimming-conscious people as well as by diabetics and other patients who have to do without sugar – or sweeteners as a source of phenylalanine. Erythritol is also suitable as a sweetener for fructose intolerance. It is considered to be tooth-friendly, a caries-promoting effect is not known. Erythritol is also odorless. It is heat-stable and not hygroscopic, lump formation is thus avoided. These properties also make the sugar substitute ideal for food production.
Properties
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Energy | 0 / 0 | kJ / kcal | - |
| Protein | 0.0 | g | - |
| Carbohydrates | 100.0 | g | - |
| Sugar | 100.0 | g | - |
| polyhydric alcohols | 0.0 | g | - |
| Fat | 0.0 | g | - |
| Dietary fiber | 0.0 | g | - |
| Salt | 0.0 | g | - |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory
- Gluten free
- Lactose free
- Vegan
- organic 100%
Packaging & Availability
- Packaging
Packaging is in accordance to rules and regulations (EEC) 1935/2004 .
Storage & Handling
- Storage
Keep cool and dry Min. 12 months from production date