Erythritol is a novel sweetener produced biologically through the biotransformation of glucose-rich substrates by yeast or yeast-like fungi. Erythritol has low calories, hypoglycemia, hypoinsulinemia, good crystallinity, good taste, low hygroscopicity, and no cariogenicity. And under conventional food processing conditions, the advantages of browning and decomposition will not occur. The application advantages of erythritol in food are mainly reflected in the following points：
Moderate sweetness:
The sweetness of erythritol is slightly lower than that of sucrose, which is about 2/3 of the sweetness. It is a natural green product with a clean sweetness. Compared with other sugar substitutes – sugar alcohol, erythritol has more significant physiological functional properties than sugar alcohols. In addition, erythritol can also be combined with high-intensity sweeteners such as stevia and mogroside. It can mask the unpleasant taste such as after-bitterness brought by high-intensity sweeteners, reduce the after-astringency of the solution, reduce the irritation, and at the same time enhance the smooth taste of the resolution, making the sweetness close to sucrose.
The caloric value is zero:
The molecule of erythritol is tiny, about 90% of the human body can enter the blood circulation after eating, and only about 10% directly enters the large intestine as a carbon source for fermentation. Since the body does not have an enzyme system to metabolize erythritol directly, erythritol is absorbed from the proximal gut by passive diffusion like many low molecular weight organic molecules without active transport systems that are absorbed in rates similar to their molecular size. Due to its small molecular weight, erythritol passes through the intestinal membrane faster than mannose and glucose. After it is absorbed in the body, it is not digested and degraded and can only be excreted in the urine through the kidneys. The unique physiological and metabolic properties of erythritol determine the low calorific value. The energy value of erythritol ingested by the human body only accounts for 1/10-1/20 of the intake, and its energy value is 0.2-0.4 kJ/g, which is 5% to 10% of the energy of sucrose, the lowest energy of all sugar-replacement alcohols
High tolerance and minor side effects:
Due to the unique metabolic pathway of erythritol, most sugar alcohols are excreted through the kidneys after use, and less than 10% enter the intestinal tract. Since the human body does not have enzymes to degrade erythritol, the amount of decomposition in the human body is minimal. The Ministry of Health stipulates that the intake of erythritol is “added according to demand” in the “2007 No. 12” announcement, and the average daily information can be as high as 50 grams, and there are no side effects as diarrhea and flatulence.
Adaptability to diabetics:
The effect of erythritol on streptozotocin-induced diabetes was studied, and the results showed that erythritol could significantly reduce 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 but not metabolized and discharged from the body through a kidney. It indicates that erythritol has limited potential to cause changes in blood glucose and insulin levels. Therefore, erythritol is used in special foods for diabetes and is safe for people with diabetes.
Non-cariogenic properties:
The efficacy of erythritol on the development of enamel and dentin caries was studied. The results showed that the erythritol group had the lowest number of carious teeth and surfaces in dentin and was the least prone to caries damage. Because erythritol can reduce plaque acid, reduce the number of Streptococcus mutans in saliva and plaque, so reducing the risk of dental caries. In addition, experiments have shown that there are three mechanisms for realizing the anti-caries activity of erythritol: 1. Reduce the growth inhibition and acid production of the main bacterial species associated with the development of dental caries; 2. Reduce the adhesion of Streptococcus Vulgaris oral bacteria to the tooth surface 3. Reduce the weight of dental plaque in organisms. Therefore, erythritol has anti-caries properties and is beneficial to oral health.
