Have you ever heard of erythritol? Many of you will say, no. However, you have always been having erythritol from the natural source of fruits like peaches and grapes. Erythritol is a carbohydrate, a sugar alcohol with few calories and 70percent sweetness.
This product is a safe artificial sweetener available in the market. Erythritol is a substitute for diabetic people as it acts like insulin and does not raise blood sugar. Unlike sugar, erythritol is non-hygroscopic and therefore does not crystalize like sugar. It cannot hold on to the water however, is able to recrystallize after dissolving.
What Are The Composition And Properties Of Erythritol
The chemical composition of erythritol is C4H10O4 with a molecular weight of 122.12. It is non-hygroscopic, anhydrous, crystalline, odorless, heat stable, moderately soluble in water, slightly soluble in ethanol, and insoluble in ether and white like table sugar. The boiling point is 330.5°C and melts at 121.5°C. When you compare it with sugar, you will find it more the double sweetness of sugar or based on the food system 60 to 70 percent sweeter.
What Is The Natural Source Of Erythritol?
Some fruits, such as melons, pears, and grapes. It is also present in mushroom and corn and is produced when wine, cheese, and soy sauce is made by fermentation. Artificial erythritol is the source of an artificial sweetener to create low-calorie sugar-free drinks and foods. It is a sugar alcohol but contains neither sugar nor alcohol. They are artificial sweeteners and are applied for making sugar-free and low–sugar food for diabetic people. Although it is low in sugar, it lacks calories. Erythritol is not fermentable by bacteria so, does not cause tooth decay. It is also non-degradable by human enzymes therefore, unlike other sugar alcohol is not laxative.
The moderate solubility of erythritol means that 37 to 43 grams of erythritol will dissolve in 100 ml of water at a temperature of 25°C.
What Products Apply Erythritol?
Erythritol is a nutritive sweetener, a flavor enhancer, food thickener and stabilizer, and a texturizer of many kinds of food. It is an of frozen dairy products, puddings, gelatins, candy, chewing gums, jams & jellies, toppings, sweet sauces, and syrups. It plays a role in preparing alcoholic beverages, fruit juices, and processed fruits. The concentration of erythritol in these products ranges from 3-99%.
Why Does Erythritol Crystalize?
Erythritol is an established 4-carbon polyol, an ingredient for preparing food and drugs as a source of low-calorie sweeteners. Erythritol is hygroscopic and absorbs moisture from the air. It is soluble in water and increases solubility with the increase in temperature. Because of its solubility, erythritol crystalizes. It does not have a reducing group and crystallizes quickly.
The temperature at which erythritol melt is 121°C to a non-colorless, transparent material. Crystallization begins at 43°C. The crystals are anhydrous with no odor. The powder is also anhydrous, transparent, looks brilliant and sweet. Crystallization can be brought about by stirring the liquid.
How To Stop Erythritol From Crystallization?
The quick crystallization of erythritol makes it almost impossible to apply in baked products that will be undergo cooling later. As a result, brownies and cakes taste and feel crunchy when baked with erythritol. The product remains well when warm but turns sandy when cool.
People who use erythritol as a sweetening agent use some technique to prevent it from crystallizing. One suggestion is to mix in distilled water, which is free of impurities. The impurities usually cause crystallization. The other suggestion is to use baking powder that is in powder form as it dissolves easily.
The other methods include the use of a combination of a few sweeteners and not erythritol alone. You may also remember that you also clean utensils clean water and decrease stirring. The mixture of erythritol, stevia, and sucralose should be 70%, 15%, and 15% respectively.
The sandy taste of the baked items can be avoided by warming up food before eating. Using erythritol in cookies, brownies and cakes would allow eating them warm with retention of taste.
How Can Erythritol Be Used For Baking?
For baking, add the erythritol powder, such that there are no crystals and completely it dissolves with the formation of no granules. After baking and before serving you will need to recrystallize. To prevent crystallization, add 1/8 portion of low-carbohydrate thickener to 2 Tablespoons of erythritol and use this as the sweetener. If you have erythritol in the granular form, use 4 Tablespoons of erythritol in 1 cup of the low-carb product.
If at all you cannot prevent crystallization, you may use allulose to give it a syrupy consistency. Otherwise, because of the high cost of allulose, xylitol may suitable. You can prevent crystallization by using tartaric, vinegar, or lemon on to the solution. At the time of boiling phase, glucose or corn syrup will prevent crystallization.
Stevia-Does It Crystalizes?
Stevia is a plant source of sweeteners. The leaves of Stevia rebaudiana, is processed to use as a sweetener in tea and for making other food. Stevia is 30 -150X sweeter than sugar. Stevia does not form crystals at the freezing point, like erythritol.
Is Erythritol Safe?
Erythritol is a safe source of artificial sugar. Studies performed show no toxic effect on the metabolism of animals. Large amounts (10 -12 teaspoons) at one time may cause nausea.
Is Erythritol A Carcinogen?
The FDA has tested several sweeteners to assess the toxin content and risk of cancer. They found no evidence to say that erythritol is a threat to the health of humans.
Is Erythritol A Safe Sugar Substitute?
Erythritol along with stevia extract, xylitol, and neotame are the best sugar substitutes. Besides, erythritol coming from a natural source, it is also a product of fermentation.
How Is Industrial Erythritol Made?
In the industry, enzymatic hydrolysis of cornstarch makes erythritol. The intermediate product is glucose. Thereafter glucose undergoes fermentation with yeast/or any beneficial fungi to create erythritol. There are other electromagnetic methods of production of erythritol.
Erythritol a low sugar substitute is popular in the food industry. The product is 60% less sweet than regular sugar and does not convert into glucose. Therefore, it is low in calories. Erythritol is a sweetener for diabetes having no side effects.
Erythritol is an excellent sugar that wants to control the intake of sugar but still wants to get the sweetness of cakes and candies. It is used in a wide range of products like brownies, cookies, candies, juices, beer, and more. Besides, erythritol is available in some fruits.