History of Erythritol

Erythritol is a naturally occurring polyol that has almost no caloric value and does not spike blood sugar levels, making it ideal for keto diets—it is 60 to 70% as sweet as sugar. Polyols—also known as sugar alcohols—are formed by the hydrogenation of carbohydrates. While it is true that erythritol is produced naturally in some fruits and fermented foods, commercial erythritol is most often produced from corn. The industrial production of erythritol begins with the generation of glucose from the enzymatic hydrolysis of cornstarch. Yeast is then fermented with glucose to produce erythritol. This low intensity sweetener is often accompanied by a clean, slightly cooling flavor. Of all the polyols, erythritol is unique in that it has very little laxative effects—it is digested slowly and primarily absorbed in the small intestine. Less than 10% reaches the lower intestine, so its digestive tolerance is much higher than other polyols. Because it is not metabolized, erythritol’s calorie contribution is only 0.2 calories per gram. At Icon Foods, our dedicated R&D team has worked to create a line of ideal erythritol sweeteners that can fit a variety of formula needs. Our food scientists are available for formulation and reformulation inquiries.

Highlights

• Erythritol was first discovered by John Stenhouse, a Scottish chemist, in 1848. However, the commercial debut of this sugar alcohol began in Japan in the 1990s.
• Erythritol was first observed in yeasts and fungi.
• This natural sweetener reached GRAS status with the FDA in 2001.
  
  
  

Uses and Best Practices

Icon Foods' ErySweet formulas can be used by food and beverage manufacturers as an ingredient in diet sodas, light or low-sugar juices, flavored waters, canned fruits, condiments, ice cream, flavored milk, and yogurt—both dairy and plant based. The ErySweet product line can also be used effectively in baked goods, cereals, chocolate, syrups, and confections. This line works to provide a balanced sweetness profile when used in tandem with high intensity sweeteners such as stevia and monk fruit. Adding allulose to the formula will allow for melting, browning, and caramelization. For a complete formula, we recommend including resistant digestive fibers in the form of FOS, soluble tapioca fiber, or inulin. This will provide body while increasing mouthfeel and texture.

• This natural sweetening solution is produced through water extraction and temperature induced spray-drying. No chemical solvents are used during extraction or recrystallization.
• The ErySweet formulas are especially useful in adaptogenic supplement-type beverages.
• In zero sugar added confections, the ErySweet product line increases mouthfeel, reduces water activity to extend shelf-life properties, and helps control crystallization.
• Icon Foods’ ErySweet formulas will not activate yeast because they are non-nutritive; however, they are able to provide browning in baked goods when used with an egg wash. The addition of baking powder or eggs in the formula will allow for a good rise in breads, cookies, and brownies… etc.

Solubility

The solubility of Icon Foods’ ErySweet portfolio in water has been measured and found to be slightly less soluble than sucrose at room temperature. These formulas are more soluble than maltitol, mannitol, and isomaltose, but less soluble than other polyols like xylitol. However, solubility can be greatly increased through particle reduction—as is the case with Icon Food’s 100 Mesh, Ultra Mesh, and Supreme Fine Mesh versions.

• Because of its small molecular size, erythritol develops a lower viscosity than sucrose or other polyols when equivalent concentrations are used. Viscosity can be increased by adding hydrocolloids or fibers at low levels.
• ThauSweet is freely soluble in water, fluid lipids and vegetable glycerin at less than 0.5% (w/v). Given the potencies of the thaumatin type sweet proteins, individual solubilities do not limit their use.

Stability

Research has demonstrated the stability of the ErySweet portfolio to be very reliable in acid or alkaline environments. These formulas do not contain a reducing end group, so they do not take part in Maillard-type browning reactions. Icon Foods' ErySweet formulas show excellent heat stability, even at temperatures above 180 °C/356°F—they are also stable in heated concentrated solutions.

• Because the ErySweet formulas have exemplary heat stability and low moisture levels, they can be used to formulate chocolate confections at higher temperatures than are traditionally used, resulting in enhanced flavor development.
• ThauSweet is process stable to 100 °C, but it can lose sweetness at higher temperatures and long processing times. In flash pasteurization, ultra-high temperature processing and high-pressure processing ThauSweet maintains sweetness in processing times under 90 seconds and is stable throughout a wide range of pH (2.5–10).