Erythritol is a kind of sugar alcohol that exists widely in nature. It exists in a small amount in many fungi, mushrooms, and some fruits. Now large-scale production is mainly through starch fermentation. Some fermented foods such as wine, beer, or soy sauce are Erythritol can be detected.
Among the many sugar alcohols, erythritol is almost negligible in calories but can reach 70% of the sweetness of sucrose. Adding a very small amount of other high-intensity sweeteners can make the sweetness almost the same as that of sucrose.
Most sugar alcohols cannot be digested and absorbed by the human body. They pass through the small intestine and finally reach the large intestine, where they are decomposed and fermented by probiotics in the intestine, which has a similar effect to prebiotics. Moderate intake helps intestinal probiotics multiply, but excessive amounts of Ingestion may cause gas, diarrhea, etc.
However, erythritol is very easily absorbed by the small intestine and is excreted in the urine after entering the blood. It is not easy to cause gastrointestinal discomfort, nor does it cause blood sugar fluctuations and insulin secretion. It is suitable for people with sugar control and diabetic patients.
In the food industry, beverages, baked goods, candies, etc., are gradually developing towards nutrition and health, with certain functions, especially low-calorie products.
People rely more and more on sugar-free products. It is particularly important to seek good substitutes for sucrose. important, The sweetness of erythritol is 60%~70% of that of sucrose. The entrance is sweet and pure, not too sweet and greasy, and there will be no bitterness afterward; it has a very high tolerance to acid and heat, and it can be used below 200°C. There will be no decomposition and denaturation, no Maillard reaction and discoloration, so the effect of fried sugar color cannot be achieved; due to the high heat of dissolution, it absorbs heat when dissolved in water, so it will have a cool feeling when eating; low hygroscopicity, easy to Crystallization, can be used on the surface of the food to prevent food from absorbing water and damp.
On the whole, erythritol’s excellent chemical properties, unique flavor, safe, healthy, and low-calorie characteristics make it the best substitute for sucrose at present.
But no matter what kind of sweetener, you must control the intake to meet your basic daily needs. Excessive intake will still stimulate the sweet receptors in the human body to regulate the balance of human hormones, which will lose The meaning of sugar.