Erythritol: an interesting natural sweetener
- 03/05/2024
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One of the most important highlights of our participation in SIGEP 2024 was the launch of the new PASTICCERIA ZERO line: a range of pastry mixes sweetened with Erythritol instead of sugar (i.e., sucrose, which is a combination of glucose and fructose).
Let’s get to know this interesting ingredient, which is gaining increasing relevance among sweeteners, becoming a significant alternative not only to sugar but also to other natural sweeteners and the more well-known synthetic or semi-synthetic ones...
Erythritol is a natural sweetener used as a substitute for table sugar (sucrose).
Like sugar, it appears as small white crystals and is sweet, but not to the same extent—its sweetening power is estimated to be around 60–70% that of sugar.
When dissolved in water, erythritol gives a refreshing taste sensation on the tongue. This makes it ideal for summer beverages, but it is also well-suited for use in pastries and desserts all year round.
Erythritol occurs naturally in plant-based foods like fruits and corn, and is extracted through a fermentation process in specific bioreactors.
Until a few decades ago, it was practically unknown. Japan and the United States were among the first to use it in the food industry around the 1990s. Later, in 2006, the European Commission included erythritol in the list of food additives (2006/52/EC) and officially approved it in 2008 (2008/100/EC). As an additive, it is labeled E968.
Over time, its properties became more widely recognized, especially its virtually zero caloric and nutritional value. The European Commission assigned erythritol an energy value of 0 Kcal/g, although in practice it may range from 0 to 22 Kcal per 100 grams. For comparison, sugar contains about 392 Kcal per 100 grams!
This is the main reason why erythritol is gaining popularity as a sweetener—it represents a strong alternative not only to synthetic and semi-synthetic sweeteners but even to other natural ones like Stevia, which also has zero calories but notable laxative effects (it’s advised not to exceed 4 mg of Stevia per kg of body weight) and a slightly bitter aftertaste.
Compared to sugar, erythritol has the advantage of a glycemic index of zero, meaning it avoids blood sugar spikes after meals.
It is ideal for people with diabetes or those with impaired glucose metabolism. High blood sugar occurs when blood glucose levels rise significantly above normal. Symptoms of hyperglycemia include general fatigue, headaches, unexplained weight loss, increased urination (especially at night), blurred vision, and various infections. It can lead to serious acute complications if left untreated.
Finally, erythritol has low cariogenic activity, meaning it helps protect the mouth from bacterial colonization. Studies show that erythritol is not converted into acid by oral bacteria, which helps prevent cavities. Like xylitol, it also seems to protect against plaque buildup.
Compared to synthetic sweeteners, erythritol has an interesting metabolic characteristic: it is quickly absorbed through the intestinal mucosa and excreted via the kidneys without accumulating in the intestinal lumen. This limits the occurrence of diarrhea or abdominal cramps.
A bit of chemistry
Erythritol is a polyol (sugar alcohol) with 4 carbon atoms (chemical formula: C4H10O4).
What is a polyol (or sugar alcohol)? It’s a chemical compound that contains multiple hydroxyl groups (-OH). These give it its sweet taste, cavity-fighting properties (acariogenicity), low or zero caloric value, and low glycemic and insulin indexes.
Thanks to its small molecular size (4 carbon atoms) and low molecular weight (122.12 g/mol), over 90% of ingested erythritol is absorbed in the small intestine, where it is not metabolized and is excreted through urine. The remaining 10% is only partially metabolized in the large intestine.
Disclaimer
The information provided here is for general purposes only and is not a substitute for professional medical advice. For a healthy, balanced diet, always consult your doctor or a qualified nutrition expert.
Further reading
https://en.wikipedia.org/wiki/Erythritol
https://www.humanitas.it/.../eritritolo/
https://www.fondazioneveronesi.it/.../eritritolo-pro-e-contro...