Agriculture Reference
In-Depth Information
isomalt are lower) and it can limit erythritol's use in some applications. However,
the polyol is not hygroscopic, and is used advantageously to retard moisture
adsorption in fruit pieces, fruit bars and fl our confectionery as well as coatings.
Metabolism
The metabolism of erythritol has been comprehensively studied (Bernt
et al.
1996). Erythritol is unique among commercial polyols in that it is almost entirely
absorbed and excreted unchanged in the urine. This leads to its very low caloric
content of ≤0.2 kcal/g. This is so low that it is regarded as zero calorie for
regulatory purposes in the EU and Japan. Zero is also used in labelling in the US,
but Canada adheres to 0.2 kcal/g.
In contrast, other polyols have a higher molecular mass and are absorbed only
slowly by passive diffusion in the small intestine. The ingestion of conventional
polyols can readily overwhelm the passive absorptive capacity and leave signifi cant
quantities of unabsorbed polyol to enter the large intestine. This can lead to
laxative effects by raising the osmotic pressure of the intestinal contents, causing
water to migrate into the gut. In addition, partial breakdown of conventional
polyols by gut bacteria can lead to gas formation, another source of gastric distress.
Erythritol has to be consumed in large amounts (0.5-1 g/kg body weight) before
the body's absorptive capacity is exceeded, and it is thus the best-tolerated of the
polyols (de Cock and Bechert 2002). Most individuals experience no adverse
effects on consuming erythritol. The Joint FAO/WHO Expert Committee on Food
Additives (JECFA) Acceptable Daily Intake (ADI) is 'not specifi ed', meaning that
its use is limited only by Good Manufacturing Practice (GMP) (WHO 2000).
Erythritol is not metabolised by oral bacteria, and so does not contribute to
tooth decay. Because it is not metabolised by humans it also has no effect on blood
glucose concentration or insulin demand (de Cock and Bechert 2002).
Sensory properties
Erythritol has a clean, sweet taste similar to sucrose, and with about 0.6 times
sucrose's sweetening power. It is claimed to be quantitatively synergistic with
aspartame and acesulfame-K, and contributes mouthfeel and body to these and
other HPS in solution (de Cock and Bechert 2002; Lawson 2007). Erythritol is
qualitatively synergistic with steviol glycosides and the polyol greatly improves
the sweetness quality of stevia-based sweeteners.
Erythritol has a high negative heat of solution (−43 cal/g), which causes a
distinct cooling sensation if solid polyol is dissolved in the mouth. In this respect
it is more powerfully cooling than any of the common polyols, including xylitol
(−36.6 cal/g). This effect can be advantageous in solid formulations with mint
fl avours such as frostings, chewing gum and hard candy, but is a distraction when
combined with other fl avours. There is anecdotal evidence that, even in solution,
erythritol has some sensory cooling effect in that beverages containing the polyol
taste somewhat cooler than their actual temperature. Inulin or glycerin, both of
which have positive heats of solution, have been used in combination with solid
erythritol to offset its cooling effect.
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