Erythritol - making and using
Erythritol, no calories, low glycemic
When it comes to blood sugar impact Erythritol a sugar alcohol (polyol) has very low impact. How is this possible? Erythritol has almost no calories, and a near zero glycaemic index count. It is commonly used in low or no sugar low-carb diet programmes. Unlike other sugar alcohols, which are only partially absorbed by the small intestine over 50% of erythritol is absorbed into the blood and is then excreted. Because of this process, erythritol is less likely to generate intestinal complaints.
Erythritol vs Other Sugar Alcohols
- Erythritol has a very similar taste to table sugar as compared to other sugar alcohols.
- Erythritol is not associated with stomach upset.
- Erythritol has 0.2 calories per gram, so nearly zero calories.
- Erythritol does not affect tooth enamel and tooth decay.
- Erythritol has no effect on either blood sugar or insulin levels, so is a good choice for people need to monitor and reduce sugar.
Making Erythritol
Erythritol is produced naturally in small amounts in some fruit varieties, corn and in greater amounts in some mushroom and other fungi varieties. Most fermented foods will has small amounts of erythritol. Erythritol can therefore be made through a larger scale fermentation of plant sugars. The resulting erythritol is then filtered out (btween 0.1-0.4 micron) from the main fermentation blend and concentrated and dried to produce erythritol crystals which are similar to table sugar in taste and texture.
Erythritol in Low-Carb Diets
Erythritol is about 75% the sweetness of sugar. Like other sugar alcohols it tends to produce a cooling effect on the tongue. With a clean sweet taste, it does not have the bitterness of stevia and dissolves like sugar. Use in baking recipes, hot drinks and deserts as required for 0 calorie, 0 carbohydrate sweetness.
Often Erythritol is used in combination with sugar to reduce the calorie load. All home baking (cakes and biscuits) and chocolate making will benefit from the use of erythritol.
