Erythritol has many excellent properties such as low melting point, low calorie, low moisture absorption, good sweetness coordination, high heat absorption when dissolving, and high stability to acid and heat. It has been widely used in the food industry in recent years.
Is erythritol safe for kidneys?
Since there is no enzyme system that metabolizes erythritol in the human body, after erythritol enters the human body, it does not participate in the metabolism of sugar and hardly causes changes in blood sugar. Most of it is excreted from the urine through the kidneys. This unique metabolic characteristic makes erythritol safe for people with diabetes this special consumer group. Therefore, erythritol is widely used in functional foods and beverages for special populations such as diabetes, glucose intolerance, and obesity.
In the food processing industry, it is often necessary to add some natural sugar alcohol compounds, which can not only improve part of the functional properties of dehydrated food and protein, but also stabilize and protect biological macromolecules in the solution, inhibit the formation of macromolecular aggregates, and inhibit air —Protein denaturation at the water interface and improving the stability of protein emulsions under different environmental factors. As a natural sweetener with great application prospects, erythritol has attracted more and more attention from the food industry. Erythritol can also promote the combination of ethanol molecules and water molecules in the solution, which can not only shorten the fermentation cycle to a large extent, but also effectively reduce the odor of alcohol and sensory stimulation in alcoholic beverages, and enhance alcoholic beverages Quality.
Erythritol can also significantly improve the unpleasant odor of plant extracts, collagen, peptides and other substances. Therefore, erythritol has been added to the formulas of some collagen products to improve the taste.
1. Sweets
Erythritol is a zero-calorie sweetener. In the formula of sweets, erythritol can replace sucrose to significantly reduce its calories, improve the flavor and shape of the product, increase the stability of the product, and prevent food from being produced during the production process. Browning and decomposition occur.
2. Baked products
With the rise of the concept of "green baking", erythritol is used to replace part of sucrose in bakery products to maintain a good taste while also preventing moisture and prolonging the shelf life of food. In baked goods, the low hygroscopicity of erythritol can prevent food from absorbing moisture and extend the shelf life of food. At the same time, erythritol in the baked food can reduce its calories, coordinate the taste, replace part of the sucrose, and reduce the sugar content. This not only conforms to the contemporary healthy life concept, but also makes the baked food have good porosity and softness.
3. Dairy products
Erythritol, which has a lower osmotic pressure, can inhibit lactic acid fermentation and extend the shelf life and shelf life of the product.
