Thanks to its mildly sweet flavour profile, bulking properties and digestibility, erythritol has long been used as a medium for delivery of high-intensity sweeteners, such as stevia and monk fruit, according to Steviva Ingredients. However, says the company, consistent, dependable sourcing of erythritol often fluctuates.
In what it says is an effort to meet food and beverage manufacturers’ increasing needs for reliable, dependable, natural sweetener sourcing, Steviva Ingredients has launched GMO-free Erysweet Erythritol.
“Erysweet is unique in that it is sourced from Europe, which provides quality, consistency and flow not always found with erythritol sourced from other geographic areas,” said Thom King, president of Steviva Ingredients. “Erysweet is the highest quality of erythritol available in the U.S.”
An all-natural sweetener produced through natural fermentation, the polyol is said to be 70% as sweet as sugar and to have a clean, slightly cooling, smooth flavour. It can also be paired with natural sweeteners to better mimic the texture and mouthfeel of sucrose.
Erysweet is claimed to be synergistic with other sweeteners and to mask bitter flavours of high-intensity sweeteners, making it ideal for use in a variety of applications including low-viscosity sauces, dressings, jams, jellies, fillings, icings, fondants, cream fillings and uncooked meal-replacement bars; beverages, particularly fruit juices such as: cranberry, cherry, orange juice and lemonade. Colas, root beers and ginger ales can also be formulated sweetly and without aftertaste (exceptionally pH stable); and bars, shakes, desserts and sweet baked goods (up to 90% sugar reduction).
At just .2 calories per gram and a low glycaemic load, Erysweet is said to be safe for diabetics and is Kosher certified. Of all the polyols used as sweeteners, Steviva says that erythritol has the highest digestive tolerance.
