Erythritol is a non-carbohydrate sweetener derived from plant-based sugar alcohols, like xylitol and sorbitol. This sweet-tasting substance was discovered in 1848 by the Scottish chemist John Stenhouse. In 1993, Erythritol began to be used as a sweetener in Japan, and later in the US and the rest of the world. The sweetener is found naturally in some fruits, such as melon, pears, plums and grapes, as well as mushrooms and fermented foods (wine, soy sauce).
Industrially, Erythritol is obtained by fermenting yeast from plants with a high content of starch - corn, tapioca, etc. Since Erythritol is not metabolized in the body, it does not affect either glucose or insulin levels. In other words, the glycemic and insulin indices are zero. This fact makes Erythritol an ideal sugar substitute for patients with carbohydrate metabolism disorders or for people who are looking after their health. Erythritol is very quickly absorbed by the small intestine, and then excreted from the body along with urine. This means that it leaves the body in almost the same form in which it enters it.
Properties:
- is a natural sweetener;
- does not affect the level of glucose and insulin;
- has a low calorie content;
- resistant to high temperatures;
- is not a breeding ground for pathogenic microbes;
- considered an antioxidant, has the ability to absorb free radicals.
Suggested use:
To replace 100 g of sugar, you need 120-140 g of Erythritol. Add Erythritol to taste in cold and hot drinks, meals, pastries.
NOTE: Exceeding the recommended intake may cause a laxative reaction.
Contraindications:
Individual sensitivity to the components of the product.
Storage conditions:
Store in the original packaging, in a dry and dark place at a temperature
not exceeding 25 °C at a relative air humidity not more than 25%.
Packaging:
250 g
Ingredients:
Erythritol
– 250 g
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