April 2019
Intermediate to advanced
480 pages
16h 38m
English
Content preview from High Value Fermentation Products, Volume 1
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Chapter 11Erythritol: A Sugar Substitute
Kanti N. Mihooliya, Jitender Nandal, Himanshu Verma, and Debendra K. Sahoo*
Biochemical Engineering Research and Process Development Centre CSIR-Institute of Microbial Technology, Chandigarh, (India)
*Corresponding author: debsahoo@imtech.res.in
Abstract
Erythritol belongs to the category of sugar alcohols/polyols and consists of four carbon sugar alcohols. Erythritol occurs naturally in many food items such as grapes, wine, beer, sake, soy sauce, peers, mushrooms, and watermelon, etc. Among different sugar alcohols, erythritol is non-caloric and non-fermentable polyol, which makes it as an attractive sugar substitute. It has a small molecular size, and because of this reason, it is mostly absorbed in the small intestine. As it is not metabolized in the body, it does not show any glycaemic and insulinaemic effect. These properties make erythritol an essential sweetener for those people who want to reduce their blood sugar level. Presently, erythritol is used in baked products, confectionery, beverages, manufacturing of chewing gums, etc., and it has potential to be used as a sugar additive in larger global demand. Herein, this chapter focuses on potential applications of erythritol as a sugar substrate in the current global scenario.
Keywords: Erythritol; sweetener; sugar alcohol; calorie; sugar substitute
11.1 Introduction
11.1.1 Background of Erythritol
Sweetness is a perception. One of the five primary sensations, sweetness is probably ...
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