ERYTESSE™ Erythritol has 70% the sweetness of sucrose and a similar temporal profile, with zero4 calories5. It offers a full sugar-like taste experience and helps customers formulate sugar reduced foods and beverages at an acceptable cost in use.
ERYTESSE™ Erythritol fits well into our existing portfolio and can be used alone or in combination with natural sweeteners, like stevia and monk fruit, and high potency sweeteners like sucralose as it offers a full sugar-like taste experience and helps customers formulate sugar reduced foods and beverages at an acceptable cost in use. It can also be used to create sweetening solutions for manufactured food products, including bulking and mouthfeel when sucrose is reduced or removed. In addition, it offers good stability in high levels of heat or acidity during processing, making it suitable for a host of formulations.
- Tastes just like sugar
- Adds bulk and texture
- Depresses freezing point in frozen products
- Can be used in combination with high potency sweeteners
- Zero calories
Suitable for people with diabetes
Does not raise blood glucose or insulin levels when consumed by healthy individuals or people with type 2 diabetes.2
Good digestive tolerance
Studies have shown good tolerance at GRAS2 inclusion levels when consumed throughout the day by adults and children.3
ERYTESSE™ can be used in a range of category applications:
- Beverage
- Dairy
- Confectionery
- Nutrition
*Erythritol is 0 kcal/g, this isn’t accepted by some countries. The applicability of label claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for your particular purposes, claims, freedom to operate,labeling or specific applications in any particular jurisdiction.
1 Regnat K, et al. Appl Microbiol Biotechnol. 2018 Jan;102(2):587-595.
2 Regnat K, et al. Appl Microbiol Biotechnol. 2018 Jan;102(2):587-595
3 Storey et al. Eur J Clin Nutr. 2007 Mar;61(3):349-54.
4 This information value may vary from country to country, we recommend reviewing applicable local regulation.
5 Regnat K, et al. Appl Microbiol Biotechnol. 2018 Jan;102(2):587-595
