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Erythritol รข€
src: www.healthline.com

Erythritol ( (2 R , 3 S ) - butane-1,2,3,4-tetrol ) is a sugar alcohol (or polyol) that has been approved for use as food additives in the United States and around the world. Discovered in 1848 by Scottish chemist John Stenhouse. This happens naturally in some fermented fruits and foods. At the industrial level, produced from glucose by fermentation with yeast, Moniella pollinis . Erythritol is 60-70% as sweet as sucrose (table sugar) but almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under the terms of the US Food and Drug label (FDA), it has a calorific value of 0.2 kilocalories per gram (95% lower than sugar and other carbohydrates), although nutrient labeling varies from country to country. Some countries, such as Japan and the United States, mark it as zero calories; The European Union labeled 0 kcal/g.


Video Erythritol



Human digestion

In the body, most of the erythritol is absorbed into the bloodstream in the small intestine, and then most of it is removed unchanged in the urine. About 10% enter the colon. Since 90% of erythritol is absorbed before entering the large intestine, it does not usually cause laxative effects, as is often experienced after consumption of other sugar alcohols (such as xylitol and maltitol), although very large doses can cause nausea and stomach rumbling.

Maps Erythritol



Side effects

In general, there are no known side effects for erythritol in regular use. Doses greater than 50 grams (1.8 oz) can cause a significant increase in nausea and stomach rumbling. Rarely, erythritol can cause allergic itchiness (urticaria).

When compared with other sugar alcohols, it is also much more difficult for intestinal bacteria to digest, so it is unlikely to cause gas or bloating from other poliols, such as maltitol, sorbitol, or lactitol.

According to a study of 2014, the function of erythritol as a toxic insecticide for the fruit fly Drosophila melanogaster , damages motor skills and reduces longevity even when nutritious sugar is available.

Powdered Erythritol Sweetener | So Nourished
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Production

Erythritol is produced industrially by enzymatic hydrolysis of starch from corn to produce glucose. Glucose is then fermented with yeast or other fungi to produce erythritol. Other methods such as electrochemical synthesis are under development.

Erythritol and Diabetes: Is It Safe?
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Physical properties

Heat solution

Erythritol has a strong cooling effect (endothermic, or positive heat from the solution) when soluble in water, which is often compared to the cooling effect of mint flavor. The cooling effect is present only when erythritol is not dissolved in water, a situation that may be experienced in erythritol-sweet frosting, chocolate, chewing gum, or hard candy. The cooling effect of erythritol is very similar to xylitol and one of the strongest cooling effects of all sugar alcohols.

Blending for properties like sugar

Erythritol is commonly used as a medium to provide high-intensity sweeteners, especially stevia derivatives, serving the dual function of providing bulk and flavors similar to table sugar. Dietary drinks are made with this mixture, thus containing erythritol in addition to the main sweetener. Beyond high-intensity sweeteners, erythritol is often paired with other large ingredients that exhibit sugar-like characteristics to better imitate the texture and sucrose sucrose. The cooling effect of erythritol is seldom desirable, then other ingredients are chosen to dilute or nullify the effect. Erythritol also has a tendency to crystallize and not dissolve like sucrose, so materials can also be selected to help negate these losses. Furthermore, erythritol is not hygroscopic, meaning it does not attract moisture, which may cause dryness of the product, especially baked goods, if other hygroscopic substances are not used in the formulation.

Inulin is often combined with erythritol because inulin offers a complementary negative heat solution (exothermic, or heating effect when dissolved, which helps undo the erythritol cooling effect) and noncrystallizing properties. However, inulin has a tendency to cause gas and bloating in those who consume a moderate to large amount, especially in unaccustomed individuals. Other sugar alcohols are sometimes used with erythritol, especially isomalt, because of the minimal positive heat of the solution, and glycerin, which has a negative heat of the solution, moderate hygroscopicity, and a non-crystallized liquid form.

Lite and Sweet Xylitol and Erythritol Sweetener - 4gr Sachets
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Bacteria

Erythritol is teeth-friendly; it can not be metabolized by oral bacteria, so it does not contribute to tooth decay.

Erythritol is typically exploited by the bacterium Brucella spp. The presence of erythritol in the placenta of goats, cattle, and pigs has been proposed as an explanation for the accumulation of Brucella bacteria found on this site.

Erythritol: Like Sugar Without The Calories? - YouTube
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Synonyms

In the 19th and early 20th centuries, several synonyms were used for erythritol: erythrol, erythrite, erythoglucin, eryglucin, erythromannite and phycite.


See also

  • Erythritol tetranitrate
  • Pentaerythritol
  • Stevia
  • Threitol, diastereomer of erythritol



References




External links

  • Erythritol MS Spectrum

Source of the article : Wikipedia

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