Erythritol, E968
4 100.00 UAH
164.00 UAH/kg
quantity:
Erythritol, erythritol, erythrol, (2R, 3S)-butane-1,2,3,4-tetrol is a food additive E968 according to the Codex Alimentarius, an organic compound, the simplest tetrahydric alcohol (tetrit) with the chemical formula C4H10O4. In nature (in plants) there is only one isomer - mesoerythritol, on sale erythritol is presented as a mixture of isomers.
Erythritol is a natural sweetener of the sugar alcohol class, an analogue of what is contained in some vegetables and fruits. It is produced by fermentation (fermentation) of carbohydrates of wheat or corn flour. Outwardly, erythritol resembles regular sugar. But, unlike sugar, it has practically no calories - and this is just a balm for the soul of those with a sweet tooth who are losing weight. At the same time, in terms of sweetness, erythritol is not much different from regular sugar - a decent 70-80%. As a food additive, erythritol is registered under the code E968.
How does erythritol affect the body?
The numerous advantages of the sugar substitute are related to the fact that it is not absorbed by the human body - there are no enzymes necessary for metabolism. The main part of the sugar substitute (90%), having traveled through the digestive tract, is absorbed in the small intestine, and then leaves the body unchanged with urine. The remaining 10%, continuing to move through the digestive tract, enters the large intestine. Here, erythritol is metabolized only in a very small part.
Due to this, when consuming erythritol, the levels of cholesterol, triglycerides and other indicators of lipid (fat) metabolism do not change in the body.
Erythritol does not destroy teeth, since it does not feed pathogenic flora and pathogenic bacteria.
Does not contribute to weight gain - only 24 kcal per 100 g. At the same time, it completely satisfies the craving for sweets.
In addition, erythritol is a proven antioxidant - it eliminates free radicals that can cause cell damage.
Contraindications
The first obvious disadvantage is the effect on blood clotting. Therefore, those who are at risk of blood clots should avoid erythritol. Another disadvantage is the cost of the supplement. The price of erythritol is quite high compared to other sweeteners.Antioxidant properties:
Erythritol is much more active in the fight against free radicals than other polyols.
Daily intake of erythritol:
For normal functioning of the body, the daily dose for men is determined at the rate of 0.67 g per 1 kg of weight, for women - 0.88 g per 1 kg of weight.
How to use erythritol in cooking - dosage recommendations
If we take the sweetness of sugar as a unit, the sweetness of erythritol will be 0.7-0.8. Accordingly, if the recipe is about 200 g of sugar, you need to add 250 g of sugar substitute. Unlike sugar, the substitute dissolves poorly. Therefore, it is necessary to grind it into flour so that the erythritol does not crunch on the teeth. If the erythritol does not dissolve completely during cooking, when biting into the grains, you will feel a chilling menthol chill. When the recipe has a lot of fatty components, the sugar substitute dissolves better and there will be no such sensation. The optimal ratio of fatty ingredients and sugar substitute is 2:1.
But erythritol whips up perfectly, so it can be used in the preparation of biscuits and meringues. But it is advisable to eat the baked goods on the day of preparation - erythritol is not hygroscopic, it does not attract moisture, like sugar. In addition, erythritol can crystallize in the finished dessert. Therefore, the next day, the baked goods become dry and harden.
Another nuance: you cannot make jam and preserves with erythritol - it does not have preservative properties, and the preparations will not be stored for a long time.
