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Erythritol: Can I Eat It and Bake With It?
Posted on Jan 13th 2010 4:00PM by Deborah DunhamErythritol is a naturally-derived sugar substitute which looks and tastes like sucrose or table sugar. It occurs naturally in some fruits, such as grapes and watermelon, as well as in fermented foods like wine, beer and cheese.
Erythritol is classified as a sugar alcohol, meaning it's a sugar substitute that is extracted from plants or manufactured from starches. Some of the more common sugar alcohol sweeteners on the market are sorbitol and xylitol. When not found naturally, erythritol can be produced by breaking down food starch into glucose. Then a yeast called Moniliella pollinis is added to the glucose creating fermentation. The glucose is then broken down into erythritol.
Erythritol is 60 to 70 percent as sweet as table sugar; however, it is much lower in calories, does not affect blood sugar, and does not cause tooth decay. Because it is absorbed by the body, small doses are unlikely to cause any side effects, but larger doses may contribute to gas, bloating and diarrhea.
Although not as sweet as table sugar, erythritol can be used for baking. It is thought to increase the shelf life, freshness and softness of baked goods.
Erythritol has been approved for use in the United States and much of the world, and the FDA lists it as having just 0.2 calories per gram -- 95 percent less than regular sugar. Erythritol comes in granulated and powder forms and can be found online or in some health food stores.
That's Fit has more information on how much sugar you should eat daily.
Erythritol is classified as a sugar alcohol, meaning it's a sugar substitute that is extracted from plants or manufactured from starches. Some of the more common sugar alcohol sweeteners on the market are sorbitol and xylitol. When not found naturally, erythritol can be produced by breaking down food starch into glucose. Then a yeast called Moniliella pollinis is added to the glucose creating fermentation. The glucose is then broken down into erythritol.
Erythritol is 60 to 70 percent as sweet as table sugar; however, it is much lower in calories, does not affect blood sugar, and does not cause tooth decay. Because it is absorbed by the body, small doses are unlikely to cause any side effects, but larger doses may contribute to gas, bloating and diarrhea.
Although not as sweet as table sugar, erythritol can be used for baking. It is thought to increase the shelf life, freshness and softness of baked goods.
Erythritol has been approved for use in the United States and much of the world, and the FDA lists it as having just 0.2 calories per gram -- 95 percent less than regular sugar. Erythritol comes in granulated and powder forms and can be found online or in some health food stores.
That's Fit has more information on how much sugar you should eat daily.
