Erythritol

Stability in acid and alkaline environments, low viscosity, thermal and moisture resistance allow you to include e 968 additive in the production technology of a large number of low-calorie food products, among them:

• soft drink;
• ice cream, yoghurts
• bakery and flour confectionery products;
• chewing gum (erythritol improves the taste due to a refreshing effect comparable to menthol);
• chocolate: the additive gives a storage-resistant Shine, prevents "graying", and emphasizes the flavor. The product breaks well, melts in the mouth without feeling unpleasant viscosity;
• table sugar substitutes. Supplement E 968 acts as a carrier for aspartame, cyclamates and other intense sweeteners. It masks the unpleasant aftertaste from the use of synthetic sugar substitutes, allows you to significantly reduce their quantitative content. Erythritol is less sweet compared to sucrose (sweetness coefficient 0.7), but in combination with other substances increases the overall feeling of sweetness due to a synergistic effect.

Erythritol belongs to the category of so-called bulk or structure-forming sugar substitutes. In dairy desserts, ice cream, sauces and similar products, the additive provides a good texture of the product with a full "creamy" taste. The e 968 additive has found application in the cosmetics industry. The substance is added to toothpastes and oral hygiene products: erythritol does not form organic acids that destroy tooth enamel, and has pronounced anti-caries qualities. In pharmaceuticals, additive E 968 is included in the mass for the production of tablets: erythritol masks the bitter taste of medicines.

Packing-bags of 25 kg.

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