ErySweet Erythritol

ErySweet Erythritol

Erythritol exists naturally at low levels in many fruits and fermented foods such as grapes, melon, mushrooms, soy sauce, cheese, wine and beer. The per capita consumption from its natural occurrence is estimated to be somewhere between 30 and 100 mg/person/day.

Steviva Brands manufactures non GMO-erythritol through an entirely natural fermentation process.

Nutritional Aspects
Overview of the digestive process of carbohydrates

The behavior of polyols, and other carbohydrates, in the human digestive system varies depending on their molecular size and chemical nature.

The simple monosaccharides are directly absorbed through the cell layer of the intestine. Their rate of absorption depends upon active and passive uptake. Glucose for instance is actively, and therefore rapidly, and completely absorbed. In its subsequent metabolism it contributes an energy value of 4 kcal/g.

Disaccharides first need to be hydrolysed by the intestinal enzymatic systems before they can be absorbed.

Polysaccharides such as starch due to their complex, often branched, structures are only absorbed to the extent the digestive enzymatic system is capable of liberating the essential monosaccharide building blocks.

Absorbed monosaccharides are transported in the body and are oxidised to CO2 to provide energy or are metabolised to other substances such as glycogen or fats for energy storage. The remaining undegraded polysaccharide structures are then subjected to microbial fermentation in the large intestine where the resulting production and subsequent absorption of volatile fatty acids may contribute additional energy. At this stage gases such as methane (CH4) and hydrogen (H2) are also produced. Any undigested carbohydrate is excreted with the microbial biomass in the faeces.

Sorbitol, mannitol and xylitol, the monosaccharide polyols, can be directly absorbed while maltitol and isomalt, the disaccharide polyols, first need to be hydrolysed to their sorbitol, mannitol and glucose building blocks before absorption is possible.

The cells in the digestive system cannot actively transport polyols through the cell membrane. Polyols are therefore absorbed by a passive diffusion (osmotic) which is much slower and incomplete than the active transport. The absorbed part, in its subsequent metabolism, contributes an energy value of 4 kcal/g, as for glucose. However, erythritol is not metabolised and therefore hardly contributes any energy. The major, not absorbed part of the monosaccharide polyols, is fermented by the microflora in the large intestine to give volatile fatty acids. This fermentation contributes an energy value of 2 kcal/g.

Digestive process for erythritol
Erythritol, because it is such a small molecule behaves differently from all other polyols in the way it passes through the human digestive system, and therefore has a unique metabolic profile.

The low molecular weight allows more than 90% of the ingested erythritol to be rapidly absorbed from the small intestine. It is not metabolised and is excreted unchanged in the urine. This results in a very low caloric value of max. 0.2 Kcal/g.

High digestive tolerance
Compared to other polyol sweeteners erythritol has the highest tolerance. Erythritol has a digestive tolerance which is 2 to 3 times better compared to xylitol, lactitol, maltitol and isomalt, and 3 to 4 times better compared to sorbitol and mannitol. Erythritol does not cause undesired gastrointestinal effects under its intended conditions of use. Based on clinical studies in which erythritol was administered with foods and beverages at daily doses up to 75-80 grams, a laxation threshold cannot be defined.

Tooth Friendly
Fermentable sugars are potentially cariogenic since they are fermented by bacteria in the plaque to produce organic acids. Production of these acids leads to a drop in pH at the tooth surface with subsequent decalcification and potential damage of the tooth enamel. The decalcification will occur once the plaque pH value falls below 5.7.

Since mouth bacteria cannot metabolise it, erythritol does not promote tooth decay.

In fact, erythritol is capable to (partly) inhibit oral bacteria in their ability to ferment certain sugars. For example, sugar-free toothfriendly milk chocolate can be made with normal lactose-containing milk powder when erythritol is used as the sole bulk sweetener.

Food Safety
The large body of published safety data supports the conclusion that the intake of erythritol would not be expected to cause adverse effects in humans under the conditions of its intended use in food.

The available studies demonstrate that erythritol is readily absorbed, is not systemically metabolised, and is rapidly excreted unchanged in the urine. Moreover, erythritol occurs endogenously and naturally in the diet.

Both animal toxicological studies and clinical studies have consistently demonstrated the safety of erythritol, even when consumed on a daily basis in high amounts. Based on the entire safety data package on erythritol, it is concluded by qualified food safety experts that erythritol is safe for its intended use in food.

Over the past 10 years, erythritol has built up a history of safe use by expanding its approval around the world (see regulatory status).

Safe for People with Diabetes
Clinical studies have proven that erythritol does not affect blood glucose or insulin levels.