I also count sugar alcohol carbs according to what analysis has indicated
they digest as which is:
cal/gram
Erythritol 0.2
Isomalt 2.0
Lactitol 2.0
Maltitol 2.1-3.0
Mannitol 1.6
Polydextrose 1.0
Sorbitol 2.6
Xylitol 2.4-3.0
You can see that Erythritol is negligible in calories. Here's a more in
depth review of its properties:
Home Polyols/Reduced Calorie Sweeteners
Erythritol is a good-tasting bulk sweetener which is suitable for a variety
of reduced- calorie and sugar-free foods. It has been part of the human diet
for thousands of years due to its presence in fruits and other foods.
Erythritol has a high digestive tolerance, is safe for people with diabetes,
and does not promote tooth decay.
Erythritol, a polyol (sugar alcohol), is currently used as a bulk sweetener
in reduced calorie foods. It has been part of the human diet for thousands
of years as it is present in fruits such as pears, melons and grapes, as
well as foods such as mushrooms and fermentation-derived foods such as wine,
soy sauce and cheese. Since 1990, erythritol has been commercially produced
and added to foods and beverages to provide sweetness, as well as enhance
their taste and texture. Erythritol is available in the U.S. from Cerestar
USA and Cargill Inc. - Corn Milling Division.
Erythritol is a white crystalline powder that is odorless, with a clean
sweet taste that is similar to sucrose. It is approximately 70% as sweet as
sucrose and flows easily due to its non-hygroscopic character. Like other
polyols, erythritol does not promote tooth decay and is safe for people with
diabetes. However, erythritol's caloric value of 0.2 calories per gram and
high digestive tolerance distinguishes it from some other polyols. It has
approximately 7 to 13% the calories of other polyols and 5% the calories of
sucrose. Because erythritol is rapidly absorbed in the small intestine and
rapidly eliminated by the body within 24 hours, laxative side effects
sometimes associated with excessive polyol consumption are unlikely when
consuming erythritol containing foods.
A GRAS (Generally Recognized As Safe) affirmation petition submitted by a
consortium of erythritol manufacturers (Cerestar Holding B.V., Mitsubishi
Chemical Corporation and Nikken Chemicals Co.) was accepted for filing by
the U.S. Food and Drug Administration on January 15, 1997. This allows
manufacturers to produce and sell erythritol containing foods in the United
States. Erythritol is regulated as a direct food ingredient in Japan and
since 1990 it has been used in many Japanese food categories.
Benefits of Erythritol
Low in calories: Erythritol has a very low caloric content; its value is 0.2
calories per gram for food labeling purposes in the United States and 0
(zero) calories per gram for food labeling purposes in Japan. This very low
calorie value is due to erythritol's unique absorption and elimination
process which does not require the metabolism of erythritol. Thus,
erythritol is uniquely qualified as a very low calorie bulk sweetener for
formulating "light" and "reduced calorie" products which require a 25% or
more calorie reduction from the standard formulation.
High digestive tolerance: Erythritol is rapidly absorbed in the small
intestine due to its small molecular size and structure. Several clinical
studies conducted in Europe and Japan have shown that more than 90% of
ingested erythritol is absorbed and excreted unchanged in urine within a
24-hour period. This digestive pathway allows less than 5% of ingested
erythritol to reach the large intestine and be fermented into volatile fatty
acids or metabolized into carbon dioxide. As a result, foods containing
substantial amounts of erythritol are very unlikely to cause gaseous and
laxation side effects. A recent clinical study concluded daily consumption
of 1 gram per kilogram body weight is well tolerated by adults as compared
to sucrose containing foods.
Safe for people with diabetes: Single dose and 14-day clinical studies
demonstrate erythritol does not affect blood serum glucose or insulin
levels. Clinical studies conducted in people with diabetes conclude that
erythritol may be safely used to replace sucrose in foods formulated
specifically for people with diabetes. Of course, those with diabetes should
consider the impact on their diet of other ingredients used in foods
sweetened with erythritol.
Does not cause tooth decay: Erythritol like other polyols is resistant to
metabolism by oral bacteria which break down sugars and starches to produce
acids which may lead to tooth enamel loss and cavities formation. They are,
therefore, non-cariogenic. The usefulness of polyols, including erythritol,
as alternatives to sugars and as part of a comprehensive program including
proper dental hygiene has been recognized by the American Dental
Association. The FDA has approved the use of a "does not promote tooth
decay" health claim in labeling for sugar-free foods that contain erythritol
or other polyols.
ERYTHRITOL
Bulk sweetener which can be blended with low-calorie sweeteners (e.g.,
acesulfame potassium and aspartame) and/or other polyols (e.g., sorbitol and
xylitol)
Clean sweet taste with no aftertaste
Reduced-calorie sweetener with only 0.2 calories per gram
Potential use in a variety of low-calorie, low-fat and sugar-free
foods--from candies to yogurts
Beneficial for people with diabetes because it does not raise blood glucose
or insulin levels
Does not contribute to the formation of dental caries
Safety
The safety of erythritol as a food ingredient under conditions of its
intended use is substantiated by a number of human and animal safety
studies, including short- and long- term feeding, multi-generation
reproduction and teratology studies.
The U.S. GRAS affirmation petition states erythritol is intended for use as
flavor enhancer, formulation aid, humectant, nutritive sweetener, stabilizer
and thickener, suquestrant and texturizer. The petition lists maximum
erythritol use levels of 100% in sugar substitutes, 50% in hard candies, 40%
in soft candies, 1.5% in reduced and low calorie beverages, 60% in fat based
creams for cookies, cakes and pastries, 7% in dietetic cookies and wafers,
and 60% in chewing gum.
Erythritol has been used in Japan since 1990 in candies, chocolates, soft
drinks, chewing gums, yogurts, fillings, cookie coatings, jellies, jams and
sugar substitutes. Petitions have been submitted to additional governmental
agencies throughout the world to expand the use of erythritol.
Multiple Ingredient Approach to Calorie Control
Erythritol blends well with other polyols and flavors and can mask
off-flavors such as bitterness sometimes associated with other low-calorie
sweeteners. Erythritol is synergistic with low-calorie sweeteners such as
aspartame and acesulfame potassium, resulting in a sweetener combination
which is sweeter than the sum of the individual components and with an
improved taste profile with superior taste, economic and stability
advantages.
For further information on erythritol, visit
www.eridex.com and www.mcsweeteners.com
More Information on Low-Calorie Sweeteners:
Benefits of Use
Health Professionals' Opinions
Multiple Ingredient Approach
Questions & Answers
Copyright © 2004 Calorie Control Council
Permission to reprint information in whole or in part contained on this site
is granted, provided customary credit is given.
In news:[email hidden],
Bob in CT <[email hidden]> stated
|
| That's true. I just want to make sure that the original poster, who
| probably doesn't know what a "sugar alcohol" is, doesn't select the
| wrong thing.
|
| erythritol = good (?)
| maltitol = bad
| lactitol = bad
|
| These recommendations also change depending on the person. For
| example, maltitol is very bad for me but others are unaffected by it.
| I don't remember hearing that anyone is badly affected by erythritol,
| but I wouldn't doubt that there are people who are.
|
| --
| Bob in CT
| Remove ".x" to reply
