Food additive with sweetening and substance-support for other additives role. It is a polyol obtained from glucose by fermentation, in the presence of a yeast. Its sweetening capacity is about 70% that of sugar, but only containes 5% its calories. In Europe it was only introduced in 2004, and in Romania in 2005. Erythritol is absorbed in the small intestine, passing in the blood, where it is eliminated by the kidneys, mostly unchanged. Thus, it does not reach the large intestine and cannot cause disorders at this level, only if it is consumed in very large amounts. It is not as soluble as sugar, also having the tendency to crystallize. Therefore, different anti-caking substances are used to prevent crystallization, but also to mask the menthol taste, suchs as inulin, isomalt or glycerol. Due to its stability at high temperatures, this sweetener is successfully used in any type of products, including heat-treated ones. Thus, it can be used in the quantities on the recipes in confectionery, pastry and bakery products, in preserved fruit products, various cocoa, fat, milk, fruit, starch desserts, breakfast cereals, dietetic products and food supplements, in chewing gum etc.
Food additive with artificial sweetener role. Although it has an unpleasant metallic bitter aftertaste, saccharin has been used on a large scale, by both diabetics and the food industry, being 300-500 times sweeter than sugar. Being an intense,…details