e968 Erythritol

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.

Other additives

e953 Isomalt
Food additive with multiple functions. It is a natural product with anti-caking, thickening, emulsifying, glazing role and is a substance-support for other additives and sweeteners. Due to its high temperature stability, this sweetener is successfully used in heat-treated…
e955 Sucralose
Food additive with sweetening role, obtained by chemical processes from regular sugar, being 600 times sweeter than sugar, very stable at any pH and at high temperatures, as well as over time, thus allowing its use in a…
e957 Thaumatin
Food additive with flavor enhancing and sweetening role. It is a natural product, obtained from the katemfe’s fruit seed husks of the Thaumatococcus daniellii shrub that grows in West Africa. As a sweetener, thaumatin is 2000 times sweeter…
Food additives