Get the taste and bulking of sucrose without all the calories and grams of sugar

Health- and nutrition-conscious consumers want sweetness, but with less or no sugar and fewer calories. Now with ERYSTA® erythritol C100 you can deliver the clean, sugar-like taste consumers love in beverages, bakery items, dairy products, confectionery treats and sauces and spreads, while retaining key texture and bulking characteristics.

Sweet taste and familiar texture

Erythritol is a polyol, or sugar alcohol, used to replace sugar in reduced-calorie, reduced-sugar and sugar-free foods and beverages. Erythritol is present in nature in fruits such as pears, melons and grapes, as well as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Key attributes of ERYSTA® C100 erythritol include:

  • Clean, sweet taste similar to sucrose
  • 70% as sweet as sugar with mouth cooling sensation
  • Only 0.2 calories per gram
  • Not counted as part of total and added sugars
  • Functional bulking and freeze-point depression in formulations
  • Non-GMO

Low GI and non-cariogenic

A unique characteristic of erythritol is that the body rapidly eliminates it within 24 hours due to its small molecular size and structure.1 As a result, the laxative effects associated with excessive polyol consumption are less likely.2 Clinical studies have shown that erythritol does not raise blood glucose or insulin levels.3 In addition, erythritol is non-cariogenic, meaning that it is resistant to metabolism by oral bacteria that can cause tooth enamel loss and the formation of cavities.4

 

1Gastrointestinal Response and Plasma and Urine Determinations in Human Subjects Given Erythritol. Bornet FRJ, Blayo A, Dauchy F, Slama G.,Regul Toxicol Pharmacol 1996;24(2):S296-S302. doi: https://doi.org/10.1006/rtph.1996.0111

2Laxative threshold of sugar alcohol erythritol in human subjects. Oku T, Okazaki M., Nutrition Research 1996;16(4):577-89. doi: https://doi.org/10.1016/0271-5317(96)00036-X

3Serum glucose and insulin levels and erythritol balance after oral administration of erythritol in healthy subjects. Noda K1, Nakayama K, Oku T. Eur J Clin Nutr. 1994 Apr;48(4):286-92

4Noncariogenicity of erythritol as a substrate. Kawanabe J1, Hirasawa M, Takeuchi T, Oda T, Ikeda T. Caries Res. 1992;26(5):358-62

 

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Technical and SDS Documents

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Documents

HI-SET 322 Modified Food Starch

Product Type: Modified Food Starch

Technical Documents

Document Type Format Size
Label Images View PDF 98 KB
GMO Status View PDF 227 KB
Country of Origin Statement View PDF 89 KB
Ingredient Statement View PDF 35 KB
Halal View PDF 228 KB
Allergen View PDF 84 KB
Kosher View PDF 110 KB
Technical Specification View PDF 102 KB
Batch Code View PDF 77 KB

SDS Documents

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FRANCE View FRENCH 536 KB
GERMANY View GERMAN 533 KB
CANADA View ENGLISH 179 KB
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MEXICO View ENGLISH (U.S) 145 KB
US View ENGLISH - U.S 182 KB