ERYSTA® Erythritol C100 - 70000216

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