Title: Alternative Sweeteners

240 Embuscado and Patil
Table 3 Properties of Erythritol Compared with Other Polyols and Sucrose
Solubility
Melting g/100g H 2O Heat stability
Sugar point (°C) Tg (°C) a (25°C) (°C) Acid stability
Glycerol 17.8 65 ∞ Decomposes
at 290
Erythritol 126 53.5 37–43 160 2–12
(eutectic)
Xylitol 94 46.5 63 160 2–10
Mannitol 165 40 18–22 160 2–10
Sorbitol 97 43.5 70–75 160 2–10
Maltitol 150 34.5 60–65 160 2–10
Isomalt 145–150 35.5 25–28 160 2–10
(Palatinit)
Lactitol 122 55–57 160 3
Sucrose 190 32 67 Decomposes Hydrolyzes at
at 160–186 acidic and
alkaline pH
Source: Ref. 13 with modification.
a From Ref. 22.
and mouthfeel are also important quality factors. These quality factors will determine
whether an ingredient will be an acceptable and a successful alternative
sweetener.
The level of sweetness of erythritol can be increased through blending with
an intense sweetener like aspartame or acesulfame K. Table 4 shows the ratios
Table 4 Percent Synergy for Mixtures of Bulk and Intense Sweeteners
Bulk sweetener–intense sweetener sweetness
contribution ratio a
Blend 1–99 5–95 15–85 85–15 95–5 99–1
Erythritol–Aspartame 3 7 10 30 c 25 c 24 c
(% synergy) b
Erythritol–Acesulfame K 12 8 19 c 32 c 31 c 27 c
(% synergy) b
a Expected sweetness (sucrose equivalent value, SEV) 10.
b % synergy 100 [{SE mixture/SE (100% erythritol 100% intense sweetener) 2} 1],
where SE is the panel’s sweet intensity rating. The equation is based on Ref. 23.
c Significant at P 0.05.