Title: Alternative Sweeteners

Erythritol 243
crose stabilized and remained the same even when the relative humidity was
reduced down to 5%. The adsorption and desorption properties of erythritol have
important implications in product formulation and storage.
The solubility of erythritol limits its applications to certain types of food
preparations. However, this property is desirable in applications where moisture
pickup of the product on storage should be held at a minimum (e.g., fruit pieces,
fruit bars, pastries). An increased rate of moisture absorption for these types of
products usually results in loss in quality (softening, stickiness) or even microbiological
deterioration. When erythritol is used as an ingredient or as a coating
material, the moisture pickup of the product is retarded or is held to a minimum.
Replacement of hygroscopic sugars with erythritol may also have a desirable
impact on the choice of packaging material. In place of expensive multilayered
laminates, a simple and less expensive packaging material may suffice to protect
the product. In addition, a product coated with erythritol is more stable when
directly exposed to relative humidities between 85–90% compared with products
coated with sugars. It is also worth mentioning that the presence of erythritol to
control the water activity (Aw) inhibited the growth of Staphylococcus aureus
even at high Aw levels (0.92–0.94) (25). Other solutes, such as sodium chloride,
potassium chloride, sucrose, glucose, sodium lactate, and sodium acetate, required
a lower Aw to inhibit the growth of S. aureus (25).
D. Other Characteristics
The hydrogenation of mono-, di-, and oligosaccharides converts the aldehyde
group of the corresponding sugars to a primary alcohol and its ketonic function
into a secondary alcohol. This chemical change brings about improved chemical
stability, modified physicochemical and functional properties, and reduced bioavailability
or slow digestibility for polyols. Erythritol is stable at high temperatures
and at a wide pH range (Table 3). Like other polyols, it does not undergo
a Maillard or browning reaction because it does not have a reactive aldehyde
group. This is beneficial in food applications, where maintaining the delicate
flavor and the intrinsic qualities of the products is important. Food products with
sugars and proteins or amino acids undergo browning discoloration when exposed
to heat and oftentimes develop a bitter taste.
IV. METABOLISM
A. Caloric Value of Erythritol
The metabolic pathway of erythritol is different from glucose, sucrose, and other
polyols. Erythritol is rapidly absorbed in the small intestine through passive diffu-