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Collaborative project: Development of a molecular basis for the physical-chemical principles for reducing sugar in foods using Erythritol. Subproject 1 (Erythritol)
Project
Project code: 281A200116
Contract period: 20.08.2018
- 19.08.2021
Budget: 105,831 Euro
Purpose of research: Applied research
Keywords: reformulation
The use of the well-tolerated and tooth-friendly sugar substitute erythritol for sugar reduction proves difficult for physical reasons, because in higher concentrations, in jam, pudding or dessert cream, erythritol tends to crystallize. The larger crystals create a crunchy, sandy, and thus annoying mouthfeel. In this project, physical methods were explored to curb this crystallization. Various combinations with proteins, sweeteners and thickeners severely limit crystallization. As a result, sugar can be partially replaced by erythritol. For bars, chocolates or praline fillings, finely ground erythritol ("icing sugar") is recommended. For beverages, however, there are no restrictions, since up to concentrations below 30% erythritol does not crystallize in liquids such as lemonade, coffee or tea. Mueslis or breakfast cereals can also be sweetened with erythritol without concern.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
- Nutritional behaviour
