FACT SHEET
Organic ZERO In the Kitchen
q Looks and acts like sugar (1-for-1 substitute)
o Granular form pours like sugar, nonhygroscopic (does NOT readily absorb moisture from the atmosphere)
q Sweet, but cool taste
q 70% of sugar’s sweetness
q Crunchy texture
q Low solubility (dissolves slowly)
q Melts between 246 and 253 degrees F (119 and 123 degrees C[i])
q Will brown like sugar[ii]
q Increases the smoothness and body mouthfeel, as well as the natural caramel after-taste[iii]
q Synergistic sweetening “has a surprising ability to mask undesirable characteristics such as bitterness, metallic notes, and other aftertastes.”[iv]
o Decreases astringent characteristics[v]
q Slight cooling effect when dissolved in water—great with mint flavors
Applications[vi]
Baked goods
q Stability and shelf-life extension can be achieved by using ZERO in cakes, cookies, and biscuits, etc. The dough is more compact and yields softer products
q Excellent heat stability
Confections
q Good gloss, breaking characteristics and melting properties in the mouth
Chocolate
q Clean sweet taste
q Non-hygroscopic
q Cooling effect
Beverages
q Adds smoothness
q Excellent heat and acid stability
Dairy
q Excellent heat stability
q Adds bulk and body
q Optimal freezing point depression
Table-top
q Looks and tastes like sugar with no aftertaste!
q Similar texture to sucrose
q Low hygroscopy
Chemical & physical properties compared to sugar[vii]
|
|
Erythritol |
Sucrose |
|
Carbon |
4 |
12 |
|
Molecular Weight |
122 |
342 |
|
Melting point (*C) |
121 (249.8 degrees F) |
190 (374 degrees F) |
|
Glass transition temp (*C) |
-42 |
52 |
|
Heat of solution (kcal/kg) |
-43 |
-4.3 |
|
Heat stability |
>160 |
<150 |
|
Acid stability pH |
2-10 |
Hydrolyses |
|
Solubility ww% (25*C) |
36 |
67 |
|
Hygroscopy |
Very low |
Medium |
[1] Opinion of the Scientific Committee on Food on Erythritol, European Commission/Health & Consumer Protection Directorate-General; Scientific Committee on Food; SCF/CS/ADD/EDUL/215 Final, March 2004
[1] Erythritol Sweetener Fact Sheet, by Neil E. Levin, CCN, DANLA 11/04.
[1] Erythritol. Functionality in non-caloric functional beverages. Peter deCock and Claire-Lise Bechert. Pure and Applied Chemistry, Vol., 74, No. 7 pp. 1281-1289, 2002.
[1] Wikipedia. Follow sources for each.
[1] DeCock & Bechert.
[1] Frost & Sullivan | 
