The supplier said the ingredient supports functional build back and sweetness when sugar is removed in products including ice cream, desserts and chocolate confectionery, while providing consumers with the mouthfeel and texture that they expect in their favourite products. Other applications include baked goods, beverages and fruit preparations.
ERYSTA C40 Erythritol is a polyol produced by fermentation with zero calorie content (measured according to EU Regulations, as compared to 2.4 kcal/g for other polyol alternatives), enabling manufacturers to make consumer-winning energy reduction claims. When used as part of a sweetener system in certain applications, there are synergistic effects to boost sweetness of the product, said the supplier.
According to Ingredion, it enables manufacturers to create products with multiple nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications by reducing or replacing sugar.
Ingredion said the product allows food and beverage producers to create products that tap into the consumer demand for healthier alternatives that still deliver on taste, texture and an indulgent eating experience.
Rodolfo Garza, Regional Growth Platform Leader, Marketing, at Ingredion EMEA, said: “Increasingly health-conscious shoppers are paying close attention to the sugar and calorie content of their favourite foods. In fact, [according to Mintel data] 64% of consumers in Europe, the Middle East and Africa say that a ‘low in calories’ claim is important to them when buying food or drinks.
“But consumers want it all – the guilt-free indulgence of lower-sugar, lower-calorie alternatives. European consumers in particular seek pleasure and health in equal measure, but the challenge for manufacturers is delivering the same functional properties in a product when sugar is removed. ERYSTA Erythritol delivers around 70% sweetness compared to sugar, delivering functional and textural properties such as bulking, ease of processing and mouthfeel enhancement when replacing sugar in formulations.”