Product Applications

Applications: Bakery products, dairy products, frozen desserts, ice cream, pudding, sorbet, smoothies, yogurt.

Benefits:

• Sugar-like taste in combination with intense sweetener
• Excellent heat and acid stability
• Improved shelf life
• Great water activity management
• Enhanced bulk and body
• Optimal freezing point depression
• Does not raise blood glucose or insulin levels

Improves Quality

When compared to sucrose in baking, Sweet & Friendly Co. erythritol exhibits different melting behavior, a more compact dough, fewer colour formations, better moisture control and softer baked products.

In addition, the use of erythritol as a bulking agent can support sugar replacement strategies and allow for lower calorie profiles in many dairy products and frozen desserts. 

TABLETOP SWEETENER

Applications: Spoonable sweeteners, cubed sweeteners

Benefits:

• Sugar-like taste and texture when used in combination with intense sweeteners\
• Enhanced taste profile
• Fewer calories
• Non-hygroscopicity
• Does not raise blood glucose or insulin levels

• Cost-effective combination of erythritol/sorbitol (ratio 40/60) for improved crunchy coating with better adhesion to centre in comparison to xylitol
• Combines erythritol/maltitol (ratio 40/60) for improved crunchiness and lowest moisture pickup

• Partial substitution of sorbitol with erythritol improves chewing gum process ability, texture (flexibility) and shelf life

• Provides an enhanced and long-lasting cooling effect 

• Has a high cooling effect as a sherbet filling in stamped hard candies, or in double or triple layered hard candies when used in its crystalline form

• The only polyol sweetener that allows a >30% calorie reduction in chocolate.
• Presents an excellent gloss, good snap and melting properties, and pleasant cooling effect (particularly for mint-flavoured chocolate products).
• The cooling effect can be masked by using mixtures with inulin, isomalt or maltitol.
• Higher conching temperatures are possible, resulting in enhanced flavour development.
• Tooth-friendly milk chocolate can be made with normal lactose-containing milk powder.