Product Applications

FOOD

 

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 color 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.

 

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

 

 

Applications: Mints, Candies, Lollipops, Gums, Ice Chips 

  • Benefits:
  • Clean, sugar-like taste
  • Fine crystal structure
  • Non-hygroscopic
  • Attractive cooling effect
  • Moisture management
  • Does not raise blood glucose or insulin levels
Chewing gum coatings
Cost-effective combination of erythritol/sorbitol (ratio 40/60) for improved crunchy coating with better adhesion to center in comparison to xylitol
Combines erythritol/maltitol (ratio 40/60) for improved crunchiness and lowest moisture pickup
Chewing gum sticks and center
Partial substitution of sorbitol with erythritol improves chewing gum processability, texture (flexibility) and shelf life
Mint chewing gum
Provides an enhanced and long-lasting cooling effect
 
Hard candies
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
Chocolate
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-flavored chocolate products).
The cooling effect can be masked by using mixtures with inulin, isomalt or maltitol.
Higher conching temperatures are possible, resulting in enhanced flavor development.
Tooth-friendly milk chocolate can be made with normal lactose-containing milk powder.

 

Applications: Carbonated soft drinks; Dairy and soy drinks; Energy drinks; Frozen beverages; Functional and flavored water; Juice; Powdered beverages; RTD Coffee; RTD Tea; Smoothies; Sports Drinks

Benefits:

  • Clean, sugar-liketaste
  • Works well with high intensity sweeteners
  • Enhanced body and mouthfeel
  • Optimal freezing point depression
  • Excellent heat and acidity characteristics
  • Does not raise blood glucose or insulin levels

 

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