100% natural erythritol

Erythrol is a healthy and natural alternative to sugar.

It is almost as sweet as plain sugar - its taste is very similar to cane sugar, has crystalline form like sugar and is used exactly the same way. Unlike many sweeteners, erythritol has no taste - it is just as sweet as sugar. At the same time, it does not change its taste at high temperatures, so it can be safely used for baking.

Erythrol belongs to the group of sugar alcohols - it is not a human carbohydrate and alcohol hypochondria (of course it does not contain ethanol, which causes alcohol intoxication). The most commonly used sugar alcohols (also called polyols) are sorbitol, xylitol and maltitol, which distinguish them primarily from zero calories.

This naturally occurring sweet substance occurs naturally in grapes, melons and pears, as well as in some species of mushrooms; Since 1990 it has been produced by fermentation of glucose by specific strains of yeast. Thanks to its unique chemical structure e. It is not digested by human digestive enzymes and is almost non-metabolized - it is expelled from the body unchanged within 24 hours via the urinary tract.

Many people suffer from digestive tract problems in the case of excessive consumption of common sugar alcohols - most e are rapidly absorbed from the small intestine directly into the bloodstream and do not reach the large intestine where bacteria live that could spread.

This non-calorie sweetener has the additional advantage - unlike traditional table sugar, it does not provide a nutrient for bacteria in the mouth and is therefore useful in the prevention of caries.

The most important features of erythritol:

• 100% natural
• zero calories
• tastes and looks like sugar
• does not raise blood sugar (IG = 0)
• can be used with protein meals
• acts as an antioxidant in the body
• it does not cause ailments of the digestive system
• harmless to the teeth

Erithritol is especially good for:

• all those who undergo dietary treatment and those who want to get rid of unnecessary kilograms
• fructose intolerant and lactose free, as it does not contain fructose and is not converted to fructose in the body. Contains no gluten and lactose.
• diabetics, because it does not raise blood sugar
• people who are infected with Candida because it is not a nutrient for yeast and celiac disease.
• everyone who cares for oral prevention - does not cause caries

Use of erythritol

• sweetness e. Corresponds to 75% sweetness of sugar. It should therefore be replaced by 100 grams of sugar from 120 grams to 140 grams of eryt.
• quantity er. should not exceed one fifth, ie it should account for about 20% of all components. {Example: A cake of one kilogram should not contain more than 200g.}

Erithritol

 in yeast cakes

If you use yeast in yeast dough. Instead of sugar, it may happen that at the beginning of the cake will grow slower - just increase the time, and the cake will increase.

Jam with

Erithritol

Preparing homemade jam sweetened. The ratio is 4: 1, ie up to 1 kg of fruit is added 250 g er.