The name seems difficult, but in reality it is a product normally present in nature. L'eritritolo in fact it is a compound found in fruit and in some fermented foods.
At an industrial level, on the other hand, it is produced through the fermentation of carbohydrates, (starch, glucose, sucrose, etc.) using selected yeasts (eg Moniliella pollinis).
From the chemical point of view, it is a polialcol, very simple and made up of a small one molecule of only 4 carbon atoms.
It is mainly used for sweetening, but its properties and benefits are not limited to this: what other surprises does erythritol have in store?
It would seem reductive to speak of erythrol only as a sweetener, since its benefits for the well-being of our body are many more. Here are the main ones:
> Suitable for diabetics and in low-calorie dietary protocols
> Abatement of the glycemic load: erythritol has a glycemic index equal to zero, which prevents glycemic peaks. It will be of benefit to patients with diabetes or impaired glucose metabolism
> Protection of teeth from caries, i.e. by bacterial colonization of the voral cavity and its consequences: erythritol is not converted into acids by bacteria present in the mouth, therefore it does not promote dental caries but it even seems to have a protective role (like xylitol) against bacterial plaque
> Compared to other synthetic sweeteners, reduced risk of diarrhea and abdominal cramps: in fact, 90% of erythritol is absorbed directly in the small intestine, and eliminated via the kidneys, thus avoiding the accumulation and recall of water in the intestinal lumen, which are the cause of intestinal problems.
> Protective for the intestinal mucosa: the antioxidant function of Erythritol would protect the intestinal mucosa from the oxidizing action of some reactive oxygen species
> Oideal for the preparation of desserts, thanks to its taste
It is emphasized that the recommended daily consumption, to enjoy the benefits without running into any gastric or intestinal side effects is no more than 50 grams of erythritol.
Erythritol is an almost unique substance due to its multiple properties. We will analyze the main ones.
Nutritional and orgnoleptic properties of erythritol:
> Reduced energy supply: about 0,2 Kcal per gram of product.
> Power sweetener: around 60 - 80% of the common sucrose.
> Likes: absence of bitter aftertaste
> High digestive tolerance: in adults the gastrointestinal effects due to the intake of erythritol up to 1 g / kg of body weight (maximum 80 g per day) do not differ from those caused by the intake of identical sucrose levels
> Activities antiradical on hydroxyl radicals, with property protective for cell membranes. Erythritol therefore acts as an antioxidant in vivo.