However, the low-temperature stability requirement is equivalent to increasing the degree of supercooling of erythritol to an ultrahigh value of >150°C. To date, there is no approach for improving the supercooling behavior of erythritol to such an ultrastable level. Sugar alcohols, including ...
fermenting beverages, such as fruit juices with a microorganism capable of metabolizing sugars into sugar alcohol(s) such as erythritol, to produce a fermented beverage having reduced carbohydrates, and therefore reduced calories, and increased erythritol as compared to an unfermented equivalent beverage...
The sweetness of sucrose equivalent to 70 ~ 80% Medium solubility, low viscosity Good higher boiling point and lower the freezing point High crystallinity, loose and liquid crystal good Solution acid has good heat resistance, anti-browning ability Characteristics 1.Very low calorie 2.High...
The reduction of sugar intake by adults has been stated by the World Health Organization as an important strategy to reduce the risk of non-communicable di
The aim of process scale-up is to produce larger quantities with equivalent productivity and product quality. Process scale-up from laboratory to production scale remains a challenging task for microbial cell culture systems. Pilot plant data and operating know-how are used to improve the large-...
Just how much is 30 grams of erythritol? The equivalent of eating a pint of keto ice cream, Hazen said. “If you look at nutrition labels on many keto ice creams, you’ll see ‘reducing sugar’ or ‘sugar alcohol,’ which are terms for erythritol. You’ll find a typical pint has...
However, there is still a need for an improved production process of erythritol, preferably without the need of expensive or complicated starting materials, such as sugar, and which process does not have the drawbacks of existing processes such as those described here above. ...
There is still a further need of having a confectionery product which is based upon polyols and is sugar free. SUMMARY OF THE INVENTION The current invention relates to a confectionery product containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more...
“Persistence of Bubbles” 1: not persistent, 3: equivalent, 5: persistent “Fineness of Bubbles” 1: coarse, 3: equivalent, 5: fine “Density of Bubbles” 1: high density, 3: equivalent, 5: low density “Mildness of Bubbles” 1: strong, 3: equivalent, 5: mild ...
fermenting beverages, such as fruit juices with a microorganism capable of metabolizing sugars into sugar alcohol(s) such as erythritol, to produce a fermented beverage having reduced carbohydrates, and therefore reduced calories, and increased erythritol as compared to an unfermented equivalent beverage...