Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data

Munro, I.C.; Bernt, W.O; Borzelleca, Joseph F.; Flamm, G.; Lynch, Barry; Kennepohl, Elke; Bar, Einat; Modderman, John

doi:10.1016/s0278-6915(98)00091-x

Cited by 174 publications

(150 citation statements)

References 84 publications

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“…1), can be naturally found in small quantities in vegetables, fruits (melons, peaches), mushrooms and fermented foods such as wine, beer, sake and soy sauce [15][16][17][18][19][20][21][22]. It can be also found in several human tissues such as semen, lens, cerebrospinal fluid and serum [18,20,23]. Erythritol consumption from natural sources is estimated to amount from 25 mg/person/day in the USA to 106 mg/person/day in Japan [23].…”

Section: Sugar Alcohols Characteristicsmentioning

confidence: 99%

“…Erythritol, characterizes with a clean sweet taste, is approximately 70 % as sweet as sucrose, with no aftertaste and a mild cooling effect in the mouth [18,20,22,26]. It can be easily blended with artificial sweeteners such as acesulfame potassium and aspartame or other polyols, i.e., sorbitol and xylitol or other sweeteners such as stevia to give a similar flavor to the one of table sugar [22, …”

Section: Properties and Applicationsmentioning

confidence: 99%

“…Only small amounts are subjected to intestinal fermentation, and thus laxative side effects associated with excessive polyol consumption are unlikely to observe [1,15,19,20,23]. Gastrointestinal effects were recorded when high doses were consumed, up to 1000 mg/kg body [15].…”

Section: Metabolismmentioning

confidence: 99%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Sugar Alcohols Characteristicsmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

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“…Erythritol is a sugar alcohol from a group of polyols that occurs in nature as a metabolite or storage compound in seaweeds or fungi, as well as a component of fruits such as pears, melons and grapes (1). It has about 60-80 % of the sweetness of sucrose in a 10 % solution.…”

Section: Introductionmentioning

confidence: 99%

“…Continuous cultivation with yeast is successfully used in biotechnology, e.g. in the production of biodiesel (16), bulk chemicals (17), xylitol (18) or citric acid (1).…”

Section: Introductionmentioning

confidence: 99%

An Effective Method of Continuous Production of Erythritol from Glycerol by Yarrowia lipolytica MK1

Rakicka

Mirończuk

Tomaszewska-Hetman

et al. 2017

Food Technol. Biotechnol.

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SummaryThis study demonstrates the potential applicability of the UV mutant Yarrowia lipolytica MK1 for the valorisation of glycerol and erythritol production in a chemostat culture. The aim of this research is to investigate the optimal C:N ratio in the feeding medium in order to enhance erythritol production. The highest erythritol concentration, at 113.1 g/L with a volumetric erythritol production rate of 1.1 g/(L·h) and a yield of 0.57 g/g, was obtained in the feeding medium with a C:N ratio of 80:1. Moreover, no residual glycerol was observed in the culture broth during cultivation. The chemical composition of the biomass was analysed. The contents of lysine and threonine in the biomass protein amino acid profi le were higher than those required by the FAO/WHO for fodder yeast.

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Erythritol

Perko¹,

Cock²

2006

Sweeteners and Sugar Alternatives in Food Technology

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Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data

Cited by 174 publications

References 84 publications

Sugar alcohols—their role in the modern world of sweeteners: a review

Sugar alcohols—their role in the modern world of sweeteners: a review

An Effective Method of Continuous Production of Erythritol from Glycerol by Yarrowia lipolytica MK1

Erythritol

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