What Are the Uses of Erythritol Powder in Drinks?

Erythritol is a natural active substance. The results of many animal experiments and human clinical studies have shown that it has no negative impact on human health [1]. Therefore, it has been widely used in the food industry in many countries and is favored by consumers. At present, many scholars are still conducting research on the functional properties and application effects of erythritol to explore its future application prospects in the food industry.

Previous studies have shown that erythritol is not only used as a sweetener in the food industry, but also has antioxidant properties, a positive effect on glycolipid metabolism, and a potential effect on the digestive system, which adds new applications for the development of its biological functions in the pharmaceutical field [2]. This article reviews the application of erythritol in the fields of condiments, confectionery, beverages, baked goods and dairy products, as well as the multiple mechanisms of action of erythritol, rational utilization methods, and discusses its physiological effects and functional properties, with a view to providing a reference basis for in-depth research and innovative applications of erythritol and for the public to use erythritol to achieve a healthier lifestyle, as well as providing new development ideas for food production.

1. The application of erythritol in the food industry

1.1. Application in condiments

Erythritol is a low-intensity sweetener with a similar taste to sucrose [3], but it has fewer calories than sucrose, so it is worth developing and utilizing. Chen Juan et al. [4] used erythritol instead of white sugar to develop rose-flavored yogurt. Among them, when the amount of rose extract added was 10%, the amount of erythritol added was 21%, and the amount of starter added was 1%, the sensory score of the resulting rose-flavored yogurt was the highest. Zheng Shujie [5] used three sugar alcohols (maltitol, xylitol and erythritol) to replace sucrose to make a low-fat sugar-free green tea custard.

The results showed that the sweetness of the green tea custard was not significantly different from that made with sucrose, indicating that sugar alcohols are an excellent alternative to sugar. Chen Wen et al. [6] found that erythritol not only has a similar flavor, crystal structure and density to sucrose, but also has good stability and fluidity due to the non-hygroscopic nature of its crystals, making it particularly suitable for use with high-intensity sweeteners. When used in food and beverage seasoning formulas, it can improve the texture and taste of drinks while also masking undesirable flavors. In general, erythritol is a low-intensity sweetener that tastes similar to sucrose and exhibits good functionality in food preparation. Therefore, erythritol is considered an excellent substitute for sucrose and has great potential as a flavoring agent in the food industry.

1.2 Application in confectionery products

At present, the confectionery industry is shifting towards low-sugar or sugar-free products, which can better meet the demand for sugar-free products from specific consumer groups such as obese and diabetic patients. Erythritol has almost no calories, making it widely used in the development of confectionery products. Li Wenzhao et al. [7] showed that erythritol can remain relatively stable at 200 °C without decomposition or discoloration, so it can be used to process hard candy. Yang Haijun and Zheng Fengzhan [8] combined erythritol with high-intensity sweeteners to successfully create candy or spoon-fed table sweeteners with a flavor and texture similar to those made with sucrose. The products have about 90% fewer calories. Therefore, erythritol can replace sucrose as one of the raw materials for candy production. In summary, erythritol, as a virtually calorie-free sweetener, can be used as an alternative to sucrose in the confectionery industry to develop healthier confectionery products with better quality and flavor.

1.3 Application in beverages

Erythritol is prepared through natural conversion and extraction by biological fermentation, and is currently the only sweetener on the market that has been certified by the National Health Commission as having a zero caloric value. The application of erythritol in the beverage industry can help manufacturers create low-sugar or sugar-free beverages that are in line with health trends, and it also has a good protective effect on certain ingredients in beverages. 

Gao Shengjun and Mao Jun [9] studied the kinetic parameters of vitamin C degradation by constructing a kinetic model and found that the addition of erythritol can slow down the rate of vitamin C degradation and increase the reaction activation energy, thereby protecting vitamin C; it can also slow down the loss of vitamin C during storage of lemon juice drinks. Zhang Yanhong et al. [10] investigated the protective effects of erythritol, white sugar and fructose syrup on vitamins, catechins and the color of tea broth, and found that the best protective effect on vitamins, catechins and the color of tea broth was erythritol, which was better than the control. In summary, erythritol, as a sweetener with zero calories, has a protective effect on certain degradable ingredients in beverages, thereby maintaining the nutritional value and organoleptic quality of the beverage and extending its shelf life. It is an additive with great application value in the beverage industry.

1.4 Application in baked goods

Erythritol has a natural sweetness and low hygroscopicity, and its application in baked goods can prevent moisture absorption [11], help maintain food freshness, and thus extend its shelf life. Zhang Wei et al. [11] added a suitable amount of erythritol to make cookies, and the resulting product had a golden yellow color, a finer structure, and a crispy texture. Liang Haidi and Luo Wei [12] conducted experiments to develop jasmine-flavored low-sugar biscuits. Using single-factor experiments and orthogonal test designs, they determined that the sensory score of the product was highest when the amount of erythritol added was 40%.

Zhang Yi and Wang Meiqi [13] determined through single-factor testing and orthogonal test design that adding 50 g of erythritol to the biscuit recipe can give the product a moderately sweet, non-greasy texture. The surface of the biscuit is a golden yellow color with a luster, the shape is flat and the thickness is consistent, and the cross-section shows a clear layered structure. In summary, erythritol, as a sugar alcohol sweetener with natural sweetness and low hygroscopicity, has multiple functions in the manufacture of baked goods and can provide a useful reference for the baking industry to improve product formulations and enhance product quality.

1.5 Application in dairy products

The application of erythritol in dairy products not only provides a good taste and flavor, but also helps to improve the stability and health value of the product, meeting consumer demand for healthy foods. Leroy et al. [14] found that when Advantame and erythritol were mixed in a 1:70 mass ratio, the compound sweet taste performed best, effectively improving the aftertaste of Advantame itself and increasing the sensory score of the yogurt.

Tang Haiyao et al. [15] showed that the sweetness and sourness of the lychee yogurt made with erythritol was suitable and had a high sensory evaluation. Huang Yi et al. [16] used fresh milk and watermelon rind as the main ingredients, and erythritol as a substitute for sucrose. The optimal watermelon rind flavor yogurt recipe was obtained through single factor experiments and response surface experiments. The yogurt made with this recipe is milky white, moderately acidic, has a uniform texture, and has a unique watermelon rind flavor. Chen Wanghua et al. [17] used erythritol in combination with other sweeteners (acesulfame, sucralose and neotame) to develop a low glycemic index sugar-free yogurt suitable for diabetic patients, with good results. In summary, the application of erythritol sweetener in dairy products can enrich the types of dairy products and explore their market potential.

2. The physiological effects of erythritol on human health

2.1. Prevention of dental caries

Dental caries is a common oral disease caused by bacteria forming plaque on the tooth surface and producing acidic substances that erode the teeth. Yang Xiujuan and Yao Jun [18] used CLSM combined with fluorescent staining of dead and live bacteria to study the effect of erythritol on Streptococcus mutans biofilms. They found that erythritol had a destructive effect on the structure of Streptococcus mutans biofilms, and that this destructive effect became more pronounced as the concentration of erythritol increased.

Söderling and Aija-Maaria [19] showed that both xylitol and erythritol can reduce cell adhesion mediated by polysaccharides. Therefore, in the presence of 4% xylitol or erythritol, the adhesion of most polysaccharide-producing streptococci to glass surfaces is reduced. Xylitol and erythritol  reduce plaque accumulation through a mechanism unrelated to growth inhibition. Cock et al. [20] showed that erythritol can effectively reduce plaque levels, prevent the attachment of common oral streptococci to tooth surfaces, inhibit the growth of bacteria including Streptococcus mutans, and has a more pronounced bactericidal effect on the oral cavity than xylitol and sorbitol. In addition, erythritol can also reduce the expression of genes in bacteria involved in sucrose metabolism, reduce the number of dental caries, and can be used as an ideal substrate for subgingival air polishing to replace the traditional root exfoliation treatment. Overall, erythritol has shown superior efficacy in maintaining and improving oral health. Its main mechanisms of action include disrupting or changing the structure of bacterial biofilms, reducing cell adhesion, and inhibiting the growth of pathogenic bacteria. Erythritol is a natural active substance that is extremely valuable for protecting oral health.

2.2 Glycolipid metabolism

Glycolipid metabolism is an important life process for cells and the source of energy and materials for the body. Erythritol can be used as a raw material for functional foods and health products in glycolipid metabolism. Ortiz and Field [21] found in long-term animal experiments that an 8-week daily intake of a low-fat diet or high-fat diet containing 40 g/kg erythritol diet or high-fat diet containing 40 g/kg erythritol per day for 8 weeks did not significantly affect the body weight and composition or glucose tolerance of mice.

Chukwuma et al. [22] found that erythritol can lower blood glucose levels in rats through various pathways, inhibit glucose absorption in the small intestine, promote glucose uptake uptake of glucose, improve the activity of related metabolic enzymes, and regulate the expression of Glut-4 and IRS-1 genes in muscles. These effects together make erythritol a potential dietary supplement for controlling hyperglycemic symptoms, especially type 2 diabetes (T2D). We et al. [23] believe that erythritol is most likely to exert its anti-postprandial hyperglycemic effect by competitively inhibiting α-glucosidase activity. Therefore, erythritol can not only be used as a glucose substitute, but also as an effective drug for the treatment of diabetes to help control postprandial blood glucose levels. In summary erythritol can be developed as an ideal sweetener substitute in glycometabolism for the development of functional foods and health products for people with diabetes and obesity.

2. 3 Antioxidant

Erythritol can exert its antioxidant effect by scavenging free radicals, forming a denser gel structure, and inhibiting the expression of the Caspase-9 gene, thereby maintaining human health and preventing disease. Den Hartog et al. [24] showed that erythritol is an excellent free radical scavenger and an inhibitor of hemolysis induced by 2,2'-azobis-2-amidinopropane dihydrochloride. It can help prevent vascular damage caused by hyperglycemia in the body as an antioxidant. Micro-gel gel has superior antioxidant activity.

Erythritol can form new hydrogen bonds with red polypore beta-glucan (DRP) to induce the formation of a denser gel porous structure, thereby enhancing the gel network structure and its antioxidant activity [25]. Wang We et al. [26] showed that erythritol can inhibit the expression of the Caspase-9 gene in PC12 cells induced by hydrogen peroxide (H2O2), indicating that it has a significant protective effect on H2O2-induced PC12 cell damage. The protective mechanism may be related to blocking apoptosis associated with the mitochondrial pathway. In addition , the antioxidant effect of erythritol helps to improve the stability and shelf life of foods. The above research results provide a theoretical basis for the application of erythritol in foods.

2.4 Other physiological effects

Erythritol has many other physiological effects in addition to its caries prevention, glycolipid metabolism and antioxidant effects. Zhang Xiyue et al. [27] showed that erythritol can reduce inflammation by blocking the activation of the p65 signaling pathway, thereby helping to reduce inflammation and edema in acute lung injury and exerting its protective effect on the mouse lung. Wölnerhan ssen [28] found that acute ingestion of erythritol and xylitol stimulates the release of human gut hormones and slows gastric emptying, while having no or minimal effect on insulin release, indicating that erythritol plays an important role in slowing gastric emptying. Zhang Juan [29] research shows that erythritol has a strong interaction with whey protein isolate. When the concentration of erythritol is moderate, the structure of whey protein changes, and its structural properties also change, which is beneficial to improving the stability of the whole system. To sum up, erythritol has physiological effects on the digestive system, which provides a theoretical research basis for the application of erythritol in food science and medicine.

3 Conclusion conclusion

Erythritol is a low-calorie natural sweetener that tastes similar to sucrose but has a lower energy value, is well tolerated and has a positive effect on human health. It has been widely used in the food industry and can be used as a sugar substitute when producing sugar-free or low-sugar products. Erythritol is not only used as a sweetener in confectionery, beverages, baked goods and dairy products, but also as an important ingredient in functional foods and health products thanks to its antioxidant and glycolipid metabolism effects. In addition, erythritol has a significant effect in preventing tooth decay, reducing plaque formation and inhibiting the activity of related bacteria, making it ideal for maintaining oral health. As research into the functions of erythritol continues, its scope of application in the medical field will continue to expand. However, to fully exploit the potential of erythritol, further research is needed to optimize its dosage in various products and ensure the safety of long-term human intake.

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