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Erythritol is a guilt-free, sugar-substitute, which has zero calories, zero net carb and health benefits.
Erythritol has the status of generally recognized as safe (GRAS) from the FDA and is widely used in many other countries like Japan, the European Union, Mexico and Canada.
We like erythritol because it has clean taste without funny aftertaste like stevia has. It has a pleasant cooling-taste as it is naturally-occurring sugar alcohol but it will not make you drunk! It does not raise blood glucose or insulin levels so you will not experience any sugar high from taking erythritol.
It has about 70% of the sweetness to sugar and the texture is very similar. You can also use it in baking. However, if you use it in liquid-like, cold dessert, it could re-crystalize.
[How to use]
Like sugar. However, it is less sweet than sucrose. If you are used to taking a teaspoon of sugar in your coffee, then just take a heaping teaspoonful, just a bit more than you used to take, and try it. If you do not like the cooling after taste, you can also try our xylitol instead, or mix 50:50 in your cooking, especially if you want to bake something.
[How is it manufactured?]
It sounds like a complicated chemical but it is not, in fact erythritol is naturally found in fruits and vegetables. Erythritol is the first polyol to be industrially manufactured by a fermentation process. The starting material is a simple sugar-rich substrate that is fermented using conventional yeast to yield erythritol. The product is then crystalized to 99.5% purity from the filtered and concentrated fermentation broth.
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