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Description
Erythritol is produced by the enzymatic hydrolysis of starch into glucose, which is on its turn fermented into erythritol. It is a non-caloric, non-hygroscopic excipient with an excellent sweet taste and cooling effect. Thanks to its taste-masking properties, it is the product of choice to formulate chewable tablets with poorly tasting actives.
Herboveda India deals in Erythritol that not only tastes well but is also manufactured in a GMP factory making sure that you get the best quality product.
Erythritol is produced by the enzymatic hydrolysis of starch into glucose, which is on its turn fermented into erythritol. It is a non-caloric, non-hygroscopic excipient with an excellent sweet tas...
Key Benefits
- Low in calories
- High digestive tolerance
- Safe for people with diabetes
- Does not cause tooth decay
- Increases Shelf-life of foods
- A Good Filler
Direction for Use/Dosage
Because of its varied properties like small molecular weight, zero glycemic index, low-calorie and high stability, Erythritol is now widely used in below-mentioned food applications and Pharmaceutical industry:
1. Food
- Beverages (not approved in the EC)
- Chocolates
- Ice cream
- Yoghurt and dairy products
- Bakery
- Confectionery
- Sugar substitutes and table-top sweeteners
- Chewing gum
2. Pharmaceuticals
- Nutritional supplements
- Lozenges
- Tablets
- Syrups
Because of its varied properties like small molecular weight, zero glycemic index, low-calorie and high stability, Erythritol is now widely used in below-mentioned food applications and Pharmaceuti...
Safety Information/Precaution
To be used as directed by the physician.
Other Information
- Source: Corn
- Part Used: Corn Starch
- Mesh Size: 18-60
- Colour: White to off-white Crystals.
- Sweetness & Taste: 70 percent as sweet as table sugar. Erythritol also exhibits a strong cooling effect in dry form.
- Calories: Herboveda’Erythritol has almost no calories. In the United States, Erythritol is labeled as having 0.2 calories per gram, which is 95 percent fewer calories than sugar.
- Stability: Erythritol resists decomposition both in acidic or alkaline media and remains stable under prolonged exposure to pHs in the range of 2 to 10.
- The excellent heat stability of Erythritol ensures no product decomposition and/or discoloration at temperatures up to 160?C.
- Hygroscopicity: Erythritol crystals are non-hygroscopic. In the environment of 90% relative humidity, it doesn’t absorb moisture, and moisture absorption is more difficult than in sucrose.
- Water Activity: Erythritol's water activity in solution is able to efficiently reduce and control the water activity of foodstuffs, thus extending their shelf life.
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