New Brown Sugar Low-Calorie Alternative in Erythritol, SupplySide West Report
Erylite Bronze contains a fruit extract to impart its bronze color.
Photo © iStockphoto.com/Lisovskaya
Brown sugar has a new, natural alternative. At SupplySide West, Jungbunzlauer (Basel, Switzerland) showcased Erylite Bronze, a brown raw sugar and the newest addition to its Erylite erythritol line. Derived from fermentation, Erylite sweeteners are novel, low-calorie bulk sugar-alcohol (polyol) sweeteners. They are, according to Jungbunzlauer, “the only sugar alcohol that is considered to be natural” and are non-GMO.
Erylite Bronze contains a fruit extract to impart its bronze color. Like the other sweeteners in the Erylite erythritol line, Erylite Bronze serves as zero-calorie sweetener that is rated zero on glycemic index and non-cariogenic.
The ingredient has “the pleasant flavor of malt and caramel,” with a sweetness level of 70% compared to raw sugar, the company says. “It’s not as sweet as brown sugar,” says Rocio Aramburo, market development manager for human nutrition. “It’s about 60%–70% as sweet, but it’s definitely a low-calorie version. Sugar has 4 kilocalories per gram, even brown sugar does, while erythritol bronze only has 0.2 kilocalories per gram, so it’s almost zero calories in the United States.”
“The gentle sweetness and the mild flavour combined with bulking properties qualifies Erylite Bronze to open new ways for replacing brown raw sugar without compromising on taste,” says Jungbunzlauer.The Erylite line also includes Erylite Stevia, an erythritol-stevia blend.
Also read:
Coconut Sugar Is the Fastest-Growing Natural Sweetener in the U.S.
Cargill’s Reb M Reb D Fermented Stevia Will Be Commercial in 2016, SupplySide West Report
Creating the Right Alternative Sweetener Blend Isn’t a Piece of Cake - See more at: http://www.nutritionaloutlook.com/food-beverage/cargill%E2%80%99s-reb-m-reb-d-fermented-stevia-will-be-commercial-2016-supplyside-west-report#sthash.aJRMh7X1.dpuf
Creating the Right Alternative Sweetener Blend Isn’t a Piece of Cake
Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine
jennifer.grebow@ubm.com
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