Which Is Better, Erythritol or Stevia?

In recent years, erythritol has been used to develop new zero-calorie and low-calorie beverages. Erythritol can increase the sweetness, thickness and lubrication of beverages, reduce bitterness, mask other odors, and improve the flavor of beverages. Erythritol can also be used in refreshing solid drinks because erythritol absorbs a large amount of calories when dissolved. Erythritol can promote the solution binding of ethanol molecules and water molecules. Alcoholic beverages can reduce the odor and sensory stimulation of alcohol, and can effectively improve the quality of liquor and wine. Erythritol can also significantly improve the bad smell of plant extracts, collagen, peptides and other substances. Therefore, erythritol is currently added to some collagen products to improve the taste.

Properties of erythritol.

1. Low sweetness: The sweetness of erythritol is only 60%-70% of sucrose. It tastes cool and has no aftertaste. It can be used in combination with high-intensity sweeteners to suppress the undesirable flavors of high-intensity sweeteners.

2. High stability: Very stable to acid and heat, with high acid and alkali resistance. It will not decompose or change color below 200℃, nor will it change color due to the Maillard reaction.

3. High caloric content of the solution: Erythritol has an endothermic effect when dissolved in water. The caloric content of the solution is only 97.4kJ/kg, which is higher than that of glucose and sorbitol. It has a cooling effect when consumed.

4. Solubility: The solubility of erythritol at 25℃ is 37% (W/W). As the temperature increases, the solubility of erythritol increases and crystals are easily crystallized.

5. Low hygroscopicity: Erythritol is very easy to crystallize, but does not absorb moisture in an environment with 90% humidity. It is easily crushed into powdery products and can be used on food surfaces to prevent food from deteriorating due to moisture absorption.

Steviol glycoside is a glycoside extracted from the leaves of the Asteraceae plant Stevia rebaudiana. Stevia is native to Paraguay and Brazil. It has the characteristics of high sweetness and low heat energy. Its sweetness is 200-300 times that of sucrose, and its caloric value is only 1/300 of sucrose. Stevia A has a slight astringency, obvious bitterness, and a considerable degree of astringency and menthol taste. Its taste characteristics are worse than steviol glycoside A, with a moderate taste and less pure aftertaste. It is a sweetener closer to sugar. But there will be an odor when the concentration is high.

Properties of stevia.

1. The sweetness is 250-450 times that of sucrose.

2. Steviol glycosides are stable in acid and salt solutions, and their properties are relatively stable at room temperature. Soluble in water and air.

3. It absorbs water quickly and has a solubility of over 40% at room temperature. Stevia tastes good when combined with citric acid or glycine; it tastes great when combined with other sweeteners such as sucrose and fructose. It will not be absorbed to generate heat after consumption and is a good sweetener for patients with diabetes and obesity.

What are the differences between stevia and erythritol?

Firstly, the sugar content is different. Erythritol has a very low sugar content, while stevia has a relatively high sugar content. Many companies that produce desserts use stevia in their desserts. Secondly, the effects are different. Erythritol can be used as a sugar suitable for diabetics. Stevia sugar can be used as a seasoning in various foods and daily foods. After we use it, it can increase the sweetness of the food.

Research shows that erythritol is superior to steviol glycosides. Sugar alcohols are ingredients extracted directly from the corn plant. The sugar content of this ingredient is very low. When we take it, it will not be broken down by various organs, but will be absorbed by various organs. Moreover, erythritol does not participate in cell metabolism. The molecules of this sugar are very small, so eating more will not cause discomfort to the body.

These two have higher sugar content, and they are both good, except that the former uses xylitol to adjust the sweetness, and the latter uses stevia to adjust the sweetness. It is not recommended to eat more of these two foods. If you eat too much, it will affect the liver and kidneys, and it has a certain amount of calories. Excessive consumption can also cause blood sugar to rise, which is not good for health, so be careful when using it.