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Corn Products introduces compressible erythritol for confectionery, tablets

By Caroline Scott-Thomas , 23-Mar-2011

Corn Products International has developed a new directly compressible erythritol for use in sugar-free confectionery and tablets, the company has said.

Erythritol is a polyol that occurs at low levels in many fruits and at higher levels in fermented foods such as soy sauce, cheese, wine and beer. It is used to reduce or replace other sweeteners in low-sugar food and beverage applications and its benefits include low calorie content, suitability for diabetic diets, and a low laxative effect.

Corn Products first introduced its Erysta brand erythritol in August 2008, but until now, it has not been compressible for tablet applications.

Speaking to FoodNavigator-USA at Supply Expo in Anaheim, California, the company said it has used proprietary integration technology to develop a compressible form of the sweetener that allows polyols to be used in tablet applications.

Corn Products International’s director of marketing and customer service solutions Adriana Rached said: “Erythritol can be an attractive sugar-free sweetening alternative for applications where heat stability, ease of flow and cooling effect are important. Its smooth mouth feel and texture make it even more appealing.”

The company claims that its Erysta 3656 DC (directly compressible) erythritol is cost effective and has processing advantages compared to other sugar-free excipients, including good flow characteristics, and is non-reactive and non-hygroscopic.

In addition, compressible erythritol has a number of sensory qualities that could be advantageous for confectionery and tablet manufacturers, including the ability to be tailored to meet specific hardness values, masking off notes, and a cooling effect.

Rached said: “When reviewing raw material costs, we believe Erysta 3656 to be more cost-effective than other DC compressible alternatives, such as mannitol.”

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