Thanks to its mildly sweet flavor profile, bulking properties and digestibility, erythritol has long been used as a medium for delivery of high-intensity sweeteners, such as stevia and monk fruit. However consistent, dependable sourcing of erythritol often fluctuates.
 
In an effort to meet food and beverage manufacturers’ increasing needs for reliable, dependable, natural sweetener sourcing, Steviva Ingredients has launched GMO-free Erysweet Erythritol.
 
“Erysweet is unique in that it is sourced from Europe, which provides quality, consistency and flow not always found with erythritol sourced from other geographic areas,” says Thom King, president of Steviva Ingredients. “Erysweet is the highest quality of erythritol available in the U.S.”
 
An all-natural sweetener produced through natural fermentation, the polyol is 70% as sweet as sugar and has a clean, slightly cooling, smooth flavor. It can also be paired with natural sweeteners to better mimic the texture and mouthfeel of sucrose. 
 
Erysweet is synergistic with other sweeteners and masks bitter flavors of high-intensity sweeteners, making it ideal for use in a variety of applications including:
·         Low-viscosity sauces, dressings, jams, jellies, fillings, icings, fondants, cream fillings and uncooked meal-replacement bars.
·         Beverages, particularly fruit juices such as: cranberry, cherry, orange juice and lemonade. Colas, root beers and ginger ales can also be formulated sweetly and without aftertaste (exceptionally pH stable).
·         Bars, shakes, desserts and sweet baked goods (up to 90% sugar reduction).
At just .2 calories per gram and a low glycemic load, Erysweet is safe for diabetics and is Kosher certified. Of all the polyols used as sweeteners, erythritol has the highest digestive tolerance.
 
Erysweet is shelf stable and available in standard particle size and 100-mesh fine powder.
 
For more information: www.stevivaingredients.com