Cargill Introduces Erythritol Product Line Under Zerose Brand Name
Formerly known as Eridex erythritol, Zerose erythritol is a bulk sweetener that tastes and functions like sugar in beverages, dairy products and confections that appeal to consumers who want to manage their weight or sugar levels or sugar intake.
15/06/07 Cargill has branded its erythritol product line under a new name, Zerose erythritol, that clearly conveys to food manufacturers and consumers that the all-natural sweetener contains zero sugar, zero calories, zero aftertaste and zero artificial ingredients. The brand launch includes the introduction of a new consumer education web site, www.zerosesweetener.com, designed to answer questions about erythritol and explain its benefits as a natural sugar alternative.
Formerly known as Eridex erythritol, Zerose erythritol is a bulk sweetener that tastes and functions like sugar in beverages, dairy products and confections that appeal to consumers who want to manage their weight or sugar levels or sugar intake. Like sugar, it reduces water activity in a food product, provides volume and provides the freeze point depression needed in many frozen treats.
Zerose erythritol tastes 60 to 70 percent as sweet as sugar, so people can reduce their sugar intake without sacrificing taste. The ingredient also is non-glycemic and non-insulemic, making it a useful sugar alternative for people on diabetic diets. In addition, Zerose erythritol is noncariogenic (does not promote tooth decay) and is endorsed by Toothfriendly International.**
Cargill’s application and manufacturing expertise
Cargill is in a unique position with more than a decade of experience in the use and manufacture of erythritol. “We recognized the benefits of erythritol in the 1980s and began building the manufacturing, food safety and application database that led to the eventual U.S. and EU approval and commercialization of the ingredient,” said Kathy Fortmann, polyols and dextrose global business director, Cargill Sweetness Solutions. Cargill has an extensive patent portfolio through its own patent estate and through the licensing of other intellectual property.
Zerose erythritol is easy for food and beverage manufacturers to use because it comes in an easy-to-ship powder form, has heat and pH stability and freeze-point depression, and gives finished products the same volume that sugar does in baked goods.
Zerose erythritol is unique, natural and organic
Erythritol exists naturally at low levels in many fruits and at higher levels in naturally fermented foods such as soy sauce, cheese, wine and beer. Zerose erythritol is produced by growing a natural culture that converts sugars and other nutrients into erythritol. This process is similar to the way yogurt is made from milk. It is then filtered, crystallized and dried, resulting in a final product that is greater than 99 percent pure. Zerose erythritol is natural; the ingredient also is available in a U.S. Department of Agriculture (USDA) certified organic grade (certified by QAI International).
