Spoonable Sweeteners | The Differences

Consumers are looking for a sensible substitute for sugar. Many of the sweeteners on offer, especially sugar substitutes with Stevia sweetener have fillers in addition to Stevia. Very often, the spoonable sweetener is offered with maltodextrin, dextrose, but also with synthetic sweeteners such as aspartame or acesulfame-K. Flavourings are also often added to mask the taste.

In addition to the sugar substitute Erythritol and Stevia, there is also Xylitol, which does not come from birch bark, as is often assumed, but is obtained from straw or corncob residues.

Stevia spoonable sweetener with erythritol, on the other hand, is a real natural sugar alternative and just as sweet as household sugar, but without the calories.

Erythritol occurs naturally in some fruits (e.g., pears, watermelons, grapes), mushrooms or fermented foods such as beer, rice wine, soy sauce and cheese. Erythritol is obtained from natural and renewable raw materials, highly starchy plants. As in the case of grape must, wine production and to wine, the starch is processed in large tanks to glucose syrup and fermented to Erythritol.

Without exception, we use raw materials without genetic engineering for our sweeteners.

Erythritol occurs naturally in ripe fruits such as pears, melons, grapes as well as in cheese, pistachios and wine. The extraction of Erythritol from these foods is very complex and expensive. For the food industry, erythritol is therefore obtained by fermentation.

In the ketogenic diet, carbohydrate intake is reduced so that the body begins to meet its energy needs primarily or exclusively from fat rather than glucose. This type of diet is based on the ketone bodies that give it its name, which serve as substitutes for glucose. In the low-carb or LCHF diet, the ketogenic diet is the strictest sub-form, in which only less than 20 g of carbohydrates are regularly consumed per day.