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Erythritol as sweetener—wherefrom and whereto?

Author:
Regnat, K., Mach, R.L., Mach-Aigner, A.R.
Source:
Applied microbiology and biotechnology 2018 v.102 no.2 pp. 587-595
ISSN:
0175-7598
Subject:
baked goods, erythritol, food industry
Abstract:
Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production. It cannot be chemically synthesized in a commercially worthwhile way resulting in a switch to biotechnological production. In this area, research efforts have been made to improve concentration, productivity, and yield. This mini review will give an overview on the attempts to improve erythritol production as well as their development over time.