About Erythritol

Louis Francois Erythritol is a versatile, zero-calorie sweetener perfect for creating low-calorie, sugar-free, or reduced-sugar products. Derived from the microbial fermentation of carbohydrate substrates, this white crystalline powder delivers a mild, cool sweetness without the caloric impact of regular sugar.

With approximately 60-80% of the sweetness of sucrose, erythritol offers a balanced flavour profile that works well in a wide range of applications. It is stable under heat, making it suitable for both baked and frozen desserts. Compared to similar products, it dissolves more easily and leaves no bitter aftertaste, ensuring a smooth, consistent texture.

Erythritol is particularly well-suited for recipes where a sugar-like sweetness and mouthfeel are desired without the associated calories. Its cooling effect is especially appreciated in confectionery and ice creams, adding a refreshing touch. Additionally, it has a lower laxative potential compared to other polyols, making it a preferred choice for calorie-conscious and diabetic-friendly formulations.

Use:

Incorporation:
Erythritol can partially or completely replace sugar in various recipes. To maintain sweetness balance, use approximately 1.25 to 1.4 parts erythritol for every part of sugar. It blends well in both cold and hot preparations. For best results, gradually incorporate it while mixing to ensure uniform distribution, particularly in batters, doughs, and fillings.

Application:

• Pastry and Confectionery: Ideal for sugar-free candies, boiled sugar fillings, pralines, and chocolates, providing a subtle cooling effect.
• Baked Goods: Works well in cakes, cookies, and pastries, maintaining moisture and texture.
• Frozen Desserts: Perfect for ice creams and sorbets, offering a pleasant, cool sweetness.
• Low-Calorie Foods: Reduces caloric content without sacrificing taste.
• Dietary and Diabetic Products: Suitable for those with dietary restrictions, offering a low glycemic impact.

Recommended Dosage:
Quantum satis – Use as needed according to sweetness preference and recipe requirements. Typically replaces sugar at a ratio of about 1.25:1.

Observations:

• Crystalline white powder
• Odorless with a mild, cooling sweetness
• Excellent heat stability, suitable for both cold and cooked preparations
• Low laxative effect compared to other polyols

Elaborations:

• Sugar-free chocolates
• Low-calorie cakes and desserts
• Refreshing ice creams and sorbets
• Calorie-reduced confectionery items

Difference from Other Sweeteners:

• Trehalose: Contains calories and is less sweet, while erythritol is calorie-free.
• Maltitol: Erythritol has no glycemic impact and is less likely to cause digestive issues.
• Sorbitol: Erythritol is less sweet but gentler on digestion.
• Xylitol: Erythritol has fewer calories and is less likely to cause gastrointestinal discomfort.
• Maltodextrin: Not sweet by itself, while erythritol provides a mild sweetness.
• Dextrose: Raises blood glucose levels, while erythritol does not.

Origin:
Obtained by microbial fermentation of carbohydrate substrates.

Maison Louis Francois: A Legacy of Culinary Innovation

With a heritage built on quality and creativity, Maison Louis Francois is a trusted name among culinary professionals. Their ingredients, known for consistency and superior performance, help chefs push the boundaries of modern gastronomy. From innovative desserts to health-conscious confections, Louis Francois products continue to inspire culinary excellence worldwide.