To the best of my knowledge it's (Erythritol) both...... I believe there is a standard method of processing that does not depend on total organic
sourcing. That's why price dropped from what it had been at time of discovery of nitrated material. I actually have followed a commercial diabetic
sugar substitute that utilized it named "TRUVIA". Plant get's their Erythritol at roughly $1.05 / lb @ several hundred pound level. Initially, it
(ETN) was too costly to make any real impact in commercial mediums, thus it was put on the shelf from the popular Nov. 20th 1928 patent forward.
Today...it may be a different story but there are so many alternative polyols and that level of sensitivity has placed it too far to the "primary"
side of things (IMO) to make it viable commercially.
NOTE: "Truvia" is not a pure sourcing of Erythritol & would need to be purified, etc. Approx 5-10% adulterants (unk. product ingredients). Some
sugar alternative sites have dropped Erythritol to the $3-4 mark per lb.pure (USP level).
Erythritol Trivia....Using Erythritol as a "sugar-subsitute" is actually GOOD for teeth as it can result in much less of an acidic
condition within the flora of the mouth which would normally result in tooth decay. Using Erythritol would very likely result in substantially LESS
tooth decay, etc.
Only opinion but it is the only sugar substitute that is really palatable & genuinely tastes LIKE sucrose. I am NOT sure if it would bake well in
a yeast-combination (bread) bakery usage however.
[Edited on 6-4-2011 by quicksilver] |