Erythritol has become a widely used natural sweetener in Australia, favored for its low-calorie content and minimal impact on blood sugar. But what exactly is erythritol made from, and how is it produced? This blog unpacks the origins and manufacturing process of erythritol, shedding light on how this popular sugar substitute is created.
The Natural Origins of Erythritol
Erythritol is a sugar alcohol (polyol) that naturally occurs in small amounts in various fruits such as grapes, melons, and pears, as well as in fermented foods like wine, soy sauce, and cheese. However, the quantities found naturally are too low for commercial use, so erythritol is produced industrially through biotechnological methods.
How Is Erythritol Made?
The primary method of producing erythritol today is biological fermentation. This process involves fermenting a sugar-rich substrate using specific microorganisms, mainly certain strains of yeast or fungi. In Australia and globally, the most common raw materials for erythritol production are plant-based starches, typically derived from corn or wheat.
Here’s a simplified overview of the production process:
- Preparation of Sugar Source: Glucose is extracted from starch-rich plants like corn or wheat. This glucose serves as the primary food source for the microorganisms during fermentation.
- Fermentation: Selected microorganisms, such as the yeast Yarrowia lipolytica or other specialized strains, are introduced into a fermentation tank containing the glucose-rich medium. Under controlled conditions-such as temperature (around 28-32°C), pH (5.0-7.0), and oxygen levels-the microbes convert glucose into erythritol over a period typically lasting 24 to 48 hours.
- Harvesting and Purification: After fermentation, the mixture contains erythritol along with residual sugars, microbial cells, and other by-products. The erythritol is separated, purified, and crystallized to produce the final white, granular or powdered sweetener.
- Quality Control: The purified erythritol undergoes rigorous testing to ensure it meets food-grade standards before being packaged and distributed.
Why Fermentation?
Fermentation is favored over chemical synthesis or extraction methods because it is more environmentally friendly, cost-effective, and produces a high-purity product suitable for food use. Advances in biotechnology have improved fermentation yields and efficiency, making erythritol production more sustainable.
Ingredients in the Fermentation Medium
The fermentation medium typically includes:
- Glucose (30-40%): The main sugar source.
- Yeast Extract (0.9-1.3%): Provides nitrogen and vitamins to support microbial growth.
- Urea (0.12-0.18%): Another nitrogen source.
- Trace Minerals: Such as ferrous sulfate and zinc sulfate, which are essential cofactors for microbial metabolism.
Summary
Erythritol is primarily made through a natural fermentation process using glucose derived from plant starches like corn or wheat. Microorganisms convert the glucose into erythritol under controlled conditions, after which the product is purified and crystallized for use as a low-calorie sweetener. This biotechnological approach ensures that erythritol is a natural, safe, and sustainable sugar substitute widely available in Australia.