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Erythritol as sweetener-wherefrom and whereto?
K Regnat1, R L Mach1, A R Mach-Aigner2
1Institute of Chemical, Environmental and Biological Engineering, TU Wien, Gumpendorfer Str. 1a, 1060, Wien, Austria.
Applied Microbiology and Biotechnology
|December 3, 2017
Summary
Erythritol, a natural sweetener, faces production challenges. Research focuses on improving its biotechnological manufacturing for wider use in reduced-calorie foods and candies.
Area of Science:
- Biotechnology and Food Science
Background:
- Erythritol is a naturally occurring sweetener increasingly utilized in the food industry, particularly in calorie-reduced products.
- Its application spans various food items, including candies and bakery goods, highlighting its growing market significance.
Purpose of the Study:
- To review and summarize research efforts aimed at enhancing the biotechnological production of erythritol.
- To provide an overview of the historical development of methods for improving erythritol concentration, productivity, and yield.
Main Methods:
- Literature review of scientific publications on erythritol production.
- Analysis of research trends and advancements in biotechnological synthesis of erythritol.
- Comparative assessment of different strategies for yield and productivity improvement.
Main Results:
- Erythritol production is primarily achieved through biotechnological routes due to the limitations of chemical synthesis.
- Significant research has focused on optimizing fermentation processes to increase erythritol concentration, productivity, and overall yield.
- Various strategies have been explored and developed over time to overcome production challenges.
Conclusions:
- Biotechnological production is the key method for commercially viable erythritol synthesis.
- Continuous research and development are crucial for improving the efficiency and scalability of erythritol manufacturing.
- Advancements in production techniques are essential to meet the increasing demand for this natural sweetener.
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