date:Nov 04, 2015
ges and beverages with no added sugars in such a way that they taste similar to full-sugar products. Erythritol at low levels acts as a flavour enhancer and helps mitigating the off-tastes and lingering sweetness associated with the use of high-intensity sweeteners in those beverages. The benefit for consumers would thus be the availability of better-tasting energy-reduced beverages or beverages with no added sugars.
(5)
In 2003, the Scientific Committee on Food (SCF) concluded that er