From seed to Eureba

An article series about the origin of ingredients that may be considered to create sweetened fiber.

Stevia – from seed to Eureba

Stevia is a herb that grows wild in Paraguay’s rain­for­est, but is also cul­ti­vat­ed for its sweet taste. The sub­stances that give the sweet­ness — ste­vi­ol gly­co­sides — are extract­ed with a process that is sim­i­lar to how sug­ar is extract­ed from sug­ar beets. Although it is 300 times sweet­er than sug­ar, it has zero calo­ries. A dream for food pro­duc­ers. Well … The intense sweet­ness is also a chal­lenge. How could one kilo of sug­ar be replaced by three grams of ste­vi­ol gly­co­sides? That is solved by Eureba that replace sug­ar one-to-one. Read about ste­vi­a’s jour­ney from seed to Eureba.

Inulin – from seed to Eureba

Chicory is a pop­u­lar plant among grow­ers. The sub­stance inulin makes the plant hardy when the cli­mate is harsh­est. Inulin is used exten­sive­ly as a dietary fibre in the food indus­try. The fibre main­ly gives bulk, but can also con­tribute with some sweet­ness. Inulin works best with oth­er ingre­di­ents – like Bayn Solutions’ sweet­ened fibres. Curious? Read on!

Erythritol – from seed to Eureba

In nature we find the poly­ol ery­thri­tol in grapes, pears and mel­ons, but also in fer­ment­ed foods such as wine, cheese and beer. With 70 per­cent of the sweet­ness of sug­ar, but with no calo­ries and no effect on blood sug­ar, ery­thri­tol is an inter­est­ing ingre­di­ent in sug­ar reduc­tion. But as ery­thri­tol occurs in such small quan­ti­ties in nature, it is man­u­fac­tured – from wheat and yeasts.

Isomaltooligosaccharides (IMO) – from seed to Eureba

Isomaltooligosaccharides (IMO) are found nat­u­ral­ly in many foods, but may also be added to some prod­ucts as bulk and to give sweet­ness. IMO itself is a dietary fibre, but is sold as syrup or pow­der which also con­tains sug­ars and oth­er ener­gy-giv­ing car­bo­hy­drates. Despite this, IMO may be of use in sug­ar reduc­tion. Let’s learn more about IMO’s path from the cas­sa­va root to sweet­ened fibres.

Maltitol – from seed to Eureba

En afford­able, pop­u­lar sug­ar alco­hol with soft sweet­ness that per­forms well in choco­late, among oth­er things. Maltitol is the most sucrose-like of all sug­ar alco­hols, and also one of the most wide­ly used in food pro­duc­tion. But what about the after­taste that so many sweet­en­ers have? No prob­lem with malti­tol. So pick up some choco­late and read more about the sug­ar alco­hol that comes from malt­ed cereal.

Dextrin – from seed to Eureba

Every time you bake bread, you make dex­trin. It hap­pens in the crusts of the bread; the starch is con­vert­ed by the heat to dex­trin. There are dif­fer­ent types of dex­trin. Some break down into glu­cose dur­ing diges­tion. Others are dietary fibre. The lat­ter we use in some of our sweet­ened fibres (Eureba). They are pro­duced from GMO-free maize. Read about dex­trin’s jour­ney from corn to sweet­ened fibres.

Sorbitol – from seeds to Eureba

Sorbitol is found nat­u­ral­ly in fruits and berries, but is pro­duced indus­tri­al­ly from wheat, for exam­ple. Thus, one of the world’s most com­mon crops becomes one of the world’s most com­mon sweet­en­ers. Read the arti­cle and find out how!

Sädesfält i solnedgång

Polydextrose – from seed to Eureba

With an abil­i­ty to pro­vide the same vol­ume and con­sis­ten­cy as sug­ar – with 75 per cent few­er calo­ries and almost no effect on blood sug­ar lev­els – poly­dex­trose is like a mir­a­cle ingre­di­ent that makes the bun light and juicy. The taste­less dietary fibre has bare­ly notice­able sweet­ness, but many oth­er prop­er­ties in com­mon with sug­ar (and fat). Polydextrose is pro­duced from the nat­u­ral­ly occur­ring sub­stances glu­cose, sor­bitol and cit­ric acid. In prac­tice, pro­duc­tion starts with wheat or oth­er starch-rich crops. But how it is done? We will tell.