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Erytrol Erytrol

Composition: 100% of erytrol
Weight: 1 kg

Erytrol is 100% natural (is produced by fermentation of glucose) as a sweetener, it is practically free of side effects. It is an excellent substitute for table sugar (sucrose). Practically, it provides no calories (although sometimes we can heard about its calorific value 20kcal/100g), it has a zero coefficient of Glycemic (IG=0), making it safe in diabetes.

Erytrol or erythritol belongs to compounds known by chemists as sugar alcohols. In a large scale production, erythritol is being produced during the fermentation of glucose, using special kind of yeasts. In nature, it is present in plants – fruit, e.g. pears or grapes, seaweed, for example algae. This means that erytrol is 100% natural, although sometimes it is used the name associated with a purely chemical substances – namely erythritol is a food additive number E968.

This sweetener is added to, among others, ice creams, jams, sugar confectionery and food supplements due to its unique properties. It is used in Europe since 2006 and in Poland since 2008, so we can say that is new. But before it appeared on the market, it was an object of studies. Hundreds of scientific papers have been written about it (mainly on its safety), before its market premiere.

Erytrol used instead of white sugar helps significantly reduce the caloric content of foods, cakes or other desserts. Butit is not just as sweet as sucrose. Its sweetness reaches approx. 75% of the sweetness of sugar. It is assumed that erytrol is non-caloric, but sometimes its energy content is estimated of 20kcal / 100g – while ordinary sugar provides about 4 kcal of 1 gram. Erytrol unlike sugar is not metabolized by the body – it is excreted in the urine.

It has no side effects and for example it does not nedatively affect our digestive system. Other sweeteners, for example xylitol, they cause diarrhea or intestinal irritation. Some sweeteners have come in for a lot of criticism for causing tooth decay and the growth of yeast. Erythritol does not cause such side effects. Erytrol is recommended mostly for diabetics and obese people who like sweet taste. This allows them to do culinary experiments without worrying about health.

Erythritol is almost an indispensable product for athletes caring about their silhouette. It helps limiting calories (coming from carbohydrates), which can significantly facilitate the pursuit of the perfect silhouette. It is a product without side effects, having interesting properties and is recommended to everyone.
 
 
 
 
 
 
 

 

OutOfStock
Since 2005
Erytrol Erytrol 1000g
Soncone
7.38 $

Erytrol 1000g

Servings: 1000g
1-2
Location:
EU Stock
Availability:
NONE
Working days
from the dispatch
For free shipping is missing: 64.00 $
7.38 $With VAT

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Description
  • A natural, low-calorie sweetener with a low glycemic index.
  • It exists widely in fruits, vegetables, plant seeds, mushrooms.
  • It has a slightly sweet taste. Ideal for cooking and baking, making foods less caloric. It does not cause dental caries and can be used by diabetics.
  • It does not irritate intestines. Consumed in large quantities does not cause a laxative effect. It has antioxidant properties.
  • It slows down destructive effects of free radicals retarding aging processes and strengthening the immune system.

Composition: 100% of erytrol
Weight: 1 kg

Erytrol is 100% natural (is produced by fermentation of glucose) as a sweetener, it is practically free of side effects. It is an excellent substitute for table sugar (sucrose). Practically, it provides no calories (although sometimes we can heard about its calorific value 20kcal/100g), it has a zero coefficient of Glycemic (IG=0), making it safe in diabetes.

Erytrol or erythritol belongs to compounds known by chemists as sugar alcohols. In a large scale production, erythritol is being produced during the fermentation of glucose, using special kind of yeasts. In nature, it is present in plants – fruit, e.g. pears or grapes, seaweed, for example algae. This means that erytrol is 100% natural, although sometimes it is used the name associated with a purely chemical substances – namely erythritol is a food additive number E968.

This sweetener is added to, among others, ice creams, jams, sugar confectionery and food supplements due to its unique properties. It is used in Europe since 2006 and in Poland since 2008, so we can say that is new. But before it appeared on the market, it was an object of studies. Hundreds of scientific papers have been written about it (mainly on its safety), before its market premiere.

Erytrol used instead of white sugar helps significantly reduce the caloric content of foods, cakes or other desserts. Butit is not just as sweet as sucrose. Its sweetness reaches approx. 75% of the sweetness of sugar. It is assumed that erytrol is non-caloric, but sometimes its energy content is estimated of 20kcal / 100g – while ordinary sugar provides about 4 kcal of 1 gram. Erytrol unlike sugar is not metabolized by the body – it is excreted in the urine.

It has no side effects and for example it does not nedatively affect our digestive system. Other sweeteners, for example xylitol, they cause diarrhea or intestinal irritation. Some sweeteners have come in for a lot of criticism for causing tooth decay and the growth of yeast. Erythritol does not cause such side effects. Erytrol is recommended mostly for diabetics and obese people who like sweet taste. This allows them to do culinary experiments without worrying about health.

Erythritol is almost an indispensable product for athletes caring about their silhouette. It helps limiting calories (coming from carbohydrates), which can significantly facilitate the pursuit of the perfect silhouette. It is a product without side effects, having interesting properties and is recommended to everyone.
 
 
 
 
 
 
 

 

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Composition

Container size: 1000 g
per 100gamount%DV
Energy value:0-
Fat:0 g-
Carbohydrates, including:
Sugars:0 g-
Starch:0 g-
Polyhydric alcohols:98,98 g-
Protein:0 g-

Other ingrednients

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Energy value

Information

The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.


 

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Sugars

Information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Starch

Information

Starch is a plant sugar store, composed of particles of glucose produced in the process of photosynthesis (α-D-glucoses linked by α-1,4-glucosidic bonds), and is equivalent to the animal glycogen; belonging to the groups of basic carbohydrates. It consists of amylose and amylopectin. It is insoluble in water, after soaking swells making better filling of the gastrointestinal tract and reduces hunger. During the heating the gelatinization starch takes place. Starches can be divided into: native (achieved e.g. potato, corn, wheat) and wax (e.g. In the waxy maize). Native starch used in the starch production (stiffening agent) and puddings and jellies. The waxy starch amylopectin prevails. Starch is an essential nutrient in the carbohydrate diet of different nutrients and supplements, available at the www.muscle-zone.pl

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

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