Stevia and erythritol are two different types of zero-calorie sweetener. However, stevia and erythritol can performs differently in the same recipe because of the different levels of sweetness and the different physical properties of each sweetener. Stevia is a zero-calorie sweetener that come from a plant.
The sweetness of stevia is 250 times then that of table sugar. Erythritol is a sugar alcohol that provide 70% of the sweetness of table sugar. Because stevia is so much sweeter than erythritol, less of the stevia have to be used compared to erythritol to achieve the same level of sweetness.
How Stevia and Erythritol Are Different
The physical property of each sweetener may also affect how food containing those sweeteners behave when cooked. Because erythritol adds bulk to food batter, it help the food to brown and caramelizes similar to sugar. Stevia does not add bulk to food batters and does not help with browning.
If you use stevia in place of erythritol, the food may not have the same level of volume and may be flatly. In order to compensate, you can use a conversion chart for erythritol to ensure that you use the apropriate amount of erythritol instead of the amount of stevia that would normally used. Another factor to consider when using stevia and erythritol is the way they taste when use in food.
Because erythritol can create a cooling sensation on the tongue, it can be noticeable in warm foods. Stevia can leave a bitter aftertaste when too many of the sweetener is used. Because of the difference in the flavor of each sweetener, individuals can choose which type of aftertaste they would like in there finished foods.
Stevia and erythritol are beneficial for individuals who must manage their blood sugar because neither sweetener raise blood glucose or insulin levels. Because of this benefit, many individuals uses these sweeteners in diets that are specifically high in carbohydrates and blood sugar, such as diabetic and keto diets. Table sugar has a glycemic index of 65, but both stevia and erythritol has a glycemic index of 0.
Additionally, because both sweeteners contain 0 calories, using these sweeteners allow individuals to reduce the amount of calories that is consumed with each serving of food. In the kitchen, erythritol and stevia may be difficult to measure. Because stevia is so strong, 1 cup of coffee can require an amount of sweetener that is too small to be measured with teaspoon and tablespoon.
Erythritol is more easier to measure with standard measuring spoons due to the sweetness level of the sweetener. When using these ingredient in large batches of food, a conversion chart will help to ensure that the amount of erythritol that is used does not become too great and result in a gritty texture to the food. Common mistake with erythritol and stevia include using both sweeteners as if they are the same.
Because erythritol can recrystallize when baked goods cool, it can create a sandy texture in recipes like frosting. To avoid this texture, you can process erythritol in a food processor to ensure that it is ground into fine powder. Another common mistake is using too much stevia because of the strength of the sweetener.
If too much of the sweetener is used, the food can have a bitter aftertaste. Stevia and erythritol can be blend together to take the benefits of both sweeteners. The erythritol will provide bulk to the food, while the smaller amounts of stevia will provide the necessary level of sweetness to the food.
Blending these two sweeteners will provide a result that is similar to that of using table sugar. Finally, the way in which erythritol and stevia are stored will affect their function in the foods that is prepared with these ingredients. Because erythritol can absorb moisture when stored in air, it can clump together.
In order to prevent clumping of erythritol, it should be stored in an airtight container. Stevia is very stable, and does not need to be be stored in air. However, liquid stevia should be refrigerated after the bottle are opened.
By understanding the diffrences between erythritol and stevia, individuals can better prepare foods that utilize these sweeteners and ensure that they use the apropriate amount of each sweetener to achieve desired result.