{"id":196300,"title":"Pe\u010den\u00ed s erythritolem: co funguje a co ne","modified":"2026-10-31T16:51:32+01:00","plain":"Erythritol nahrazuje cukr ve stejn\u00e9m hmotnostn\u00edm pom\u011bru, alespo\u0148 to tvrd\u00ed obal. Vyzkou\u0161el jsem ho ve t\u0159ech z\u00e1kladn\u00edch receptech: ve sn\u011bhov\u00e9 pusince, karamelu a v\u00e1rce cookies s kousky \u010dokol\u00e1dy. Jen jeden dopadl jak\u017e tak\u017e, druh\u00fd naprosto selhal a t\u0159et\u00ed zanechal pachu\u0165, kterou moji ochutn\u00e1va\u010di pova\u017eovali za m\u00e1tu.\n\n\n\nErythritol ve zkratce\n\n\n\nJe to polyol, kter\u00e9mu se tak\u00e9 \u0159\u00edk\u00e1 cukern\u00fd alkohol. P\u0159irozen\u011b se vyskytuje v hroznech a melounech; ten, kter\u00fd kupujeme, se vyr\u00e1b\u00ed fermentac\u00ed. M\u00e1 podobu b\u00edl\u00fdch krystalk\u016f, kter\u00e9 se velmi podobaj\u00ed krupicov\u00e9mu cukru.\n\n\n\nK pochopen\u00ed jeho chov\u00e1n\u00ed sta\u010d\u00ed dv\u011b \u010d\u00edsla. Jeho sladivost dosahuje p\u0159ibli\u017en\u011b 70 % sladivosti cukru, tak\u017ee p\u0159i stejn\u00e9 hmotnosti bude v\u00fdsledek m\u00e9n\u011b sladk\u00fd. A dod\u00e1v\u00e1 prakticky nula kalori\u00ed, co\u017e vysv\u011btluje jeho oblibu v n\u00edzkosacharidov\u00fdch a ketogenn\u00edch receptech.\n\n\n\nP\u0159i pe\u010den\u00ed jsou je\u0161t\u011b d\u016fle\u017eit\u011bj\u0161\u00ed dv\u011b vlastnosti, o kter\u00fdch se na obalu nemluv\u00ed: erythritol se za studena \u0161patn\u011b rozpou\u0161t\u00ed a p\u0159i rozpou\u0161t\u011bn\u00ed pohlcuje teplo. Odtud poch\u00e1z\u00ed chladiv\u00fd pocit v \u00fastech, kv\u016fli kter\u00e9mu lid\u00e9 tvrd\u00ed, \u017ee je v dezertu m\u00e1ta.\n\n\n\nPostup testov\u00e1n\u00ed\n\n\n\nM\u011bn\u00ed se jedin\u00e1 prom\u011bnn\u00e1: b\u00edl\u00fd cukr nahrazuji erythritolem podle hmotnosti, gram za gram. V\u0161echno ostatn\u00ed z\u016fst\u00e1v\u00e1 stejn\u00e9 a ka\u017ed\u00fd test prob\u00edhal soub\u011b\u017en\u011b s cukrovou verz\u00ed, abych m\u011bl p\u0159ed o\u010dima kontroln\u00ed vzorek. P\u0159i t\u011bchto pokusech rozhoduje p\u00e1r gram\u016f, proto se v\u0161echno v\u00e1\u017e\u00ed, nikdy neodm\u011b\u0159uje podle objemu, a p\u0159esnost na gram m\u011bn\u00ed v\u00fdsledek je\u0161t\u011b v\u00fdrazn\u011bji p\u0159i bezlepkov\u00e9m pe\u010den\u00ed.\n\n\n\n\nSn\u011bhov\u00e1 pusinka: 50 g b\u00edlk\u016f, 50 g erythritolu postupn\u011b p\u0159isyp\u00e1van\u00e9ho b\u011bhem \u0161leh\u00e1n\u00ed, pe\u010den\u00ed p\u0159i 110 \u00b0C po dobu 45 minut.\nKaramel: 50 g erythritolu nasucho, na siln\u00e9m ohni a\u017e do \u00fapln\u00e9ho rozpu\u0161t\u011bn\u00ed.\nCookies: 60 g rozpu\u0161t\u011bn\u00e9ho m\u00e1sla, 75 g erythritolu, 30 g vejce, 4 g vanilkov\u00e9ho extraktu, 2 g jedl\u00e9 sody, 2 g soli, 110 g mouky (v jedn\u00e9 verzi p\u0161eni\u010dn\u00e9, ve druh\u00e9 bezlepkov\u00e9 sm\u011bsi), 50 g kousk\u016f \u010dokol\u00e1dy, 9 a\u017e 10 minut p\u0159i 175 \u00b0C.\n\n\n\n\nErythritol se postupn\u011b p\u0159isyp\u00e1v\u00e1 b\u011bhem \u0161leh\u00e1n\u00ed, \u00fapln\u011b stejn\u011b jako cukr v kontroln\u00edm testu.\n\n\n\nSn\u011bhov\u00e1 pusinka: vy\u0161leh\u00e1 se, ale sk\u0159\u00edpe mezi zuby\n\n\n\nNejd\u0159\u00edv dobr\u00e1 zpr\u00e1va: b\u00edlky se vy\u0161lehaj\u00ed. Erythritol nenaru\u0161uje p\u011bnu, vznikne pevn\u00e1 \u0161pi\u010dka s lehce zahnut\u00fdm koncem, jen o n\u011bco m\u00e9n\u011b leskl\u00e1 ne\u017e s cukrem. V tomto konkr\u00e9tn\u00edm ohledu svou pr\u00e1ci odv\u00e1d\u00ed.\n\n\n\nProbl\u00e9m uc\u00edt\u00edte mezi prsty. Hmota z\u016fst\u00e1v\u00e1 zrnit\u00e1, proto\u017ee krystalky se v b\u00edlc\u00edch nikdy \u00fapln\u011b nerozpust\u00ed. Mou\u010dkov\u00fd erythritol si vede l\u00e9pe, cukru se ale nevyrovn\u00e1.\n\n\n\nPe\u010den\u00ed to jen potvrd\u00ed. Zat\u00edmco pusinka s cukrem je po upe\u010den\u00ed slonovinov\u011b b\u00edl\u00e1 a such\u00e1, ta s erythritolem z\u00edsk\u00e1 v\u00fdraznou zlato\u017elutou barvu a uvnit\u0159 z\u016fst\u00e1v\u00e1 hrudkovit\u00e1. U pusinek nebo pavlovy, kde v\u0161echno stoj\u00ed na textu\u0159e, je to nep\u0159ijateln\u00e9: z\u016fst\u00e1v\u00e1m u cukru, stejn\u011b jako v na\u0161em receptu na vegansk\u00e9 pusinky z bramborov\u00e9 b\u00edlkoviny nebo na veganskou pavlovu.\n\n\n\nPo 45 minut\u00e1ch pe\u010den\u00ed: pusinka s cukrem vlevo, s erythritolem vpravo.\n\n\n\nKaramel: naprost\u00fd ne\u00fasp\u011bch\n\n\n\nErythritol taje p\u0159ibli\u017en\u011b p\u0159i 120 \u00b0C a m\u011bn\u00ed se v dokonale pr\u016fhlednou tekutinu. Nehn\u011bdne, nijak nevon\u00ed a nez\u00edsk\u00e1v\u00e1 \u017e\u00e1dnou karamelovou chu\u0165. M\u016f\u017eete ho nechat na ohni, nic dal\u0161\u00edho se nestane.\n\n\n\nP\u0159i chladnut\u00ed je to je\u0161t\u011b hor\u0161\u00ed: znovu vykrystalizuje do b\u00edl\u00fdch tvrd\u00fdch zrnek, kter\u00e1 vypadaj\u00ed jako hrubozrnn\u00e1 s\u016fl. Ned\u00e1 se j\u00edm nic pol\u00edt.\n\n\n\nVysv\u011btlen\u00ed se vejde do jedn\u00e9 v\u011bty. Karamelizace je rozklad cukr\u016f p\u016fsoben\u00edm tepla a polyol je chemicky p\u0159\u00edli\u0161 stabiln\u00ed, ne\u017e aby se takto rozlo\u017eil. Ne\u00fa\u010dastn\u00ed se ani reakc\u00ed hn\u011bdnut\u00ed s b\u00edlkovinami, kter\u00e9 d\u00e1vaj\u00ed barvu su\u0161enk\u00e1m a k\u016frk\u00e1m. Na opravdov\u00fd karamel pot\u0159ebujete opravdov\u00fd cukr: na\u0161e karamelizovan\u00e9 mandle ze 3 surovin se povedou jedin\u011b s n\u00edm.\n\n\n\nPo rozpu\u0161t\u011bn\u00ed a vychladnut\u00ed se erythritol vrac\u00ed do podoby b\u00edl\u00fdch krystalk\u016f. \u017d\u00e1dn\u00e9 zbarven\u00ed, \u017e\u00e1dn\u00e1 soudr\u017en\u00e1 hmota.\n\n\n\nCookies: jedl\u00e9, ale nep\u0159esv\u011bd\u010div\u00e9\n\n\n\nU\u017e t\u011bsto napov\u00ed: je such\u00e9, p\u00eds\u010dit\u00e9 a \u0161patn\u011b se z n\u011bj tvaruj\u00ed kuli\u010dky. Cukr zadr\u017euje vodu, erythritol mnohem m\u00e9n\u011b, a p\u0159i pr\u00e1ci rukama je to zn\u00e1t je\u0161t\u011b p\u0159ed vlo\u017een\u00edm do trouby.\n\n\n\nP\u0159i pe\u010den\u00ed se cookies nerozt\u00e9kaj\u00ed. Z\u016fst\u00e1vaj\u00ed vyklenut\u00e9 a uvnit\u0159 p\u0159ipom\u00ednaj\u00ed sp\u00ed\u0161 mal\u00fd kol\u00e1\u010dek ne\u017e vl\u00e1\u010dnou cookie. Chu\u0165 je ov\u0161em slu\u0161n\u00e1: sladk\u00e1, \u010dist\u00e1, ale n\u00e1sleduje chladiv\u00fd pocit, kter\u00fd polovina m\u00fdch ochutn\u00e1va\u010d\u016f p\u0159isuzovala m\u00e1t\u011b, p\u0159esto\u017ee v nich \u017e\u00e1dn\u00e1 nebyla.\n\n\n\nU\u017eite\u010dn\u00fd detail pro ty, kdo pe\u010dou bez lepku: mezi verz\u00ed z p\u0161eni\u010dn\u00e9 mouky a tou z dobr\u00e9 bezlepkov\u00e9 mou\u010dn\u00e9 sm\u011bsi nebyl \u017e\u00e1dn\u00fd rozd\u00edl. Probl\u00e9m zp\u016fsobuje n\u00e1hrada cukru, ne mouka.\n\n\n\nTexturu lze napravit p\u0159id\u00e1n\u00edm tuku, m\u00e1sla nebo oleje. J\u00e1 bych to ned\u011blal: v tu chv\u00edli u\u017e nejde o stejn\u00fd recept a \u010d\u00e1st kalorick\u00e9 v\u00fdhody t\u00e9to z\u00e1m\u011bny se ztr\u00e1c\u00ed. Kdy\u017e chci su\u0161enky, kter\u00e9 dr\u017e\u00ed pohromad\u011b bez kompromis\u016f, vol\u00edm k\u0159ehk\u00e9 su\u0161enky pln\u011bn\u00e9 ganache.\n\n\n\nStejn\u00e9 t\u011bsto, stejn\u00e1 trouba: s cukrem se cookies rozte\u010dou, s erythritolem z\u016fst\u00e1vaj\u00ed vyklenut\u00e9 a drob\u00ed se.\n\n\n\nVerdikt: kde ho pou\u017e\u00edt a kde se mu vyhnout\n\n\n\nErythritol nen\u00ed n\u00e1hrada cukru, je to sladidlo, kter\u00e9 dod\u00e1v\u00e1 objem. Tento rozd\u00edl rozhoduje o v\u0161em. V\u0161ude, kde cukr jen slad\u00ed, obstoj\u00ed. V\u0161ude, kde cukr pracuje, tedy dod\u00e1v\u00e1 barvu, umo\u017e\u0148uje t\u00e1n\u00ed a rozt\u00e9k\u00e1n\u00ed, zadr\u017euje vodu a vytv\u00e1\u0159\u00ed strukturu, selh\u00e1v\u00e1.\n\n\n\nDv\u011b skupiny p\u0159\u00edprav jsou mu tedy zapov\u011bzen\u00e9. Pusinky a pavlova se vy\u0161lehaj\u00ed, ale sk\u0159\u00edpou mezi zuby a v troub\u011b \u017eloutnou. Karamel a grili\u00e1\u0161 nikdy nevzniknou: rozpust\u00ed se bez zbarven\u00ed a pak znovu vykrystalizuje do tvrd\u00fdch zrnek.\n\n\n\nSu\u0161enky, kter\u00e9 se maj\u00ed rozt\u00e9kat, ujdou, ale s v\u00fdhradami: such\u00e9 t\u011bsto, vyklenut\u00e9 cookies, chladiv\u00e1 pachu\u0165. Vl\u00e1\u010dn\u00e9 mou\u010dn\u00edky a pi\u0161kotov\u00e9 korpusy jsem zde netestoval, ale jejich strukturu zaji\u0161\u0165uj\u00ed hlavn\u011b vejce a tuk, tak\u017ee pokus m\u00e1 \u0161anci na \u00fasp\u011bch. A v\u0161echno, co se nepe\u010de, tedy p\u011bny, studen\u00e9 kr\u00e9my a lan\u00fd\u017ee, ho snese bez \u00fajmy: \u017e\u00e1dn\u00e1 z chyb\u011bj\u00edc\u00edch funkc\u00ed tu nen\u00ed pot\u0159eba.\n\n\n\nV praxi si ho nech\u00e1v\u00e1m na studen\u00e9 a nepe\u010den\u00e9 dezerty. \u010cokol\u00e1dov\u00e1 p\u011bna nebo matcha lan\u00fd\u017ee bez p\u0159idan\u00e9ho cukru nepot\u0159ebuj\u00ed zbarven\u00ed ani rozt\u00e9k\u00e1n\u00ed: pr\u00e1v\u011b tady z\u00e1m\u011bna nenad\u011bl\u00e1 \u0161kodu. U bezlepkov\u00e9ho pi\u0161kotov\u00e9ho korpusu stoj\u00ed pokus za to, pokud ho ochutn\u00e1te d\u0159\u00edv, ne\u017e na n\u011bm postav\u00edte cel\u00fd dezert.\n\n\n\n\u010cast\u00e9 ot\u00e1zky\n\n\n\nKolik erythritolu pou\u017e\u00edt m\u00edsto cukru?\n\n\n\nObal uv\u00e1d\u00ed \u201estejnou hmotnost\u201c a jde to, ale v\u00fdsledek bude p\u0159ibli\u017en\u011b o t\u0159etinu m\u00e9n\u011b sladk\u00fd, proto\u017ee jeho sladivost dosahuje nanejv\u00fd\u0161 70 % sladivosti cukru. Zv\u00fd\u0161en\u00edm d\u00e1vky pro dorovn\u00e1n\u00ed sladkosti p\u0159id\u00e1te dal\u0161\u00ed krystalky, a t\u00edm i suchost a zrnitost. Lep\u0161\u00ed je z\u016fstat u pom\u011bru 1:1 a p\u0159ijmout m\u00e9n\u011b sladk\u00fd dezert, nebo zvolit sm\u011bs erythritolu a st\u00e9vie nam\u00edchanou tak, aby p\u0159i stejn\u00e9m mno\u017estv\u00ed sladila stejn\u011b jako cukr.\n\n\n\nM\u00e1 erythritol proj\u00edmav\u00e9 \u00fa\u010dinky?\n\n\n\nJe to nejl\u00e9pe sn\u00e1\u0161en\u00fd polyol: vst\u0159eb\u00e1v\u00e1 se v tenk\u00e9m st\u0159ev\u011b a vylu\u010duje mo\u010d\u00ed, tak\u017ee na rozd\u00edl od maltitolu nebo sorbitolu jen m\u00e1lo kvas\u00ed. Pot\u00ed\u017ee za\u010d\u00ednaj\u00ed p\u0159i vysok\u00fdch d\u00e1vk\u00e1ch p\u0159ijat\u00fdch najednou, \u0159\u00e1dov\u011b odpov\u00eddaj\u00edc\u00edch velk\u00e9mu kusu velmi sladk\u00e9ho dortu. U b\u011b\u017en\u00e9 porce dezertu to pro v\u011bt\u0161inu lid\u00ed nen\u00ed probl\u00e9m.\n\n\n\nLze ho pou\u017e\u00edvat p\u0159i vysok\u00fdch teplot\u00e1ch?\n\n\n\nTepelnou \u00fapravu sn\u00e1\u0161\u00ed bez rozkladu a ztr\u00e1ty sladivosti, v tom probl\u00e9m nen\u00ed. Probl\u00e9m je, \u017ee taje p\u0159ibli\u017en\u011b p\u0159i 120 \u00b0C, ani\u017e by se kdy zbarvil, a p\u0159i chladnut\u00ed znovu krystalizuje. V\u0161echno, co stoj\u00ed na karamelu, hn\u011bdnut\u00ed nebo zlatav\u00e9 k\u016frce, je tedy mimo jeho mo\u017enosti.\n\n\n\nKde ho koupit ve Francii?\n\n\n\nV bioprodejn\u00e1ch v odd\u011blen\u00ed cukr\u016f a sladidel, v odd\u011blen\u00edch dietn\u00edch potravin v supermarketech a na internetu, kde b\u00fdv\u00e1 cena za kilogram nejni\u017e\u0161\u00ed. Prod\u00e1v\u00e1 se pod n\u00e1zvem erythritol nebo pod k\u00f3dem p\u0159\u00eddatn\u00e9 l\u00e1tky E968, v krystalick\u00e9 \u010di mou\u010dkov\u00e9 podob\u011b. Jemn\u011bj\u0161\u00ed mou\u010dkovou verzi volte v\u0161ude tam, kde se m\u00e1 rozpustit: do kr\u00e9m\u016f, p\u011bn a polev.\n\n\nPr\u016fvodce vznikl ve spolupr\u00e1ci s \u0161\u00e9fkucha\u0159em Rommelem Reyesem. Jeho tvorbu najdete na Instagramu, v jeho newsletteru na Substacku a na jeho kan\u00e1lu na YouTube.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196300"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196300\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/168128"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}