Bai beverages are powered by a “secret superfruit” —a.k.a. the coffeefruit— which includes the fruit surrounding the coffee bean.
What makes it so “secret?” The fact that the coffeefruit’s outside is an ingredient that, until recently, had not been widely used in beverages found on your favorite stores’ shelves.
Most Bai beverages are also an excellent source of antioxidant Vitamin C. Vitamin C is needed for the growth and repair of tissues in all parts of your body. Like the pulp of the coffeefruit, the white tea extract in most of our beverages also has polyphenols.
A common question is heard when people sample Bai: “How can a drink that tastes this sweet only have five calories?”
The answer lies in the combination of “smart sweeteners” — erythritol and stevia leaf extract— used in each flavor of Bai.
Stevia leaf extract is born from the sweet leaves of the stevia plant, which is a member of the chrysanthemum family. To extract the plant’s intense natural sweetness, stevia leaves are harvested and dried. The leaves are then steeped in hot water. The resulting liquid extract is filtered, purified, and dried, resulting in the crystalized stevia leaf extract. Over 200 times sweeter than sugar, stevia leaf extract is an important sweetening ingredient in Bai Proprietary Sweetener Blend, and only a tiny amount is needed to deliver its clean sweet taste.
Naturally found erythritol is a sugar alcohol made from simple sugars derived from plant starches. It looks and tastes like table sugar, though it is about 30% less sweet. It was discovered in 1848 by Scotsman John Stenhouse. Erythritol is the largest ingredient in Bai Proprietary Sweetener Blend by weight, and is used as an ingredient to provide bulk and the sugar-like crystalline appearance and texture in Bai Proprietary Sweetener Blend. The erythritol used in Bai Proprietary Sweetener Blend is produced through a natural fermentation process. Fermentation is the process by which an organism metabolizes or “digests” one or more food sources to produce a desired product.
Fermentation occurs naturally in a variety of different foods given the right conditions and is used to produce wine, beer and yogurt. In the case of erythritol, a natural yeast digests the simple sugars such as dextrose and other nutrients and produces erythritol. After fermentation, the erythritol is filtered and dried into crystals. Erythritol is small; found naturally in a variety of fruits, such as grapes and pears, as well as in mushrooms, and certain fermented foods such as soy sauce and wine.
As with almost all finished food products, the journey from field to table involves some processing. The sweet components of the stevia leaf need to be extracted from the leaf, like vanilla needs to be extracted from vanilla beans. The erythritol in Bai Proprietary Sweetener Blend is made from a natural fermentation process. Like in other finished foods, including table sugar, processing aids suitable for use in food are used in the production of both stevia leaf extract and erythritol.
These aids help either extract, isolate or purify components of the ingredients. Under the U.S. Food and Drug Administration regulations, our processing aids are not subject to labeling requirements because they do not have a technical or functional effect in the finished food and because they are either not present or are present at insignificant levels in the finished product.