What is erythritol？

Erythritol, a filling sweetener, is a four-carbon sugar alcohol with a molecular formula of C4H10O4. Erythritol exists widely in nature, such as fungi mushrooms, lichens, melons, grapes, pears, animal eye lenses, blood plasma, fetal fluid, semen, and urine can also be detected in small amounts. It also exists in a small amount in fermented food wine, beer, soy sauce, and Japanese sake. It can be produced by the fermentation of glucose. It is a white crystalline powder with a refreshing sweet taste and is not easy to absorb. Stable at high temperature, stable in a wide pH range, has a mild cooling sensation when dissolved in the mouth, and is suitable for a variety of foods.

What is the characteristic of erythritol?

1. Low sweetness:

The sweetness of erythritol is only 60%-70% of that of sucrose. It has a refreshing taste, pure taste, and no aftertaste. It can be used in combination with high-intensity sweeteners to suppress the bad flavor of high-intensity sweeteners.

2. High stability:

It is very stable to acid and heat, and has high acid and alkali resistance. It will not decompose and change at a temperature below 200°C, and will not change color due to Maillard reaction.

3. High heat of solution:

Erythritol has a heat-absorbing effect when dissolved in water, and the heat of dissolution is only 97.4kJ/kg, which is higher than that of glucose and sorbitol, and it has a refreshing feeling when eaten.

4. Solubility:

The solubility of erythritol at 25°C is 37% (W/W). As the temperature increases, the solubility of erythritol increases, and it is difficult to crystallize and precipitate crystals.

5. Low hygroscopicity:

Erythritol is very easy to crystallize, but it will not absorb moisture in a 90% humidity environment. It is easy to crush to obtain a powder product, which can be used on the surface of food to prevent food from deteriorating due to moisture absorption.

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