Erythritol

Product Name: Erythritol

Synonyms: Meso-Erythritol, Erythrol

Description

Erythritol is a naturally occurring four-carbon sugar alcohol, commonly found in fruits such as watermelons, pears and grapes. Compared with sucrose, erythritol has 60-70% of its sweetness and one-twentieth of its calories. Erythritol is considered GRAS for use as flavor enhancer, formulation aid, humectant, non-nutritive sweetener, stabilizer and thickener, sequestrant and texturizer in a variety of foods.

Chemical properties

Molecular Formula: C4H10O4

Molecular Weight: 122.12

Molecular structure:  

FEMA: 4819

EC No.: E968Melting point: 119-123ºC

Solubility: Soluble in Water (37%, 25ºC, less soluble than sucrose), slightly soluble in alcohol, practically insoluble in fats and ether.

1. FeaturesCaloric value: 0-0.2kcal/g, be calculated as zero calories in some countries.
2. Has a pleasant sweetness profile similar to table sugar (sucrose), about 60-70% as sweet as sucrose. As flavor enhancer, it can mask off-flavors (bitter, metallic, cooling, or licorice-like) of high-intensity sweeteners.
3. Low hygroscopicity and moisture-proof, help to prolong shelf life of bakery products.
4. Create cooling effect with highest dissolution heat among all sugar alcohols: -43 cal/g (compared with xylitol -36.5cal/g).
5. High osmotic pressure: 461.5 Kpa (20ºC, 15% aq.), around 3.2 times that of sucrose, help to improve antiseptic property and prolong shelf life of dairy products.
6. Stable at wide PH range (2-12) and high temperatures (up to 160ºC), does not participate in Maillard or caramelization reactions.
7. High tolerance level (g/kg/body weight), Male: 0.55-0.66, Female: 0.76-0.80 (compared with xylitol, Male: 0.3, Female: 0.3-0.5). It doesn't cause laxation and bloating at normal consumption level.
8. Safe for diabetes, offer no effect on blood sugar levels and has much lower insulin index compared with sucrose and xylitol.
9. Non-dental caries, does not metabolized by oral microbes.
10. ApplicationBakery: with the properties of sugar-reduction, moisture retention, greater shelf stability, it is widely used in bakery products, such as cake, bread, biscuit, filling and jam, etc.
11. Beverage: with the properties of good taste file, low-caloric, cooling effect, resistance to acid/alkali and heat, it can be used in carbonated drink, juice drink, dairy drink, vegetable protein drink, tea drink, alcoholic drinks and solid drink, etc.
12. Confectionery: with the properties of anti-caries, refreshing and long-lasting sweetness, non-hygroscopic, transparent color, no Maillard reaction, it is widely used in candy and chocolate.
13. Frozen desserts: together with high-intensity sweetener and swelling agent, it is widely used as sucrose substitute in ice cream.
14. Dairy: due to high osmotic pressure, erythritol can inhibit lactic acid fermentation and control the rise of sour taste in yogurt.

Packaging

25kg kraft paper bag.