Erythritol, a filling sweetener, is a four carbon sugar alcohol with the molecular formula C4H10O4. It is widely distributed in nature, and erythritol is found in seaweed, mushrooms, fruits such as melons, grapes, and peaches. It can be fermented from glucose and is a white crystalline powder with a refreshing sweetness that is not easily absorbed. It is stable at high temperatures and over a wide pH range. When dissolved in the mouth, it has a mild cool sensation and is suitable for a variety of foods.
It is widely use in many fields like the following:
Erythritol can be used as a diluent for low calorie sweeteners or high sweetness sweeteners, and is applied in foods such as chocolate, baked goods, soft drinks, candies, and solid drinks. Erythritol is also widely used in other foods, such as dairy products, ice cream, pastries, table sweeteners, etc. The taste of erythritol is similar to that of sucrose, and there is no need to add strong sweeteners such as aspartame or saccharin. Candy made with erythritol has a refreshing and cool taste compared to other "non sucrose" candies, with pure sweetness and no unpleasant aftertaste; Moreover, the combined use of erythritol and other sugar alcohols can increase tolerance and reduce the risk of unilateral use. It is best to use high-purity erythritol crystalline powder in candy chocolate, which can achieve better quality and taste.
The anti caries, antioxidant, moisturizing, and non flammable properties of erythritol have continuously expanded its applications in the fields of medicine and daily chemical products.
Erythritol may also be widely used in the organic synthesis sector as a raw material for alkyd resins, polyesters, polyethers, and in the production of drugs such as nitroerythritol for cardiovascular and asthma diseases.
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Feature of Naturally sweet erythritol:
- The sweetness is pure and pure. The sweetness characteristics of erythritol and sucrose are very similar, refreshing and without aftertaste, with a sweetness of about 70% to 80% of sucrose. Mixing with other sweeteners has the effect of improving and coordinating taste quality, and can be used in combination with high magnification sweeteners to suppress their adverse flavors.
- High stability. Erythritol is stable under hot, acidic, and alkaline conditions, meeting the requirements of general food for acidity and alkalinity. It will not decompose or change below 200 ℃, and will not undergo Maillard reaction and discoloration.
- Good crystallinity. Erythritol has low hygroscopicity, good crystallinity, and is easy to crush into powder products. Its hygroscopicity is the smallest among sweeteners such as sugar alcohols and sucrose. It will not absorb moisture in a 90% humidity environment and can be used on food surfaces to prevent food from absorbing moisture and spoiling.
- High melting heat. When erythritol is dissolved in water, it has an endothermic effect, with a dissolution heat of only 97.4kJ/kg, which is higher than the endothermic properties of glucose and sorbitol. It has a refreshing sensation when consumed. Solid foods and candies produced with it have a refreshing taste when consumed.
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Specification of Naturally sweet erythritol:
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TEM |
STANDARD |
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APPEARANCE |
White crystalline powder or granules |
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Assay |
99.5~100.5 % |
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Less on drying |
≤0.2 % |
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Burning residue |
≤0.1 % |
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Reduced |
≤0.3 % |
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Ribosyl |
≤0.1 % |
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Lead |
≤1.0 mg/kg |
Production of Naturally sweet erythritol:
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