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Erythritol appears as a white powdery crystalline substance, and its aqueous solution is a colorless, non-viscous liquid. It is slightly sweet, with a sweetness level of 70%-80% compared to sucrose, and has a cooling sensation. Its caloric value is low, only 1/10 that of sucrose. Its chemical properties are similar to other polyols; it does not contain reducing aldehyde groups and is stable to heat and acid (suitable for pH 2-12). Compared to other sugar alcohols like sorbitol, mannitol, and xylitol, it has a lower molecular weight and higher osmotic pressure in solution. The sweetness characteristics of
Product Features:
Erythritol, also known as erythritol, is a natural, low-calorie, bulk sweetener that can replace sucrose. It has a clear sweetness similar to sucrose and is widely found in natural plants and animals, such as algae, mushrooms, melons, and grapes. It is also present in the human body in the eyes, serum, and semen. Fermented foods like wine, beer, and soy sauce also contain erythritol, but in very small amounts.
Main Uses:
1. Food
Baked goods: Can prevent moisture and extend the shelf life of food.
Dairy products: Erythritol reduces osmotic pressure, inhibits lactic acid fermentation, controls acidity rise, and can extend the shelf life of products.
Beverages: The impact of erythritol on the main sensory characteristics of beverages is reflected in increased sweetness, richness, and smoothness while reducing bitterness and masking off-flavors to improve the overall flavor of beverages.
2. Health Foods: Erythritol can be used in health products with high-intensity sweeteners added appropriately to effectively curb calorie intake for obese patients.
3. Others: In addition to its application in the food industry, erythritol can also be used in medicine, cosmetics, chemicals, and many other areas. It can partially replace glycerin in cosmetic production to delay spoilage.
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Pharma Sources Insight January 2025
