Erythritol

Erythritol, a filled sweetener, is a four-carbon sugar alcohol with the formula C4H10O4. Erythritol is widely present in nature, such as fungi, mushrooms, lichens, melons and fruits, melons, grapes, pears, animal eye crystals, plasma, fetal fluid, semen, urine can also be detected in a small amount in fermented food wine, beer, soy sauce, Japanese sake. Can be made from glucose fermentation, white crystalline powder, with a refreshing sweet taste, not easy to absorb, stable at high temperature, stable in a wide pH range, when dissolved in the mouth has a mild cool feeling, suitable for a variety of foods.

Erythritol has good crystallization, very low hygroscopic property, and is not hygroscopic when the relative humidity is 90%. It is very stable to heat and acid. Erythritol has a low solubility, only 37% at 20℃, and absorbs more energy when dissolved in water, and the heat of solution is -97.4J/g.

The sweetness of erythritol is 70% to 80% of that of sucrose, and it has a unique light taste of sugar alcohol, and its sweetness stays in the mouth for a very short time. Mixed with some high-intensity sweeteners such as Aspartame and potassium acetylsulfanilate (AK), the sweetness and taste are very close to sucrose. Crystal erythritol has a cool feeling when consumed. The heat of solution of erythritol is approximately 3 times that of glucose and 2 times that of sorbitol.

Erythritol is very heat resistant, even under high temperature conditions will not produce decomposition and heating discoloration. Erythritol also does not undergo the Maillard reaction in the presence of amino acids.

Erythritol has a very low hygroscopic property, which is the lowest among sweeteners such as sugar alcohols and bear sugar. In an environment with a temperature of 20℃ and a relative humidity of 90%, the hygroscopic weight gain after 5 days was about 40% for sorbitol, 17% for maltitol, 10% for sucrose, and less than 2% for erythritol.

The solubility of erythritol is 36% at 25 ° C, which is 1/2 of the solubility of sorbitol. This solubility is not a problem in general food processing, but for some foods that do not want sugar alcohols to crystallize, erythritol must be combined with other sugars or sugar alcohols. Its solubility in water is greatly affected by temperature, about 75% when the temperature is 80 ° C, similar to sucrose, and the temperature is 20 ° C, it is reduced to 35%, which makes it have good crystallization and powder characteristics, suitable for replacing sucrose in foods that require sucrose crystallization. Erythritol can absorb a lot of heat when dissolved, and its heat of dissolution in water is about 3 times that of glucose and 1.8 times that of sorbitol, even if it is mixed with sucrose, its heat of dissolution is also large.

Erythritol has a wide range of applications in the food industry. It can be used as a sweetener for diabetics and consumers who do not want to eat sugar. It is used in the processing of chocolate, chewing gum, fudge and muffin. In addition to its application in the food industry, erythritol may also be widely used in the organic synthesis sector as a raw material for alkyd resins, polyesters, polyethers, and the production of cardio-cerebrovascular diseases and asthma drugs such as nitroerythritol.

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Erythritol has the following advantages over xylitol:

1. Erythritol is a natural zero-calorie sweetener, and xylitol is caloric.

2. Erythritol is more tolerable than xylitol. All sugar alcohols will have diarrhea if you eat too much, there is a tolerance problem, and erythritol is the highest tolerance in the human body.

3. Both the mean glycemic index and mean insulin index of erythritol are lower than that of xylitol, and therefore, erythritol has less effect on blood sugar and also has antioxidant activity.

4. Many sugar alcohols will feel cool when eating, and this cool feeling comes from the absorption of heat, which will absorb your heat when dissolved, so we feel cool. The degree of coolness of each product is expressed by the coefficient of dissolution absorption heat, erythritol is the highest dissolution absorption heat, and its coolness is the highest.

5. In terms of production process, erythritol is the only one of all sugar alcohols produced by fermentation, which is closer to natural conversion and extraction. Other sugar alcohols are produced by hydrogenation, so the production process is different.

6. Erythritol is basically non-hygroscopic, other sugar alcohols have varying degrees of hygroscopic, non-hygroscopic increases the application field.

7. Xylitol is mainly used in the field of candy and medicine in Europe, although xylitol in the FDA and European regulations to regulate the appropriate amount of addition, but the human intake is too high, will cause blood sugar rise, diarrhea and other symptoms.

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