High Sweetness Erythritol Low calorie sugar free

Erythritol

Erythritol has been around as long as grapes, peaches, pears, watermelon, and mushrooms. It's a type of carbohydrate called a sugar alcohol that people use as a sugar substitute. Erythritol is found naturally in some foods. It's also made when things like wine, beer, and cheese ferment. Besides its natural form, erythritol has also been a man-made Sweetener since 1990. You can find it with other Sugar Substitutes in stores and online. It's also sold in bulk to companies that use it to sweeten or thicken products like reduced-calorie and sugar-free foods and drinks.
Erythritol is one of the newer sugar alcohols on the market -- Xylitol and mannitol have been around longer -- researchers have done a number of studies of it in animals and humans. The World Health Organization (WHO) approved erythritol in 1999, and the FDA did the same in 2001.

Characteristics 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 bitterness. It can be used in combination with high-power sweeteners to suppress the bad flavor of high-power 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 below 200 degrees, and will not change color due to the Maillard reaction.
The high heat of dissolution Erythritol has an endothermic effect when it is dissolved in water. The heat of dissolution is only 97.4KJ/KG, which is higher than glucose and Sorbitol. It has a cooling sensation when consumed.

3. Solubility

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

4. Low hygroscopicity

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

Application areas of Erythtitol

1. Beverages 

Erythritol has been used in the development of new zero-calorie, low-calorie beverages. Erythritol can increase the sweetness, heaviness, and smoothness of the drink while reducing the bitterness, and it can also cover up other odors and improve the flavor of the drink. Erythritol can also be used for refreshing solid beverages because erythritol absorbs a lot of heat when it dissolves.

2. Bakery

Sucrose and oil are the main raw materials for making bakery products. They play a very important role in forming the unique structure, taste, and flavor of bakery products. They are indispensable raw materials for the production of high-quality bakery products. Erythritol is a proven raw material. It can not only replace sucrose in physical and chemical aspects, but also bring health benefits, and the bakery products that use erythritol have better structural tightness and softness than products that also use sucrose as raw materials. Also, the application of this sugar-free sweetener erythritol can easily reduce calorie in the producuts.

3. Candy and chocolate

The new functional material erythritol fully meets the requirements of confectionery industry, and the taste of erythritol is the same as that of sucrose. There is no need to add strong sweeteners such as aspartame or saccharin. Use erythritol. Compared with other "non-sucrose" candies, the made candies have a refresher and colder taste, with pure sweetness and no bad aftertaste; and the joint use of erythritol and other sugar alcohols can increase the tolerance and reduce the unilateral use.

4. Pharmeceutical industry 

Erythritol's anti-caries, anti-oxidation, moisturizing and non-flammability properties make its application in the fields of medicine and daily chemicals continue to expand.

Erythritol analysis: