Erythritol Powder

Erythritol is a natural sugar alcohol (or polyol) that has been widely used as food additive. It occurs naturally in some fruits and fermented foods. Erythritol shows white crystalline powder or granular and it is stable when being heated or in the acid environment. Melting point: 121 °C, Boiling point: 329°C to 331°C. It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body. It is less likely to cause gastric side effects than other sugar alcohols, because of its unique digestion pathway.

Production: At the industrial level, it is produced from glucose by fermentation with yeast, Moniliella pollinis.

Advantage: Erythritol has the feature of stickiness and can inhibit microorganism, so it can prolong products shelf life and keep the products (i.e. bread) in good shape and taste.

1. In Food Industry:
- Lower Calories Sweetener: Erythritol is stable under heating condition, so it is widely used in baking, candy industry, besides that, it can reduce 30% lower calories compared to sucrose.

- Baking Products Additives: Erythritol can be used to produce jam, butter, cream icing and frostings.

- Cooling Taste candy, chocolate and other food products: Erythritol has a strong cooling effect when it dissolves in water, which is often combined with the cooling effect of mint flavors. The cooling effect is present only when erythritol is not already dissolved in water, a situation that might be experienced in an erythritol-sweetened frosting, chocolate bar, chewing gum, or hard candy. The cooling effect of erythritol is very similar to that of xylitol and among the strongest cooling effects of all sugar alcohols.

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