Erythritol Powder
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Erythritol Powder

Product Name:Erythritol Powder
Alias: (R, S) - 1,2,3,4-butanetetraol
CAS NO.:149-32-6
Molecular formula:C4H10O4
Molecular weight:122.12
Appearance:White crystalline powder
EINECS NO.: 205-737-3
Storage condition:-20°C

Pure erythritol powder description

Erythritol is a filling sweetener. Erythritol is widely found in nature, such as fungus mushrooms, lichens, melons, grapes, pears, eye crystals, plasma, fetal fluid, semen, urine of animals can also be detected in a small amount, and it is also found in fermented food wine, beer, soy sauce, and Japanese sake.

Pure erythritol powder characteristic

1. Low sweetness: Erythritol's sweetness is only 60% - 70% of that of sucrose. It has a cool taste in the mouth, pure taste, and no bitter aftertaste. It can be mixed with high power sweetener to inhibit its bad flavor of high power sweetener.

2. High stability: it is very stable to acid and heat, and it has high acid and alkali resistance. It will not decompose and change under 200 ℃, and will not change color due to Maillard reaction.

3. High heat of dissolution: Erythritol has a heat absorption effect when dissolved in water, and the heat of dissolution is only 97.4kJ/kg, which is higher than that of glucose and sorbitol, and it has a cool feeling when eaten.

4. Solubility: The solubility of erythritol at 25 ℃ is 37% (W/W). With the increase of temperature, the solubility of erythritol increases, and it is difficult to crystallize crystals.

5. Low hygroscopicity: Erythritol is very easy to crystallize, but will not absorb moisture in 90% humidity environment. It is easy to crush to obtain powder products, which can be used for food surface to prevent food from moisture absorption and deterioration.

Pure erythritol powder application

1. Beverages

Erythritol has been used in the development of new zero calorie and low calorie beverages in recent years. Erythritol can increase the sweetness, thickness and lubrication of the drink, reduce the bitterness, cover up other smells and improve the flavor of the drink. Erythritol can also be used as a refreshing solid drink because it absorbs a lot of heat when dissolved. Erythritol can promote the solution combination of ethanol molecules and water molecules. Alcoholic beverages can reduce the smell and sensory stimulation of alcohol, and can effectively improve the quality of Baijiu and wine. Erythritol can also significantly improve the bad odor of plant extracts, collagen, peptides and other substances. Therefore, Erythritol has been added to some collagen products to improve the taste.

2. Baked food

Sucrose and oil of baked food are the main raw materials for making baked food. They play an important role in forming the unique organizational structure, taste and flavor of baked food, and are indispensable for producing high-quality baked products. In particular, in the production of baked food, sugar can not only increase the sweetness, color and preservation, but also greatly affect the rheological properties, process and product quality of dough. The proper addition of sugar is a very important condition to ensure the normal production process and good product quality. However, with the improvement of the consumption level of modern consumers and the enhancement of their health awareness, this "high sugar, high fat and high calorie" product can no longer meet the needs of consumers. Bakery industry is also developing towards nutrition, health, functionality, low calorie and other aspects. Low energy, sugar free baked food came into being under this trend. However, at present, low-energy or sugar free baked foods produced by some manufacturers only partially reduce the use of oil and sugar, but it is not enough to reduce the use of oil and sugar, which easily leads to poor sensory quality of products and is difficult to be accepted by people with diabetes, obesity and others. Therefore, dietary fiber, oligosaccharides, sugar alcohols, fat like and other substitutes should be used to simulate the functions of oil and sugar as much as possible to improve the acceptability of products while reducing product energy and meeting the consumption needs of some consumers.

Nowadays, the substitution of sucrose mainly adopts the combination of strong sweeteners and low sweetness filling sweeteners or fillers, such as oligosaccharides, sugar alcohols, etc. The substitution of fat is mainly realized through carbohydrate type simulated fat. It is said that low DE maltodextrin is a good choice. It has the appearance and taste of cream, but its calories are much lower than oil.

Erythritol is proved to be a very good raw material in order to obtain high-quality functional or low calorie baked products. It can not only replace sucrose in physical and chemical aspects, but also bring benefits to health. Moreover, the baked products using erythritol have better structural compactness and softness than those using sucrose as raw material, and have different oral solubility and subtle color differences. Erythritol used in baked food is preferably in powder form or with fine particle size (<200 μ m) The fine particles will bring smooth and mellow taste to the product.

3. Pharmaceutical industry

Erythritol is widely used in medicine and daily chemical industry due to its caries prevention, oxidation resistance, moisture retention and non combustibility.

Pure erythritol powder advantage

Erythritol has the following advantages compared with xylitol:

1. Erythritol is a natural zero calorie sweetener, while xylitol has calories.

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

3. Erythritol has a lower average blood glucose index and insulin index than xylitol. Therefore, Erythritol has less effect on blood glucose and has antioxidant activity.

4. Many sugar alcohols will feel cool when eating. This sense of coolness comes from the absorption of heat by dissolution. When dissolved, it will absorb your heat, so we feel cool. The degree of coolness of each product is expressed by the coefficient of heat of dissolution and absorption. Erythritol has the highest heat of dissolution and absorption, and its coolness is the highest.

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

6. Erythritol is basically non hygroscopic, and other glycols are hygroscopic to varying degrees, which increases the application field.

7. Xylitol is mainly used in confectionery and medicine in Europe. Although Xylitol is added in an appropriate amount according to FDA and European regulations, excessive intake of Xylitol will cause symptoms such as high blood sugar and diarrhea.