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 Erythritol

Specification:                              

Package: 20kg/bag or 25kg/bag or customized package

Form：Powder、Crystal

Extracted From: Corn                                             

Purity：>99.5%    

Shelf life:2 years                        

Store way: Store in cool and dry place, Avoid the direct sunshine   

Brand and package: OEM, Customized brand and package are acceptable

Slightly sweet, relative sweetness is 0.65. There is a cooling sensation. Zero calories. It is soluble in water (37%, 25°C). Because of its low solubility (compared to sucrose), it is easy to crystallize, and is suitable for foods that require sucrose taste, such as chocolate and table sugar. It is not degraded by enzymes, and can only be excreted from the blood to the urine through the kidneys (easy to be absorbed by the small intestine). It does not participate in sugar metabolism and blood sugar changes, so it is suitable for diabetics. It does not cause fermentation in the colon and can avoid gastrointestinal discomfort. No dental caries.

Erythritol VS Xylitol

Fermentation method: a natural extraction method.

Main Character:

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-strength sweeteners to suppress its high sweetness The bad flavor of the flavoring agent.
2. High stability: It is very stable to acid and heat, and has high acid and alkali resistance. It will not decompose and change under 200 degrees, and will not change color due to Maillard reaction.
3. High heat of dissolution: Erythritol has an endothermic effect when dissolved in water. The heat of dissolution is only 97.4KJ/KG, which is higher than glucose and sorbitol, and has a cooling sensation when consumed.
4. 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.
   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 powder, which can be used on the surface of food to prevent moisture and deterioration of food.

Application:

Beverages

(1) Development of a new zero calorie and low calorie beverage. It can increase the sweetness, heaviness and lubricity of the drink, reduce the bitterness, cover up other odors and improve the flavor of the drink.

(2) It can be used in refreshing solid drinks. Because erythritol will absorb a lot of heat when dissolved, erythritol can promote the solution combination of ethanol and water molecules, and In alcoholic drinks, It can help reduce the odor and sensory stimulation of alcohol.

(3) 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 their taste.

Baked food

The baking industry is also developing towards nutrition, health, functionality, low calorie and so on. Low energy, sugar free baking food emerges as the times require. In order to obtain high quality functional or low calorie baking products, erythritol is proved to be a very good raw material. It can not only replace sucrose in physical and chemical aspects, but also bring health benefits. Compared with the products using sucrose as raw material, the baking products using erythritol have better structural compactness and softness, different oral solubility and subtle color difference. Erythritol used in baked food should be powder or crystal with fine particle size (< 200um). Fine particles will bring smooth and round taste to the product.

Cake biscuit

Baked products contain high-component flour, butter, and sucrose, and it is difficult to prove that their products can reduce calories. However, the application of erythritol can easily solve this problem.

1. For cake products, adding erythritol can reduce calories by at least 30%, and it will not bring negative effects after use.

② In heavy sugar heavy oil cakes and sponge cakes, using erythritol and maltitol to completely replace sucrose can produce low-sugar and sugar-free products with good taste, and also have a good shelf life.

③ Compared with sucrose products, products using erythritol can extend the shelf life. Erythritol can not only inhibit the growth of microorganisms in baked products, but also maintain the freshness and softness of the products. This is due to the water retention of erythritol itself. Adding 10% erythritol to biscuits can successfully improve the stability and shelf life of such products.

④ Soft and hard sandwich biscuits can also use a mixture of erythritol and maltitol to replace sucrose, the effect is equally good; and in hard biscuits, Using erythritol and sucrose together will greatly reduce the calories.

Additives

The use of erythritol can also produce good quality bakery product additives, such as sauce, cream, butter icing and some surface decorations.

1. Adding erythritol to jam can enhance the natural fruit taste index.
2. Adding erythritol to butter icing (full fat) will not only reduce calories but also bring a refreshing taste; when the product uses erythritol, maltitol liquid and aspartame at the same time, the energy value can be reduced by nearly 50 %. ③Cream: Cream is a traditional "fat with sugar". The ingredients include sucrose. Cakes and sandwich biscuits that use cream as an additive contain high calories and can bring a typical fat-type soft taste. Most consumers like them very much, but this feature is unacceptable for products that reduce heat energy. "High fat and high calories" makes many people stay away from them. Adding close to 60% of the product and fine particle size of erythritol will bring more benefits to the product: it can reduce some calories, and it can bring a cool taste, dilute the fat-soft taste, and make the product have Cool and refreshing and other attractive advantages; compared with conventional sucrose fat type baked products, products using erythritol have a longer shelf life.

Candy

The taste of erythritol is the same as that of sucrose, and there is no need to add strong sweeteners such as aspartame or saccharin. Compared with other "non sucrose" candy, the taste of erythritol candy is refreshing and cool, its sweet taste is pure, and there is no bad aftertaste. Moreover, Using erythritol and other sugar alcohols together can increase the tolerance to reduce the risk of unilateral use only one sugar alcohol. It is better to use high purity erythritol crystal powder in candy chocolate, so as to obtain better quality and taste.

Hard candy and soft candy:

Erythritol can produce all kinds of candy with good quality. The texture and shelf life of the product are exactly the same as those of traditional products. Because erythritol is easy to crush and does not absorb moisture, all kinds of candies have good storage stability even under high humidity storage conditions, and are good for the health of teeth, and will not lead to dental caries.

① Microbiological examination showed that most of the crystals of good quality soft candy should be between 5 and 10 μ M. the soft candy made from pure erythritol has high crystallinity, but the combination of less 40% erythritol with 75% maltitol can control the crystallinity well.

② The use of erythritol in peppermint soft sweets (soft candy) can help to obtain a good cool taste.

③ Cough syrup is a kind of rock sugar product, which is made of a variety of fine sugars mixed with water, kneaded into a solid agglomerate, and then dried and pressed. Multi hydroxyl compounds such as erythritol, maltitol, isomaltitol and lactose alcohol can be added to cough syrup to obtain low calorific value and anti caries products. The mixture of erythritol, lactose alcohol and crystalline maltitol can replace the traditional sucrose to produce cough syrup. In addition to the effect of low calorie and cooling, erythritol also has the good texture and non hygroscopicity that lactose alcohol and crystalline maltitol do not have.

④ Adding erythritol as a filler to rock sugar can bring good cool taste to rock sugar. And erythritol fast crystallization speed help rock sugar can be made quickly and conveniently in anhydrous environment, and such rock sugar in dry environment without packaging can also have a good shelf life.

Fondant icing Sugar

Erythritol is the only sweetener among all polyols that can be used to produce sugar free Fondant icing sugar. It is generally used in combination with liquid maltide X100. With this method, we can get different texture sugar free fondants by controlling the stirring time and operating temperature. This product not only has pleasant cool taste, but also has nice appearance, good consistency and good Storability. Fondants which is made from erythritol, has good stability due to its low residual water content and water activity. The product can reduce heat by about 65%.

Chewing gum

Erythritol is easy to comminute and has low hygroscopicity, so it is suitable to be used as a sweetener of chewing gum. Moreover, this kind of chewing gum is cool, low calorie and non cariogenic, and can be used to make "beneficial for teeth " chewing gum. Most low sugar chewing gum products will become hard and brittle gradually with the increase of time. If alcohol and erythritol are used to replace some low sugar raw materials, it will have a longer shelf life, and the chewing gum will have good elasticity and softness. In chewing gum coating, the best coating is to use 40% erythritol together with other hydroxyl compounds, such as sorbitol and maltitol. It can not only obtain high moisture absorption resistance and cool taste, but also has better chewiness and scaffolds than xylitol. At the same time, erythritol coating can shorten the crystallization time by 30%.

Chocolates

Erythritol has the characteristics of good thermal stability and low hygroscopicity. It can be operated in the environment above 80 ℃ to shorten the processing time. At the same time, the heating temperature in the production process of chocolate using erythritol is higher than that of traditional chocolate, which is conducive to promoting the production of flavor. Erythritol can easily replace the sucrose in the product and reduce the energy of chocolate by 34%. No other sugar alcohol can provide such energy reduction value, and give the product cool taste and non cariogenic characteristics. Due to the low hygroscopicity of erythritol, it is helpful to overcome the frost phenomenon of other sugars when making chocolate.

Pharmaceutical industry

Erythritol has been widely used in medicine and daily chemical industry due to its anti-caries, anti-oxidation, moisture retention and nonflammability