| ≥1 piece |
Erythritol is a filler sweetener and is a four-carbon sugar alcohol. Erythritol is widely found in nature, such as fungi mushrooms and lichens, melons, grapes and pears, and in fermented foods wine, beer, soy sauce and Japanese sake. It can be produced from the fermentation of glucose and is a white crystalline powder with a crisp sweet taste, does not absorb moisture easily, is stable at high temperatures, is stable over a wide pH range, has a mild cool sensation when dissolved in the mouth and is suitable for a wide range of foods.
(1) Low sweetness: the sweetness of erythritol is only 60%-70% of that of sucrose, with a cool taste in the mouth, pure taste and no bitterness afterwards, it can be used in combination with high sweeteners to suppress the bad flavour of high sweeteners.
(2) High stability: very stable to acid and heat, high acid and alkali resistance, no decomposition and change below 200 degrees, no discolouration due to the Merad reaction.
(3) High heat of dissolution: Erythritol has the effect of heat absorption when dissolved in water, the heat of dissolution is only 97.4KJ/KG, which is higher than the heat absorption of both glucose and sorbitol, and has a cool feeling when consumed.
(4) Solubility: the solubility of erythritol at 25℃ is 37% (W/W), as the temperature rises the solubility of erythritol rises and it is easy to crystallize and precipitate crystals.
(5) Low hygroscopicity: Erythritol is very easy to crystallize, but will not absorb moisture in 90% humidity environment, easy to crush to get powder products, can be used for food surface to prevent food from moisture absorption and deterioration.
Erythritol advantage:
(1) Zero calorie: Erythritol is the only zero calorie sugar alcohol. Because of its small molecular weight, it is easily absorbed by the human body. It is easily absorbed by the body due to its small molecular weight, and only a small amount of erythritol absorbed by the body enters the human colon to be fermented by microorganisms. 80% of erythritol is consumed by the body and enters the human bloodstream, but it cannot be metabolized by enzymes in the body, does not provide energy for the body, does not participate in sugar metabolism, and can only be excreted from the body through urine.
(2) High tolerance: The tolerance of erythritol is 0.8 grams per kilogram of body weight, which is higher than xylitol, lactitol and maltitol. The main reason is that the molecular weight of erythritol is small and it is absorbed less, so it is mainly excreted through urine, thus avoiding the phenomenon of hyperosmolarity that causes diarrhoea and the phenomenon of flatulence from intestinal bacterial fermentation.
(3) Anticaries: Erythritol is not used by human oral bacteria, so it does not produce acidic substances to cause damage to the teeth, thus causing tooth decay, and has an inhibitory effect on the growth of oral bacteria, thus playing a role in protecting the teeth.
(3) High coolness
Many sugar alcohols have a cooling sensation when eaten. This cooling sensation comes from the heat of dissolution absorption, which absorbs your heat as it dissolves, so we feel cool. The degree of coolness of each product is expressed by the coefficient of heat of dissolution absorption, and erythritol has the highest heat of dissolution absorption, which gives it the highest coolness