Erythritol
Erythritol, white crystal, slightly sweet, relative sweetness 0.65, cool feeling, low calorific value, about one-tenth of the calorific value of sucrose.
Soluble in water (37%, 25 ° C). Because of low solubility, easy crystallization. For organic synthesis and biochemical research.
The preparation of wheat, corn and other starch by safe and appropriate edible grade osmophilic yeasts such as Moniliella pllinis,
Candida lipolytica or Tricho sporonoides After enzymatic fermentation of megachilensis at high concentration (>450g/L),
he fermented mash was heated, sterilized and filtered, then purified by ion exchange resin,
activated carbon and ultrafiltration, crystallized, washed and dried. The average yield is about 50%
Erythritol
CAS number 149-32-6
Molecular weight 122.120
Density 1.4±0.1 g/cm3
Boiling point 330.0±0.0 °C at 760 mmHg
Molecular formula C4H10O4
Melting point 118-120 °C(lit.)
Flash point 208.7±21.1 °C
CAS NO. | 149-32-6 | Molecular Formula | C4H10O4 |
Molecular Weight | 122.120 | Density | 1.4±0.1 g/cm3 |
Boiling point | 330.0±0.0 °C at 760 mmHg | Melting Point | 118-120 °C(lit.) |
Test Item | Specification | Results |
Appearance | White crystalline powder | White crystalline powder |
Assay (On dry basis) | 99.0% ~ 105.0% | 99.38% |
Ribitol & Glycerol | ≤ 0.1% | ≤ 0.1% |
Reducing Sugar | ≤ 0.3% | ≤ 0.2% |
Specific Rotation (α)
| +14.5°~ +16.5° | +15.53 |
Erythritol Difference colors
White powder:
the 1x sucrose sweetness white powder
the 2x sucrose sweetnesswhite powder
the 5x sucrose sweetnesswhite powder
Brown Powder:
the 1x 2x 5x sucrose sweetness It is the same price.
Difference:
White : colorless crystal, in addition to the sweetness of no other taste;
Yellow: with Monk fruit characteristic scorched flavor.
Natural and zero calorie:
erythritol, stevia and monk fruit Extract are all natural and zero calorie new sweeteners.
Erythritol White crystal, relative sweetness 0.7. The calories are one-tenth of sucrose.
monk fruit Extract light yellow powder (MogrosideV ) 5%-50%
Stevia Extract (stevioside & Ra) white powder 98%
It is 150 to 300 times sweeter than sucrose
Erythritol + stevia & Erythritol + monk fruit Extract ( white crytstal powder )
According to the different needs of customers, to provide arbitrary sweetness of the complex sugar.
We recommend products with 1x, 2x, 3x and 4x sucrose sweetness.
Erythritol Function
It can treat some diseases, such as diabetes, heart disease, regulating blood pressure, softening blood vessels,
lowering blood lipids, lowering blood sugar, inhibiting bacteria, hemostasis, analgesia, weight loss, nourishing beauty,
nourishing Yin, helping digestion, promoting pancreas, spleen and stomach function, clearing away heat and detoxification,
preventing children's dental caries and other aspects have a good effect, and has the role of promoting metabolism and strengthening the body
Erythritol Applicaton
Low-calorie sweeteners; Thinner for high-sweetness sweeteners.
Can be used in chocolate, baked goods, candy, table sugar, soft drinks, etc.
In GB 2760-2014, it can be used in various kinds of food according to production needs.
Erythritol Advantage
Erythritol has the following advantages over xylitol
1. Erythritol is a natural zero-calorie sweetener, xylitol is caloric.
2. Erythritol has a higher tolerance than xylitol. All sugar alcohols will have diarrhea if you eat too much,there is a tolerance problem, and erythritol is the highest tolerance in the human body.
3. The mean glycemic index and mean insulin index of erythritol are lower than that of xylitol,so erythritol has less effect on blood sugar and also has antioxidant activity.
4, a lot of sugar alcohols will feel cool when eating, this cool feeling comes from the dissolution of absorption heat,
when dissolved will absorb your heat, so we feel cool.The degree of coolness of each product is expressed by the coefficient of dissolution absorption heat,
erythritol is the highest dissolution absorption heat, and its coolness is the highest.
5, in terms of production process, erythritol is the only one of all sugar alcohols produced by fermentation,which is closer to natural conversion and extraction.
Other sugar alcohols are produced by hydrogenation,so the production process is different.
6, erythritol is basically non-hygroscopic, other sugar alcohols have varying degrees of hygroscopicity,non-hygroscopicity increases the application field.
7, xylitol is mainly used in the field of candy and medicine in Europe,although xylitol in the FDA and European regulations in the appropriate amount of addition,
but the human intake is too high,will cause blood sugar rise, diarrhea and other symptoms.
