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Product Overview
Erythritol is a filling-type sweetener, a four-carbon sugar alcohol with the molecular formula C4H10O4. It is widely found in nature, such as in fungi like mushrooms and lichens, fruits like melons, grapes, and pears, and in small amounts in animal eye lenses, plasma, amniotic fluid, semen, and urine. It is also present in fermented foods like wine, beer, soy sauce, and sake. Erythritol can be produced by fermenting glucose, resulting in a white crystalline powder with a refreshing sweetness. It is poorly absorbed, stable at high temperatures, stable across a wide pH range, and provides a mild cooling sensation when dissolved in the mouth, making it suitable for a variety of foods.
Production Process
Erythritol can be produced by two methods: microbial fermentation and chemical synthesis.
Microbial Fermentation Method
The production of erythritol through fermentation began in the 1990s, and globally, microbial fermentation is used for large-scale production. The carbon sources for erythritol production include alkanes, monosaccharides, and disaccharides, with glucose, fructose, mannose, and sucrose being good carbon sources. D-mannose has the highest conversion rate at 31.5%. However, due to cost factors, starch materials like wheat or corn are primarily used, which are enzymatically degraded into glucose, fermented by osmotolerant yeast or other strains. Yeasts that can produce erythritol include Candida, Trichosporon, Moniliella, and Pichia. The industrial production process of erythritol by fermentation is as follows: Starch → Liquefaction → Saccharification → Glucose → Fermentation by production strains → Filtration → Column separation → Purification → Concentration → Crystallization → Separation → Drying, resulting in erythritol with an average yield of about 50%. Research indicates that erythritol fermentation is influenced by multiple factors, such as changes in osmotic pressure, which significantly affect polyol production. Inorganic salts Mn2+ and Cu2+ can increase erythritol yield, and oxygen and temperature also impact production. Compared to chemical synthesis, fermentation has production advantages.
Chemical Synthesis Method
In the chemical synthesis method, erythritol is produced by reacting butylene glycol with hydrogen peroxide, then mixing its aqueous solution with a nickel catalyst and adding ammonia as an inhibitor. Hydrogen gas is passed through at around 0.5 MPa, and after hydrogenation, erythritol is obtained. However, the production efficiency of the chemical method is low, and industrial-scale production has not yet been achieved.
Benefits and Functions
- Low sweetness: Erythritol has 60%-70% of the sweetness of sucrose, with a cool taste, pure flavor, no bitter aftertaste, and can be blended with high-intensity sweeteners to mask undesirable flavors.
- High stability: Extremely stable to acids and heat, with strong acid and alkali resistance, and no decomposition or change below 200°C, no Maillard reaction or discoloration.
- High heat of solution: Erythritol has an endothermic effect when dissolved in water, with a heat of solution of only 97.4 kJ/kg, higher than that of glucose and sorbitol, providing a cooling sensation when consumed.
- Solubility: The solubility of erythritol at 25°C is 37% (W/W), and it increases with temperature, making it difficult to crystallize and precipitate.
- Low hygroscopicity: Erythritol crystallizes easily but does not absorb moisture even in 90% humidity, making it easy to crush into powder form and suitable for preventing food from becoming moist and spoiling.
Food Applications: Health foods, food, pharmaceuticals, cosmetics
- Beverages
In recent years, erythritol has been used in the development of new zero-calorie and low-calorie beverages. Erythritol can increase the sweetness, body, and smoothness of beverages while reducing bitterness and masking other odors, enhancing the overall flavor.
- Baked Goods
Sucrose and fats are essential ingredients in baked goods, contributing to the unique texture, taste, and flavor of baked products. Erythritol is a key ingredient for producing high-quality baked goods.
- Cakes and Cookies
Baked products that contain high amounts of flour, butter, and sucrose are typically high in calories. Erythritol can help address this issue by reducing calorie content in these products.
- Candies
The candy and chocolate market has shifted from using sucrose as the base ingredient to low-sugar and low-calorie alternatives. Functional sugar products have become a hot topic in the global candy market, with significant potential for development.
- Pharmaceutical Industry
Erythritol's properties, such as cavity prevention, antioxidant activity, moisture retention, and non-flammability, have led to its expanding use in pharmaceuticals and cosmetics.
Packaging and Transportation
Storage Conditions: This product should be stored sealed, away from light, in a cool, dry, and well-ventilated place
Packaging: Bulk: 25kg/cardboard drum; Samples: 1kg/aluminum foil bag. Custom packaging available upon request
Shipping Method: Courier or logistics. Domestic courier delivery within three days, logistics within five days. Quotes typically include domestic shipping costs
Shelf Life: Two years
