It is a natural, low-calorie, bulk sweetener that can replace sucrose
Erythritol appears as white powdery crystals, and its aqueous solution is a colorless, non-viscous liquid. It is slightly sweet, with a relative sweetness of 70%-80% of sucrose, a refreshing feeling, and low calorific value, which is only 1/10 of the calorific value of sucrose. Its chemical properties are similar to other polyols, it does not contain reducing aldehyde groups, and it is stable to heat and acid (applicable to PH2-12). Compared with sugar alcohols such as sorbitol, mannitol, and xylitol, it has a lower molecular weight and a higher solution osmotic pressure. The sweetness characteristics of erythritol are very similar to those of sucrose, which is refreshing and has no aftertaste. When mixed with other sweeteners such as aspartame, sodium cyclamate, and sucralose, it not only improves and coordinates the taste, but also has the advantages of synergistic increase and cost reduction.
Baked food: It can prevent moisture and extend the shelf life of food.
Dairy products: Erythritol reduces osmotic pressure, inhibits lactic acid fermentation, controls the rise of sourness, and can extend the shelf life and shelf life of products.
Beverages: Erythritol's effect on the main sensory characteristics of beverages is reflected in increasing sweetness, thickness and smoothness, reducing bitterness, masking odors, and improving the overall flavor of beverages.
Health food: Erythritol can be used in health products to add high-power sweeteners in appropriate amounts, thereby effectively curbing the calorie intake of obese patients.
Others: In addition to its application in the food industry, erythritol can also be used in many aspects such as medicine, cosmetics, and chemicals. It can partially replace the role of glycerol in the production of cosmetics and delay the deterioration of cosmetics.
