Erythritol is a kind of white crystalline powder, which is made by the fermentation of glucose, with a refreshing sweetness. Erythritol is widely used in food manufacturing such as baking foods, dessert, dairy produce, chocolate, all kinds candies, gum, beverage, ice-cream etc, which can keep foods good in color, smelling, flavour and prevent foods from deterioration.

Main Properties

1. Low Sweetness: the sweetness of erythritol is only 60% to 70% of sucrose, pure taste, no bitter aftertaste.

2. High Stability: the acid, heat and alkali resistance are very high. Change and decomposition will not happen under the    temperature of 329℃.

3. High solution Heat: erythritol is dissolved in water with an endothermic effect. The solution heat is only 97.4KJ/KG, which is higher than absorption heat of glucose and sorbitol, so it has a cool feeling when eaten.

4. High solubility: when temperature is 25 ℃, the solubility of erythritol is 36% (W/W). As temperature rises, erythritol's solubility increases. Its solubility is higher than glucose, mannose, and arabian sugar.

5. Low Hygroscopicity: erythritol is very easy to crystallize, but no moisture absorption happens in 90% humidity environment , easy to crush into powder product, which can be used in food surface to prevent food from moisture and deterioration.