Erythritol

Erythritol

English name: Erythritol

Molecular formula: C4H10O4

Molecular weight: 122.12

Melting point: 118-120 °C

Boiling point: 329-331 °C

Sweetness: 65%～80% of sucrose

Solubility: soluble in water (37%, 25℃), low calorific value, about one-tenth of that of sucrose, with a cooling sensation

Character: white crystal.

1. Very low calorific value, the energy is only 0.2kcal/g~0.4kcal/g, which is only 10% of the energy of sucrose.

2. The metabolism is unique and does not cause fluctuations in plasma glucose and insulin. The glycemic index and insulin index of erythritol are both 0.2, so erythritol hardly has any effect on blood sugar.

3. Good sweetness characteristics, very close to the sweetness characteristics of sucrose, without bad bitterness.

4. It does not absorb moisture, and it will not absorb moisture even at 90% air humidity. When placed at 20°C and 90% humidity for 5 days, its weight will increase by less than 2%.

5. The heat of dissolution is very high, -96.86kJ/kg, which is 3 times that of glucose. When 10g erythritol is dissolved in 90g water, the temperature drops by about 4.5 degrees and the mouth is cool.

6. High tolerance. The tolerance of erythritol is 2 to 3 times that of xylitol, lactitol, maltitol and isomalt, and 3 to 4 times that of sorbitol and mannitol. The maximum tolerance of normal organisms 50g/d.

7. Anti-caries, not used by Streptococcus mutans.

8. Anti-oxidation, very stable to heat and acid, under normal processing conditions, there will be almost no browning or decomposition