Factory Customized China Organic Sweetener CAS 149-32-6 Erythritol Powder

Product Name: Erythritol
Synonyms: Meso-Erythritol, Erythrol
HS Code: 2905499000

Description

Erythritol is a naturally occurring four-carbon sugar alcohol, commonly found in fruits such as watermelons, pears and grapes. Compared with sucrose, erythritol has 60-70% of its sweetness and one-twentieth of its calories. Erythritol is considered GRAS for use as flavor enhancer, formulation aid, humectant, non-nutritive sweetener, stabilizer and thickener, sequestrant and texturizer in a variety of foods.

Chemical Properties

Solubility: Soluble in Water (37%, 25ºC, less soluble than sucrose), slightly soluble in alcohol, practically insoluble in fats and ether.

Key Features

• Caloric Value: 0-0.2kcal/g, calculated as zero calories in many regions.
• Sweetness Profile: Similar to sucrose (60-70% intensity). It masks bitter or metallic off-flavors of high-intensity sweeteners.
• Low Hygroscopicity: Moisture-proof properties help prolong the shelf life of bakery products.
• Cooling Effect: Highest dissolution heat among sugar alcohols (-43 cal/g).
• Stability: Stable at wide PH range (2-12) and high temperatures (up to 160ºC). No Maillard reaction.
• Health Safe: Safe for diabetes (zero effect on blood sugar) and non-dental caries (not metabolized by oral microbes).

Applications

• Bakery: Used in cakes, bread, and biscuits for sugar reduction and moisture retention.
• Beverage: Ideal for carbonated drinks, juices, and dairy drinks due to heat and acid resistance.
• Confectionery: Widely used in chocolate and candy for refreshing, non-hygroscopic properties.
• Frozen Desserts: Used as a sucrose substitute in ice cream with high-intensity sweeteners.
• Dairy: Inhibits lactic acid fermentation in yogurt to control sourness.

Packaging & Storage

Packaging: 25kg kraft paper bag.

Shelf Life: 24 months under recommended conditions.
Storage: Keep away from sunlight. Must be stored in an odor-free environment with low humidity to minimize caking potentials.