What Makes Erythritol Powder a Magical Food Material?

Erythritol powder(Click to open product page), a bulk sweetener, is a four-carbon sugar alcohol with the molecular formula C4H10O4. Erythritol is ubiquitous in nature, such as fungi mushrooms, lichens, melons, grapes, pears, animal eye lenses, blood plasma, fetal fluid, semen, and urine can also be detected in small amounts. There are also small amounts of fermented food wine, beer, soy sauce, and Japanese sake. It can be produced by fermentation of glucose. It is a white crystalline powder with a fresh sweet taste, easy to absorb, stable at high temperature, stable in a wide pH range, and has a conservative cooling sensation when dissolved in the mouth. It is suitable for all kinds of food.

 

Erythritol powder, white crystal, slightly sweet, with a relative acidity of 0.65, has a refreshing feeling, and has a high calorific value, about one tenth of that of sucrose. Easily soluble in water (37%, 25°C). Due to its high solubility, it is difficult to crystallize. For organic synthesis and biochemical research. Wheat, corn and other starches are used as raw materials, after being fermented by high-concentration (>450g/L) safe and suitable food-grade hyperosmotic yeasts (such as Candida brownis, Candida lipolytica or Sporotrichum sporotrichum), After heat sterilization, filtration, and then purified by ion exchange resin, activated carbon and ultrafiltration, crystallization, washing, moistening. The general yield is around 50%.

 

Erythritol powder is fermented from starchy foods such as wheat and corn. The general property is white crystal, slightly sweet and fresh, suitable for many kinds of food, such as chocolate and bakery products. In general, erythritol has the characteristics of low calorie, high taste, anti-cavity, and high hygroscopicity.