Erythritol-Pure Natural ZERO Calorific Value

Yuanqisenlin makes the Erythritol hot! Here is more about the erythritol. Because erythritol is a new natural non-calorie sweetener, it does not cause obesity, does not Ferment, and prevents tooth decay.

It is currently favored in the international market. The new product of Coca-Cola (Japan), the top brand of canned coffee, Colombia, Japanese Kylin, Suntory and Snow Print Dairy also use erythritol in their products.

Overview of the Erythritol 

At the beginning of the industrialization of erythritol, in 1991, the output of Nikkei Chemical was 1,000 tons; from 1994 to 1995, the output of Nikkei Chemical reached 2,300 tons; from 1996 to 1997, its output was 6,000 tons; to September 1997 The monthly production capacity was expanded to 12,000 tons; in March 1998, it was expanded to 20,000 tons as planned.

Today, the European Union has a plant with an annual output of tens of thousands of 10,000 tons from Cerestar of Belgium; recently, Mitsubishi and Cargill of the United States jointly invested in The United States has established a production plant with an annual output of 20,000 tons; South Korea, Brazil and other countries are also currently carrying out research and development of erythritol production technology.

Cerestar and Misubish Chemical introduced erythritol at the three consecutive Asian Food Additives Exhibitions in the 3rd Asian Food Additives Exhibition. The US Food and Drug Administration (FDA) approved erythritol in 1997, that included in the GRAS (Generally Recognized as Harmless Substances) list.

Introduction to Erythritol

Erythritol is a white crystal obtained by fermentation of glucose, with a sweet taste, and the sweetness is 70% to 80% of that of sucrose. It is widely distributed in nature, such as fruits, mushrooms, and lichens. In addition, it also exists in fermented foods and mammals, as a natural carbohydrate. Because erythritol has stable properties, it has a wide range of application prospects in the food industry.

Generally speaking, sugar alcohols are made from sugars as raw materials and hydrogen is added under high temperature and high pressure, while erythritol is a four-carbon sugar alcohol obtained from glucose as a raw material and fermented by yeast. It is a sweet taste of glucose fermentation.

More Characteristics

Extremely low calorific value, energy is only 0.87kJ/g, it is called "0" calorific value ingredient; it does not absorb moisture, even under 90% air humidity, it will not absorb moisture; dissolution heat-97.4J/ g, cool in the mouth; high tolerance, normal body maximum tolerance 50g/d; not used by Streptococcus mutans, anti-caries

The physical and sweetness characteristics of erythritol Erythritol has good crystallinity, low hygroscopicity, and is easy to pulverize to make powdered products. It does not absorb moisture in an environment with a relative humidity of 90% or more, and is more difficult to absorb moisture than sucrose.

Erythritol is stable to heat and acid. Under normal food processing conditions, it hardly browns or decomposes, and is resistant to hard candy production, which is boiled at high temperature without browning.

At the same time, it is a bulking sweetener. When it is dissolved in water, it will absorb more energy. The heat of dissolution is 97.4J/g. It has a cool taste when used.

Its sweetness characteristic is super, and the sweetness characteristic of sucrose is close, there is no bad bitterness afterwards. When used with saccharin, ASPARTAME, and acesulfame potassium, the sweetness characteristics are also very good, which can mask the unpleasant taste or flavor of strong sweeteners. For example, erythritol and steviol glycosides are mixed with 1000: (1-7) to mask the bitter aftertaste of steviol glycosides.