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Erythritol More Info

Erythritol is a four-carbon sugar alcohol, with the chemical name 1,2,3,4-butanetetrol. Its chemical formula is , and the molecular weight is 122.12 g/mol.

Source and Production Method ：

Source: Erythritol is widely distributed in nature. It can be found in various natural sources like algae, certain fungi such as mushrooms, and fruits including melons and grapes.

Production Method:

In industrial production, microbial fermentation is the predominant method. Glucose serves as the raw material, and microorganisms like Yarrowia lipolytica or Moniliella sp. are employed for fermentation. During this process, the enzyme systems of these microorganisms convert glucose into erythritol. Subsequently, a series of separation and purification procedures including filtration, ion-exchange, concentration, and crystallization are carried out to obtain high-purity erythritol products.

Physical Properties

It appears as a white crystalline powder, which is odorless and imparts a cool and sweet flavor. The sweetness intensity of erythritol is approximately 60% - 70% of that of sucrose. However, it has an extremely low calorific value, around 0.2 kcal/g, due to its unique absorption and metabolism pattern in the human body. Its melting point ranges from 121 to 124 ℃ , boiling point is between 329 and 331 ℃ , and the density is 1.451 g/cm³. It exhibits high solubility in water, with a solubility of 37% (w/w) at 25 ℃ . Moreover, the osmotic pressure of its aqueous solution is relatively low.

Chemical Properties

Erythritol is chemically stable under common food-processing conditions such as heating and exposure to acidic or basic environments. It does not undergo decomposition or Maillard reactions. As a polyol, it contains multiple hydroxyl groups (-OH), enabling it to participate in esterification reactions with acids. For instance, it can react with fatty acids to form ester compounds, which have potential applications in the cosmetics and food industries.

Application Fields

Food Industry

Erythritol is a highly favored sweetener. Thanks to its low-calorie and relatively high-sweetness attributes, it is extensively utilized in the manufacturing of sugar-free or low-sugar food products. Examples include sugar-free chewing gum, sugar-free candies, and diet beverages. It can offer a similar sweet taste to sucrose without substantially increasing the calorie intake of the final products.