Factory Supply Sweetener CAS 149-32-6 Erythritol in Stock

Erythritol is a natural polyol sweetener widely used in food, medicine, and other fields. Here's a detailed introduction:
Basic Properties:
Chemical Formula: C4H10O4

Molecular Weight: 122.12
Appearance: Typically white crystals.
Sweetness: Approximately 65%-80% of sucrose, with a sweetness profile very similar to sucrose, without any unpleasant bitter aftertaste.
Solubility: Easily soluble in water, with a solubility of 37% at 25°C.
Stability: Highly stable to heat and acid, showing little browning or decomposition under typical processing conditions.
Source: Erythritol is widely found in nature, such as fungi like mushrooms and lichens, and fruits like melons, grapes, and pears. It also occurs in small amounts in fermented foods like wine, beer, and soy sauce. It can also be produced from glucose through fermentation, typically from corn. Metabolic Characteristics: Once erythritol enters the body, it is mostly absorbed into the small intestine and enters the bloodstream. However, since the body lacks enzymes to break it down, it is ultimately excreted through the kidneys in the urine, without causing a rise in blood sugar. Only a small portion enters the large intestine, where it is fermented by intestinal flora into short-chain fatty acids, providing a small amount of calories.
Main Applications:
Food: It can be used as a diluent for low-calorie sweeteners or high-intensity sweeteners and is widely used in foods such as chocolate, chewing gum, candy, pastries, jellies, yogurt, and various dairy products. It can also be used in calorie-controlled soft drinks, beauty drinks, and health beverages, adding sweetness, body, and smoothness to beverages, reducing bitterness, and masking other odors. Furthermore, in alcoholic beverages, erythritol, even at relatively low concentrations,. In the pharmaceutical field, erythritol can be used as a sweetener and diluent in lozenges, chewable tablets, and effervescent tablets for pharmaceuticals and health supplements. Its non-hygroscopic properties, refreshing taste, and resistance to microbial degradation not only alleviate packaging pressure but also provide a pleasant taste. Erythritol can also be used to prepare coated and coated products for general foods, health supplements, and pharmaceuticals. Its advantages include a refreshing taste, good palatability, low calorie count, and non-hygroscopicity, extending the shelf life of the product.

Safety: In 1990, erythritol was approved as a direct food ingredient under Japanese food regulations. In 1997, it received the US FDA's Safe Food Ingredient Certification. In 1999, the Australian and New Zealand Food and Drug Administration approved erythritol as a food ingredient. In June 1999, the Joint Expert Committee on Food Additives (JECFA) of the Food and Agriculture Organization of the United Nations and the World Health Organization (WHO) approved erythritol as a food sweetener without the need for an ADI. In 2008, the Ministry of Health of China officially issued an announcement allowing the use of erythritol in various foods in appropriate amounts according to production needs.