Erythritol 1,2,3,4-Butanetetrol

Erythritol
Melting point:118-120 °C (lit.)
Boiling point :329-331 °C (lit.)
density :1,451 g/cm³
refractive index:1.4502 (estimate)
Flash point:329-331°C
storage temp:-20°C
solubility :H₂O: 0.1 g/mL, clear to almost clear, colorless
form:Crystalline Powder or Crystals
pka:13.9(at 25℃)
color :White to off-white
Erythritol is a zero-calorie, good-tasting filling sweetener, suitable for various sugar-free and low-calorie foods and beverages. For thousands of years, erythritol has been a part of the human diet. It is found in fruits and other foods. Erythritol has high digestive tolerance and does not cause a glycemic reaction, so it is suitable for diabetic patients to use. At the same time, it does not promote tooth decay formation.

Erythritol is a polyol (sugar alcohol) that occurs naturally in fruits such as pears, melons and grapes, and can also be found in other foods like mushrooms, as well as in wine, soy sauce and cheese. Erythritol is a white crystalline powder with a pure and refreshing sweet taste, and its flavor is close to that of sucrose. The sweetness of erythritol is approximately 70% that of sucrose. Because it does not absorb moisture, it has good fluidity. Erythritol has a caloric value of 0 calories per gram, and its high digestibility and tolerance distinguish it from other polyols. Erythritol can be rapidly absorbed by the small intestine and quickly digested by the body within 24 hours. Therefore, when consuming foods containing erythritol, it is unlikely to experience the diarrhea side effect that may occur when excessive intake of polyols occurs.