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Erythritol is a newly developed 4-carbon sugar alcohol, which can be fermented by glucose. Erythritol is a white crystalline powder, with a refreshing sweet taste, not easy to absorb moisture, stable at high temperature, stable in a wide range of PH, and mildly cool when dissolved in the mouth. Erythritol is suitable for a variety of foods.
MAIN PRODUCT PROPERTIES
| Product Name | Erythritol |
| Appearance | White crystalline powder, or granular |
| Low Sweetness | Erythritol's sweetness is only have 60%-70% of sucrose. The mouth has a cool taste, pure taste, no post-bitter feeling, and it can be combined with high-intensity sweetener to inhibit its high sweetness. |
| High Stability | Erythritol is very stable to acid and heat, high in acid and alkali resistance, no decomposition or change below 329 °C, no discoloration due to Maillard reaction. |
| High Heat of Dissolution | Erythritol has an endothermic effect when dissolved in water. The heat of dissolution is only 97.4KJ/KG, which is higher than that of glucose and sorbitol, and it has a refreshing feeling when consumed. |
| High Solubility | Eythritol's solubility at 25 °C is 36% (W/W), and it's increases with increasing temperature, and its solubility is higher than that of glucose, mannose and arabitol, and it is easy to crystallize. |
| Low hygroscopicity | Erythritol is very easy to crystallize, but it does not absorb moisture in a 90% humidity environment, and it's easily pulverized to obtain a powdery product, which can be used for preventing the food from absorbing moisture and deteriorating. |
Packing and storage: 25kg kraft paper bag.
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