Erythritol(149-32-6)

Advantages of erythritol: zero calories: in the United States, Europe and Japan, the calories of erythritol on the food label are 0 calories/g. The reason why the calorific value is zero is that erythritol will not be metabolized during its unique absorption and excretion process. Therefore, erythritol is the only qualified zero-calorie filling sweetener for "calorie reducing" and "light" products that require a caloric value at least 25% lower than the standard formula. High digestion tolerance: Erythritol can be rapidly absorbed by the small intestine, and research shows that it will not ferment in the body. Therefore, the occurrence of flatulence and laxative side effects after eating foods containing a large amount of erythritol is very rare. Adults can well tolerate the daily intake of 1 g/kg of erythritol from various food and beverage sources. Suitable for diabetes patients: single dose and 14 day clinical studies have proved that erythritol does not affect blood glucose or insulin levels. Clinical studies conducted in diabetes patients have concluded that it may be safe to replace sucrose with erythritol in customized foods for diabetes patients. Of course, patients with diabetes should consider the influence of other ingredients in foods containing erythritol on their diet. It will not promote the formation of tooth decay: unlike other polyols, erythritol is safe and harmless to teeth, and will not be metabolized by oral bacteria. Oral bacteria will decompose sugar and starch, producing acids that can lead to enamel loss or tooth decay. Therefore, erythritol is non-cariogenic. The substitution of erythritol and other polyols for sugars and their role in a comprehensive plan including good oral hygiene have been recognized by scientists and regulatory authorities.

Application in candy field: erythritol has the characteristics of good thermal stability and low hygroscopicity. It can be operated in an environment above 80 ℃ to shorten the processing time. At the same time, because the heating temperature of chocolate using erythritol is higher than that of traditional chocolate, it is beneficial to promote the production of flavor. Erythritol can easily replace the sucrose in the product, reduce the energy of chocolate by 34%, and endow the product with cool taste and non-cariogenic characteristics. Because of the low hygroscopicity of erythritol, it also helps to overcome the frosting phenomenon when other sugars are used to make chocolate. Erythritol can be used to produce all kinds of candy with good quality. The texture and shelf life of the product are exactly the same as those of traditional products. Because erythritol is easy to crush and does not absorb moisture, the prepared candies still have good storage stability even under high humidity storage conditions, and are also beneficial to the health of teeth and will not cause dental caries.