Erythritol, white crystal, slightly sweet, relative sweetness 0.65, has a cool feeling, low calorific value, about one tenth of the calorific value of sucrose. Soluble in water (37%, 25°C). Because of its low solubility, it is easy to crystallize. For organic synthesis and biochemical research. From wheat, corn and other starch through safe, appropriate food-grade hypertonic yeast such as Moniliella pllinis, Candida lipolytica or Tricho sporonoides megachilensis at high concentrations ( >450g/L) after enzymatic fermentation, the fermented mash is heat sterilized and filtered, then purified by ion exchange resin, activated carbon and ultrafiltration, crystallized, washed and dried. The general yield is about 50%.
1 The baked products of erythritol have better structural compactness and softness than those products that also use sucrose as raw materials, and have different mouth melting and subtle color differences. The erythritol used in baked goods should preferably be powdered or crystallized with a fine particle size (<200um), and the fine particles will bring a smooth and round taste to the product.
2. Compared with other "non-sucrose" candies, candies made with erythritol have a refreshing and cooler taste, with pure sweetness and no bad aftertaste; and the joint use of erythritol and other sugar alcohols can increase the tolerance to Reduce the risk of unilateral use. It is best to use high-purity erythritol crystalline powder in candy chocolate, so that better quality and taste can be obtained.
3. Erythritol has the characteristics of good thermal stability and low hygroscopicity. It can be operated in an environment above 80°C to shorten the processing time. At the same time, the heating temperature in the production process of chocolate using erythritol is higher than that of traditional ones. High, which is conducive to promoting the production of flavor. Erythritol can easily replace sucrose in the product and reduce the energy of chocolate by 34%. No other sugar alcohol can provide such energy reduction, and endow the product with a cool taste and non-cariogenic properties. Due to its low hygroscopicity, erythritol helps to overcome the blooming phenomenon of other sugars when making chocolate.
1. Erythritol is a natural zero-calorie sweetener, while xylitol has calories.
2. Erythritol has a higher tolerance than xylitol. All sugar alcohols will cause diarrhea if eaten too much, and there is a problem of tolerance, and erythritol is the highest tolerance of the human body.
3. The average glycemic index and average index of erythritol are lower than those of xylitol. Therefore, erythritol has less impact on blood sugar and has antioxidant activity.
4. Many sugar alcohols will feel cool when eating. This cool feeling comes from the absorption heat of dissolution. When it dissolves, it will absorb your heat, so we feel cool. The degree of coolness of each product is expressed by the coefficient of heat of dissolution and absorption. Erythritol has the highest heat of dissolution and absorption, and its coolness is the highest.
5. In terms of production process, erythritol is the only one among all sugar alcohols produced by fermentation, which is closer to natural conversion and extraction. Other sugar alcohols are produced by hydrogenation, so the production process is different.
6. Erythritol is basically non-hygroscopic, and other sugar alcohols have different degrees of hygroscopicity, and the application field is enlarged if it does not absorb moisture.
7. Xylitol is mainly used in the field of candy and medicine in Europe. Although xylitol is added in an appropriate amount in FDA and European regulations, excessive intake by the human body will cause symptoms such as elevated blood sugar and diarrhea.
Low-calorie sweetener; diluent of high-intensity sweetener. Can be used in chocolate, bakery products, candy, table sugar, soft drinks, etc.,
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