General information of Erythritol CAS 149-32-6

Name: Erythritol

Synonyms: Meso-Erythritol;Erythritol powder;Erythritol crystal;Sweetener Erythritol

CAS: 149-32-6

EINECS: 205-737-3

Physical state: White crystals or crystalline powder

Quality standard: Pharma USP BP grade + Food grade

Particle size: 60-200 mesh

InChI: InChI=1/C4H10O4/c5-1-3(7)4(8)2-6/h3-8H,1-2H2

Molecular Formula: C4H10O4

Molar Mass: 122.12 g/mol

Density: 1.43g/cm3

Melting Point: 117-121℃

White crystalline powder, odorless, thermally stable, slightly sweet, with a refreshing sensation. The sweetness is about 0.6-0.8 of that of sucrose, and the conversion is low. Therefore, one-tenth of the sucrose emission is converted to water (37%, 25°C). ), due to reduced solubility (ratio to sucrose), easy to crystallize, foods with the taste of sucrose, such as chocolate and table sugar, must be consumed. Does not participate in sugar metabolism. The melting point is 126°C, and the boiling point is 329~331°C. Stable to acid and alkali. Exist in seaweed, mushrooms, melon, grapes, etc. 

Function and application 

- Sweetness characteristics: The sweetness of erythritol is 70% to 80% of that of sucrose, with pure sweetness and no bitterness afterwards.

- Dissolution heat characteristics: it will absorb more heat when dissolved in water, and the heat of dissolution -42.6cal/g will give a cooling sensation when eaten

- Hygroscopicity: Erythritol has good crystallinity and does not absorb moisture in an environment with a relative humidity of more than 90%.

- Heat and acid resistance: Erythritol is very stable to heat and acid. Under normal food processing conditions, there will be almost no browning and active decomposition. It can withstand high-temperature cooking during hard candy production without browning. 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 during the production of chocolate using erythritol is higher than that of the traditional one. This helps to promote the production of flavor. Erythritol can easily replace the sucrose in the product, which reduces the energy of chocolate by 34%, and gives the product a refreshing taste and non-cariogenic characteristics.

Comparision with erythritol and xylitol

1. Erythritol is a zero-calorie sweetener, and xylitol has calories.

2. Erythritol has a higher tolerance than xylitol.

3. Therefore, erythritol has little effect on sugar.

4. Many sugar alcohols will feel refreshing when they are eaten. This cooling sensation comes from the heat of dissolution and absorption. When dissolving, it will absorb your heat, so we feel cool. The degree of cooling sensation of each product is expressed by the coefficient of heat of dissolution and absorption. Erythritol has a high heat of dissolution and absorption, and its cooling sensation is high.

5. Erythritol is basically non-hygroscopic, and other sugar alcohols have varying degrees of hygroscopicity, which enlarges the field of application.