Application of Erythritol

What Is the Erythritol

Erythritol is a newly developed 4-carbon sugar alcohol that can be produced fermentation of corn or wheat starch. Compared to sugar, erythritol is not as sweet, measuring approximately 65% of the sweetness of table sugar. It is a white crystalline powder with a refreshing sweetness, not easy to absorb moisture, stable at high temperature, stable in a wide pH range, and when dissolved in the mouth It has a mild cooling sensation and is suitable for a variety of foods.

What is erythritol used for?

Food manufacturers can use erythritol as a successful sugar replacement in a variety of applications, including ice cream and other frozen desserts, baked desserts, fruit preparations, cookies, biscuits, tabletop sweeteners, beverages and sauces.It has become a staple in low- and no-sugar food products, particularly fuelled by consumers managing health issues such as diabetes and obesity. Not only does erythritol meet these demands, it also achieves a similarly pleasant mouthfeel as sugar.

Recommended intakes

There are no formal recommendations for erythritol intake because erythritol is not essential in a healthy eating pattern. But erythritol is present in our bodies whether we consume it or not. We produce small amounts of erythritol as part of glucose metabolism, although the factors influencing its production are not well understood.  

Estimated consumption of erythritol is about 16 grams per day in the U.S., with the highest erythritol consumers getting about 32 grams per day. Although symptoms of gastrointestinal distress have been noted with excessive intakes, erythritol is considered to be well-tolerated up to one gram per kilogram of body weight per day, which would be up to 68 grams of erythritol per day for someone weighing 150 pounds.  

How to Use it？

Solid beverages and beverages (5%),

Snack foods (3-5%)

Pharmaceutical foods (5-20%).