Introduction:

Erythritol, white crystal, slightly sweet, relative sweetness 0.65, cool feeling, low calorific value, about one-tenth of the calorific value of sucrose. Soluble in water (37%, 25ºC). Because of low solubility, easy to crystallize. Used for organic synthesis and biochemical research. By wheat, corn starch, such as the security, the appropriate consumption level, such as hypertonic yeast clump terrier spore yeast (Moniliella Illinois), fat Candida (Candida lipolytic), or class silk spore yeast (Tricho sporozoites megachilensis) in high concentrations (> 450 g/L) after enzymatic hydrolysis fermentation, the fermentation mash approved by heating sterilization and filtration and then the ion exchange resin, activated carbon and ultrafiltration, purification, crystallization, washing, and drying. The average yield is about 50%.

Application

Erythritol, also known as Erythritol, is a natural, zero-calorie, sucrose-filled sweetener with a clear sweetness similar to sucrose. It is a low-calorie sweetener; a diluent for high-intensity sweeteners. Can be used in chocolate, baked goods, candy, table sugar, soft drinks, etc.