erythritol sugar white crystal, slightly sweet, relatively sweetness 0.65, has a cool feeling, low calorie, about one-tenth of the calorie calorie. The temperature of 126 ° C, the boiling point of 329 ~ 331 ° C. Soluble in water (37%, 25 ° C). Due to low solubility, it is easy to crystallize.
erythritol sugar low-calorie sweetener; thinner for high-intensity sweeteners. Can be used for chocolate, baked goods, candy, table sugar, soft drinks, etc., the maximum use of 3%.
erythritol sugar is a sweetener; moisturizer; flavor enhancer; tissue improver;
erythritol sugar is used in organic synthesis and biochemical research. The allelic transformation of the Tas1r3 gene affects the taste response of sucrose alcohol. It is a T1R3 receptor ligand.

Application
1.Erythritol can be used in cakes, cookies and biscuits at a level up to 10% to dramatically increase baking stability and shelf life.
2.Erythritol gives baked goods longer freshness and softness.
In baked goods, using erythritol results in more compact dough and softer products.
3.Less color formation in baked goods results from use of erythritol.
4.Erythritol has a different melting behavior.
5.In confections, erythritol is non-hygroscopic (doesn't absorb moisture in the air), provides good gloss, breaking characteristics and melting properties in the mouth.
6.Erythritol crystallizes quickly .
7.In some candy such as fudge and fondant, erythritol works well with maltitol to control crystallization.
8.Erythritol works best if fine ground or powdered but can be used in it's crystalline or granulated form for hard candies.