Erythritol occurs naturally in many foods such as pears, melons, grapes, mushrooms, wine, soy sauce and cheese. Erythritol is produced by fermentation using yeast. Erythritol is approximately 60% -70% as sweet as sucrose and flows easily due to its non-hygroscopic character. Like other polyols, Erythritol does not promote tooth decay and is safe for people with diabetes. However, erythritol's caloric value of zero calories per gram distinguishes it from other polyols. Erythritol is the newest member of the polyol family and is authorized for use in foods in the EU under the same conditions as all other polyols (except that 0 kcal/g should be used for nutritional labelling purposes).

Product Name:	Erythritol
CAS:	149-32-6
MF:	C4H10O4
MW:	122.12
EINECS:	205-737-3

1,low sweetness: the sweetness of erythritol is only 60% to 70% of sucrose, and the entrance has a cool taste, pure taste and no aftertaste.
2, high stability: the acid and heat are very stable, the acid and alkali resistance are very high, and the decomposition and change will not occur under the temperature of 329 degrees.
3,high solution heat: erythritol is dissolved in water with an endothermic effect. The solution heat is only 97.4KJ/KG, which is higher than the absorption heat of glucose and sorbitol, and has a cool feeling when eaten.
4,high solubility: 25 ºC erythritol, the solubility of sugar alcohol is 36% (W/W), erythritol, sugar alcohols solubility increases, a rise of temperature than glucose, mannose, Arabian sugar alcohols solubility is high, easy to crystallization precipitation crystals.
5,low hygroscopicity: erythritol, sugar alcohol is very easy to crystallization, but none in 90% humidity environment moisture absorption, easy to crush get powder products, can be used for sour food surface to prevent moisture absorption.

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