Erythritol is widely found in nature and can be obtained by fermentation of glucose. It is a white crystalline powder with a refreshing sweet taste, not easy to absorb moisture, stable at high temperature, stable in a wide pH range, and has a mild cool feeling when dissolved in the mouth , suitable for a variety of foods.
1. Low sweetness: The sweetness of erythritol is only 60%-70% of that of sucrose. The entrance has a cool taste, pure taste and no bitterness. It can be used in combination with high-intensity sweeteners to inhibit its high-intensity sweetness. Unpleasant flavor of the agent.
2. High stability: It is very stable to acid and heat, and has high acid and alkali resistance. It will not decompose and change at a temperature below 200 °C, and will not change color due to Maillard reaction.
3. High heat of dissolution: Erythritol has an endothermic effect when dissolved in water. The heat of dissolution is only 97.4kJ/kg, which is higher than the endothermic degree of glucose and sorbitol, and has a refreshing feeling when eaten.
4. Solubility: The solubility of erythritol at 25°C is 37% (W/W). As the temperature increases, the solubility of erythritol increases, and it is not easy to crystallize and separate out crystals.
5. Low hygroscopicity: Erythritol is very easy to crystallize, but it will not absorb moisture in a 90% humidity environment, and it is easy to pulverize to obtain powdered products, which can be used on food surfaces to prevent food from absorbing moisture and deteriorating.
