Erythritol is a polysugar alcohol which is obtained by enzymatic degradation of starch to glucose and then biotransformation by high osmotic yeast under low water condition.
Erythritol has special physical and chemical properties and physiological functions:
1. Erythritol clean model, low hygroscopicity, easy to be pulverized powder products.
2. Erythritol is very stable to hot acid and almost does not appear Browning and decomposition under general food processing conditions.
3. Erythritol has strong colligative properties, such as freezing point drop, boiling point rise and high osmotic pressure, coupled with its low hygroscopicity and low viscosity when dissolved in water, making it easier to reduce and control water activity, which is conducive to improving the preservation of food.
4. Erythritol is a filler sweetener, which absorbs more energy when dissolved in water and tastes cool when eaten.
5. Erysmitol has a pure sweet taste and good sweet properties that can mask the bad taste or odors often associated with strong sweeteners.
6. Erythritol can not be dissolved by the enzyme system in the body after being absorbed by the human body, and it is also difficult to be fermented and utilized by bacteria in the large intestine. It is one of the lowest energy values of all polysugar alcohol sweeteners.
7. Erythritol is mostly absorbed by the small intestine, so it is well tolerated with no side effects.
8. Erythritol is not metabolized by the enzyme system in the body and does not affect normal glucose metabolism, so it can be used by diabetic patients.
9. Oral microorganisms can not rely on erythritol growth and reproduction, will not produce organic acids to reduce the surface PH value of dental plaque, erythritol has non-caries.
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