Erythritol
Sweeteners
149-32-6
E968
C₄H₁₀O₄
$1.62 ~ $2.43
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Erythritol?
Erythritol is a polyol, or sugar alcohol, produced through fermentation and widely utilized as a near-zero-calorie bulk sweetener in dietary and reduced-sugar food and beverage products.
How is Erythritol made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Convert starch (typically from corn) into a glucose solution using enzymatic hydrolysis. This solution is then sterilized. | Control Point: Monitor enzyme activity, temperature, and reaction time to ensure high conversion efficiency to glucose. Sterilization is critical to prevent contamination in the next stage. |
| 2 | Fermentation | Inoculate the sterile glucose medium with a food-grade yeast culture (e.g., Moniliella pollinis). Allow fermentation to proceed in a controlled bioreactor. | Control Point: Maintain strict control over temperature, pH, and aeration. Monitor sugar consumption and erythritol yield. The process must remain aseptic to prevent competing microorganisms. |
| 3 | Filtration & Initial Purification | Filter the fermented broth to remove all yeast cells and solid biomass. The resulting liquid is then treated with activated carbon. | Control Point: Efficiency of the filtration system (e.g., microfiltration) is key to remove all cells. Activated carbon treatment is monitored for effective decolorization and removal of organic impurities. |
| 4 | Chromatographic Separation | Pass the decolorized solution through ion-exchange and chromatographic columns to separate erythritol from remaining sugars, salts, and other polyols. | Control Point: This is a critical purity step. Monitor column pressure, flow rates, and eluent fractions to achieve a high-purity erythritol solution (typically >99.5%). |
| 5 | Concentration & Crystallization | Concentrate the purified solution by evaporating water under a vacuum. Induce crystallization by carefully cooling the supersaturated solution. | Control Point: Control the final concentration (Brix) before cooling. The cooling rate is crucial as it directly influences the final crystal size and purity. |
| 6 | Centrifugation & Drying | Separate the erythritol crystals from the remaining liquid (mother liquor) using a centrifuge. Dry the wet crystals in a fluid bed dryer. | Control Point: Ensure efficient separation in the centrifuge to minimize product loss. Control the drying temperature and time to achieve the target low moisture content without causing melting or clumping. |
| 7 | Sieving & Packaging | Sieve the dried crystals to classify them into different particle sizes based on specifications. Package the final product into sealed, food-grade containers. | Control Point: Verify sieve mesh integrity for accurate sizing. Conduct metal detection before final packaging. Ensure the packaging environment is clean and dry to prevent contamination and moisture uptake. |
Technical Specifications
| CAS Number | 149-32-6 |
| Chemical Formula | C₄H₁₀O₄ |
| Solubility | Soluble in water and ethanol |
| Storage Conditions | Store sealed in dry, cool, ventilated place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
bakery
candy
chewing gum
tabletop sweeteners
Mechanism of action:
| Parameter | Erythritol |
|---|---|
| Functional Category | Bulk Sweetener; Humectant; Texturizer; Cooling Agent. |
| Key Ingredients | Erythritol (a four-carbon sugar alcohol / polyol). |
| Mechanism of Action | Activates sweet taste receptors (T1R2/T1R3) on the tongue, providing sweetness without significant caloric value as it is poorly metabolized. Absorbs a large amount of energy from its surroundings when dissolving (high negative heat of solution), creating a physical cooling sensation in the mouth. Its hydroxyl groups bind water molecules, reducing water activity (aw) and acting as a humectant. It is non-fermentable by oral bacteria, thus contributing to oral health (non-cariogenic). |
| Application Effect in Product | Provides bulk and sweetness (approx. 60-70% of sucrose) with a distinct cooling effect. Reduces calories and glycemic index in formulations. Improves mouthfeel and masks bitter off-notes from high-intensity sweeteners. Increases moisture retention and shelf stability in baked goods by lowering water activity. Prevents crystallization in high-sugar confections. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Erythritol | Sugar Alcohol (Polyol) | Zero-calorie, ~70% as sweet as sugar, provides bulk, high digestive tolerance, cooling aftertaste. | Best digestive tolerance among sugar alcohols; zero-calorie; doesn't cause tooth decay; good for bulking. | Pronounced cooling sensation; can recrystallize in liquids; not as sweet as sugar. | Keto/low-carb baking, sugar-free desserts, beverages, hard candies. | For a bulk, zero-calorie sweetener with minimal digestive upset, where the cooling effect is acceptable or desired. |
| Xylitol | Sugar Alcohol (Polyol) | Low-calorie (~2.4 kcal/g), sweetness matches sugar 1:1, actively prevents tooth decay. | Tastes very similar to sugar with no aftertaste; has proven dental benefits; easy 1:1 sugar replacement. | Not zero-calorie; can cause significant digestive distress; highly toxic to dogs. | Sugar-free gum and mints, oral care products, baking where calories are less of a concern. | For a natural sweetener with a taste identical to sugar and added dental benefits, if low-calorie is sufficient and no pets are at risk. |
| Stevia | Natural High-Intensity Sweetener | Zero-calorie, 200-400x sweeter than sugar, plant-derived, no glycemic impact. | Highly concentrated and cost-effective per serving; natural plant source; heat stable for cooking. | Can have a strong, bitter, or licorice-like aftertaste; provides no bulk for baking. | Sweetening beverages (coffee, tea), liquid sweetener drops, protein powders. | For a concentrated, natural, zero-calorie sweetener when no bulk is needed and its specific aftertaste is not an issue. |
| Monk Fruit Extract | Natural High-Intensity Sweetener | Zero-calorie, 150-250x sweeter than sugar, fruit-derived, no glycemic impact. | Cleaner, less bitter aftertaste than Stevia for most people; stable at high temperatures. | Significantly more expensive; can have a slight fruity aftertaste; provides no bulk (often sold blended with erythritol). | Beverages, yogurts, dairy products, and as a component in sweetener blends for baking. | For a natural, zero-calorie option with a cleaner taste profile than Stevia, especially if cost is a lower concern. |
| Allulose | Rare Sugar | Near-zero calorie (~0.4 kcal/g), ~70% as sweet as sugar, browns and caramelizes like sugar. | Tastes and behaves almost identically to sugar in cooking and baking; does not crystallize; minimal aftertaste. | More expensive and less widely available; can cause GI distress in large quantities; less sweet than sugar. | Baking goods requiring browning (cookies, cakes), caramel sauces, ice cream (prevents iciness). | When mimicking the chemical properties of sugar (browning, texture) is the top priority for baking and cooking. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications