English alias :Erythritol; 1, 2, 3, 4 – Butanetetrol; Meso – 1, 2, 3, 4 – Tetrahydroxybutane; Butane – 1, 2, 3, 4 – tetrol; (2 r, 3 r) – butane – 1, 2, 3, 4 – tetrol; (2 r, 3 s) – butane – 1, 2, 3, 4 – tetrol; (2 s, 3 s) – butane – 1, 2, 3, 4 – tetrol
Molecular weight: 122.12
: purity > 99.0%
MDL number: MFCD00004710
Fold edit this section physical properties
Melting point: 118-120 ° C (lit.)
Boiling point: 329-331 ° C (lit.)
Density: 1451 g/cm3
Flash: 329-331 ° C
Storage condition :−20°C
H2O: 0.1g /mL, clear to almost clear, colorless
Water solubility :soluble
White crystal, slightly sweet, relative sweetness 0.65. Cool feeling. Low calorific value, about one tenth of sucrose calorific value. Soluble in water (37%, 25℃), due to low solubility (compared with sucrose), easy to crystallize, suitable for the taste of sucrose food, such as chocolate and table sugar. It is not degraded by enzymes and can only be discharged from the blood to the urine through the kidney (easily absorbed by the small intestine). It does not participate in glucose metabolism and blood sugar changes, so it is suitable for diabetes patients to eat. Does not ferment in colon, can avoid gastrointestinal discomfort. No tooth decay. Melting point is 126 ℃.
Fold edit this section of chemical properties
Merck: 14367 5
Stable. Incompatible with strong oxidizing agents.
CAS DataBase Reference :149-32-6
2(R),3(S)-1,2,3, 4-butanetetrol (149-32-6)
EPA Chemical Information :1,2,3,4-Butanetetrol, (2R,3S)-rel-(149-32-6)
Strains used for production: Candida, coccidioides, Trichospora, Pichia, etc. At present, yeast like Moniliella(Tubulosporaceae) has the highest concentration and yield of fermentation products, which can reach about 175g/L, with a yield of 70%.
The main strain produced in China is candida lipolitica.
Fold edit this section to prepare
From wheat, corn and other starch by safe, appropriate food grade hypertonic yeast such as Moniliella pllinis, Candida lipolytica or Tricho sporonoides Megachilensis) was fermented by enzymolysis at high concentration (>450g/L). The fermented mash was heated, sterilized and filtered, then purified by ion exchange resin, activated carbon and ultrafiltration, crystallized, washed and dried. The average yield is about 50%.
Fold edit this section of product usage
Low calorie sweetener; Diluents for high sweetness sweeteners. Can be used in chocolate, bakery products, candy, table sugar, soft drinks, etc., maximum use of 3%??
In GB 2760-2014, it can be used appropriately in all kinds of food according to production needs.
Fold and edit this section for baking
Sucrose and fat are the main raw materials for baking food, which play a very important role in forming the special structure, taste and flavor of baking food, and are indispensable raw materials for producing high-quality baking products. In particular, sugar in the production of baked food, in addition to sweet-taste, color, improve the retention, the rheological properties of dough, technology and product quality has a great impact, sugar is added to ensure the normal production process and good product quality is very important conditions. However, with the improvement of modern consumers’ consumption level and the enhancement of their health consciousness, this kind of “high-sugar, high-fat and high-calorie” product can no longer meet the needs of consumers. The baking industry is also developing towards nutrition, health, function, and low calorie. Low energy, sugar-free baking products are born in this trend. However, some low-energy or sugar-free baked goods produced by manufacturers only partially reduce the amount of fat and sugar used, but this is not enough, resulting in poor sensory quality and difficult to be accepted by people with diabetes, obesity and other diseases. Therefore, dietary fiber, oligosaccharides, sugar alcohols and aliphelike substitutes should be used to reduce the energy of the product and meet the consumption needs of some consumers, while simulating the functions of oil and sucrose as much as possible to improve the acceptability of the product.
At present, the substitution of sucrose is mainly adopted by combining strong sweetener with low sweetness filler sweetener or filler, such as oligosaccharides, sugar alcohols and so on. The replacement of fat is mainly achieved by simulating fat in carbohydrate type. Low DE value maltodextrin is a good choice nowadays. It has a creamy texture and taste, but is much lower in calories than oil.
Erythritol is a proven raw material for high quality functional or low calorie baked products. Not only does it physically and chemically replace sucrose, but it also provides health benefits, and baked products using erythritol have better tightness and softness, and have different oral solubility and subtle color differences than products using sucrose as a raw material. For erythritol used in baked goods, it is best to use it as a powder or crystal with fine grain size (<200um). Small particles give the product a smooth, round taste.
Folding cake biscuit
Erythritol can also be used to produce good quality additives for baking products such as sauces, creams, cream icing and some surface finishes.
① Adding erythritol to jam can enhance the natural fruit taste index.
② Adding erythritol to cream icing (whole fat) can not only reduce calories but also bring a cool taste; When the product is combined with erythritol, maltitol solution and aspartame, the energy value can be reduced by nearly 50%.
(3) the cream, the cream is one of the traditional “fat and sugar,” ingredients including sucrose, use the cream as the additive of cake and biscuit, contains a high quantity of heat, and can bring the typical lard type soft palate, most consumers are very like it, but this feature is not acceptable to the type of product, reduce the heat “high-fat high-calorie” turned off many people. The addition of fine grained erythritol, which is close to 60% of the weight of the product, will bring more benefits to the product: it is certain that part of the heat is reduced, and it can bring cool and refreshing taste, and weaken the fat soft taste, so that the product has cool and refreshing and other attractive advantages; Products using erythritol have a longer shelf life than conventional sugar-fat type baked products.
Fold edit this section candy class
Nowadays candy chocolate market has also made using sucrose as basic material in early to use the new type low sugar low thermal sugar as raw materials products into extension, functional sugar products on the market in recent years is hype, has become the current international candy consumption hotspot and development focus of the market, the market has huge potential. However, not all low-heat and low-sugar sugar groups can replace sucrose in the production of candy and chocolate. The new raw materials used must be able to replace sucrose from the perspective of taste and physical chemistry, and must also be beneficial to human health. Through long-term practice research proves that the new functional materials with erythritol sugar alcohol completely meets the requirements, erythritol, the taste of sugar alcohol and sugar, don’t need to add aspartame or other powerful sweeteners such as saccharin, using erythritol, candy made of sugar alcohol than other “not sugar candy taste fresh and cool, its sweet taste is pure, no bad after taste. Moreover, the combined use of erythritol with other sugar alcohols can increase tolerance to reduce the risk of unilateral use. It is best to use high purity erythritol crystalline powder in confectionery chocolate for better quality and taste.
Folding hard candy soft candy
Erythritose can be used to produce all kinds of candies with good quality. The texture and shelf life of the products are exactly the same as those of traditional products. Because erythritol is easy to crush and does not absorb moisture, all kinds of candies have good storage stability even in high humidity storage conditions, and are beneficial to the health of teeth, and will not cause dental caries.
① Microbial test showed that most of the crystals of good quality fudge should be between 5 and 10μm. High crystallinity can be obtained when pure erythritol is used to make fudge, but the crystallinity can be well controlled when the addition of erythritol is less than 40% and the concentration of maltitol is 75%.
② The use of erythritol in mint fudge can help to obtain a good cooling taste.
Cough syrup is generally made of a variety of fine sugar mixed with water kneading into a ball of solid adhesive, and then dry pressed into a rock sugar products. Polyhydroxy compounds such as erythritol, maltitol, isomaltitol and lactol can be added to cough drops to obtain low calorific value, anti-caries products. The mixture of erythritol, lactol and crystalline maltitol can be used to substitute traditional sucrose to produce cough syrup. Besides the effect of low calorie and cooling, erythritol has good texture and no moisture absorption, which is not found in lactol and crystalline maltitol.
④ When erythritol is added into rock candy as a filling, it can bring good cool and refreshing taste to rock candy. Moreover, the fast crystallization speed of erythritol makes rock sugar quick and convenient to be made in anhydrous environment, and such rock sugar can also have a good shelf life in dry and unpackaged environment.
Fold fondant sugar
Erythritol is the only sweetener that can be used to produce sugar-free fondant among all polyols, and is generally used in combination with liquid Maltidex100 . In this way, we can get sugar-free fondant with different textures only by controlling the stirring time and operating temperature. This product not only has a pleasant cool taste, but it also has a pleasing appearance, as well as a good consistency and good shelf life. Fondant made from erythritol has good stability due to its low residual water content and water activity. The product can reduce calories by about 65%.
Chewing gum is made from tiny crystals of sugar mixed with gelatin. Because erythritol is easy to crush and has low moisture absorption, it is suitable to be used as a sweetener for chewing gum. Moreover, this kind of chewing gum is cool in the mouth, low in heat and non-carious, so it can be used to make chewing gum with beneficial teeth. Most low-sugar gum products will gradually harden and become brittle over time. If alcohol and erythritol are used to replace part of low-sugar raw materials, a longer shelf life will be obtained, and the gum will have good elasticity and softness. In gum coating, the best coating generally uses 40% erythritol in combination with other hydroxyl compounds such as sorbitol and maltitol. It not only has high moisture resistance and cool taste, but also has better chewability and stenting than xylitol. At the same time, the crystallization time can be shortened by 30% by coating with moss alcohol.
Erythritol has the characteristics of good thermal stability and low moisture absorption, which can be operated in an environment above 80℃ to shorten the processing time. At the same time, because the heating temperature of chocolate using erythritol is higher than that of traditional chocolate, it is conducive to promoting the generation of flavor. Erythritol can easily replace sucrose in the product and reduce the energy content of chocolate by 34%. No other sugar alcohol can provide such energy reduction value, giving the product a cool taste and non-caries characteristic. Due to its low hygroscopicity, erythritol helps to overcome the frosting of other sugars in making chocolate.
Fold edit this section using method
Can be used in chocolate, bakery products, table sugar, soft drinks, candy, etc.
Fold edit this section amount
For beverage, candy, cakes, maximum use of 3%.
Fold edit this section advantage
Erythritol has the following advantages over xylitol
Erythritol is a natural zero-calorie sweetener, while xylitol is caloric.
2. The tolerance of erythritol is higher than xylitol. All sugar alcohols can cause diarrhea if you eat too much of them, and there is a tolerance problem, and erythritol is the highest tolerance in the body.
3. Erythritol has lower mean glycemic index and mean insulin index than xylitol, so it has less effect on blood glucose and also has antioxidant activity.
4, many sugar alcohols will feel cool when eating, the cool feeling comes from the dissolution and absorption of heat, when the dissolution will absorb your heat, so we feel cool. The degree of coolness of each product was expressed by the coefficient of heat of dissolution and absorption, and erythritol had the highest heat of dissolution and absorption, and its coolness was the highest.
5. In terms of production technology, erythritol is the only one among all sugar alcohols produced by fermentation, which is closer to natural transformation and extraction. Other sugar alcohols are produced by hydrogenation, so the production process is different.
6, erythritol is basically not hygroscopic, other sugar alcohols have different degrees of hygroscopicity, not hygroscopicity will increase the application field.
7. Xylitol is mainly used in confectionery and medicine in Europe. Although xylitol is added in an appropriate amount according to FDA and European regulations, excessive intake of xylitol will cause symptoms such as elevated blood sugar and diarrhea.
Customs code: 2905499000
WGK Germany: 3
Danger class code: R36/37/38
Safety Description: S26-S36
RTECS number: KF2000000
Mark for dangerous goods: Xi:Irritant
Post time: Sep-01-2021