Erythritol

White crystal, slightly sweet, with a relative sweetness of 0.65, a refreshing feeling, and low caloric value, about one-tenth of the caloric value of sucrose. The melting point is 126℃ and the boiling point is 329~331℃. Soluble in water (37%, 25°C). Due to low solubility, it is easy to crystallize.

Advantages:

1. Zero calories: In the United States, Europe and Japan, the calories of erythritol on food labels are 0 calories/gram. The reason it has zero caloric value is because erythritol is not metabolized during its unique absorption and elimination process. Therefore, erythritol is the only qualified zero-calorie bulk sweetener for "reduced calorie" and "light" products that require a caloric value of at least 25% lower than standard formulations. 2. High digestive tolerance: Erythritol can be rapidly absorbed by the small intestine, and studies have shown that it does not ferment in the human body. Therefore, side effects of gas and laxative symptoms after consuming foods containing high amounts of erythritol are minimal. Adults can well tolerate daily intake of 1 g/kg of body weight of erythritol from a variety of food and beverage sources.
3. Suitable for diabetics: Single-dose and 14-day clinical studies have proven that erythritol does not affect blood sugar or insulin levels. Clinical studies in people with diabetes have concluded that it may be safe to replace sucrose with erythritol in foods customized for people with diabetes. Of course, people with diabetes should consider the impact of other ingredients in erythritol-containing foods on their diet.
4. Does not promote the formation of tooth decay: Unlike other polyols, erythritol is safe and harmless to teeth and will not be metabolized by oral bacteria. Oral bacteria will break down sugar and starch to produce enamel loss or tooth decay. acid. Erythritol is therefore non-cariogenic. Replacing sugars with polyols such as erythritol and their utility in a comprehensive program that includes good oral hygiene has gained acceptance among scientists and regulators.