Erythritol, a filled sweetener, is a four-carbon sugar alcohol with the molecular formula C4H10O4.

Product	Erythritol
Specification	25kgs/bag
Quantity	19000kg
Packaging	25kg Net kg
Test basis	GB26404
Color	White
Taste	Sweet
Character	Crystalline powder or particle
Impurity	No visible impurities, no foreign matter
Assay (dry basis), %	99.5~100.5
Drying loss, %	≤ 0.2
Ash, %	≤ 0.1
Reducing sugars, %	≤ 0.3
Ribitol and glycerol, %	≤ 0.1
pH value	5.0~7.0
Melting point	119~123ºC
Conductivity, uS/cm	<20
Lead(mg/kg)	≤ 0.5
Total plate count(CFU/g)	≤100
Coliform(MPN/g)	≤3.0
Mold and yeast (CFU/g)	≤50
E.coli (CFU/g)	<10

Erythritol, a filled sweetener, is a four-carbon sugar alcohol with the molecular formula C4H10O4. erythritol is widely found in nature, such as fungi mushrooms and lichens, melons, grapes and pears, and can be detected in small amounts in the eye crystals, plasma, fetal fluids, semen, and urine of animals, and also in small quantities in the fermented food wines, beers, soy sauces, and Japanese sakes. [1] It can be produced by the fermentation of glucose, and is a white crystalline powder with a crisp sweet taste, not easily absorbed, stable at high temperatures, stable over a wide range of pH, and has a mild cooling sensation when dissolved in the mouth, and is suitable for a wide range of foods.

1, low sweetness: the sweetness of erythritol is only 60%-70% of sucrose, it has a cool taste in the mouth, pure taste, no after-bitter feeling, it can be used with high-fold sweeteners to inhibit the undesirable flavor of high-fold sweeteners.
2、High stability: it is very stable to acid and heat, with high resistance to acid and alkali, and will not decompose or change below 200℃, and will not change color due to Melad reaction.
3, high heat of dissolution: erythritol dissolves in water with heat absorption effect, the heat of dissolution is only 97.4kJ/kg, higher than glucose and sorbitol's heat absorption, and it has a cool feeling when consuming.
4, solubility: 25 ℃ erythritol solubility of 37% (W / W), as the temperature rises erythritol solubility increases, not easy to crystallize crystals.
5, low hygroscopicity: erythritol is very easy to crystallize, but in 90% humidity environment will not hygroscopicity, easy to crush to get powdered products, can be used for food surface to prevent food hygroscopicity and deterioration.

Erythritol has the following advantages over xylitol:
1, Erythritol is a natural zero-calorie sweetener, xylitol is caloric.
2, Erythritol has a higher tolerance than xylitol. All of the sugar alcohols eat more diarrhea, there is a problem of tolerance, and erythritol is the body's highest tolerance.
3, erythritol's average glycemic index and average insulin index are lower than xylitol, therefore, erythritol has a smaller impact on blood sugar, and also has antioxidant activity.
4, many sugar alcohols will feel a sense of coolness when eating, this coolness comes from the dissolution of the absorption of heat, dissolution will absorb your heat, so we feel cool. The degree of coolness of each product is expressed by the coefficient of heat of dissolution and absorption, erythritol is the highest heat of dissolution and absorption, and its coolness is the highest.
5, from the production process, erythritol is the only one of all sugar alcohols produced by fermentation, fermentation is closer to the natural conversion and extraction. Other sugar alcohols are hydrogenated method of production, so the production process is different.
6, erythritol basic non-hygroscopic, other sugar alcohols are different degrees of hygroscopicity, not hygroscopic to increase the application areas.
7, xylitol is mainly used in Europe in the field of confectionery and medicine, although xylitol in the FDA and European regulations in the appropriate amount added, but the human body intake is too high, it will cause elevated blood sugar, diarrhea and other symptoms.