Erythritol

Definition
Erythritol is a naturally occurring 4-carbon polyol sweetener found in fruits (such as watermelon and grapes) and vegetables (such as mushrooms and pumpkin). It can also be artificially produced through processes such as microbial fermentation. It is low in calories and highly safe.

Benefits
1. Sweetness: Approximately 60%-70% of the sweetness of sucrose, it offers a refreshing taste with no aftertaste and can be used as a partial sucrose sweetener.
2. Low Energy: With an extremely low energy value of only 0.2 kcal per gram (much lower than the 4 kcal of sucrose), it can help reduce calorie intake.
3. Metabolic Advantages: It is not absorbed by the human intestine and does not participate in blood sugar metabolism, making it suitable for diabetics and those trying to control their blood sugar.
4. Physical Function: It absorbs heat when dissolved, providing a refreshing taste. It has low hygroscopicity, resists clumping, and is easy to store. It also inhibits the growth of oral bacteria, reducing the risk of tooth decay.
5. Intestinal Regulation: Moderate intake has no side effects. Excessive intake may cause temporary diarrhea, and small doses can help alleviate constipation. Applications
1. Food: Used in beverages, baked goods, candies, and dairy products, such as diet soda, sugar-free chocolate, and yogurt, to enhance sweetness while reducing calories.
2. Health Products and Dietary Supplements: Added as a low-calorie sweetener to meal replacement powders and vitamin preparations, it meets sugar control and fat reduction needs.
3. Feed: Used in pet food and animal feed, it provides sweetness without increasing metabolic burden, improving feed palatability.
Certifications
• China: Listed in the “Standard for the Use of Food Additives” (GB 2760), allowing its use in various foods in appropriate amounts according to production requirements.
• US: GRAS certified, recognizing its safety as a food additive.
• EU: Approved as a food additive (No. E968), it is permitted for use within EU member states.
• Japan: Included in the list of food additives, it is widely used in various processed foods.

 

Main Differences Between 20-60 Mesh and 60-80 Mesh Erythritol
1. Particle Size: 20-60 mesh has coarser particles (approximately 250-850 μm), while 60-80 mesh has finer particles (approximately 180-250 μm);
2. Dissolution Rate: 60-80 mesh dissolves faster due to its finer particles; 20-60 mesh dissolves slightly slower;
3. Taste: 20-60 mesh may have a slightly grainy feel when ingested, while 60-80 mesh has a more delicate texture;
4. Application Compatibility: 20-60 mesh is suitable for foods requiring a grainy texture (such as baked goods and decorations), while 60-80 mesh is suitable for products requiring a smoother texture (such as beverages and yogurt).