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Erythritol is a sweetener classified as a sugar alcohol, and is a natural sugar found in fermented foods such as wines and rice wines as well as fruits and mushrooms. According to the energy evaluation methods of the Ministry of Health and Welfare, it is the only sugar with a recognized energy value of 0kcal/g in Japan.
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Fig.1.Fermentation from glucose
Food |
ERYTHRITOL (mg/l,mg/kg) |
White wine |
170 |
Red wine |
280 |
Rice Wine |
180 |
Melon |
4.7 |
Grape (Muscat) |
4.2 |
Soy Sauce |
910 |
Miso Bean Paste |
1310 |
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Classification |
Applications |
Effects |
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Low calorie |
Non-cariogenicity |
Coolness |
Low hygroscopicity |
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Beverage |
Soft drinks |
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Milk, Yogurt |
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Coffee |
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Alcohol |
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Energy drinks |
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Confectionery |
Chocolate |
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Chewing gum |
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Candy |
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Frozen desserts |
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Cookie |
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Other |
Table top |
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Browny mix |
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Other applications of ERYTHRITOL
Cosmetics, pharmaceutical additives, industrial use (latent heat storage, hygroscopicity control)
Practical application of ERYTHRITOL is considered in many circles.
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1) Monosaccharide polyol |
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2) molecular weight |
122 |
3) Energy |
0 kcal/g in Japan |
4) Sweetness @ 10% soln. |
70% sugar equivalent |
5) Melting point |
122C |
6) Enthalpy |
-42.9 calories/gram |
7) Solubility @ 25C in water |
47grams/100grams |
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20 kg/paper sack
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