Characteristics

Naturaly occuring

Erythritol is a new and unique polyol bulk sweetener. It exists naturally at low levels in many fruits and fermented foods such as grapes, melon, mushrooms, soy sauce, cheese, wine and beer. The per capita consumption from its natural occurrence is estimated to be somewhere between 30 and 100 mg/person/day.

Appearance

Erythritol forms anhydrous crystals without off-tastes or odours. The powder has a transparent white brilliant appearance and dissolves in water to give a colourless non-viscous and sweet tasting solution.

Molecular Structure

Chemically, erythritol belongs to the class of monosaccharide polyols like sorbitol, mannitol, xylitol and glycerol. It is a linear carbohydrate molecule of four carbon atoms, each carrying one hydroxyl group. Erythritol is also a symmetrical molecule and exists therefore in one form only, the meso-form.

 

Molecular structure of erythritol

Molecular weight

Compared to the group of polyols currently used as sweeteners, erythritol has the lowest molecular weight. This provides a higher osmotic pressure and a lower water activity in solution, and can lead to an increased preservative effect and extended shelf life of erythritol-containing products.

Erythritol versus Sugar

Similarities	Differences
appearance	non-caloric, max 0,2 kcal/g
bulk sweetener	“with sugar(s) and sweetener(s)"
crystalline structure	non-glycaemic, non-insulinaemic
density	non-cariogenic
taste profile (equi-sweetness)	higher stability, osmolarity
	crystallisation speed, cooling
	lower hygroscopicity, solubility, viscosity, sweetness intensity (60% that of sugar)

Summary Table

Main chemical and physical properties

	Erythritol	Sucrose
Carbon	4	12
Molecular Weight	122	342
Melting Point (°C)	121	190
Glass Transition Temp (°C)	-42	52
Heat of Solution (kcal/kg)	-43	-4.3
Heat Stability	>160	<150
Acid Stability pH	2-10	hydrolyses
Solubility ww% (25°C)	36	67
Hygroscopicity	Very Low	Medium