Erythritol (a polyol - sugar alcohol), is a good-tasting bulk sweetener which is suitable for a variety of reduced- calorie and sugar-free foods. It has been part of the human diet for thousands of years due to its presence in fruits such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Since 1990, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as well as enhance their taste and texture. It has a high digestive tolerance, is safe for people with diabetes, and does not promote tooth decay.
Since 1990, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as well as enhance their taste and texture.

1. Cool refreshing sweetener

2. Low caloric(1/10 of sucrose)

3. Good crystalloid

4. Low hygroscopicity

5. Low freezing point

6. Don’t cause fermentation in the colon, can avoid stomach upset

7. Prohibit oral pathogenic bacteria, and against caries

8. Don't participate glycometabolism, especially suitable for diabetes

9. High stability in general acid condition, won't appear browning or decomposition phenomenon in general food processing conditions

Assay:Min 99.0%

Melting point: 118-122°C

Residue on Ignition: Max 0.10%

Loss on drying: Max 0.20%

Heavy metal: Max 5 ppm

As: Max 2 ppm