Erythritol

Description
Erythritol is white crystals produced by fermenting starch enzymatic hydrolysate (wheat, corn etc.) using yeasts *Moniliella pollinis* or *Trichosporonoides megachiliensis*. It is heat‑stable and non‑hygroscopic, soluble in water and slightly soluble in alcohol. Melting point: 119‑123 °C.

Applications
1. Beverages
Suitable for zero‑calorie and low‑calorie drink formulations. It boosts sweetness, body and smoothness, masks off‑flavors and reduces bitterness to improve overall taste.
2. Baked goods
Replacing sucrose with erythritol and maltitol delivers palatable low‑sugar / sugar‑free baked products. It cuts calorie content significantly while maintaining good shelf‑life, catering to consumer demand against high‑sugar, high‑fat high‑calorie foods.
3. Confectionery
Ideal for low‑sugar and low‑calorie candies and chocolates. Similar to sucrose in taste, it avoids high‑intensity sweeteners like aspartame or saccharin. It provides clean‑sweet flavor witho