Erythritol is a kind of artificial sweetener known as a sugar alcohol. 1, low sweetness: erythritol sweetness is only 60% to 70% of sucrose, the entrance has a cool taste, pure taste, no bitter feeling, can be combined with high sweetener can inhibit the bad flavor of its high sweetener.
2, high stability: it is very stable to acid and heat, acid and alkali resistance are very high, and it will not decompose and change below 200℃, and it will not change color due to Maillard reaction.
3, high heat of solution: erythritol has a heat absorption effect when dissolved in water, the heat of solution is only 97.4kJ/kg, which is higher than the absorption heat of glucose and sorbitol, and it has a cool feeling when eaten.
4. Solubility: the solubility of erythritol at 25℃ is 37% (W/W), and the solubility of erythritol increases with the increase of temperature, and it is not easy to crystallize crystals.
5, low hygroscopicity: erythritol is very easy to crystallize, but in 90% humidity environment will not hygroscopicity, easy to crush to get powdered products, can be used to prevent food surface moisture and deterioration.