Erythritol is a natural, zero-calorie, filler sweetener that can replace sucrose. It has a clear sweetness similar to sucrose and is widely found in natural plants and animals, such as seaweed, mushrooms, melons, and grapes. It also exists in human eyeballs, serum, and semen. Fermented foods such as wine, beer, and soy sauce also contain erythritol, but the content is very small.

Erythritol is currently the only functional sugar alcohol produced by microbial fermentation in the world. Based on the good health effects of erythritol and its excellent processing characteristics such as high thermal stability, low hygroscopicity, and low freezing point, its application fields are very wide, such as food, medicine, chemical industry, and many other aspects.

Erythritol has the appearance of white powdery crystals, and its aqueous solution is a colorless, non-viscous liquid. It is slightly sweet, with a relative sweetness of 60%-70% of sucrose, and has a cool feeling. It has a low calorific value, only 1/10 of the calorific value of sucrose, and is easy to crystallize.

White crystals, slightly sweet, relative sweetness 0.65, refreshing, low calorific value, about one tenth of the calorific value of sucrose. Melting point 126ºC, boiling point 329~331ºC. Soluble in water (37%, 25ºC). Due to low solubility, it is easy to crystallize.

Corn starch is fermented by safe and appropriate edible grade hyperosmophilic yeast, such as Moniliella pllinis, Candida lipolytica or Tricho sporonoides megachilensis at high concentration (>450g/L), the fermented mash is sterilized by heating and filtered, then purified by ion exchange resin, activated carbon and ultrafiltration, crystallized, washed and dried. The general yield is about 50%.

Low-calorie sweetener; diluent for high-intensity sweeteners. Can be used in chocolate, baked goods, candy, table sugar, soft drinks, etc., with a maximum usage of 3%. Moisturizer; flavor enhancer; texture improver; molding aid.