What is Erythritol?

Ok, here are the basics
Erythritol has been part of our diet for thousands of years. It occurs naturally at low levels in many fruits and in popular fermented foods such as soy sauce, cheese, wine, beer, and sake.

Erythritol 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.

Manufacturing process:
1. Fermentation of glucose by a safe and suitable non-genetically
modified microorganism, Moniliella Pollinis (a food grade yeast).
2. Purification, ultra-filtration, crystalization, and drying.
3. White crystal, 99.9% purity (no residues of yeast or any other
materials). GMO Free.

ZSweet compares well to sugar

Erythritol Sucrose (Both at 10% SEV) This image shows a taste map which compares erythritol with sugar (sucrose). Both of them show similar results.

A New All-Natural and Noncaloric Bulk Sweetener
Basic Characteristics of erythritol

• White crystalline powder.
• Sweetness is 60 to 70% relative to sucrose.
• Non-hygroscopic.
• Medium solubility, solutions have a very low viscosity.
• Crystallises very easy and fast.
• High freezing point depression and boiling point elevation.
• High negative heat of solution.
• High stability:
- High stability in dry state and aqueous solutions storage stability.
- High heat and acid/alkaline stability.
• Inert material: erythritol is not a reactive compound.
• Erythritol is produced with different particle size distribution / granulometry
- max. 20% <200 mm
- max. 5% < 250 mm
- Flowability

Polyols are sugar-free sweeteners and there are a number of different polyols, this Comparison Chart show their characteristics, which may help in selecting a polyol or blend of polyols needed in a formulation.