Erythritol

Erythritol has good crystallinity and extremely low hygroscopicity. It does not absorb moisture even at a relative humidity of 90%, and is very stable to heat and acid. The solubility of erythritol is low, only 37% at 20 ℃. When dissolved in water, it absorbs more energy, and the heat of dissolution is -97.4J/g.
The sweetness of erythritol is 70% to 80% of sucrose, with a light taste unique to sugar alcohols, and its sweetness has a very short residence time in the mouth. When mixed with some high-intensity sweeteners such as aspartame and potassium acetylsulfonamide (AK), the sweetness and taste are very similar to sucrose. Crystalline erythritol provides a refreshing sensation when consumed. The heat of dissolution of erythritol is approximately three times that of glucose and twice that of sorbitol.
Erythritol has strong heat resistance and will not decompose or change color even under high temperature conditions. Erythritol does not undergo Maillard reaction when coexisting with amino acids.
The hygroscopicity of erythritol is extremely low, and it is the lowest among sweeteners such as sugar alcohols and bear sugar. In an environment with a temperature of 20 ℃ and a relative humidity of 90%, after being left for 5 days, the hygroscopic weight gain is about 40% for sorbitol, 17% for maltitol, 10% for sucrose, and less than 2% for erythritol.
The solubility of erythritol is 36% at 25 ℃, which is half of the solubility of sorbitol. This solubility is not a problem in general food processing, but for some foods that do not want the sugar alcohol to crystallize, erythritol must be used in combination with other sugars or sugar alcohols. Its solubility in water is greatly affected by temperature. At a temperature of 80 ℃, it is about 75%, similar to sucrose, while at a temperature of 20 ℃, it decreases to 35%. This makes it have good crystallinity and powdery characteristics, making it suitable as a substitute for sucrose in foods that require sucrose crystallinity. Erythritol can absorb a lot of heat when dissolved, and its heat of dissolution in water is about three times that of glucose and 1.8 times that of sorbitol. Even when mixed with sucrose, its heat of dissolution is relatively high.