Erythritol, a filling sweetener, is a four carbon sugar alcohol. 1. Low sweetness: erythritol is only 60% - 70% sweeter than sucrose. It has a cool taste, pure taste and no aftertaste. It can be combined with high-power sweetener to inhibit the bad flavor of high-power sweetener. 2. High stability: it is very stable to acid and heat, and has high acid and alkali resistance. It will not decompose and change below 200 ℃, nor will it change color due to Maillard reaction. 3. High heat of dissolution: erythritol has endothermic effect when dissolved in water. The heat of dissolution is only 97.4kj/kg, which is higher than that of glucose and sorbitol. It has a cool feeling when eaten. 4. Solubility: the solubility of erythritol at 25 ℃ is 37% (w / W). With the increase of temperature, the solubility of erythritol increases and it is easy to crystallize. 5. Low hygroscopicity: erythritol is very easy to crystallize, but it will not absorb moisture in 90% humidity environment. It is easy to crush to obtain powdered products. It can be used on the food surface to prevent food from hygroscopic deterioration.
