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Erythritol is a Filler Sweetener. It is a Tetra-carbon Sugar Alcohol.
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    China (Mainland)
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    White crystalline powder or granular
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    Any Port in China
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    10 Days After Payment
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Product Detail


Erythritol is a filler sweetener, is tetracarbonol, molecular formula is C4H10O4. chibasinol is widely found in nature, such as fungal mushrooms, lichens, melons, grapes, pears, animal eye crystals, plasma, fetal fluid, semen, urine can also be detected in small amounts, in fermented food wine, beer, soy sauce, japanese sake also has a small number of presence.

Can be produced by glucose fermentation, white crystalline powder, with a refreshing sweet taste, not easy to absorb moisture, stable at high temperature, stable in a wide range of ph, dissolved in the mouth has a mild cool feeling, suitable for a variety of foods.


Basic Information

Chinese aliases: 1, 2, 3, 4-butanol; internal spin-inter-erythromyalcol.

English alias: erythritol; 1,2,3,4-butanetetrol; meso-1,2,3,4-tetrahydroxybutane; butane-1,2,3,4-tetrol; (2r,3r)-butane-1,2,3,4-tetrol; (2r,3s)-butane-1,2,3,4-tetrol; (2s,3s)-butane-1,2,3,4-tetrol

Molecular weight: 122.12

Purity: >99.0%

Rating: gr

Mdl number: mfcd00004710


Physical and Chemical Properties

Main Nature

(1) low sweetness: the sweetness of Erythritol is only 60%-70% of sucrose, the entrance has a cool taste, pure taste, no bitterness, can be used with high-fold sweetener combination can inhibit its high-sweetener bad flavor.

(2) high stability: acid, heat is very stable, acid resistance is very high alkaline, at 200 degrees below the temperature will not occur decomposition and change, will not occur merad reaction and discoloration.

(3) dissolved heat high: Erythritol dissolved in water with heat absorption effect, dissolved heat only 97.4kj/kg, than glucose and sorbitol heat absorption is high, when eaten with a cool feeling.

(4) solubility: the solubility of erythromyricol is 37% (w/w), and with the temperature increases, the solubility of erythromysol increases, fractal is easy to crystallize and extract crystals.

(5) low moisture absorption: erythritol is very easy to crystallize, but in 90% humidity environment will not absorb moisture, easy to crush to obtain powdered products, can be used on the surface of food to prevent food moisture absorption and deterioration.



Melting point: 118-120 degrees c (lit.)

Boiling point: 329-331 degrees c (lit.)

Density: 1.451 g/cm3

Storage conditions: cool and dry place

Water solubility: h2o: soluble, 0.1 g/ml, clear to almost clear, colorless

White crystalline, slightly sweet, relatively sweet 0.65. There is a cool feeling. Zero heat. Dissolved in water (37%, 25 degrees c), due to low solubility (compared to sucrose), easy crystallization, suitable for food that requires sucrose taste, such as chocolate and table sugar. Not degraded by enzymes, can only be excreted from the blood through the kidneys (easily absorbed by the small intestine) from the blood to the urine, do not participate in sugar metabolism and blood sugar changes, so it is suitable for diabetics to eat. No fermentation in the colon, to avoid gastrointestinal discomfort. No tooth decay.


Chemical Properties

Merck: 14,3675

Brn: 1719753

Stability: stable. Incompatible with strong oxidizing agents.

Cas database: 149-32-6 (cas database reference)

Nist chemical information: 2 (r), 3 (s)-1, 2,3,4-butanetetrol (149-32-6)

Epa chemical information: 1,2,3,4-butanetetrol, (2r, 3s)-rel-(149-32-6)

Production strains: mainly filament yeast genus, glomerular yeast genus, hair spore genus, triangular yeast genus, bi-chi yeast genus, etc., The current yeast-like fungus moniliella(plex spores) fermentation product concentration and yield is the highest, about 175g/l, the yield of 70%.

Domestic production strains are mainly degreasing false silk yeast.


Preparation Method

After safe and appropriate edible grade high-permeable yeasts such as moniliella pllinis, candida lipolytica or trichosporonoids megachilensis are enzymatically fermented at high concentrations (>450g/l), fermented slurry is sterilised and filtered by ion exchange resin, activated carbon and ultrafiltration purification, crystallization, washing and drying. The general rate is about 50%.

The production of Erythritol can be divided into two kinds of microbial fermentation method and chemical synthesis method.

Microbial Fermentation

Fermentation method to produce Erythritol began in the 1990s, the international use of microbial fermentation method mass production of Erythritol. The carbon sources for the production of erythropoietin are alkanes, monosaccharides and bisaccharides, and glucose, fructose, glycol and sucrose are all good sources of production of erythromysol, of which d-sugar conversion rate is the highest, up to 31.5%. However, due to cost factors, mainly to wheat or corn and other starchy raw materials, by enzyme degradation to produce glucose, by high-penetration yeast or other strains fermentation production, can produce erythropoietin has false silk yeast genus, spherical yeast genus, triangular yeast genus, bich yeast genus, etc. The industrial production process of the fermentation method of erythromycin is as follows: starch-liquefaction-sugar-glucose-one production strain fermentation one filter one color layer separation one purification one concentrated one crystal separation one dry, and finally get erythromycin alcohol, the average yield is about 50%. The research shows that the fermentation method of erythritol is influenced by many factors, such as the change of osmotic pressure, which obviously affects the production of polyols and inorganic salt Mn2+, Cu2+ it can improve the yield of Erythritol, oxygen and temperature have an effect on its yield, compared with chemical synthesis, fermentation method has more production advantages.


Chemical Synthesis

Chemical synthesis method can be reacted by butene glycol and hydrogen peroxide, and then its aqueous solution and active nickel catalyst mixed and added to the inhibitor ammonia, hydrogenation around 0.5mpa, hydrogenation of the products of erythromycin, but the chemical method of low production efficiency, has not yet achieved industrial production.

Application Areas


In recent years, Erythritol has been used in the development of new zero-calorie, low-calorie beverages. Erythritol can increase the sweetness, thickness and lubrication of the drink, while reducing bitter taste, but also can mask other odors, improve the flavor of the beverage. Erythromylatol can also be used to refresh solid beverages, because Erythritol dissolves to absorb a large amount of heat; Erythritol promotes the binding of ethanol molecules to water molecules, alcohol drinks can reduce the smell and alcohol sensory stimulation, can effectively improve the quality of liquor and wine. Erythritol can also significantly improve the adverse odor of plant extracts, collagen, peptides and other substances. Therefore, there are some collagen product formulations to add erythritol to improve taste.

Baked Goods

Sucrose and grease are the main raw materials for the production of baked goods, which play an important role in the formation of the unique organizational structure, taste and flavor of baked goods, and are indispensable raw materials for the production of high-quality baked goods. In particular, sugar in the production of baked goods, in addition to increasing sweetness, color, improve preservation, the rheumatic nature of the opposite group, technology and product quality brought great impact, the appropriate amount of sugar addition is to ensure the normal production process and good product quality is very important conditions. But with the improvement of modern consumer consumption level and the enhancement of health awareness, this "high sugar, high fat and high calorie" product can not meet the needs of consumers. Baking industry is also to nutrition, health, functionality, low-calorie development, low-energy, sugar-free baked goods in this trend. However, some manufacturers nowadays produce low-energy or sugar-free baked goods only partially reduce the use of fat and sugar, but only reduce the use of fat and sugar is not enough, easy to cause poor sensory quality of products, it is difficult to be diabetic, obesity and other people happy to accept. Therefore, dietary fiber, oligosaccharides, sugar alcohols, fats and other substitutes should be used to reduce product energy, meet the consumption needs of some consumers at the same time, as far as possible to simulate the function of grease and sucrose, improve the acceptability of products.

The replacement of sucrose is now mainly a combination of strong sweeteners and low-sweetener filler sweeteners or fillers, such as oligosaccharides, sugar alcohols, etc. The replacement of fat is mainly achieved by carbohydrate-type simulated fat. Low de value maltodextrin is a good choice these day, it has a creamy outer part and taste, but the heat is much lower than the fat.

For higher quality functional or low-calorie baked goods, Erythritol is a proven ingredient. Not only can it replace sucrose from the physical chemistry, but it can also bring health benefits, and baked products using Erythritol have better structural tightness and softness than their products that also use sucrose as raw material, and have different oral solubility and subtle color differences. The use of erythritol in baked goods, preferably powdery or finely grainy (<200um) crystallization, fine particles will give the product a smooth, rounded taste.


Cake Cookies

Baked products are difficult to prove to reduce calories due to their high-ingredient flour, cream, and sucrose, but the use of Erythritol can easily solve this problem.

(1) for cake products, adding Erythritol can reduce the calories by at least 30%, and after use will not bring negative effects.

(2) in heavy sugar heavy oil cakes and muffins, with Erythritol and maltose alcohol completely replace sucrose, can produce a good taste of low sugar sugar-free products, the same has a good shelf life.

(3) compared with sucrose products, products using Erythritol can extend shelf life. Erythritol not only inhibits the microbial growth of baked products, but also keeps the product fresh and soft. This is caused by the water retention of erythritol itself. Adding 10% Erythritol to cookies can successfully improve the stability and shelf life of such products.

(4) soft and hard sandwich biscuits can also be replaced with a mixture of erythromyricol and maltose alcohol, the effect is just as good, and in hard biscuits, Erythritol and sucrose together, will make the heat greatly reduced.

Add Something

The use of Erythritol can also produce good quality baked product additives, such as sauces, creams, creamy icing and some surface decorations.

(1) adding Erythritol to the jam can enhance the natural fruit taste index.

(2) adding Erythritol to the creamy icing sugar coat (full fat) will not only reduce the calories but also bring a cool taste;

(3) cream: cream is a traditional "fat plus sugar", ingredients include sucrose, the use of cream as a additive cake and sandwich cookies, containing a high number of calories, and can bring a typical fat-type soft taste, most consumers like, but this feature is not acceptable to reduce thermal products, "high fat high calories" so that many people are discouraged. Adding nearly 60% of the product's portion size, fine granularity of Erythritol will bring more benefits to the product: reducing some of the calories is certain, and can bring a cool taste, dilute the fat soft taste, so that the product has the attractive advantages of cool refreshment, and conventional sucrose fat type baked goods, the use of Erythritol products shelf life is longer.



Nowadays, the candy chocolate market has also been from the early use of sucrose as the basic raw material to start to use the new low sugar low heat sugar base as raw material product transformation extension, in recent years functional sugar products in the market has been hyped hot, has become the current international candy market consumption hot spot and development focus, the market potential is huge. However, not all low-heat, low-sugar sugars can replace sucrose for candy chocolate production, and the new ingredients used must replace sucrose from a taste and physical chemistry perspective, as well as be beneficial to human health. After a long period of practical research has proved that the new functional raw material Erythritol fully meets the requirements, the taste of Erythritol is the same as sucrose, no need to add additional aspartame or saccharin and other powerful sweeteners, sweets made of erythrombool than other "non-sucrose" candy taste refreshing and cold, its sweet taste pure, no bad aftertaste; high-purity Erythritol crystalline powders are best used in confectionery chocolate for better quality and taste.

Hard Candy Fudge

Red sugar can produce a variety of good quality candy, product texture and shelf life and other products are exactly the same as traditional products. Because Erythritol is easy to crush and does not absorb moisture, the various sweets produced even under high humidity storage conditions still have good storage stability, at the same time for the health of teeth is very beneficial, will not lead to tooth decay.

(1) microbial testing to obtain good quality of gumm most of its crystals should be between 5 to 10 m, with pure erythromol to make gummy to produce high crystallization, but with the addition of less than 40% of the erythromysol and concentration of 75% of maltosaccharol liquid combined can be good control of crystallization.

(2) the use of Erythritol in mint-type gummies can help to obtain a good cool taste.

(3) cough sugar is generally a solid adhesive made of a variety of fine sugar mixtures and added water to make a clump, and then dry pressed into an iced sugar product. Polyhydroxy compounds such as Erythritol, maltose alcohol, iso maltosaccharides and lactose alcohols added to cough sugar can obtain low heat value, anti-tooth products. A mixture of Erythritol, lactose alcohol and crystalline maltose alcohol can replace the traditional sucrose raw materials to produce cough sugar, in addition to low calories and cool effect, Erythritol also has lactose alcohol and crystalline maltose alcohol does not have a good texture and non-moisture absorption.

(4) adding Erythritol as a filler to the icing sugar can bring a good cool taste to the icing sugar. And the fast crystallization speed of erythritol makes icing sugar quick and easy to make in a waterless environment, and such icing sugar can also have a good shelf life in a dry, unpackaged environment.


Fonden Sugar

Erythritol is the only sweetener of all polyols that can be used to produce sugar-free fontose, generally used in combination with liquid maltidex100. With this method, we can get different textures of sugar-free fonseed sugar by simply controlling the stirring time and operating temperature. This product not only has a pleasant cool taste, but also a pleasant appearance, while the consistency is also very good, but also has a good storage resistance. The fenden sugar made from the ingredients of erythrombone has good stability due to its low residual moisture content and moisture activity. The product reduces heat by about 65%.

Chewing Gum

Gum is a mixture of fine crystallization of sugar and edible glue. The characteristics of Erythritol, which is easy to crush and low moisture absorption, are suitable as sweeteners of gum, and this gum inlet is cool, low in calories, non-pathogenic, can be used to make "beneficial teeth" gum. Most low-sugar gum products will slowly harden and become brittle over time, and replacing some low-sugar ingredients with alcohol and erythrombiol will result in a longer shelf life, and gum will have good elasticity and softness. In gum coating, the best coating is generally used with 40% of erythritol and other hydroxybones, such as sorbitol and maltose alcohol. Not only can obtain high moisture absorption, cool taste, and better chewing and stent than xylitol, while the coating with erythritol can shorten the crystallization time by 30%.


Erythromylatol has the characteristics of good thermal stability and low moisture absorption, can be operated in an environment above 80 degrees c to shorten processing time, and because the use of Erythritol chocolate production process heating temperature is higher than traditional, which is conducive to promoting the production of flavor. The easy replacement of sucrose in the product reduces the energy of chocolate by 34%, and no other sugar alcohol can provide such energy reduction value, and gives the product a cool taste and non-pathogenic characteristics. Due to the low moisture absorption of Erythritol, it can help overcome the frosting phenomenon of other sugar-based chocolate.


Pharmaceutical Industry

The antimony, antioxidant, moisturizing and non-flammability properties of erythritol make its application in the fields of medicine and daily chemicalization expand continuously.


(1) zero calories: Erythritol is the only zero-calorie sugar alcohol. Because of its small molecular weight, easy to be absorbed by the human body, while the human body absorbed only a small amount of Erythritol into the human large intestine by microorganisms fermentation. 80% of the erythritol is consumed by the human body into the human blood, but can not be broken down by enzymes in the body metabolism, do not provide energy for the body, do not participate in sugar metabolism, can only be excreted from the body through urine.

(2) high tolerance: the human body's tolerance to erythromylalk is 0.8 grams per kilogram of body weight, higher than xylitol, lactose alcohol and maltose alcohol, the main reason is that the molecular weight of Erythritol is small, less absorption, mainly through urine discharge, thus avoiding the phenomenon of high seepage caused by diarrhea, to avoid the intestinal bacteria fermentation to produce gas phenomenon.

(3) anti-tooth decay: erythromycin is not used by human oral bacteria, and therefore does not produce acid to cause damage to teeth, resulting in tooth decay, the growth of oral bacteria inhibition effect, thus playing a role in protecting teeth.

How to Use It

Can be used for chocolate, baked goods, table sugar, soft drinks, candy and so on.


For beverages, confectionery, pastries, in all kinds of food according to the production needs of the appropriate amount of use.



Erythritol has the following advantages compared with xylitol

1. Erythritol is a natural zero-calorie sweetener, xylitol is a calorie.

2. The tolerance of Erythritol is higher than that of xylitol. All sugar alcohols eaten too much will diarrhea, there is a tolerance problem, and Erythritol is the body's highest tolerance.

3. The average glycemic index and average insulin index of erythromycin are lower than xylitol, therefore, the effect of erythromycin on blood sugar is smaller, and also has antioxidant activity.

4. A lot of sugar alcohol in eating will feel cool, this cool feeling comes from dissolving to absorb heat, dissolved will absorb your heat, so we feel cool. The degree of coolness of each product is expressed by the coefficient of dissolved absorption heat, and the Erythritol is the highest dissolved to absorb heat, and its coolness is the highest.

5. From the production process, Erythritol is the only one of all sugar alcohols with fermentation method production, fermentation method closer to natural conversion and extraction. Other glycols are produced by hydrogenation, so the production process is different.

6. Erythritol basically does not absorb moisture, other sugar alcohols have different degrees of moisture absorption, do not absorb moisture on the increased application area.

7. Erythritol is mainly used in the field of candy and medicine in europe, although xylitol in the fda and european regulations in the appropriate amount of addition, but the human body intake is too high, will cause elevated blood sugar, diarrhea and other symptoms.


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Subject : Erythritol
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