Wide Applications Of Erythritol In Food Industry

The many excellent properties of erythritol make it widely used in food, pharmaceutical, chemical and other fields. In the pharmaceutical industry, erythritol can be used as drugs, pharmaceuticals, chemicals and other fields. Erythritol can be used as the orthodontic and excipient of drugs, which can effectively improve the taste of drugs and also synthesize a variety of drugs; in the chemical industry, erythritol can be used as the intermediate of organic synthesis; in cosmetics, erythritol can be added instead of part of glycerol to increase its water-holding capacity and prevent the deterioration of cosmetics. However, as a new type of sugar alcohol functional food sweetener, erythritol is mainly used in the food industry.

For sweet food products

Erythritol is a zero caloric value sweetener. In the formulation of sweet food, erythritol can replace sucrose etc. to significantly reduce its caloric value, improve the flavor and form of the product and increase the stability of the product, and prevent the browning and decomposition of the food during the production process. Ice cream products contain a large amount of sugar, which is not conducive to diabetics, obese patients and patients with high blood lipids and high blood pressure. Adding erythritol to ice cream formulations in combination with other sweeteners can help reduce the heat of ice cream and bring a cool and refreshing taste, and can significantly mask the bitterness of a variety of sweeteners after compounding, and the sweetness is pure. In chocolate food, erythritol can reduce the heat brought by chocolate in addition to its low moisture absorption to solve the problem of chocolate frosting due to moisture absorption in the production process, and at the same time to a large extent to shorten the processing time.

Bakery products.

In baked goods, the low hygroscopicity of erythritol can prevent food from absorbing moisture and prolong the shelf life of food. At the same time, erythritol in baked goods can reduce its heat, harmonize the taste, replace part of sucrose and reduce the sugar content, which not only conforms to the contemporary healthy life concept, but also makes baked goods with good porosity and softness. If erythritol was added to the cookies, three independent variables, namely, the amount of erythritol added, the dough molten time and the amount of baking powder added, were selected to determine the best process parameters of erythritol cookies with the response value of sensory evaluation of cookies.

Dairy products.

Erythritol with lower osmotic pressure can inhibit lactic acid fermentation and control the rise of acidity, which can extend the shelf life and shelf life of products.

Beverage products.

The influence of erythritol on the main sensory characteristics of beverages is reflected in increasing sweetness, thickness and smoothness, reducing bitterness and astringency, masking off-flavors, and improving the overall flavor of beverages, such as erythritol applied to tea beverages can significantly reduce their post-bitterness; using the characteristics of erythritol to absorb heat when dissolved to make cool solid beverages; using erythritol to produce new types of low-calorie beverages, adding erythritol to juice beverages In the production of new low-calorie beverages with erythritol, the heat can be reduced by 75% to 80%; the stabilizing property can be applied in beverages that need pasteurization, high temperature short time and ultra-high temperature and other sterilization processes. Erythritol promotes the combination of ethanol molecules and water molecules in solution, which can reduce the off-flavor and sensory irritation of alcohol in alcoholic beverages, and is beneficial to improve the quality of distilled spirits and wines.

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