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Erythritol has good thermal stability, low hygroscopicity, can be operated in the environment above 80 ℃ to shorten the processing time, at the same time due to the use of erythritol in the production process of chocolate heating temperature than the traditional high, which is conducive to the promotion of flavor generation.
Erythritol can easily replace sucrose in the product so that the energy of the chocolate is reduced by 34%, and gives the product a cool taste and non-cariogenic characteristics.
Due to the low hygroscopicity of erythritol, it also helps to overcome the frosting phenomenon of chocolate made with other sugars. The use of erythritol can produce a variety of good quality confectionery, product texture and shelf life, etc. and traditional products are exactly the same.
As erythritol is easy to crush and does not absorb moisture, the production of a variety of confectionery even in high humidity storage conditions still have good storage stability, while the health of the teeth is very favorable, will not lead to dental caries.
Uses of Erythritol powder.
Low calorie sweetener; diluent for high sweetness sweeteners. Can be used in chocolate, bakery products, candy, table sugar, soft drinks, etc. Maximum use level 3%.
Used in organic synthesis and biochemical studies.Allelic transformation of the Tas1r3 gene affects the taste response to sucralose. It is a T1R3 receptor ligand.
Sweetener; humectant; flavor enhancer; tissue improver; molding aid.
In vitro studies of Erythritol powder.
Product method of Bulk Erythritol powder.
Erythritol can be extracted from seaweeds, mosses and certain grasses. Synthesis can be done by the reaction of butenediol with hydrogen peroxide. Among them, butenediol is obtained by first making 2-butyn-1,4-diol from acetylene and formaldehyde, then mixing its aqueous solution with Raney nickel and adding ammonia as a blocking agent, and hydrogenating it at about 0.5 MPa.
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