Due to its good physical, chemical and physiological properties, erythritol has a very wide range of applications in the food industry, mainly including candy (including chocolate food), health products, dairy beverages, bakery products, and soft drinks. and other products.
Candy and Chocolate Food
The application of basic raw materials in the candy and chocolate market has been extended from traditional sugar such as sucrose and maltose to products using new low-sugar and low-calorie sugar bases as raw materials; however, not all low-calorie and low-sugar sugar bases can be used instead of sucrose. In the production of candy and chocolate, the new raw materials used must be able to replace sucrose from the perspective of taste and physicochemistry, and must also be beneficial to human health. After long-term practical research, it has been proved that erythritol tastes the same as sucrose, without the need to add strong sweeteners such as aspartame or saccharin. Candies made with erythritol are better than other "non-sucrose" candies. The taste is refreshing and cold, its sweetness is pure, and there is no bad aftertaste; and the combined use of erythritol and other sugar alcohols can increase the tolerance level to reduce the risk of unilateral use. Erythritol, like other sugar alcohols, cannot be used by Streptococcus mutans. It can prevent Streptococcus mutans in the oral cavity from decaying the enamel of the teeth and has anti-caries function. Therefore, candies made of erythritol and special cleaners Dental products have a very effective promotion effect on the protection of dental health. Erythritol is also easy to crush and has low hygroscopicity, so it can be used to make low-calorie, non-erosive, anti-caries candy. It is best to use high-purity erythritol crystalline powder in confectionery chocolate, which can obtain better quality and taste.
Health Food/Functional Food
Erythritol is not easily degraded by enzymes, does not participate in sugar metabolism, and does not cause changes in blood sugar, so it is suitable for the application of health food for diabetic patients; instead of sucrose, it is made into a health food with low energy value, suitable for obese people, hypertensive patients and heart disease. It can be eaten by vascular patients; the metabolic characteristics in the intestinal tract after eating are suitable for people with gastrointestinal disorders; using the anti-caries function, candy and chewing gum that are beneficial to oral health can be made.
Dairy Products, Beverages, Wine, etc.
Adding a certain concentration of erythritol to fermented dairy products can properly prolong the shelf life of the products. The effect of erythritol on the main sensory characteristics of beverages is reflected in improving sweetness, thickness and smoothness, reducing bitterness, masking odors, and improving the overall flavor of beverages. After the bitter taste; using the characteristics of erythritol to absorb heat when dissolved to make cool solid beverages; using erythritol to produce new low-calorie beverages, fruit juice drinks with erythritol added can reduce calories by 75%～ 80%; the stability characteristics can be used in beverages that require pasteurization, high temperature short-time and ultra-high temperature sterilization processes. Used in the production of low-calorie alcoholic beverages, it can reduce the alcoholic odor and sensory stimulation of alcoholic beverages, improve the quality of distilled spirits and wines, and enhance the natural flavor of products.
Baked Products
In baked, sucrose and oil are the basic raw materials, both of which can directly affect the structure, taste and flavor of baked food itself. For example, in the production of baked goods, sugar can not only increase the sweetness and prolong the shelf life, but also have a great impact on the fermentation, rheological properties, process and product quality of the dough. However, with the improvement of modern consumers' consumption level and the enhancement of health awareness, consumers no longer pursue "high-sugar and high-calorie" baked products, forcing the baking industry to develop in a healthier direction such as more nutrition, new health, and functionality. The low-energy or sugar-free baked goods made by some manufacturers nowadays will not only result in poor sensory quality of the products by reducing the use of fat and sugar, but also difficult to be accepted by people with diabetes, obesity and other consumers. Therefore, in the production of low-calorie or sugar-free bakery products, raw materials such as sugar alcohols, soluble dietary fibers, and oligosaccharides should be used to replace oil and sucrose in a compounded manner, simulating the functions of oil and sucrose, and improving the product's availability. receptivity.
Erythritol is a sugar alcohol that has proven to be very good for obtaining higher quality functional or low calorie sugar alcohol in baked goods. The use of erythritol and polydextrose after compounding can replace the application advantages of sucrose in terms of physicochemical properties. In addition, it can increase the health effect. Compared with the products that use sucrose as raw material, the baked products added with erythritol have more advantages. Good structure tightness and softness, and has different mouth melting and slight color difference from sucrose products. When erythritol is used in baked goods, it is best to be powdered or crystallized with fine particle size (<200um), and the fine particles will bring smooth and round taste to the product.
With the continuous expansion of the erythritol application industry and the growing market demand for low-calorie functional sweeteners, its dosage is also increasing year by year. The consumption demand of erythritol in the market is very active, erythritol has great demand and wide market development space, and the application prospect of erythritol is very broad.
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