- Model NO.: Molecular formula: C4H10O4
- Nutritional Value: Nutritional
- Resource: Chemosynthesis
- Unii: Ra96b954X6
- Density: 1.45 G/Cm³
- Transport Package: 25kg/Bag
- Origin: Jiangsu
- Type: Erythritol
- Effect: Sweetener
- CAS Number: 10030-58-7
- Molecular Formula: C4h10o4
- Trademark: Hugestone
- Specification: Molecular formula C4H10O4
- HS Code: 29062900
Heat of solution
Erythritol has a strong cooling effect (endothermic, or positive heat of solution) when it dissolves in water, which is often combined with the cooling effect of mint flavors. The cooling effect is present only when erythritol is not already dissolved in water, a situation that might be experienced in an erythritol-sweetened frosting, chocolate bar, chewing gum, or hard candy. The cooling effect of erythritol is very similar to that of xylitol and among the strongest cooling effects of all sugar alcohols.
Blending for sugar-like properties
Erythritol is commonly used as a medium in which to deliver high-intensity sweeteners, especially stevia derivatives, serving the dual function of providing both bulk and a flavor similar to that of table sugar. Diet beverages made with this blend, thus, contain erythritol in addition to the main sweetener. Beyond high-intensity sweeteners, erythritol is often paired with other bulky ingredients that exhibit sugar-like characteristics to better mimic the texture and mouthfeel of sucrose. The cooling effect of erythritol is rarely desired, hence other ingredients are chosen to dilute or negate that effect. Erythritol also has a propensity to crystallize and is not as soluble as sucrose, so ingredients may also be chosen to help negate this disadvantage. Furthermore, erythritol is not hygroscopic, meaning it does not attract moisture, which can lead to the drying out of products, in particular baked goods, if another hygroscopic ingredient is not used in the formulation.
Inulin is often combined with erythritol because of inulin's offering a complementary negative heat of solution (exothermic, or warming effect when dissolved, which helps cancel erythritol's cooling effect) and noncrystallizing properties. However, inulin has a propensity to cause gas and bloating in those having consumed it in moderate to large quantities, in particular in individuals unaccustomed to it. Other sugar alcohols are sometimes used with erythritol, in particular isomalt, because of its minimally positive heat of solution, and glycerin, which has a negative heat of solution, moderate hygroscopicity, and noncrystallizing liquid form.