Erythritol is a naturally occurring sugar alcohol (polyol) widely used in food and beverages as a low calorie or non calorie sweetener. Its advantages are mainly reflected in the following aspects:

1. erythritol has outstanding health attributes, and it is almost not metabolized by the human body, with zero sugar and low calories. It only contains 0.2 kcal per gram (about 5% of sucrose), and does not cause blood sugar fluctuations. It is an ideal sugar substitute for people with diabetes and sugar control. Its molecular structure is stable and will not be fermented by oral bacteria to produce acid, significantly reducing the risk of dental caries.

2. erythritol has high tolerance and safety. Compared to other sugar alcohols such as sorbitol, about 90% of erythritol is excreted through the kidneys after absorption, making it less likely to cause gastrointestinal discomfort such as bloating and diarrhea. The tolerated dose can reach 2-3 times that of conventional sugar alcohols.

3. High stability of erythritol: resistant to high temperatures (above 200 ℃) and acidic and alkaline environments, suitable for baking, beverage sterilization and other processes, ensuring product sweetness and texture stability.

4. Synergy: When compounded with stevia glycoside, siraitia glycoside, etc., it can neutralize the bitter taste and improve the sweetness level, and optimize the taste of the end product.

5. The endothermic property during dissolution gives food a cool taste and is widely used in cold drinks such as sparkling water and ice cream; Pure sweetness (sweetness coefficient 0.6-0.7) can replace 30% -50% of sucrose without masking the original taste of the ingredients.

6. Medical treatment and health care: It is used for special food for diabetes, postoperative nutrition, etc. to meet the needs of specific people.