table top sweetener

Detailed introduction to table top sweetener:

Erythritol is a new natural low-cal biologic fermentation sweetener, which exists in many kinds of fruits, vegetables and animal tissues etc. Chemical name: 1, 2, 3, 4-Butanetetraol, molecular formula : C4H10O4, molecular weight: 122.12.

Erythritol sweet degree is about seventy percent of cane sugar, the caloric coefficient is 0.2kcal/g (some Countries approve as Zero), only 1/20 caloric ability compared with cane sugar and 1/15 caloric ability compared with xylitol. It feels pleasant cool. Erythritol has good biologic tolerance, the max human tolerance of erythritol is 2.7-4.4 times of sorbitol and 2.2-2.7 times of xylitol. Erythritol cannot be degraded by enzyme, so it is very suitable for patients suffering diabetes, obesity, hypertension, cardiac disease because of no catabolism. Because it has the characteristic of resisting streptococcus eroding tooth enamel, it can resist decayed tooth effectively.

Erythritol has white crystal appearance, low hygroscopic capacity, high deliquescent and endothermic capacity, has the medium solubility, low solution mucosity and also has the better character of freezing point falling and boiling point rising. It also has high crystalline property and better liquidity. Its solution has better heat-resistance and acid-resistance.

What erythritol is good for:

Erythritol has 60-80% of the sweetness of sugar. Especially when used plain it tends to have a cooling effect in the mouth. It can be used in baking, where it also has some of the tenderizing effects of sugar (results won't be exactly like sugar, though). It can at least partially replace sugar or artificial sweeteners for most uses. I find it especially useful in combination with chocolate (candy, brownies, etc.) where using purely artificial sweeteners produces unsatisfactory results.