Erythritol is a filler sweetener, a four-carbon sugar alcohol with a molecular formula of C4H10O4. Erythritol is widely found in nature and can be obtained by fermenting glucose. It is a white crystalline powder with a refreshing sweet taste, is not easily absorbed, is stable at high temperatures, is stable in a wide pH range, has a mild cool feeling when dissolved in the mouth, and is suitable for a variety of foods.

Function performance：

- Erythritol tastes similar to sucrose, and its sweetness is about 60-70% of sucrose. It has almost no calories, about 0.01Kcal/g. Its glycemic index is 0, making it the best choice for producing sugar-free foods and beverages.

- Most of the erythritol enters the blood circulation, and a small amount enters the large intestine. The erythritol that enters the blood cannot be decomposed by the enzymes in the body and can only be excreted from the body through the kidneys and urine. The erythritol that enters the large intestine is difficult to be fermented and utilized by bacteria, so it has little effect on the human blood sugar index and can be consumed by diabetic patients.

- Erythritol has stable chemical properties, and is heat-resistant, acid-resistant, and alkali-resistant. It will only degrade when heated to 200°C. It is suitable for making hard candies, chocolates, bread, cakes, etc.

- Erythritol is easy to crystallize and will not absorb moisture when the humidity is below 90%. It can be used on the surface of food to prevent moisture absorption.

- Erythritol is not metabolized by oral microorganisms, does not cause tooth decay, and is suitable for children's food.

- Erythritol has a significant proliferation effect on bifidobacteria in the intestines, thereby effectively inhibiting the growth of pathogens and improving the body's immunity.