Due to its good physical and physiological properties, erythritol has a wide range of applications in the food industry, mainly including candies (including chocolate foods), health products, dairy beverages, baked goods, soft drinks and other products.

Use of erythritol in candies and chocolate products

The application of basic raw materials in the candy and chocolate market has gradually extended from traditional sugars such as sucrose and maltose to products using new low-sugar and low-calorie sugar bases. However, not all low-calorie and low-sugar sugar bases can replace 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 physical and chemical properties and be beneficial to human health.

After long-term practical research, the new functional material erythritol completely meets these requirements. Erythritol has the same taste as sucrose, without the need to add strong sweeteners such as aspartame or saccharin. Candy made with erythritol has a refreshing and cool taste compared to other "non-sucrose" candy and has a pure sweetness with no adverse aftertaste. Additionally, erythritol, when used in conjunction with other sugar alcohols, can increase tolerance and reduce the risks of using a single ingredient.

Like other sugar alcohols, erythritol cannot be used by Streptococcus mutans, which can prevent the decay of enamel caused by this bacteria in the oral cavity and has anti-caries function. Therefore, candy and dedicated oral hygiene products made from erythritol have an effective role in protecting dental health.

Erythritol is also easy to crush, has low hygroscopicity, and can be used to produce low-calorie, non-erosive, and anti-caries candy. High-purity erythritol crystalline powder is the best choice for use in candy and chocolate to obtain better quality and taste.

Use of erythritol in health/functional food

Erythritol is not easily degraded by enzymes, does not participate in sugar metabolism, and does not cause changes in blood sugar, making it suitable for use in health food for diabetics; replacing sucrose to make low-energy health food is suitable for obese people, hypertensive patients, and cardiovascular patients; its metabolic characteristics in the intestine are suitable for people with gastrointestinal dysfunction. Utilizing its anti-caries function, it can be used to make candy and chewing gum beneficial to oral health.

Use of erythritol in milk products, beverages, and alcohol

Adding a certain concentration of erythritol to fermented milk products can prolong the shelf life of the product. Erythritol affects the main sensory characteristics of beverages by increasing sweetness, thickness, and smoothness, reducing bitterness, masking peculiarities, and improving the overall flavor of the beverage. For example, when used in tea beverages, erythritol can significantly reduce the bitter aftertaste. Using the characteristic of erythritol's high heat absorption when dissolved, a refreshing solid beverage can be produced. The addition of erythritol to fruit juice beverages in the production of new low-calorie beverages can reduce calories by 75%-80%. Its stability can be used in beverages that require sterilization processes such as pasteurization, high-temperature short-time sterilization, and ultra-high-temperature sterilization.

Using erythritol to produce low-calorie alcoholic beverages can reduce the alcohol peculiarities and sensory irritation of alcoholic beverages, improve the quality of distilled and grape wines, and enhance the natural flavor of the product.

Use of erythritol in baked goods

In baked goods, sucrose and fats are the basic raw materials, which directly affect the texture, taste, and flavor of baked goods. For example, sugar in the production of baked goods not only increases the sweetness and shelf life of the product but also has a significant impact on the dough fermentation, rheological properties, process, and product quality.

However, with the increase in the consumption level of modern consumers and the enhancement of health awareness, consumers no longer pursue "high-sugar and high-calorie" baked goods, which forces the baking industry to develop towards healthier directions, such as nutrition, new health, and functionality. Some manufacturers have tried to produce low-energy or sugar-free baked goods by simply reducing the use of fats and sugars. However, this practice not only results in poor sensory quality but also is difficult for consumers with diabetes, obesity, and other conditions to accept.

Therefore, in the production of low-calorie or sugar-free baked goods, it is necessary to use sugar alcohols, soluble dietary fiber, oligosaccharides, and other raw materials to replace fats and sucrose in a combined manner to simulate their functions and improve the product's acceptability.

Erythritol is a proven and well-verified functional or low-calorie sugar alcohol that can make baked goods obtain high-quality functional or low-calorie effects. After compounding with polyglucose, erythritol can replace sucrose in physical and chemical properties. Additionally, erythritol can increase health benefits. Baked goods made with erythritol have better compactness, softness, and mouthfeel, different from products made with sucrose; these products and those made with sucrose also have subtle differences in color.

When using erythritol in baked goods, it is best to use powders or finely-grained (<200um) crystals. Fine particles can give the product a smooth and rounded mouthfeel.

With the continuous expansion of the erythritol application industry and the increasing demand for low-calorie and functional sweeteners in the market, its usage is increasing year by year. The erythritol consumer demand in the market is very active, and erythritol has a high demand and wide market development prospects.