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Erythritol
SINOBIO
2905499000
99.5% Organic Erythritol Powder is a naturally derived polyol sweetener with USDA Organic and EU Organic certifications, produced through fermentation of non-GMO corn starch by selected Moniliella pollinis yeast strains. This biotechnological process ensures minimal environmental impact while maintaining exceptional purity. Renowned for its zero-calorie (0 kcal/g) and non-glycemic properties (glycemic index = 0), this white crystalline powder offers 70% sweetness intensity of sucrose with a clean, cool taste and no bitter aftertaste, making it a premium alternative for sugar-free formulations. Its excellent solubility (61 g/100mL @ 25°C) and low hygroscopicity (absorbs <0.5% moisture at 60% relative humidity) ensure stable performance in both dry and liquid applications, while non-cariogenicity (does not promote tooth decay by Streptococcus mutans) aligns with WHO oral health standards. Unlike other polyols such as xylitol or sorbitol, it avoids gastrointestinal discomfort even at high intake levels (>50g/day).
Parameter | Value |
Purity | ≥99.5% (HPLC) |
Appearance | Fine white crystalline powder |
Melting Point | 118–120°C |
Density @ 25°C | 1.45 g/cm³ |
Solubility | 61 g/100mL (25°C) |
pH (5% solution) | 5.0–7.0 |
Moisture Content | ≤0.2% |
Heavy Metals | ≤1 ppm |
Particle Size | 80–120 mesh (90% passing) |
Microbial Count | ≤100 CFU/g |
Health-Centric Advantages:
Zero Calories: Recognized by FDA 21 CFR 184.1444 as a low-calorie sweetener with 0 kJ/g energy value, validated through bomb calorimetry testing.
Diabetes-Friendly: Clinical studies confirm no significant impact on blood glucose or insulin levels, suitable for diabetic diets and ketogenic formulations (net carbs = 0g/serving).
Tooth Protection: Non-cariogenic, inhibiting Streptococcus mutans adhesion by 92% in in vitro studies, meeting WHO guidelines for oral health products.
Digestive Tolerance: Absorbed in the small intestine with >90% excretion unchanged, avoiding laxative effects at typical consumption levels.
Processing Performance:
Heat Stability: Maintains sweetness and texture in baked goods up to 200°C, with no Maillard reaction browning, ideal for cookies, cakes, and chocolate.
Freeze-Thaw Stability: Prevents ice crystal formation in frozen desserts through colligative properties, reducing ice crystal size by 40% in ice cream.
Low Humidity Absorption: Resists caking in powdered mixes (e.g., protein shakes, instant coffee) for 12+ months in ambient storage.
Texture Enhancement: Improves mouthfeel by reducing astringency in plant-based proteins and herbal extracts.
Sustainability:
Organic Certification: Compliant with USDA NOP and EU 834/2007 standards, ensuring non-GMO and chemical-free production with third-party audits.
Carbon Neutral: Manufactured using 100% renewable energy sources (solar and wind), reducing carbon footprint by 65% compared to conventional production.
Water Efficiency: Fermentation process uses 30% less water than sucrose production, with closed-loop water recycling systems.
Baked Goods:
Replaces 30–50% of sugar in gluten-free bread and low-carb pastries, maintaining moisture content at 35–40% for 5+ days.
Enhances crumb structure in cakes by forming hydrogen bonds with amylose molecules, increasing volume by 15% compared to sugar-free formulations.
Confectionery:
Used at 20–30% concentration in sugar-free candies and chocolates to prevent crystallization, achieving 12-month shelf stability.
Reduces calorie content by 90% compared to sucrose in gummy products while maintaining chewy texture through plasticizing effects.
Dairy Products:
Stabilizes emulsions in yogurts (0.5–1% addition) and creamers, preventing whey separation during 21-day cold storage.
Provides sweetness in low-fat cheeses at 0.2–0.5% dosage without compromising protein network integrity.
Functional Drinks:
Formulates zero-sugar energy drinks at 2–5% concentration, enhancing flavor profiles with no bitterness compared to stevia.
Improves mouthfeel in protein shakes by reducing astringency from whey and pea proteins, increasing consumer acceptance scores by 25%.
Breweries:
Acts as a fermentation substrate in low-alcohol beers at 1–2%, promoting yeast activity and alcohol yield.
Balances bitterness in IPA beers at 0.5–1% dosage while reducing residual sugars to <0.5g/100mL.
Vitamin Tablets:
Coats tablets at 5–10% concentration to prevent oxidation of fat-soluble vitamins and improve palatability scores by 40%.
Used in elderly nutrition products at 1–3% for easy dissolution in oral suspensions.
Protein Powders:
Enhances solubility and sweetness in plant-based protein blends (2–4% addition), masking off-flavors from soy and hemp proteins.
99.5% Organic Erythritol Powder is a naturally derived polyol sweetener with USDA Organic and EU Organic certifications, produced through fermentation of non-GMO corn starch by selected Moniliella pollinis yeast strains. This biotechnological process ensures minimal environmental impact while maintaining exceptional purity. Renowned for its zero-calorie (0 kcal/g) and non-glycemic properties (glycemic index = 0), this white crystalline powder offers 70% sweetness intensity of sucrose with a clean, cool taste and no bitter aftertaste, making it a premium alternative for sugar-free formulations. Its excellent solubility (61 g/100mL @ 25°C) and low hygroscopicity (absorbs <0.5% moisture at 60% relative humidity) ensure stable performance in both dry and liquid applications, while non-cariogenicity (does not promote tooth decay by Streptococcus mutans) aligns with WHO oral health standards. Unlike other polyols such as xylitol or sorbitol, it avoids gastrointestinal discomfort even at high intake levels (>50g/day).
Parameter | Value |
Purity | ≥99.5% (HPLC) |
Appearance | Fine white crystalline powder |
Melting Point | 118–120°C |
Density @ 25°C | 1.45 g/cm³ |
Solubility | 61 g/100mL (25°C) |
pH (5% solution) | 5.0–7.0 |
Moisture Content | ≤0.2% |
Heavy Metals | ≤1 ppm |
Particle Size | 80–120 mesh (90% passing) |
Microbial Count | ≤100 CFU/g |
Health-Centric Advantages:
Zero Calories: Recognized by FDA 21 CFR 184.1444 as a low-calorie sweetener with 0 kJ/g energy value, validated through bomb calorimetry testing.
Diabetes-Friendly: Clinical studies confirm no significant impact on blood glucose or insulin levels, suitable for diabetic diets and ketogenic formulations (net carbs = 0g/serving).
Tooth Protection: Non-cariogenic, inhibiting Streptococcus mutans adhesion by 92% in in vitro studies, meeting WHO guidelines for oral health products.
Digestive Tolerance: Absorbed in the small intestine with >90% excretion unchanged, avoiding laxative effects at typical consumption levels.
Processing Performance:
Heat Stability: Maintains sweetness and texture in baked goods up to 200°C, with no Maillard reaction browning, ideal for cookies, cakes, and chocolate.
Freeze-Thaw Stability: Prevents ice crystal formation in frozen desserts through colligative properties, reducing ice crystal size by 40% in ice cream.
Low Humidity Absorption: Resists caking in powdered mixes (e.g., protein shakes, instant coffee) for 12+ months in ambient storage.
Texture Enhancement: Improves mouthfeel by reducing astringency in plant-based proteins and herbal extracts.
Sustainability:
Organic Certification: Compliant with USDA NOP and EU 834/2007 standards, ensuring non-GMO and chemical-free production with third-party audits.
Carbon Neutral: Manufactured using 100% renewable energy sources (solar and wind), reducing carbon footprint by 65% compared to conventional production.
Water Efficiency: Fermentation process uses 30% less water than sucrose production, with closed-loop water recycling systems.
Baked Goods:
Replaces 30–50% of sugar in gluten-free bread and low-carb pastries, maintaining moisture content at 35–40% for 5+ days.
Enhances crumb structure in cakes by forming hydrogen bonds with amylose molecules, increasing volume by 15% compared to sugar-free formulations.
Confectionery:
Used at 20–30% concentration in sugar-free candies and chocolates to prevent crystallization, achieving 12-month shelf stability.
Reduces calorie content by 90% compared to sucrose in gummy products while maintaining chewy texture through plasticizing effects.
Dairy Products:
Stabilizes emulsions in yogurts (0.5–1% addition) and creamers, preventing whey separation during 21-day cold storage.
Provides sweetness in low-fat cheeses at 0.2–0.5% dosage without compromising protein network integrity.
Functional Drinks:
Formulates zero-sugar energy drinks at 2–5% concentration, enhancing flavor profiles with no bitterness compared to stevia.
Improves mouthfeel in protein shakes by reducing astringency from whey and pea proteins, increasing consumer acceptance scores by 25%.
Breweries:
Acts as a fermentation substrate in low-alcohol beers at 1–2%, promoting yeast activity and alcohol yield.
Balances bitterness in IPA beers at 0.5–1% dosage while reducing residual sugars to <0.5g/100mL.
Vitamin Tablets:
Coats tablets at 5–10% concentration to prevent oxidation of fat-soluble vitamins and improve palatability scores by 40%.
Used in elderly nutrition products at 1–3% for easy dissolution in oral suspensions.
Protein Powders:
Enhances solubility and sweetness in plant-based protein blends (2–4% addition), masking off-flavors from soy and hemp proteins.
