PRODUCTS

ERYTHRITOL

Erythritol, known as Erythritol in Turkish, is a four-carbon sugar alcohol, or polyol. It is a crystalline raw material used in the food industry to partially or completely substitute sucrose, add volume, provide sweetness, regulate mouthfeel, and balance the taste profile of high-intensity sweeteners in low-energy or sugar-free products.
Erythritol is defined as E 968 in the European Union food additive system. According to the European Union specification, food-grade erythritol is produced as a result of fermentation of a carbohydrate source using osmophilic yeasts of appropriate food quality; then purification and drying processes are applied.
The chemical name of erythritol is 1,2,3,4-butantetrol. It has CAS No 149-32-6, EC/EINECS No 205-737-3, molecular formula C₄H₁₀O₄, and molecular weight of approximately 122.12 g/mol. The molecule has four hydroxyl groups, and this structure creates the characteristic polyol behavior with high water affinity.
Erythritol is a white, odorless, crystalline product with a low hygroscopicity. The European Union E 968 specification defines erythritol as heat-stable crystals and states that its sweetness is approximately 60–80% of that of sucrose.
Erythritol is not a high-intensity sweetener. Although it has a lower sweetness than sucrose, it provides a clean sugar-like flavor profile. Therefore, when used in combination with steviol glycosides, sucralose, acesulfame K, or other intense sweeteners, it can help create a more balanced taste profile by providing volume, body, and mouthfeel.
One of the important sensory properties of erythritol is the cooling effect it creates in the mouth. Due to its pronounced endothermic dissolution behavior, which takes heat from the environment as the crystals dissolve, a cooling sensation may occur, especially in chewing gum, mint candies, tablets and similar products.
Unlike many other polyols, erythritol has an energy conversion factor of 0 kJ/g and 0 kcal/g in the European Union nutritional labeling. This value does not mean that the product will be automatically labeled in the same way in every country and in every regulatory system; the current labeling legislation of the market where the final product will be sold should be checked separately.
Erythritol can be used in confectionery, chocolate, chewing gum, bakery products, desserts, dairy products, ice cream, desktop sweeteners, jams, sauces, and certain beverage applications. The use of E 968 should be verified through the target product category, as the food categories and usage amounts allowed in the European Union may vary depending on the product type.
Erythritol should not be considered solely as a sweetener in food applications. It may also have an impact on crystal structure, bulking, water activity, freezing point, crystallization, mouthfeel, and regulation of product structure.
When purchasing erythritol, the mere expression "Erythritol" or "E 968" is not sufficient. Purity, particle size, moisture, reducing agents, ribitol and glycerol content, sulfated ash, lead level, production organism, fermentation source and required food compliance documents should be evaluated together.

WHAT IS ERYTHRITOL?

Erythritol is a four-carbon polyol. Polyols are also called sugar alcohols. However, the term alcohol in the term "sugar alcohol" does not mean ethanol.
Erythritol is not the same substance as ethyl alcohol in alcoholic beverages. There are four carbon atoms in the molecule. A total of four hydroxyl groups are present on each carbon chain.
Its chemical formula is C₄H₁₀O₄. Its molecular weight is approximately 122.12 g/mol. Its CAS No is 149-32-6. Its EC/EINECS No is 205-737-3. PubChem CID is 222285.
Its IUPAC name is (2S,3R)-butane-1,2,3,4-tetrol. In food legislation, the chemical name is often given as 1,2,3,4-butantetrol.
Erythritol is meso. Therefore, although there are stereogenic centers on the molecule, it shows optically inactive structure due to internal symmetry.
Erythritol can be found naturally in low amounts in some plants, fruits, fungi, and fermentation products.
However, commercial food type erythritol is not obtained by extraction from natural sources.
In industrial production, the carbohydrate source is usually converted into erythritol by fermentation.
The European Union E 968 definition stipulates that production should be based on fermentation with osmophilic yeasts of appropriate food quality.
In the definition of legislation, suitable microorganisms such as Moniliella pollinis and Moniliella megachiliensis are given as examples.

After fermentation, erythritol in the broth is separated.

It is purified.

It is concentrated.

It is crystallized.

The crystals separate.

It is dried.

It can be classified according to the required particle size.
The commercial product can be offered in granules, fine crystals or powders.
Erythritol's principal commercial role is as a sucrose substitute.
However, its sweetness is not as high as sucrose.
In the European Union specification, sweetness is defined as approximately 60–80% sucrose equivalent.
Many commercial sources use a relative sweetness of about 70% as a practical reference.
Therefore, using 100 g of erythritol instead of 100 g of sugar does not automatically provide the same level of sweetness.
Higher amounts of erythritol may be required.
Or erythritol can be used in combination with an intense sweetener.
The intense sweetener elevates the total sweetness, while erythritol provides some of the volume and mass that sugar provides.
This property is particularly important in desktop sweeteners.
Pure steviol glycoside, or sucralose, is used in a very small amount.
It is not possible for these substances alone to make up the volume of 100 g of sugar.
Erythritol can be used as a carrier and bulking agent for this purpose.
Erythritol exhibits dry matter behavior similar to sugar due to its crystal structure.

However, it is not the same as sucrose.

The resolution behavior is different.

The crystallization behavior is different.

Its sweetness is different.

The heat effect is different.

Browning reactions are different.

The effect on water activity may be different.

Therefore, changing sugar by weight to one can create unexpected texture or crystallization problems in the formulation.

Erythritol is not a reducing sugar.

For this reason, it does not participate in the classical Maillard reaction in the same way as glucose or fructose.
This property can result in lower browning in bakery products.
Cargill states in its commercial application information that bakery systems using erythritol may experience less color formation compared to sucrose.
Erythritol shows low hygroscopicity.
The European Union specification defines the product as "non-hygroscopic", that is, non-hygroscopic crystal.
This property can be advantageous in dry mixes and desktop sweeteners.
However, the dehumidification behavior of the other ingredients in the final formulation continues.
It should not be assumed that a product containing erythritol will not automatically absorb moisture.

COMMON PRODUCT AND CHEMICAL NAMES

Erythritol

E 968

E968

INS 968

Meso-Erythritol

Erythrite

Erythrit

1,2,3,4-Butanetetrol

1,2,3,4-Butantetrol

Tetrahydroxybutane

Butane-1,2,3,4-tetrol

Sugar Alcohol

Polyol

Four-Carbon Polyol

Erythritol Sweetener

Erythritol Granule

Erythritol Crystal

Erythritol Powder

Food Grade Erythritol

Food Type Erythritol

C₄H₁₀O₄

CAS 149-32-6

EC 205-737-3

Not all of these names are technical descriptions at the same level.
Erythritol is the generic chemical name.
E 968 is the European Union food additive number.
"Food Grade Erythritol" must indicate that the product has specifications and documentation suitable for the food application.
"Erythritol powder" only describes its physical particle form.
Products with the same CAS number may have different particle size, flowability, and food certification.
Trademark names are not synonyms for generic erythritol.
For example, ZEROSΕ is a commercial erythritol product family owned by Cargill.
The characteristics of a trademark should not be generalized to all erythritol products.

CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION

Product Name: Erythritol

Turkish name: Erythritol

Chemical name: 1,2,3,4-Butantetrol

IUPAC name: (2S,3R)-Butane-1,2,3,4-tetrol

Chemical class: Polyol/Sugar alcohol

Food additive number: E 968

INS number: 968

CAS No: 149-32-6

EC/EINECS No: 205-737-3

PubChem CID: 222285

Molecular formula: C₄H₁₀O₄

Molecular weight: Approximately 122.12 g/mol

Physical form: White crystals or crystalline powder

Odor: Odorless

Taste: Sweet

Relative sweetness relative to sucrose: About 60–80%

Melting range: 119–123 °C

Water solubility: Easily soluble in water

Solubility in ethanol: Slightly soluble

Solubility in diethyl ether: Insoluble

European Union E 968 purity: Minimum 99% after drying

Loss on drying: Maximum 0.2%

Sulphated ash: 0.1% maximum

Reducing agents: Maximum 0.3% as D-glucose

Ribitol and glycerol: Total maximum 0.1%

Lead: Maximum 0.5 mg/kg in current EU specification

Energy conversion factor, EU nutrition label: 0 kJ/g – 0 kcal/g

Erythritol is a defined small molecule chemical.
Therefore, its molecular formula and molecular weight can be expressed with a single value.
In this respect, it differs from polymer or blended products.
However, the quality criteria for food-grade commercial erythritol are not solely determined by molecular identity.

Fermentation method

impurities

Particle size

Microbiological status

Heavy metal limits

and food documents

It should also be evaluated.

CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF ERYTHRITOL

Erythritol has a straight four-carbon carbon chain.

Hydroxyl groups are present on each carbon skeleton.

Simplified structure:

HO-CH₂-CHOH-CHOH-CH₂-OH

can be shown as follows.

The molecule carries four hydroxyl groups.

Therefore, it can form dense hydrogen bonds with water molecules.
This structure is one of the main reasons why erythritol dissolves easily in water.
According to PubChem's calculation, erythritol has four hydrogen bond donor and four hydrogen bond acceptor sites.

The topological polar surface area is about 80.9 Å².

The XLogP value is about -2.3.

A negative logP value is compatible with a high hydrophilic character.

The molecule prefers the water phase, not the oil phase.

Therefore, it is not directly soluble in oil in oil-based products.

In low-water-containing fat-weight products such as chocolate, erythritol may not be truly dissolved, but dispersed as fine solid crystals.
This increases the importance of particle size for sensory performance.
If the erythritol crystals are large, they can create a gritty mouthfeel.
Finer particle size may be preferred in chocolate and filling systems.
Coarser granules may be desired in desktop sweetener or crystal sugar substitute.
Therefore, two erythritol grades with the same chemical purity may perform differently in application.
The dissolution of erythritol shows distinct endothermic properties.
As the crystal structure dissolves in water, it receives energy from the environment.
As a result, the solution and the feeling of warmth on the surface of the mouth may decrease.
This event is perceived as a "cooling effect".

The cooling effect is particularly useful for:

Mint products

In chewing gum

in hard candies

In lozenges

In orally disintegrating tablets

can provide an advantage.

However, an excessive cooling effect may not be desired in chocolate, cakes or hot flavored products.
In this case, erythritol can be used in combination with other polyols, fibers, or sweeteners.
The chemical structure of erythritol is relatively stable to heat.
The European Union specification defines the product as heat resistant.
Cargill also cites high heat and acid stability as a commercial advantage in food applications.
This property is useful for use in baking and acidic products.
However, crystal behavior and recrystallization during melting or high-temperature processing must be considered separately.

The main properties of erythritol at the molecular level are:

Being a four-carbon polyol

Carrying four hydroxyl groups

Showing high hydrophilic character

Easy to dissolve in water

Creating a crystal structure

Demonstrate low hygroscopicity

Creating a cooling effect while dissolving

Having lower sweetness than sucrose

Being heat resistant

Demonstrate good stability in acidic systems

Not to be a reducing sugar

PHYSICAL AND CHEMICAL PROPERTIES OF ERYTHRITOL

Erythritol is a white, odorless and crystalline solid under normal conditions.

General technical specifications:

Physical appearance: White crystal or crystalline powder

Chemical name: 1,2,3,4-Butantetrol

Food additive number: E 968

INS number: 968

CAS No: 149-32-6

EC/EINECS No: 205-737-3

Molecular formula: C₄H₁₀O₄

Molecular weight: Approximately 122.12 g/mol

Sweetness: About 60–80% of sucrose

Melting range: 119–123 °C

Water solubility: Easily soluble

Solubility in ethanol: Slightly soluble

Solubility in diethyl ether: Insoluble

Hygroscopicity: Low

Heat stability: High

Crystallization tendency: High

Energy conversion factor, EU: 0 kcal/g

AB E 968 assay: 99% ≥ after drying

Loss on drying: 0.2% ≤%

Sulfated ash: 0.1≤%

Reducing agents: ≤0.3% D-glucose equivalent

Ribitol + glycerol: ≤0.1%

Lead: ≤0.5 mg/kg, current EU specification

In PubChem sources, it is stated that saturated aqueous solution can reach a high concentration of erythritol.
However, solubility is strongly dependent on temperature.
Therefore, the term "water-soluble" does not mean that very high concentrations of erythritol will remain uncrystallized at all temperatures.
Erythritol, which is highly soluble in hot water, can recrystallize when cooled.

This feature is notably available to:

Syrups

Sauces

Filling Systems

liquid sweeteners

Confectionery fillings

It is important for.

The final product should be kept below the saturation limit at storage temperature or designed as part of the controlled crystallization formulation.

HOW DOES ERYTHRITOL WORK AT THE MOLECULAR LEVEL?

One of the primary functions of erythritol in food formulation is to stimulate taste receptors to provide sweetness.
The sweetness is lower than sucrose.
Therefore, a higher amount may be required to achieve the same sweetness intensity.
But erythritol's role is not just taste.
Its crystal structure contributes to the mass and body of the product.
For example, high-intensity sweetener can provide a very small amount of sweetness.
However, it cannot replace the physical volume of sugar in the product.
Erythritol may provide some of this missing volume.
For this reason, it is common to use it with intense sweeteners.
When erythritol is dissolved in water, hydroxyl groups form hydrogen bonds with water molecules.
The crystal lattice requires energy to break down.
Since this energy is taken from the environment, the dissolution is endothermic.
As a result, a significant feeling of coolness may occur in the mouth.
In confectionery formulation, this effect may or may not be desirable.
It can be positive in mint products.
In chocolate and baking, it can be balanced with other substances for a more neutral flavor profile.

The crystallization rate of erythritol also affects application performance.
Its high crystallization tendency can aid in rapid solidification in coating and confectionery systems.
However, it may form unwanted crystals in the liquid formulation.
In frozen products, erythritol can act on the freezing point as a dissolved solid.
This property can be evaluated in the regulation of ice cream and sorbet texture.
However, it does not provide the same freezing point effect as sucrose in the same amount of grams.
The number of molecules and the concentration of dissolved substances must be taken into account.
In baking, erythritol behaves differently than sucrose.
Maillard type color development may be more limited. Dough structure may be more compact. Moisture distribution may differ.
Crystallization and recrystallization can affect product hardness.
Therefore, the whole formulation needs to be rebalanced instead of replacing the sugar directly one-to-one.

The main functions of erythritol at the formulation level are:

Providing sweetness

Helping with sugar substitute

Adding volume

Providing the trunk

Regulating mouthfeel

Creating a cooling effect

Balancing the taste profile of intense sweeteners

Helping to mask some unwanted taste notes

Contributing to water activity management

Changing freezing point behavior

Providing crystal structure

Supporting low-energy product development

IN WHICH SECTORS IS ERYTHRITOL USED?

The primary use of erythritol is in the food and beverage industry.

Main areas of use:

Desktop sweeteners

Sugar-free products

Products without added sugar

Energy-reduced products

Hard candies

Soft candies

Mint candies

Chewing gum

Chocolate

Cocoa-based products

Protein bars

Nutrition bars

Bakery products

Cakes

Biscuits

Dessert fillings

Jams

Jellies

Fruit preparations

Sauces

Syrups

Ice cream

Sorbet

Frozen desserts

Yogurt

Milk desserts

Flavoured dairy products

Certain drinks

Sports drinks

Flavored waters

Powdered beverage mixes

Food supplement tablets

Chewable tablets

Lozenges

Solid dosage products that dissolve in the mouth

Pharmaceutical excipient applications

In Cargill's current application information, erythritol is used for volume, body, sweetness and low energy targets in beverage, confectionery, bakery, dairy and frozen dessert applications.
The current information sources of the European Commission also show E 968 among the polyols used in products such as confectionery, bakery, ice cream, desserts, jams and sauces without added sugar or with reduced energy.

ERYTHRITOL'S APPLICATIONS IN CONFECTIONERY, CHOCOLATE, AND DESKTOP SWEETENER

The confectionery industry is one of the most important uses of Erythritol.
Due to its crystalline structure, erythritol can be used in hard candy and tablet systems.
Its cooling effect is especially advantageous in mint-flavored products.
It can provide sweetness and coolness in chewing gum without added sugar.
It can be used in combination with high-intensity sweeteners to create a longer or balanced sweetness profile.
The crystallization behavior of erythritol in hard candy production must be carefully managed.
The sucrose-based classical hard candy glass structure is not the same as the erythritol-based system.
Erythritol may have a high tendency to crystallize.

Therefore, the product texture and process temperature must be optimized again.

In chocolate application, erythritol is insoluble in the oil phase.

It is dispersed as a solid crystal particle.

Therefore, particle size is critical for mouthfeel.

Coarse erythritol crystals can form gritty texture.

Finely ground or grade with appropriate particle distribution can be preferred.

The strong cooling effect of erythritol may not always align with the chocolate flavor.

Mint or refreshing chocolate can also be an advantage.

In the case of milk or classic chocolate profile, the cooling effect may need to be balanced.

Cargill states that erythritol can help maintain brightness, breaking behavior and melting character in chocolate applications, and the cooling effect can be especially beneficial in mint products.
In desktop sweeteners, erythritol is very common.
It acts as an intense sweetener carrier.
For example, steviol glycosides cannot provide sugar spoon volume alone because they have very high sweetening power.
When mixed with erythritol, measurable granular mixture can be prepared.
However, if 1:1 spoon sweetness is to be achieved, the intense sweetener ratio should be specially adjusted.
Pure erythritol is less sweet than sucrose alone.

USES OF ERYTHRITOL IN BAKING, DAIRY PRODUCTS AND FROZEN DESSERTS

In baking, erythritol can take over some of the functions of sugar.
However, it does not behave quite the same as sucrose.

In sucrose baking:

Sweetness

Volume

Humidity control

browning

Dough structure

Spread

Crispness

provides.

Erythritol provides only a fraction of these in a similar way.
Cargill application data indicate that erythritol may produce different melting behavior, more compact compound structure and lower color development compared to sucrose.
Therefore, replacing sugar with 100% erythritol in cookies or cakes can noticeably change the texture.
The product could be lighter in color.

Crystallization may increase.

The sweetness may be lower.

Slight coolness may be seen in the mouth.

Moisture behavior can vary.

For this reason, erythritol is mostly:

Fibers

Intense sweeteners

Other polyols

Moisture traps

and suitable oil systems

It can be balanced with.

In dairy products, erythritol can add sweetness and volume.

Yogurt

Milk dessert

pudding

Flavored milk

It can be used in products such as.

Its dissolution in water is an advantage for these systems.

However, solubility and crystallization should be controlled at storage temperature.
In ice cream, erythritol can serve as a dissolved solid and sweetener.
It can affect the freezing point.
This can have an impact on product hardness and service temperature.
Excessive freezing point drop or insufficient total solids can create unwanted tissue.
For this reason, ice cream formulation should not be done only on sweetness.

Total solids

Freezing point

Oil

Protein

Stabilizer

and emulsifier system

should be evaluated together.

BEVERAGE AND LIQUID FOOD APPLICATIONS OF ERYTHRITOL

Erythritol can help provide sweetness and body in certain beverage categories.

Cargill commercial application examples include low-energy soft drinks, flavored waters, milk drinks, sports drinks, smoothies, iced tea and frozen beverage systems.

Since erythritol is water-soluble, it can be easily incorporated into the liquid system.

When used in conjunction with intense sweeteners, it can improve mouthfeel.

However, the level to be used in the drink should not be determined solely by technical resolution.

In the European Union, E 968 usage permits may vary depending on the food category and purpose.

For example, in some flavored beverage applications, use is subject to special limits and conditions.

Therefore, the statement "E 968 can be used unlimitedly in all beverages" is not true.

The regulatory category of the target product should be checked separately.

The risk of crystallization in beverage formulation is significant.

High concentration of erythritol can crystallize at low storage temperature.

Therefore, accelerated stability should be done not only at high temperature but also at low temperature.

5 °C

room temperature

and target logistics temperatures

Crystal formation can be followed in such conditions.

IS ERYTHRITOL USED IN FOOD, COSMETICS AND PHARMACEUTICAL APPLICATIONS?

Erythritol is primarily used as a food raw material and E 968 food additive.

In the European Union, it is designated as E 968.

There is a minimum dry base purity specification of 99% for the food-grade product.

Usage permits and levels should be checked against the final food category.

There are multiple GRAS notifications for erythritol in the United States.

The FDA has given a "no questions" result for various erythritol GRAS notifications.

These records show that erythritol:

Sweetener

Aroma Enhancer

Formulation Aid

Moisture retainer

Stabilizer

Thickener

Texture regulator

It covers the evaluation of various food categories with functions such as.

However, the specific GRAS statement pertains to specific manufacturing method, specification, and usage conditions.

It should not be construed as unfettered general approval for every erythritol product.

In the pharmaceutical field, erythritol can be used as an excipient.

Cargill ZEROSΕ erythritol:

Taste masking

Sweetener

Fillers in tablets and capsules

Diluent

Connector

It positions it as.

The cooling taste can be particularly helpful in chewable tablets and lozenges.

However, standard food grade erythritol should not be automatically considered pharmaceutical grade.

In pharmaceutical application:

Pharmacopoeia compliance

GMP documents

Microbiological specification

Particle size

Compressibility

and auxiliary material documents

It should also be verified.

In cosmetic applications, due to its polyol structure, erythritol may be considered as a moisture retainer or auxiliary ingredient in certain water-based systems.

However, erythritol's primary commercial use is not cosmetics, but food and pharmaceutical solid dosing systems.

If cosmetic formulation is targeted, INCI and target legislation should be verified separately.

INDUSTRIAL APPLICATIONS OF ERYTHRITOL

Erythritol is primarily valued in industry as a sweetener, bulking agent, and crystalline polyol.

Major functions:

Sugar substitute

Sweetness

Bulking

Providing mass

Intense sweetener carrier

Taste regulation

Cooling mouthfeel

Low-energy product development

Sugar-free product development

Contribution to water activity management

Changing freezing point behavior

Crystal structure creation

Tablet filler

Taste masking

Chewable tablet carrier

There is no single universal ratio for erythritol use level.

Desktop sweetener can make up a very large part of the product.

It can be used in high proportions in confectionery.

Much lower levels may be required in the drink.

It can vary according to the sugar substitution rate in baking.

In ice cream, the total solid and freezing point are determined according to the calculation.

In addition, the legislative limitation should also be taken into account.

In industrial food formulations, the following parameters should be evaluated together:

Erythritol percentage

Relative sweetness

Intense sweetener amount

Particle size

Solubility

Crystallization

Water activity

Humidity

Product pH

Processing temperature

Freezing point

Total solids

Texture

Cooling effect

Color development

Shelf life

Digestive tolerance

Food legislation

TDS

SDS

COA

WHAT PROBLEMS CAN ERYTHRITOL HELP SOLVE?

Erythritol can provide a solution especially for sugar reduction, energy reduction and bulking requirements with intense sweeteners.

It is necessary to reduce the amount of sugar

Erythritol can help substitute a portion of sucrose, or a large portion of it, in appropriate formulations.

It is necessary to reduce the energy value

European Union nutrition labeling uses a conversion factor of 0 kcal/g for erythritol.

The volume of the intense sweetener is insufficient

Erythritol can be used as a bulking agent and carrier.

Stevia taste is too pronounced

Erythritol can help reduce some of the undesirable taste notes of intense sweeteners with its clean taste profile and volume effect.

Stronger coolness is desired in mint confectionery

Erythritol's endothermic dissolution provides natural cooling sensation.

Sugar-free chewing gum needs crystal sweetener

Erythritol can be evaluated in this application.

Tablet taste bad

Pharmaceutical grade erythritol can be used for taste masking and flavoring purposes.

Powdered sweetener draws moisture

Low hygroscopic erythritol can help with moisture management in proper formulation.

The frozen product is too hard

Erythritol may alter freezing point behavior.

However, the necessary calculation should be made with all dissolved solids.

Sugar-free chocolate sandy

In this case, simply adding more erythritol is not the solution.

The particle size and the grinding/refining process must be checked.

Crystallization occurs in the drink

Erythritol level

Storage temperature

Other dissolved substances

and total water

should be re-evaluated.

Bakery product is very light colored

Because erythritol does not exhibit the same browning behavior as sucrose, the other color-forming components of the formulation may be rearranged.

The product is not sweet enough

Pure erythritol is less sweet than sucrose.

It can be considered to be used with an intense sweetener.

Not every sugar substitute problem is solved with erythritol alone.

Texture

Volume

Taste

Color

Humidity

Shelf life

and legislation

should be evaluated together.

THINGS TO CONSIDER WHEN USING ERYTHRITOL

In the use of erythritol, consumption amount and regulatory conditions are as important as formulation performance.

The following issues should be considered when using erythritol:

E 968 identity must be verified.

CAS Number must be verified.

Purity must be checked.

A minimum dry base criterion of 99% must be confirmed.

The particle size must be selected.

Humidity should be checked.

Sulfated ash should be checked.

Reducing agents should be checked.

Ribitol and glycerol should be checked.

The lead limit should be checked.

The fermentation method must be verified.

The production organism should be verified if necessary.

If a GMO declaration is required, it should be obtained.

The allergen declaration should be checked.

Sweetness should be calculated.

Intense sweetener balance should be established.

The cooling effect should be evaluated.

Crystallization should be tested.

Low-temperature stability should be examined.

Water activity should be measured.

Color development in baking should be evaluated.

Freezing behavior should be checked in the frozen product.

Digestive tolerance should be taken into account.

The level of legal use in the target food category must be verified.

TDS should be examined.

SDS should be examined.

The COA should be checked.

EFSA's 2023 reassessment is particularly important in terms of digestive tolerance.
EFSA evaluated the lowest level of no adverse effects without diarrhea in human studies as 0.5 g/kg body weight.
Based on this data, an acceptable daily intake value of 0.5 g/kg body weight/day was determined.
This value corresponds to a theoretical level of 35 g/day for a 70 kg adult, for example.
However, this number is not an individual medical consumption recommendation.
Acceptable daily intake value is a population-level safety assessment tool.
Individual digestive tolerance may be different.
EFSA also stated that the warning that "excessive consumption may cause laxative effects" in foods containing polyols should remain valid for erythritol.
For this reason, in the design of products containing high erythritol, not only the taste and calorie target, but also the total daily consumption of the consumer in a single serving should be evaluated.
Research has been published in recent years on the relationship between erythritol and cardiovascular disease.
Careful expression should be used in this regard.
EFSA's 2023 evaluation stated that the available data did not show a cause-and-effect relationship between the consumption of erythritol-containing foods and cardiovascular disease.
The FDA has also announced that observational studies have not revealed a causal relationship between erythritol consumption and reported cardiovascular outcomes.
Therefore, a definitive statement that "erythritol causes heart disease" based on observational relationships is not supported by current official assessments.
However, research is ongoing and it is appropriate to follow current scientific and regulatory assessments in high-consumption formulations.

INITIAL FORMULATION APPROACHES FOR ERYTHRITOL

The following examples are laboratory initial approaches prepared to show how Erythritol can be evaluated in food development studies.
These are not verified commercial prescriptions or consumption recommendations.
Actual ratios should be determined based on product category, sweetness target, legislation, digestive tolerance, and process conditions.

EXAMPLE 1: ERYTHRITOL DESKTOP SWEETENER SCREENING

Objective: To create a taste and volume close to sucrose in the combination of erythritol and high-intensity sweetener.

Starting components:

The following ratios are given as a percentage (%) by weight. Each trial is 100% in total. In the three mixtures, only the level of the high-intensity sweetener was changed, and the other auxiliary components were kept constant.

TRIAL A – LOW INTENSE SWEETENER LEVEL

Erythritol (E 968, bulking agent): 99.55%

Steviol glycosides (high-intensity sweetener compliant with target legislation): 0.05%

Food-grade natural flavor: 0.25%

Silicon dioxide (anti-caking where permitted by legislation): 0.15%

Total: 100.00%

TRIAL B – MEDIUM INTENSE SWEETENER LEVEL

Erythritol (E 968, bulking agent): 99.50%

Steviol glycosides: 0.10%

Food-grade natural flavor: 0.25%

Silicon dioxide: 0.15%

Total: 100.00%

TRIAL C – HIGH INTENSE SWEETENER LEVEL

Erythritol (E 968, bulking agent): 99.45%

Steviol glycosides: 0.15%

Food-grade natural flavor: 0.25%

Silicon dioxide: 0.15%

Total: 100.00%

These percentages are experimental starting rates; steviol glycosides with different purity and glycoside profile may not give the same sweetness or side-taste performance. The suitability of the use of silicon dioxide and intense sweetener for the desktop sweetener category in the target market should be verified. The mass per spoon and the amount of erythritol per serving should be calculated separately.

Application approach:

The target sucrose sweetness equivalent is determined.

A relative sweetness of about 60–80% of pure erythritol is considered.

The intense sweetener is screened at different low levels.

The onset of taste is assessed.

The persistence of sweetness is evaluated.

Bitter or metallic side taste is checked.

The cooling sensation is recorded.

Granule fluidity is examined.

A lump test is performed under moisture.

The amount of erythritol per serving is calculated.

Target market labeling and polyol warning conditions are verified.

EXAMPLE 2: ERYTHRITOL SUGAR-FREE CHOCOLATE SCREENING

Purpose: To compare the effect of erythritol particle size and sweetener combination on texture and taste.

Starting components:

The following example is a dark type model chocolate formulation without a milk component. All ratios are given as a percentage by weight (%). The component percentages are the same in the three trials; the variable compared is erythritol particle size.

TRIAL A – ERYTHRITOL WITH FINE PARTICLES

Cocoa mass: 42.00%

Cocoa butter: 14.00%

Erythritol (fine, target D90 approx. 15 μm): 42.00%

Inulin (body and texture auxiliary component): 1.00%

Sunflower lecithin (emulsifier): 0.50%

Food-grade natural vanilla flavor: 0.40%

Steviol glycosides (sweetness adjustment): 0.10%

Milk component: 0.00% (not used in dark type model)

Total: 100.00%

TRIAL B – MEDIUM PARTICULATE ERYTHRITOL

Cocoa mass: 42.00%

Cocoa butter: 14.00%

Erythritol (medium, target D90 approx. 25 μm): 42.00%

Inulin: 1.00%

Sunflower lecithin: 0.50%

Food-grade natural vanilla flavor: 0.40%

Steviol glycosides: 0.10%

Milk component: 0.00%

Total: 100.00%

TRIAL C – ERYTHRITOL WITH COARSE PARTICLES

Cocoa mass: 42.00%

Cocoa butter: 14.00%

Erythritol (coarse, target D90 approx. 35 μm): 42.00%

Inulin: 1.00%

Sunflower lecithin: 0.50%

Food-grade natural vanilla flavor: 0.40%

Steviol glycosides: 0.10%

Milk component: 0.00%

Total: 100.00%

D90 targets are baseline values chosen to compare the particle size of erythritol after processing; they are not verified optimum values. Values should be measured on the final product as refining may change particle size. The ability of the product to be called "chocolate" and "sugar-free", the use of intense sweeteners and labeling rules should be verified separately in terms of the food legislation of the relevant country. Since 100 g of the formulation contains 42 g of erythritol, portion size and digestive tolerance should be taken into consideration.

Application approach:

Erythritol is brought dry to the appropriate fineness.

It is mixed with the oil phase.

Refining is done.

Particle size is controlled.

The gritty mouthfeel is evaluated.

The cooling effect is recorded.

The sweetness profile is compared.

Viscosity is measured.

Tempering and crystallization behavior are monitored.

Refraction and brightness are evaluated.

During storage, surface defects are checked.

ALTERNATIVES AND COMPARISON OF ERYTHRITOL

Sweetness alone should not be considered when choosing an erythritol alternative.
Energy value, crystallization, cooling effect, digestive tolerance, hygroscopicity, solubility and product texture should be evaluated together.

ERYTHRITOL AND XYLITOL

Xylitol is a five-carbon polyol.
Erythritol has four carbons.
The sweetness of xylitol is closer to sucrose.
Erythritol has a lower sweetness.
Both products can have a cooling effect while dissolving.
Xylitol has higher energy conversion value.
In the European Union labeling, erythritol is evaluated as 0 kcal/g, while the general energy conversion factor is 2.4 kcal/g in other polyols.
The digestive tolerance of the two products is also not the same.
Their exact replacement in formulation alters the sweetness and texture profile.

ERYTHRITOL AND SORBITOL

Sorbitol is a six-carbon polyol.
Sorbitol may show a more hygroscopic character compared to erythritol.
For moisture retention purposes, sorbitol may provide an advantage.
Erythritol can provide lower hygroscopicity and crystal structure.
Their sweetness profile differs.
Digestive tolerance is different.
Energy labeling values are different.
Therefore, direct weight-by-weight substitution is not recommended.

ERYTHRITOL AND MALTITOL

Maltitol is the higher molecular weight polyol.
Its sweetness is closer to sucrose than to erythritol.
It can be widely used especially in sugar-free chocolate and confectionery systems.
Erythritol may offer a stronger cooling effect and a lower energy profile.
Maltitol can provide body and sweetness closer to sucrose in some chocolate systems.
The two products can also be used in a mixture.

ERYTHRITOL AND ISOMALT

Isomalt is a polyol mixture widely used in the confectionery industry, especially in hard candy and decorative products.
It can provide low hygroscopicity and good glass-forming properties.
Erythritol, on the other hand, may exhibit stronger crystallization and cooling effects.
In hard candy technology, the process behavior of the two products is different.
It should not be substituted one-to-one.

ERYTHRITOL AND STEVIOL GLYCOSIDES

Steviol glycosides are high-intensity sweeteners.
It is used in a very small amount.
They do not provide bulk.
Erythritol, on the other hand, is crystalline polyol with lower sweetness but adding volume.
Therefore, they can be complementary rather than alternative to each other.
Erythritol may help balance some of the side flavors of steviol glycosides.
In desktop sweetener blends, this combination is common.

ERYTHRITOL AND SUCRALOSE

Sucralose is a high-intensity sweetener.
Its sweetness per gram is much higher than erythritol.
Erythritol can provide bulk, body, and crystal structure.
Sucralose can complement the total sweetness required.
In concomitant use, the taste profile and target legislation must be verified.

QUALITY CONTROL AND PURCHASING CRITERIA FOR ERYTHRITOL

When purchasing erythritol, the food additive specification and the physical form suitable for the application should be evaluated together.

Recommended information to review before purchasing:

Full product name

Manufacturer

E 968 compliance

INS 968

CAS No

EC No

Assay

Dry base purity

Outlook

Color

Smell

Taste

Particle size

Particle distribution

Bulk density

Fluidity

Humidity

Loss on drying

Sulfated ash

Reducing agents

Ribitol

Glycerol

Lead

Other heavy metals, if necessary

Microbiological quality

Fermentation source

Production organism

GMO statement

Allergen declaration

If gluten declaration is required

Halal certificate

Kosher certificate

If a vegan declaration is required

Origin

Shelf life

Storage conditions

Packaging

Batch number

TDS

SDS

COA

EU 231/2012 compliance

If FCC compliance is required

Additional pharmacopoeia documents in pharmaceutical use

The European Union E 968 specification specifies a minimum purity of 99% after drying.

The loss on drying is 0.2% maximum.

Sulfated ash is a maximum of 0.1%.

Reducing agents are a maximum of 0.3% as D-glucose.

The sum of ribitol and glycerol is a maximum of 0.1%.

The current lead limit is a maximum of 0.5 mg/kg.

In its 2023 reassessment, EFSA recommended lowering the current limit for lead.

This is important in terms of a quality purchasing criterion.
Even if the legal maximum limit is met, commercial grade with lower lead specification may be preferred.
Particle size can be just as important as chemical purity in terms of formulation.

Granular erythritol:

Desktop sweetener

Dry mix

Some Confectionery Applications

may be suitable for.

Fine powder erythritol:

Chocolate

Tablet

Coating

Products that require fine texture

It can provide an advantage for you.

However, very fine powder may show lower flowability and more dust formation.
Therefore, the particle distribution should be selected according to the application.

STORAGE AND HANDLING OF ERYTHRITOL

Storage: Erythritol should be stored in dry, clean, and tightly sealed food-grade packaging.

Humidity: Although the product is low hygroscopic, direct ingress of water or high humidity into the packaging should be avoided.

Temperature: Cool and dry storage should be preferred.

Heat: Unnecessary high temperature should be avoided for a long time.

Odor: Since erythritol is low-odorant, storing it separately from strong-smelling substances can be beneficial for food quality.

Contamination: The food-type product should be kept separate from technical chemicals.

Packaging: Multi-layer food bag, inner lined sack or big bag options can be found according to the manufacturer.

Pallet: Bags should not be directly touched to damp ground.

FIFO: The principle of first in, first out should be applied.

Shelf life: Must be followed according to manufacturer TDS.

A recommended duration of use of up to three years has been reported for Cargill's specific granular ZEROSΕ® erythritol product in the original unopened standard packaging; in the big bag format, this period may be different.

This information applies only to the relevant commercial grade.

It should not be generalized to all erythritol products.

Erythritol is stable crystalline substance under normal conditions.

One of the main risks during transportation is packaging damage and food contamination.

Dust may be generated during bag emptying in fine powder grades.

Proper dust control and occupational hygiene should be implemented.

ERYTHRITOL SAFETY INFORMATION

Erythritol is a polyol widely used in normal food use.
There is no basic GHS hazard classification in the PubChem general chemical safety register.
However, food safety and industrial powder handling conditions must be separated.
Fine erythritol powder can cause physical discomfort to the eyes.
Inhalation of high dust concentration should be avoided.
General dust hygiene should be applied in food production facilities.
The main practical safety issue in erythritol consumption is gastrointestinal tolerance to high amounts.
According to EFSA's 2023 assessment, the acceptable daily intake for erythritol based on the non-diarrheal level was determined as 0.5 g/kg body weight/day.
High single doses or high daily consumption may lead to digestive system effects in some people.
Therefore, product development should calculate the actual amount of grams per serving, not just the percentage used in the formulation.
For example, 100 g of confectionery containing 40% erythritol can provide 40 g of erythritol in one serving.
Consumption pattern and legislative warnings are especially important for such products.
European legislation warns that "excessive consumption may have a laxative effect" for certain foods containing high polyols.
The EFSA 2023 reassessment assessed that it is appropriate for erythritol to continue this warning.
Observational studies on erythritol and cardiovascular risk have created public debate.
However, EFSA states that current evidence does not show a cause-and-effect relationship between the consumption of erythritol-containing foods and cardiovascular disease.
The FDA also evaluated the relevant scientific study in 2023 and reported the conclusion that observational data did not show causality between the cardiovascular effects reported with erythritol consumption.
Current scientific developments should be followed.
When making a health claim or safety statement, the food manufacturer must rely on official legislation and competent institution evaluations.

WHAT TO CONSIDER WHEN BUYING ERYTHRITOL?

When purchasing erythritol, the final application must first be determined.
With the same chemical purity, the product can show very different process behavior due to different particle size.

The following information should be clarified before purchasing:

Use sector

Food

Confectionery

Chocolate

Bakery

Beverage

Dairy product

Ice cream

Desktop sweetener

Food supplement

Pharmaceutical

Target quality

E 968

FCC

If pharmaceutical quality is required, the relevant standard

Minimum assay

Particle size

Granular or powder form

Bulk density

Humidity

Lead limit

Reducing agent limit

Ribitol and glycerol limit

Microbiological quality

Fermentation source

GMO statement

Allergen declaration

Halal

Kosher

Vegan

Origin

Manufacturer

Packaging

Estimated order quantity

TDS

SDS

COA

EU 231/2012 declaration of conformity

If existing erythritol is to be replaced, particle distribution and COA information of the existing product
The price of erythritol should not be evaluated solely on the cost per ton.
It can reduce the grinding load in grade chocolate with finer particles.
Better fluid can improve granule packing yield.
Lower lead and tighter impurity control can provide value in a high-quality food or pharmaceutical application.
Particle size variation can affect the dissolution rate.
For this reason, a product with low prices but different physical properties may not give the same result in mass production.

ERYTHRITOL SUPPLY FROM ATAMAN KIMYA

Erythritol; It is a four-carbon crystalline polyol that can be used in confectionery, chocolate, chewing gum, bakery, dairy, frozen desserts, desktop sweeteners, certain beverage systems, and pharmaceutical solid dosage applications.
Companies that want to get information about Erythritol supply from Ataman Kimya can request information about product suitability, current supply conditions, packaging options and price offer by sharing their usage areas and target technical criteria.
The current stock status, manufacturer, origin, food type status, E 968 compliance, assay value, particle size, packaging and other quality characteristics of the product should be confirmed from Ataman Kimya before ordering.

Sharing the following information in the request for quotation facilitates the evaluation of the right Erythritol product:

Use sector

Final Product

Requirement of E 968

Minimum purity

Granular or powder structure

Target particle size

If there is chocolate application, the target is thinness

Target concentration if there is a beverage application

Sugar substitution rate if there is a bakery application

Tablet process if food supplement application

Required quality in pharmaceutical application

Lead limit

Microbiological requirement

GMO statement

Allergen declaration

Halal / Kosher documentation

Estimated order quantity

Requested packing

Requested technical documents

TDS or COA information of the current erythritol product, if applicable

FREQUENTLY ASKED QUESTIONS ABOUT ERYTHRITOL

What is erythritol?

Erythritol is a four-carbon crystalline sugar alcohol, or polyol.

What is the Turkish name of Erythritol?

It is erythritol.

What is the E number of erythritol?

E is 968.

What is the INS number of Erythritol?

INS is 968.

What is the CAS number of erythritol?

CAS No is 149-32-6.

What is the EC number of Erythritol?

EC/EINECS No is 205-737-3.

What is the molecular formula of erythritol?

C₄H₁₀O₄.

What is the molecular weight of erythritol?

It is approximately 122.12 g/mol.

What is the chemical name of erythritol?

1,2,3,4-Butantetrol.

Is erythritol a sugar?

Chemically, it is not a sugar like sucrose, but a polyol, that is, a sugar alcohol.

Is erythritol an alcohol?

It is chemically very valuable alcohol, but it is not ethanol and is not evaluated like alcohol in alcoholic beverages.

Is erythritol as sweet as sugar?

According to the European Union specification, its sweetness is about 60–80% that of sucrose.

Why is erythritol used with stevia?

Erythritol provides volume and body; while steviol glycosides can supplement the missing sweetness with their high sweetening power.

What is the energy value of erythritol?

European Union nutrition labeling uses a conversion factor of 0 kJ/g and 0 kcal/g for erythritol.

What is the melting point of erythritol?

In the European Union specification, the melting range is 119–123 °C.

Is erythritol soluble in water?

It dissolves easily in water.

Is erythritol fat soluble?

It is practically insoluble in the oil phase.

How is erythritol used in chocolate?

Instead of dissolving in the oil phase, it disperses into fine solid particles. Therefore, particle size is important for mouthfeel.

Why does erythritol cause coolness in the mouth?

Since its dissolution is endothermic, it takes heat from the environment and creates a cooling sensation.

Is erythritol hygroscopic?

It is defined as a non-hygroscopic crystal in the European Union E 968 specification.

Is erythritol heat resistant?

It is defined as heat resistant in the EU specification.

Is erythritol acid resistant?

In food applications, it generally shows good acid stability.

How is erythritol produced?

Food-grade erythritol can be produced by fermentation of carbohydrate source with suitable food-grade microorganisms, followed by purification, crystallization, and drying.

Is erythritol natural?

It can be found in nature at low levels. The commercial product is usually produced by fermentation. The "natural" marketing claim should be evaluated separately according to the legislation of the target country.

Is Erythritol GMO?

The substance itself is not defined as GMO. However, the GMO status of the raw material or production microorganism used must be verified from the manufacturer's declaration.

Is erythritol used in sugar-free products?

It is one of its main uses.

Is erythritol used in baking?

However, due to its different color, crystallization, and moisture behavior than sucrose, the recipe must be rebalanced.

Is erythritol used in chocolate?

It can be used in sugar-free or low-sugar chocolates.

Is erythritol used in chewing gum?

It can provide sweetness and cooling effect.

Is erythritol used in ice cream?

Sweetness may contribute to total solid and freezing point behavior.

Is erythritol used in beverages?

It can be used in certain beverage categories. European Union terms of use must be verified by product category.

Is erythritol used in desktop sweetener?

It is especially common as a carrier and bulking agent of high-intensity sweeteners.

Is erythritol used in pharmaceutical products?

Suitable quality grades can be used as excipients in tablets, chewable tablets, lozenges and other dosage forms.

Is erythritol used in cosmetics?

It can be considered as a polyol in some formulations, but its main commercial use is in food and pharmaceuticals.

What is the EU purity of erythritol?

In the E 968 specification, the minimum after drying is 99%.

What is the humidity limit on erythritol?

In the EU specification, the loss on drying is a maximum of 0.2%.

What is the sulfated ash limit in Erythritol?

The maximum is 0.1%.

What is the reducing agent limit in erythritol?

It is a maximum of 0.3% as D-glucose.

What is the limit of ribitol and glycerol in erythritol?

The total maximum is 0.1%.

What is the lead limit in erythritol?

In the current EU E 968 specification, the maximum is 0.5 mg/kg. EFSA has proposed a further reduction of this limit in 2023.

Can erythritol have a laxative effect?

High consumption can lead to gastrointestinal effects and diarrhea.

Has the EFSA established acceptable daily intake for erythritol?

The 2023 reassessment established an acceptable daily intake of 0.5 g/kg body weight/day.

What is 70 g/kg for a 0,5 kg person?

Mathematically, it is 35 g/day. This value is not a personal consumption recommendation, but a daily intake reference in EFSA's safety assessment.

ERYTHRITOL – TECHNICAL SUMMARY

Erythritol is a four-carbon crystalline polyol and is identified as E 968 in the European Union food additive system.
It has CAS No 149-32-6, EC/EINECS No 205-737-3, molecular formula C₄H₁₀O₄, and molecular weight of approximately 122.12 g/mol.
Its chemical name is 1,2,3,4-Butantetrol.
According to the European Union E 968 specification, erythritol is produced by fermentation of carbohydrate source with appropriate food-grade osmophilic yeasts, followed by purification and drying. E 968 is defined as a white, odorless, low hygroscopic and heat-stable crystalline product. Its sweetness is approximately 60–80% of sucrose. Its melting range is 119–123 °C. It is easily soluble in water. It is slightly soluble in ethanol.
Insoluble in diethyl ether. The minimum purity after drying in the EU specification is 99%.
Loss on drying is 0.2% maximum, sulfated ash 0.1% maximum, reducing agents 0.3% maximum, and ribitol + glycerol 0.1% maximum.
The current EU lead limit is a maximum of 0.5 mg/kg.
In its 2023 reassessment, EFSA recommended lowering this lead limit.
The important sensory feature of erythritol is the cooling effect it creates while dissolving.
This feature is particularly advantageous in gummy, mint candy, and tablet applications.
Erythritol is not a high-intensity sweetener.
Due to its lower sweetness than sucrose, it can be used in combination with steviol glycosides, sucralose, or other intense sweeteners.
The intense sweetener complements the sweetness, while erythritol provides volume, body, and mouthfeel.
In the European Union nutrition labeling, an energy conversion factor of 0 kJ/g and 0 kcal/g is used for erythritol.
The main applications are desktop sweeteners, sugar-free confectionery, chocolate, chewing gum, bakery, dairy products, ice cream, jam, sauce, and certain beverage systems.

Particle size is particularly important in chocolate, as erythritol is insoluble in fat.
In baking, the color and texture must be readjusted, as it does not exhibit the same browning behavior as sucrose. In liquid systems, the high concentration and low storage temperature may pose a risk of crystallization.
In 2023, EFSA established an acceptable daily intake of 0.5 g/kg body weight/day for erythritol based on gastrointestinal tolerance.
The amount of erythritol per serving should be taken into account in product development, as a laxative effect can be seen at high consumption.
Current EFSA and FDA evaluations state that there is no proven cause-and-effect relationship showing that erythritol consumption causes cardiovascular disease.
When purchasing erythritol, not only E 968 or CAS ID; purity, particle size, moisture, ash, reducing agents, ribitol/glycerol, lead, fermentation source and necessary food documents should be checked together.
Companies planning to procure Erythritol from Ataman Kimya are recommended to confirm the current product and offer conditions by sharing the end use, E 968 requirement, particle size, minimum purity, food or pharmaceutical quality requirement, packaging quantity and technical document requirements.