Sugar Alcohols (Polyols) - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 52

CH 2 OH

H C OH

H C OH

H C OH

CH 2 OH

Figure 3.3 Erythritol structure.

that is odorless (Arrigoni et al. 2005). Erythritol has a glass transition temperature of about -42°C
and mp of 121°C. The molecule has a high thermal stability up to 180°C. No decomposition takes
place in acidic and basic environment (pH 2-10). It shows a very high stability toward microbiology.
When heating erythritol above 121°C, it forms a colorless nonviscous melt. Solubility of erythritol
at 20°C is modest, but increases signiicantly at higher temperatures. At 80°C, the solubility is com-
parable to that of maltitol (Schiweck et al. 2011). Unlike other polyols, it combines the uniqueness
of both being noncaloriic and possessing a high digestive tolerance.
Actually, erythritol is a natural occurring polyol, which is present in different fruits, vegetables,
and fermented fruits (Schiweck et al. 2011; Table 3.7). It can also be found in the human body
(Schiweck et al. 2011). When erythritol dissolves in water, it gives a signiicant cooling effect that is
larger than that of other polyols. This cooling effect is important in some products such as chewing
gums and mint candies since freshness is desirable (Perko and DeCock 2006).
Similar to other polyols, erythritol does not promote tooth decay and is safe for people with
diabetes. It is approximately 70% as sweet as sucrose and lows easily due to its nonhygroscopic
character. However, erythritol has the caloric value of 0.2 calorie per gram and high digestive tol-
erance that makes it distinguishable from some other polyols. It has approximately 7% to 13% the
calories of other polyols and 5% the calories of sucrose. Because erythritol is rapidly absorbed in the
small intestine and rapidly eliminated by the body within 24 hours, laxative side effects sometimes
associated with excessive polyol consumption are unlikely when consuming erythritol-containing
foods (Arrigoni et al. 2005; Muller 2007).
The industrial production of erythritol uses a fermentation process with an osmophilic yeast
( Moniliella sp. and Trichosporonoides sp.) or a fungus ( Aureobasidium sp.), whereas other poly-
ols are obtained by the hydrogenation process (Kasumi 1995). Osmotolerant microorganisms fer-
ment the d-glucose resulting from hydrolyzed starch. As a result, a mixture of erythritol and minor
amounts of glycerol and ribitol is formed (Sasaki 1989; Ishizuka et al. 1989; Aoki et al. 1993).
During the fermentation process, the microorganisms have the characteristics of tolerating high
sugar concentrations resulting in high erythritol yields. Approximately conversion yields of 40% to
50% have been achieved with the fermentation process, and erythritol is crystallized at over 99%
purity from the iltered and concentrated fermentation broth (Wang 2003). This fermentation pro-
cess for erythritol production is exothermic, and thus the reaction temperature and pH have to be
controlled (Wang 2003).

table 3.7 erythritol Content in Different Food Materials

Food Material erythritol Concentration

Sake 1550 mg/L

Soy sauce 910 mg/L

Wine 130-300 mg/L

Melons 22-47 mg/kg

Pears 0-40 mg/kg

Grapes 0-42 mg/kg