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| HS Code | 609180 |
| Chemical Name | Erythritol |
| Chemical Formula | C4H10O4 |
| Molar Mass | 122.12 g/mol |
| Cas Number | 149-32-6 |
| E Number | E968 |
| Sweetness Relative To Sucrose | 0.6-0.7 |
| Caloric Value | 0.2 kcal/g |
| Glycemic Index | 0 |
| Melting Point | 122°C |
| Solubility In Water | 53 g/100 mL at 25°C |
| Appearance | White crystalline powder |
| Chemical Class | Sugar alcohol (polyol) |
As an accredited Erythritol factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Erythritol is packaged in 25 kg multi-layer paper bags with polyethylene liners, ensuring dry, safe handling and product purity. |
| Container Loading (20′ FCL) | Erythritol in 20′ FCL: load food-grade palletized bags with liners, secure tightly, protect from moisture, ensuring clean, dry container. |
| Shipping | Erythritol is a stable, non-hazardous food ingredient, not regulated as dangerous goods. Ship in sealed polyethylene-lined bags or drums inside clean, dry containers. Avoid moisture, humidity, and cross-contamination with odorous or toxic materials. Protect from extreme heat and direct sunlight during transit. |
| Storage | Store erythritol in a tightly sealed container in a cool, dry, well-ventilated area. Protect from moisture, humidity, and direct sunlight to prevent clumping or degradation. Keep away from strong oxidizing agents and incompatible materials. Maintain ambient temperatures; avoid extreme heat. Ensure container is clearly labeled and accessible only to trained personnel when storing bulk quantities. |
| Shelf Life | Erythritol has a shelf life of about 2 years when stored in a cool, dry, sealed container. |
In hard-boiled sugar-free confectionery manufacture, erythritol is not charged as a single bulk substitute because its equilibrium solubility in water at 25 °C is approximately 37 g/100 g, and formulations above this fraction crystallize into visible graining during 14-day storage at 20 °C/60% RH. The downstream practice is to dry-blend erythritol with isomalt (E 953) or maltitol syrup (E 965) at 20–45 wt% of total dry solids, with the higher boundary reserved for deposited drops where the cooling effect is sensorially desired. The compliance framework is Commission Regulation (EU) No 1333/2008 Annex II, entry E 968, with purity according to Commission Regulation (EU) No 231/2012; US regulation is covered by FDA GRAS Notice GRN 000076. Production involves a continuous vacuum candy cooker with a scraped-surface heat exchanger, cooked at -0.85 bar to a final moisture of 2.0–3.0 wt%, then acidified with citric acid monohydrate only after cooling below 135 °C to limit acid-catalyzed polyol degradation. The mass is deposited into metal moulds at 145–155 °C and cooled through a multi-zone tunnel with 35–40% RH to limit surface tack. Terminal finished types include transparent sugar-free hard candies, lollipops, high-boiled drops, and panned compressed mints; coated panned layers require erythritol crystal seed with D50 below 35 µm to avoid surface roughness.
The primary process variable in carbonated low-calorie beverage manufacture is not sweetness equivalence but the endothermic dissolution of erythritol, which produces a measurable mouth-cooling effect that is acceptable in citrus and mint profiles but often modifies coffee and malt-flavored waters in an unbalanced manner. Typical use levels are 1.2–3.0% w/v in finished drinks, with the upper value limited by the single-dose gastrointestinal tolerance threshold of approximately 0.5 g/kg body weight, and sweetness compensation is achieved with acesulfame-K or sucralose rather than by increasing erythritol concentration. The relevant compliance text is the EU positive list under Regulation (EC) No 1333/2008, Annex II, E 968, and FDA GRAS Notice GRN 000076 for beverage applications; sensory equivalence is validated under ISO 5492:2008 and ISO 5495:2007 paired-comparison protocols. In carbonated lines, erythritol is dissolved in a high-shear disperser at 20–25 °C before syrup batching because its solubility at 20 °C is approximately 37 g/100 g water; the syrup is then subjected to tunnel pasteurization at 75 °C for 20 min and carbonated to 3.5–4.0 volumes CO₂. For powdered isotonic mixes, erythritol is dry-blended in a ribbon blender at 15–20% of the dry base and passed through a 40 mesh screen to prevent stratification. Terminal finished product types include sugar-free carbonated soft drinks, flavored still water, isotonic sports beverages, and powdered drink mixes; dry blend variants require desiccant-sealed packaging because erythritol’s non-hygroscopic surface does not absorb atmospheric moisture but can coexist with hygroscopic acids that cause caking.
For silica-based dentifrice batches containing erythritol as a non-fermentable polyol, the processing boundary is not sweetness but the maintenance of abrasive suspension stability and extrusion consistency under vacuum mixing. Additions of 1.0–8.0 wt% in toothpaste and 0.5–3.0 wt% in mouth rinse are typical, with the lower band used for clear rinses and the upper band reserved for opaque pastes where erythritol functions as a humectant co-solvent and plaque-acid neutralization contributor. The dentifrice standard ISO 11609:2017 sets abrasive RDA limits at 250, and erythritol must not interact with hydrated silica abrasive grades in a way that increases dentin abrasivity; RDA is verified under the radiotracer abrasivity protocol referenced in ISO 11609:2017. EU regulatory status is governed by Cosmetic Products Regulation (EC) No 1223/2009, and by the EU food additive framework when the same batch is marketed as an oral-care food-contact product. Manufacturing takes place in a vacuum dispersion mixer at -0.85 bar, with erythritol screened through a 75 µm sieve before addition to prevent grittiness in high-viscosity pastes; the batch is then deaerated and filled into laminate tubes at 25–28 °C. Terminal finished product types include anti-caries toothpaste, fluoride mouth rinse, and dental cream for xerostomic patients; mouth rinse lines using erythritol above 3.0 wt% require chelation with sodium gluconate to prevent calcium scale in heat exchangers during pasteurization.
Direct compression of orally disintegrating tablets containing erythritol requires particle size distribution control below 100 µm D90, because unprocessed crystalline erythritol exhibits insufficient compactibility under standard rotary press speeds and provides tablet breaking force below the 20 N threshold commonly required for packaging line survival. Pharmaceutical-grade use levels are 5–50 wt% in lozenges and 1–20 wt% as a filler/diluent in orodispersible tablets, with the lower band for moisture-sensitive actives and the upper band for purely sweetening filler systems. The quality standard is the current USP–NF monograph for Erythritol, and manufacturing must follow 21 CFR Parts 210 and 211 for finished drug products; residual water is controlled by the USP General Chapter 921 moisture method, with typical limits below 0.5% for free water. In downstream granulation, erythritol is wet-massed with purified water or a polyvinylpyrrolidone solution in a high-shear granulator at 300–500 rpm impeller speed, then tray-dried at 55–60 °C to avoid melting, since erythritol melts at approximately 121 °C and can fuse during high-temperature drying. For orally disintegrating tablets, lyophilization is performed in pre-formed blister cavities at -40 °C shelf temperature, followed by primary drying at 0 °C and secondary drying at 25 °C, which preserves the fast-dispersing porous structure. Terminal finished product types include antihistamine orodispersible tablets, throat-soothing lozenges, and compressed sublingual vitamin tablets; direct compression is limited to formulations using a co-processed erythritol–cellulose composite because the pure crystalline material lacks plastic deformation under compression force.
When erythritol substitutes for sorbitol in chemically leavened sugar-free sponge formulations, the principal processing change is a reduction in batter viscosity and an increase in crumb firmness because erythritol does not provide the same humectancy as sorbitol and does not participate in Maillard browning. Addition levels are 10–30% on a flour-weight basis, with the upper boundary restricted to recipes using polydextrose or inulin at 5–15% to restore water-holding capacity and delay starch retrogradation during 5-day shelf storage. The regulatory basis is E 968 in Commission Regulation (EU) No 1333/2008 Annex II, with purity under Regulation (EU) No 231/2012, and FDA GRAS Notice GRN 000076 for bakery applications. Downstream production follows a creaming method in a planetary mixer at 120–140 rpm, followed by batter deposition into silicone-coated steel pans and tunnel baking at 180–200 °C for 22–28 min; batter temperature in the mixing stage is maintained below 22 °C to prevent air cell collapse caused by the low-viscosity phase. Terminal finished types include sugar-free muffins, mini sponge cakes, and deposit-cooked wafer fillings; formulations above 30% erythritol are generally rejected at production scale due to surface cracking and insufficient crust color formation.
Where a clear water-phase humectant with a non-sticky sensory profile is required in cold-process cosmetic emulsions, erythritol is added at 0.5–5.0 wt% of the total formula; the upper limit is set by the crystallization risk in high-glycerin systems or low-water surfactant bases stored below 15 °C. The product falls under the EU Cosmetic Products Regulation (EC) No 1223/2009, and the ingredient must meet the purity requirements in Commission Regulation (EU) No 231/2012 if the same stock is also used for food-grade applications; dermatological safety is documented in the supplier’s cosmetic safety report under Annex I of the Regulation. Manufacturing uses a cold process where erythritol is pre-dissolved in the water phase at 25–30 °C under propeller agitation before oil-phase introduction, and the emulsion is passed through a high-pressure homogenizer at 400–600 bar to reach droplet size D50 below 5 µm. Terminal finished product types include facial toner mists, body milk, and leave-on hair conditioning serums; products above 5.0 wt% require clarification testing under ISO 3104 viscosity protocols because erythritol can raise continuous-phase density without increasing viscosity, altering emulsion stability.
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Erythritol is a four-carbon sugar alcohol, C4H10O4, with CAS number 149-32-6 and molar mass 122.12 g/mol. It is produced commercially by aerobic fermentation of glucose-rich substrates using osmotolerant yeasts such as Moniliella pollinis or Yarrowia lipolytica. The crystalline product is assigned the European food additive designation E 968 and is affirmed as GRAS in the United States under 21 CFR 184.1252. Commercial grades include crystalline 18–40 mesh, 80 mesh powder, and 200 mesh micronized material. The melting range is 119–123 °C, and the relative sweetness is approximately 60–70% of sucrose by weight. Because erythritol is absorbed in the small intestine and excreted unchanged in urine, the US FDA permits an energy value of 0.2 kcal/g in nutrition labelling.
Erythritol exhibits an endothermic heat of solution of approximately -43 cal/g when dissolved in oral fluids, compared with -36.6 cal/g for xylitol and -26.5 cal/g for sorbitol. This strong cooling effect is technically useful but creates a processing conflict in sugar-free hard candy. The solubility of erythritol in water at 25 °C is only 37 g/100 mL, lower than xylitol at 63 g/100 mL and sorbitol at 70 g/100 mL. Vacuum-cooked erythritol candy masses are therefore typically deposited at 150–160 °C with residual moisture below 2.0%. The temperature window between complete dissolution and uncontrolled crystal nucleation is narrow, and transfer lines must be jacketed above the crystallization onset. Scraped-surface heat exchangers and continuous depositors with heated manifolds are used to prevent seed crystal formation. In contrast to maltitol or isomalt syrups, erythritol provides rapid set and low viscosity, but formulations often require 0.3–0.8% gum arabic or a small addition of maltitol syrup to regulate crystal size and avoid brittle fracture.
In table-top sweetener blends, erythritol functions as a crystalline bulking synergist with steviol glycosides, sucralose, or aspartame. A dry blend of 99.0% erythritol and 0.05–0.15% steviol glycoside is granulated to control dust and improve flowability. In zero-calorie beverages, erythritol is added at 1.0–3.5% w/v to restore mouthfeel because its viscosity contribution is lower than sucrose but sufficient to reduce the body deficit of high-intensity sweeteners. In baked goods, erythritol does not participate in Maillard browning; crust colour development therefore requires the addition of fructose, tagatose, or protein hydrolysates. Complete sucrose replacement with erythritol in bulked bakery systems reduces batter spread ratio and increases crumb firmness after 24 hours, so validated formulations commonly co-bulk erythritol with maltitol or polydextrose to moderate texture changes.
Industrial production uses fed-batch fermentation with osmotolerant yeasts. Glucose-rich corn hydrolysate is supplied at 250–350 g/L dissolved solids, with pH maintained at 3.0–6.0 and temperature at 28–32 °C. After fermentation, the broth is clarified by microfiltration and decolourized with granular activated carbon. Cation and anion exchange resins remove organic acids, residual glucose, and colour bodies. Erythritol is recovered by vacuum crystallization because its solubility falls sharply as temperature decreases. Primary crystals are separated in continuous basket centrifuges, washed with cold deionised water, and dried in fluidised-bed dryers to a final moisture of 0.2% or lower. The purified crystalline product is sieved into 18–40 mesh, 80 mesh, and 200 mesh fractions. Batch-to-batch variability in residual polyols such as glycerol and mannitol is controlled by high-performance liquid chromatography with refractive index detection; typical release limits are <0.3% reducing sugars and <0.1% on individual residual polyols.
In chewing gum, erythritol provides sweetness and cooling but differs from xylitol in its low hygroscopicity and reduced plasticising effect. Xylitol at 30–35% of gum base produces a soft, flexible matrix because of water absorption, whereas erythritol at equivalent levels yields a firmer, crunchier texture and may require 5–10% sorbitol or glycerin to reduce brittleness. In toothpaste and mouthwash, erythritol is non-cariogenic because Streptococcus mutans cannot ferment it to lactic acid. Intra-oral pH-telemetry studies report that plaque pH remains above 5.7 after erythritol exposure, while sucrose challenge may lower plaque pH to 5.0. Differences from other polyols are summarised in the comparative table below.
| Property | Erythritol | Xylitol | Sorbitol | Maltitol | Isomalt |
|---|---|---|---|---|---|
| Energy value | 0.2 kcal/g (US) / 0 kJ/g (EU) | 2.4 kcal/g | 2.6 kcal/g | 2.1 kcal/g | 2.0 kcal/g |
| Relative sweetness vs sucrose | 0.60–0.70 | 1.0 | 0.6 | 0.75–0.90 | 0.45–0.65 |
| Glycaemic index | 0 | 7–13 | 4–9 | 35 | 2–9 |
| Heat of solution | -43 cal/g | -36.6 cal/g | -26.5 cal/g | -23 cal/g | -9.4 cal/g |
| Solubility at 25 °C | 37 g/100 mL | 63 g/100 mL | 70 g/100 mL | 58 g/100 mL | 24 g/100 mL |
| Cariogenic potential | Non-cariogenic | Non-cariogenic | Non-cariogenic | Non-cariogenic | Non-cariogenic |
Regulatory status supports use in major markets. The JECFA Committee allocated an acceptable daily intake of “not specified” for erythritol at its 53rd meeting. In the European Union, E 968 is permitted at quantum satis in energy-reduced foods, table-top sweeteners, desserts, and confectionery under Regulation (EC) No 1333/2008. The EU energy labelling factor for erythritol is 0 kJ/g under Annex XIV of Regulation (EU) No 1169/2011, while the US FDA maintains 0.2 kcal/g for nutrition labelling. Analytical identity is confirmed by melting range 119–123 °C and by high-performance liquid chromatography with refractive index detection against a USP erythritol reference standard.
Release criteria generally align with the Food Chemicals Codex monograph. The table below lists representative specification limits and test methods for 80 mesh crystalline material.
| Parameter | Release limit | Typical test method |
|---|---|---|
| Assay on dry basis | ≥ 99.5% | HPLC-RI, FCC monograph |
| Loss on drying | ≤ 0.2% | Karl Fischer titration |
| Melting range | 119–123 °C | Capillary melting point |
| pH of 10% aqueous solution | 4.0–6.0 | Potentiometric |
| Reducing sugars | ≤ 0.3% | HPLC-RI |
| Sulfate | ≤ 0.01% | Ion chromatography |
| Chloride | ≤ 0.005% | Ion chromatography |
| Arsenic | ≤ 0.5 mg/kg | ICP-MS |
| Lead | ≤ 0.5 mg/kg | ICP-MS |
| Heavy metals | ≤ 1 mg/kg | ICP-MS |
| Bulk density, 80 mesh | 0.75–0.85 g/cm³ | Graduated cylinder method |
| Tapped density, 80 mesh | 0.85–0.95 g/cm³ | Tapped volume method |
In high-humidity environments above 60% relative humidity, erythritol powders absorb moisture and cake. Storage should therefore use sealed high-density polyethylene-lined fibre drums with silica gel or molecular sieve desiccant. Erythritol is not compatible with strong oxidising agents in dry blending and should not be milled in equipment containing residual moisture because the endothermic heat of solution promotes clumping. In polyol-sweetened chocolate, erythritol’s low solubility and strong cooling effect can produce gritty particle texture unless the material is micronised to <50 µm and refined in a five-roll mill. Published data for this specific chocolate configuration is limited, but partial replacement of sucrose at 20–30% is reported to avoid bloom defects while retaining cooling character.
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