| HS Code | 306037 |
| Chemical Formula | C4H10O4 |
| Molar Mass | 122.12 g/mol |
| Appearance | White crystalline powder |
| Density | 1.45 g/cm3 |
| Melting Point | 121 °C |
| Boiling Point | 329 °C |
| Solubility In Water | Approximately 37 g/100 mL at 25 °C |
| Relative Sweetness | 0.6–0.8 times sucrose |
| Glycemic Index | 0 |
| Caloric Value | 0.2 kcal/g |
| Cas Number | 149-32-6 |
| Hygroscopicity | Low |
| Heat Of Solution | Endothermic |
As an accredited Erythritol factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Erythritol, 25 kg net weight, packaged in a food-grade polyethylene-lined multi-layer paper bag, heat-sealed for moisture protection. |
| Container Loading (20′ FCL) | 20′ FCL container loading of Erythritol: food-grade powder packed in 25 kg bags on pallets, secured, ventilated, dry. |
| Shipping | Erythritol is a non-hazardous, stable white powder shipped in sealed multi-layer bags, drums, or FIBCs. It should be kept dry, away from moisture and strong odors, and not subjected to extreme heat. Standard dry cargo containers suffice, with no special temperature controls required. Ensure clean, dry transport conditions. |
| Storage | Store erythritol in a tightly sealed container in a cool, dry, well-ventilated area, away from direct sunlight, heat, and moisture. Avoid contact with strong oxidizing agents. Maintain room temperature and protect from humidity to prevent caking or degradation. Proper storage ensures stability and a long shelf life. |
| Shelf Life | Erythritol has a shelf life of about 2–3 years when stored in a cool, dry place in sealed containers. |
Erythritol crystal nucleation accelerates when the deposited hard candy mass exits the cooling tunnel, a constraint observed on continuous depositing lines using Teflon-coated metal moulds with dwell times of 12–18 min. In sugar-free hard candy and compressed mint manufacturing, erythritol (CAS 149-32-6) is combined with isomalt or maltitol syrup to moderate spontaneous crystallization; typical addition ratios for hard candy are 25 wt%–55 wt% of finished sweetener bulk, while compressed mints use 40 wt%–70 wt% erythritol dry blend with 0.8 wt%–2.0 wt% high-intensity sweetener and 0.5 wt%–1.2 wt% magnesium stearate. Regulatory compliance rests on EU Regulation (EC) No 1333/2008 Annex II, where E 968 is listed for use quantum satis in hard candy and breath-freshening confectionery, and on Commission Regulation (EU) No 231/2012 Annex for purity; the corresponding United States listing is 21 CFR 184.1837, which affirms erythritol as GRAS for direct food use. Production on a candy cooker line requires premix dissolution at 75°C–85°C in a jacketed liquefier, followed by continuous vacuum cooking at 165°C–170°C under -0.85 bar absolute pressure to reach a final moisture content of 1.5 wt%–2.5 wt% before depositing. The depositing head is maintained at 18°C–22°C and 40%–45% relative humidity, and the cooling tunnel is often set to 4°C–8°C with forced air at 2–3 m/s because erythritol-rich masses display a narrow demoulding window; at discharge temperatures above 24°C, surface tack and deformability increase, while over-cooling below 2°C can cause micro-cracking at the mould edge. Terminal finished products include sugar-free hard candies, center-filled drops, compressed mints, and throat lozenges packaged in sealed blister or flow-wrap formats to limit moisture migration.
Erythritol in sugar-free chewing gum is introduced after the gum base has been softened in a jacketed sigma-blade mixer at 55°C–65°C for 15–20 min under a nitrogen blanket, a sequence that prevents low-molecular-weight polyol particles from adhering to the mixer walls and causing torque drift. The addition ratio lies between 25 wt% and 50 wt% of the finished gum mass, with the crystalline fraction milled to a particle size below 75 µm and a residual moisture below 0.1 wt% to avoid agglomeration during dry blending; erythritol is also applied as a dusting agent at 0.2 wt%–0.5 wt% of gum mass on the sizing rollers. Regulatory references for this application include 21 CFR 184.1837 for the sweetener and 21 CFR 172.615 for gum base components, while the EU regime relies on Regulation (EC) No 1333/2008 Annex II, where E 968 may be used quantum satis in chewing gum with no carry-over restriction in the final product. The production sequence on rotary chewing-gum extruders requires the gum base to be preheated to 55°C–65°C, followed by split addition of erythritol: two-thirds of the crystalline polyol is mixed for 8–12 min before liquid flavor, plasticizer, and emulsifier are added, and the remaining one-third is added during the final 10–15 min of mixing to control consistency. The rolled sheet is then passed through a cooling tunnel at 10°C–15°C with air velocity 1.5–2.5 m/s, cut into pellets or sticks, and conditioned at 18°C–22°C and 35%–45% relative humidity for 4–6 h before wrapping to stabilize texture. Batch-to-batch torque deviation in sigma-blade mixers has been observed to exceed 10% when erythritol moisture content rises above 0.3% due to hygroscopic bridging at feeder outlets. Terminal finished product types are sugar-free chewing gum pellets, dragee-coated gum, and stick gum manufactured without sucrose or high-fructose corn syrup.
In no-sugar-added chocolate and compound coatings, erythritol replaces sucrose on a weight-basis range of 20 wt%–45 wt% of the total dry sweetener system, but its low solubility in fat and water makes the particle size distribution more critical than sweetness intensity; a D90 above 25 µm produces detectable grittiness on the tongue, while an over-milled D50 below 8 µm increases specific surface area and drives up Casson plastic viscosity during conching. Regulatory compliance for this application is anchored by EU Regulation (EC) No 1333/2008 Annex II, which permits E 968 quantum satis in chocolate products, and by Commission Regulation (EU) No 231/2012 Annex for the polyol’s purity; in the United States, 21 CFR 184.1837 applies, and the finished product must satisfy Codex STAN 87-1981 for chocolate composition when the label references chocolate. Production on a two-stage refining line begins with dry pre-blending of erythritol, cocoa mass, cocoa butter, and milk solids, followed by roll refining at a specific roll pressure of 2.5–3.5 MPa to reduce the erythritol particle size to a D90 of 20–25 µm; the refined flake is then conched at 45°C–55°C for 12–24 h with lecithin addition at 0.4 wt%–0.6 wt% to control yield value. Because erythritol does not dissolve during conching, the final rheology is governed by the packing density of the crystalline phase; replacing more than 45 wt% of the sweetener system with erythritol can increase Casson yield stress, and published data for this specific configuration is limited, so inline rheometer validation is advised before scaling. Terminal finished products include no-sugar-added dark and milk chocolate bars, compound coatings for enrobed biscuits, and baking chips, all processed in a tempering machine at 29°C–31°C for dark formulations and 27°C–29°C for milk formulations.
Pharmaceutical and nutraceutical solid dosage forms adopt erythritol as a direct compression diluent when the formulation target requires a crystalline polyol with low equilibrium moisture content; the substance is used at 10 wt%–50 wt% of tablet total weight, rising to 55 wt% in chewable tablets and 35 wt%–60 wt% in effervescent systems where its non-hygroscopic character reduces premature acid-base reaction. The pharmacopoeial anchor is the current USP-NF monograph for Erythritol, supplemented by ICH Q3D (R2) for elemental impurities and ICH Q6A for specification setting; where the excipient is sourced from food-grade material, 21 CFR 184.1837 retains relevance, and EU pharmaceutical users apply the European Pharmacopoeia monograph with residual solvent analysis according to ICH Q3C (R8). Direct compression on a rotary tablet press uses granulated or spray-dried erythritol with a D50 of 100 µm–180 µm, tapped density between 0.65 g/cm³ and 0.75 g/cm³, and a compressibility index of 15–20; compression force is typically maintained at 6 kN–18 kN with a press speed of 30–60 rpm, while tablet tensile strength is measured per USP <1217> to confirm that lubrication with magnesium stearate does not exceed 1.5 wt%, above which tensile strength may fall by 15%–25% according to polyol direct compression development reports. Wet granulation, when required for high-dose actives, uses purified water or an aqueous binder at 5 wt%–10 wt% of dry mass in a top-spray fluid-bed granulator at an inlet air temperature of 60°C–70°C and product temperature of 30°C–35°C, followed by drying to a loss on drying below 0.5 wt%. For effervescent and chewable systems, erythritol is combined with citric acid and sodium bicarbonate at a citric acid-to-erythritol ratio of 1:5 to 1:12 to balance effervescence and sweetening; published data for this specific configuration is limited to bench-scale batches and should be verified under production conditions. Terminal finished products are chewable vitamin tablets, antacid tablets, zinc lozenges, effervescent tablets, and powder sachets filled at 25°C and relative humidity below 35%.
In powdered drink mixes and tabletop sweetener stick packs, erythritol serves as a crystalline bulking carrier with a measured moisture pickup below 0.1 wt% after 48 h at 25°C and 80% relative humidity, a property that reduces caking in high-speed vertical form-fill-seal lines operating above 60 packs/min. Regulatory compliance in the EU is provided by Regulation (EC) No 1333/2008 Annex II, where E 968 is authorized quantum satis in tabletop sweeteners and water-based flavored drinks, with purity criteria in Commission Regulation (EU) No 231/2012 Annex; the United States direct food use listing is 21 CFR 184.1837, and any steviol glycoside co-sweetener must meet JECFA specification or FDA GRAS notice conditions applicable to the specific steviol glycoside identity. The formulation addition ratio for tabletop sachet blends is 90 wt%–99 wt% erythritol, with 0.5 wt%–2.0 wt% high-intensity sweetener such as Rebaudioside A at 95% purity, and 0.1 wt%–0.5 wt% anti-caking agent such as silicon dioxide; for powdered drink sticks, erythritol comprises 55 wt%–85 wt% of the dry sweetener system, with citric acid, flavor, and color systems making up the remainder. Processing follows a low-shear dry blending sequence in a twin-ribbon blender at 10–15 rpm for 15–25 min, followed by sifting through a 250 µm stainless steel screen and transfer to a vertical form-fill-seal machine; compaction rollers and sealing jaws are set to 120°C–140°C, and the filling chamber is held at 18°C–22°C with relative humidity below 35% to prevent bridging at the hopper outlet. Terminal finished products include single-serve tabletop sweetener sachets, powdered drink stick packs, and soluble coffee sweetener blends, all with a target fill weight tolerance of ±2% on 1 g and 5 g configurations.
Erythritol solubility and non-cariogenic formulation windows in oral care cover toothpaste, alcohol-free mouthwash, and mouth spray products where the polyol is added as a non-fermentable sweetening and bodying agent at 1.0 wt%–5.0 wt% in toothpaste, 0.5 wt%–2.5 wt% in mouthwash, and 0.2 wt%–1.5 wt% in mouth spray. The primary compliance standard for toothpaste is ISO 11609:2017, which addresses abrasive, fluoride, and pH requirements, while mouthwash formulations follow the EU Cosmetic Product Regulation (EC) No 1223/2009 for ingredient safety and labeling; if the erythritol source is food-grade, 21 CFR 184.1837 documents GRAS status in the United States, though the oral care finished product remains under cosmetic or over-the-counter drug jurisdiction depending on fluoride content. Production of toothpaste begins with dissolution of erythritol in the aqueous phase at 25°C–50°C along with sorbitol, sodium fluoride, and preservatives, after which the vacuum mixer receives carboxymethyl cellulose and hydrated silica; dispersion under -0.6 bar to -0.8 bar vacuum is maintained for 20–40 min at 25°C to avoid air entrapment, and the pH is adjusted to 6.0–7.5 with citric acid or sodium hydroxide before the paste is passed through a 250 µm filter and filled into tubes. Reversing the order of addition by introducing silica before complete erythritol dissolution has been observed to produce higher yield stress and uneven abrasive distribution on production-scale vacuum mixers. Mouthwash processing requires a 5 µm polishing filtration step after complete erythritol dissolution at 25°C–35°C and pH adjustment to 5.5–7.0; terminal products include fluoride toothpaste, alcohol-free fluoride mouthwash, and pocket-size mouth spray, with the latter filled in a nitrogen-flushed environment to preserve volatile flavor components.
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Erythritol is a four-carbon straight-chain polyol, meso-erythritol, CAS 149-32-6, chemical formula C4H10O4, and molecular weight 122.12 g/mol. Commercial food-grade product is a white, free-flowing crystalline material produced by aerobic fermentation of glucose using Moniliella pollinis, followed by microfiltration, ion-exchange demineralization, activated-carbon decolorization, vacuum concentration, and seeded cooling crystallization. The purified material is regulated as food additive E 968 under EU Regulation (EC) No 1333/2008 and is listed as GRAS in 21 CFR 184.1852; the JECFA 2003 evaluation assigned an ADI of “not specified.” The Food Chemicals Codex monograph specifies assay 99.5–100.5% on dried basis, loss on drying ≤0.20%, reducing sugars ≤0.30%, and lead ≤0.5 mg/kg. Additional analytical release parameters include melting range 119–123 °C by USP <741> capillary method, residue on ignition ≤0.1%, and optical inactivity in aqueous solution.
Erythritol is not supplied under a single universal model designation; supplier codes typically encode crystalline form, particle-size distribution, and organic status. Granular 20–60 mesh product is retained between 850 μm and 250 μm screens and is used in tabletop sweeteners, dry mixes, and direct-compression tableting. Fine powder 100–200 mesh (150–75 μm) is used in chewing-gum coatings, pressed tablets, and powdered beverage concentrates. Micronized 325 mesh (44 μm) is used in sugar-free chocolate and fondant where particle size must remain below oral roughness perception. Bulk density for granular product is typically 0.75–0.85 g/cm³; tapped density for fine powder is approximately 0.55–0.70 g/cm³. Loss on drying per USP <731> is ≤0.20%. Particle-size distribution is determined by USP <786> or ISO 4610. The product does not form hydrates and remains free-flowing below 80% RH; in uncoated micronized grades, surface adsorption above 90% RH can produce caking.
Aqueous solubility is approximately 37 g/100 g water at 25 °C and increases to approximately 55 g/100 g at 70 °C. This solubility ceiling imposes processing limits in high-solids syrup systems; at dissolved solids above 40% w/w, cooling to 20 °C produces visible crystal deposition in recirculation loops. The heat of solution is approximately −42.4 cal/g, which is more strongly endothermic than xylitol (−36.6 cal/g), sorbitol (−26.5 cal/g), and mannitol (−28.5 cal/g). This property produces immediate oral cooling in beverages, hard candy, chewing gum, and orally dispersible tablets. At 30% w/w solutions, viscosity at 25 °C is approximately 2.5 mPa·s, lower than high-solids sorbitol syrup; erythritol therefore contributes limited body and may require viscosity-building hydrocolloids in sugar-free syrups.
Erythritol differs from sorbitol, maltitol, and xylitol in caloric value, digestive handling, and hygroscopicity. The US caloric value is 0.2 kcal/g; the EU assigns 0 kcal/g under EU Regulation (EC) No 1169/2011. The glycemic index is 0, and approximately 90% of an ingested dose is absorbed in the small intestine and excreted unchanged in urine within 24 h; less than 10% reaches the colon. This metabolic route yields a higher gastrointestinal tolerance threshold than sorbitol or maltitol, which are partially fermented in the large intestine. The 2023 EFSA re-evaluation established an ADI of 0.5 g/kg bw/day for erythritol based on post-absorptive data, replacing the earlier “not specified” JECFA position. Unlike xylitol, erythritol is not fermented by oral streptococci and does not lower plaque pH below 5.7; it is therefore noncariogenic. Sweetness is 60–70% of sucrose, so high-intensity sweeteners are used to achieve target sweetness without exceeding polyol load. Erythritol is excluded from the EU polyol laxative warning requirement under Annex III to Regulation (EU) No 1169/2011, unlike sorbitol, xylitol, maltitol, and mannitol.
| Property | Erythritol | Xylitol | Sorbitol | Maltitol |
|---|---|---|---|---|
| Molecular weight | 122.12 g/mol | 152.15 g/mol | 182.17 g/mol | 344.31 g/mol |
| Caloric value, US | 0.2 kcal/g | 2.4 kcal/g | 2.6 kcal/g | 2.1 kcal/g |
| Glycemic index | 0 | 7–13 | 9 | 35 |
| Sweetness versus sucrose | 60–70% | 100% | 60% | 90% |
| Heat of solution | −42.4 cal/g | −36.6 cal/g | −26.5 cal/g | Syrup-dependent |
On twin-screw extruders with L/D ratio 32:1 used for sugar-free chewing gum base, fine erythritol fractions below 44 μm can generate dust, static adhesion on metal surfaces, and screw fouling when the feed-zone temperature falls below 40 °C. This bottleneck is managed by selecting granular 20–60 mesh material or by injecting a prewetted erythritol slurry at the feed port. In tableting, erythritol compacts require lower compression force than sorbitol-based granulations because the material has low hygroscopicity and high crystallinity; capping is observed when magnesium stearate content exceeds 1.0% w/w or when tablet hardness exceeds 120 N on rotary tooling. For coated confectionery, syrup is maintained at 70–80 °C to prevent seed crystal formation in recirculation lines. In beverage processing, erythritol dissolves without dusting when added through a high-shear mixer at 25–40 °C, but solution cooling below 10 °C after carbonation can precipitate excess erythritol in concentrates above 30% w/w.
In carbonated sugar-free beverages, erythritol is typically used at 0.5–3.0% w/w and is combined with rebaudioside M or sucralose at 0.02–0.05% w/w to achieve sucrose-equivalent sweetness. The endothermic dissolution suppresses the perception of off-notes from high-intensity sweeteners and increases the perceived mouthfeel. In hard candy, direct substitution of sucrose at 100% requires recrystallization control; the low melt viscosity and rapid crystallization at 120–130 °C necessitate pre-dissolution and continuous scraping to prevent line seizure. For pharmaceutical orally dispersible tablets, erythritol contributes cooling and improves disintegration; tablet disintegration time remains below 30 s when crospovidone 2% w/w is used as disintegrant. Published comparative disintegration data for specific erythritol-based oral dispersible formulations is limited; pilot-scale trials are required for exact tooling and hardness limits.
Erythritol is a non-reducing polyol, so it does not contribute to Maillard browning or caramelization during baking. This property reduces crust color formation in sugar-free bakery products and alters flavor development; formulators compensate with enzymatic browning precursors or authorized food colors. In yeast-leavened systems, erythritol cannot serve as a fermentable carbohydrate source, so carbon dioxide production and loaf volume are reduced. Published comparative loaf-volume data for proprietary erythritol bakery systems is limited; pilot-scale evaluations using standard white pan bread methods are required for exact reduction values. For shortbread and cookies, erythritol can replace sucrose in dry-creaming processes, but the absence of sucrose glass transition affects spread and hardness; typical processing adjustments include increasing fat plasticity and reducing dough temperature to 18–22 °C to control spread.
Because erythritol is produced by fermentation rather than catalytic hydrogenation, the residual profile differs from sorbitol and maltitol. Nickel catalyst residues associated with hydrogenated polyols are absent in erythritol refined through ion-exchange and crystallization. The Food Chemicals Codex monograph requires reducing sugars ≤0.30%, lead ≤0.5 mg/kg, and loss on drying ≤0.20%. Pharmaceutical-grade erythritol conforms to USP-NF monograph tests for identification, assay 99.5–100.5% on dried basis, residue on ignition ≤0.1%, and specified microbial limits. Elemental impurities are controlled according to ICH Q3D; because no catalytic hydrogenation is used, palladium and nickel levels are typically below reporting thresholds. Residual solvents are tested by USP <467> when monomer or solvent contact is used during crystallization. Production batches released for food use typically include total plate count ≤100 CFU/g, yeast and mold ≤30 CFU/g, and Salmonella negative per 25 g.
| Designation | Scope | Typical requirement |
|---|---|---|
| 21 CFR 184.1852 | US direct food substance | GRAS affirmation |
| EU Regulation (EC) No 1333/2008 | EU food additive | E 968, quantum satis in most categories |
| Food Chemicals Codex monograph | Food additive purity | Assay 99.5–100.5%, lead ≤0.5 mg/kg |
| JECFA 2003 | International food use | ADI “not specified” |
| USP-NF monograph | Pharmaceutical excipient | Assay 99.5–100.5%, loss on drying ≤0.2% |
| ICH Q3D | Elemental impurities | Route-specific control for Ni, Pd, As, Pb, Cd, Hg |
Erythritol is also used in oral-care rinses and toothpaste as a bulk sweetener and cryoprotectant; in oral-care formulations, the absence of fermentable carbohydrate supports plaque-pH neutrality. In sugar-free chocolate, erythritol must be milled below 30 μm to avoid gritty texture; tempering conditions differ from sucrose-containing chocolate because erythritol does not affect cocoa butter polymorphism at the same supercooling window. Manufacturers often use erythritol in combination with inulin or polydextrose to adjust textural properties and residual sweetness. Differences from other polyols include lower hygroscopicity than sorbitol, lower caloric value than maltitol, and lower laxation potential than xylitol at equal mass dose. However, erythritol has a lower sweetness intensity than xylitol and a stronger cooling effect than maltitol, which must be addressed in flavor design.