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Erythritol belongs to the family of sugar alcohols, often chosen as a low-calorie sweetener in food and beverage industries. This compound holds the chemical formula C4H10O4, giving it a molecular weight of 122.12 g/mol. On the shelf, erythritol appears as solid, colorless crystals. Its surface remains smooth, and particles reflect light in a way that makes it look much like common table sugar. Sometimes you’ll spot it processed into fine powder, flakes, pearls, or even larger crystalline forms. These different structures result from the way it’s ground or processed, yet the substance stays chemically the same across these forms.
Erythritol sits solid at room temperature with a melting point between 119°C and 123°C. Its density measures close to 1.45 g/cm3. Water easily dissolves erythritol, creating clear solutions—one reason it blends well in both drinks and syrups. This solubility ensures a quick dissolve rate, which home bakers appreciate when swapping out sugar for erythritol in their recipes. Pure erythritol offers a clean, sweet flavor profile with a sweetness level reaching up to 70% that of regular sugar. The mouthfeel is light, with distinct cooling on the tongue as it absorbs heat when dissolving—a trait often noticeable in sugar-free confectionery. No distinctive odor comes off erythritol, and it resists browning or caramelizing in baking applications due to stronger chemical stability compared to sucrose. Chemically, erythritol stands out for resistance to breakdown by oral bacteria, which addresses dental health concerns linked to traditional sugars. Its stability also means manufacturers can ship and store it without worrying about quick spoilage or chemical reaction.
Peering closer at the molecular structure, erythritol lays out as a four-carbon chain with each carbon attached to a hydroxyl group, classifying it among polyols. The CAS number for erythritol is 149-32-6, a vital bit for tracking it in regulations and shipping documents, as well as ensuring authenticity and traceability in large-scale operations. Whether the solid appears as small pearls, fine powders, or flakes, each structure keeps the same backbone and composition. Even in dissolved form, the molecular makeup ensures consistency in product applications—no matter if it turns up in clear beverages or crystalline toppings. The HS (Harmonized System) Code 290549 features on customs records for international trade, aligning erythritol with other polyhydric alcohols and making tariff and import processes transparent.
Erythritol enters the spotlight due to its low-calorie content and metabolic advantages. Most people absorb it in the small intestine, and it passes through the body without converting into energy or affecting blood glucose—delivering a suitable option for diabetics and those counting calories. Research has found no link between moderate erythritol intake and health hazards in the general population. As a food-grade compound, its “Generally Recognized as Safe” (GRAS) status by the U.S. FDA provides confidence for consumers and manufacturers alike. Even in high doses, erythritol avoids the gastrointestinal discomfort often seen with other sugar alcohols. Its high purity and non-hazardous nature make it safe to handle in food production environments. Unlike some chemical raw materials that pose inhalation or flammability risks, erythritol carries no significant risk under normal conditions. Still, like any fine powder—especially at the industrial scale—keeping dust levels under control during handling benefits workplace air quality.
Erythritol surfaces as a choice raw material for both large and small manufacturers focused on health-oriented products. The starting material comes from corn or wheat starch through fermentation, leading to a natural-sounding supply chain for customers wary of synthetic additives. Whether used in solid form for baking, as pearls for tablet manufacturing, or dissolved in liquid recipes, erythritol stays chemically stable and easy to incorporate. As consumers chase food labels listing low glycemic index and friendly to ketogenic diets, erythritol’s role as an ingredient keeps growing. Shelf-stable and non-reactive, this material finds its way into an astonishing variety of finished products: chewing gum, yogurt, chocolate bars, protein powders, and clear drinks among them. Industrial players prize the ease of storage, simple logistics for bulk shipment (whether by the ton or in small packages), and flexibility in processing. Companies handling food exports also zero in on the HS Code and CAS registry to maintain compliance with border regulations or safety certifications worldwide.
Pulling from direct handling experience, erythritol flakes and powders handle without caking, storing long-term outside of humid conditions. The material sits firm in sealed containers, keeping out foreign moisture and preserving crystal integrity. Powder form makes it simple to measure out accurately—even down to a gram—a practical plus for small commercial kitchens and industrial plants alike. Because erythritol’s solution at standard concentrations turns clear, food scientists can mix it into syrups without clouding. Those developing protein drinks, clear sodas, and even rehydration solutions favor its ability to sweeten without masking fruit flavors or turning thick. Sensitive palates appreciate the non-artificial aftertaste, making it a favorite among clean-label advocates. By avoiding the hazardous chemical traits tied to other synthetic sweeteners or raw materials, erythritol opens doors to wide-ranging applications without raising alarms over workplace health, allergic responses, or toxic breakdown products.
Manufacturers sometimes hit a bump in the road with supply chain fluctuations, largely due to global demand for non-sugar sweeteners. Price swings or logistical bottlenecks during corn or wheat shortages can lead to availability concerns. A practical solution means diversifying sourcing agreements among several vetted international producers. Investing in vertical integration—from fermentation onward—reduces reliance on external suppliers and can lock in product quality. Market transparency for specifications and compliance documentation, including HS Codes and CAS registration, allows even small buyers to cut through unclear labeling in a crowded market. Priority remains not just on sweetening power or retail price, but on ensuring that batches measure up on density, purity, and absence of hazardous contaminants. Testing in both raw and finished states keeps companies from running afoul of safety recalls or international bans. Understanding these characteristics not only supports safe and responsible use, but provides the grounding for every product stamped with a clean nutrition label and a globally recognized ingredient code.
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
