|---- |Other names || méso-érythritol
Érythrite
Tétrahydroxybutane |---- | Notation SPALLING HAMMERS ||OC (O) (O) CO |---- |----- |----- |----- | Not of boiling || 329-331°C under 1 bar |----- The Érythritol (or tétrahydroxybutane) or (érythrite) is a Polyol (or alcoholic Sucre) of formula: CH₂OH-CHOH-CHOH-CH₂OH.

It is a sweetening which one finds in the fermented fruits, food or sauce with soya. It has 75% to be able sweetening sugar, but has two advantages: it does not contain a calorie (0,2 calorie per gram), and does not cause decays.

The érythrol resembles the Xylitol, but with a carbon atom in less. It can be produced starting from the Glucose by fermenting this one with suitable Levure S.

Discovered in 1874, these is a polymorphic body which is presented in a white crystalline form which melts with 121°C. One obtains the érythritol starting from his aqueous solutions, in the form large prism S pyramidal. Its savor is clearly sweetened. It is a very water soluble compound, and its aqueous solutions are not very conducting. One finds it various in Algue S and Lichen S, free or with the diester state of the orsellic acid. One extracts it from Roccella tinctoria or from Roccella fusciformis , which is lichens called to orchil.

Érythritol and digestion

A long time ago that the érythritol is used in the cures of Régime. Incorporated in blood flow in the Small intestine , it is almost excreted entirely in the Urine. As the érythritol is absorbed mainly before arriving in the Large intestine, it does not present the laxative effects observed, for example, after a great consumption of other polyols, and the majority of the consumers of érythritol do not note side effects. This absorbtion is carried out in a quite specific and single way, the other polyols not being absorbed in this manner, directly in the body. Its composition is completely different from the Aspartame or the Sucralose, of the sweetening substances which can have serious side effects.

A laxative effect can be noted in the event of excessive consumption of great quantities of érythritol. This occurs if produces it does not have time to be completely absorbed. The bacteria easily do not digest the érythritol which does not cause distensions contrary to the Maltitol, Sorbitol and Lactitol.

Physical properties

Dissolves in water, the érythritol generates an effect of cold intense (endothermic Réaction), possibly reinforced by savors containing Menthe. This effect of cooling is felt when the dissolution of the érythritol in water is not carried out yet, and can be made profitable in the bars of frozen Chocolat, the Chewing gum S or the delicacies. Mixed with solid Greases like the Oil of Coconut, the Butter of Cocoa or cow, the effect of cooling tends to reinforce, in an unfavourable way, the greasy aspect of the product. This is very Net in the case of the bars of chocolate to the érythritol. The effect of cooling produced by the érythritol, one of more pronounced among polyols, is very close to that of the Xylitol.

The érythritol has a taste very sharp and crunching which tends to grow blurred more quickly than sugar. In the event of important consumption of érythritol, the feeling of hardness gotten by the product is accentuated. Because of its persistent hardness and its relatively weak capacity sweetening (70% of the Saccharose), it is often used by incorporating Sucralose to him, with high sweetening capacity. The érythritol has a synergy with the other sweetening substances and the property interesting to be able to mask certain undesirable effects like the bitterness and the metal taste of other products.

The érythritol is rather often mixed with others made up in order to mitigate the negative effects of its refreshing capacity which one wishes to avoid. The érythritol tends to crystallize and is not as soluble as saccharose. Moreover as it is not Hygroscopique (it does not attract moisture), it leads to products, in the event of cooking, which tend to be desiccated if another hygroscopic compound, does not use their composition.

To avoid this effect of nonrequired cooling, one very often adds Inuline to the érythritol because this compound dissolves with a contribution of heat, without crystallizing. Unfortunately significant amounts of inulin cause distensions, for the people not accustomed to consume some. Other products are used with the érythritol: the Isomalt for its low heat of negative dissolution and the Glycerin which has a heat of positive dissolution, a moderate hygroscopy and a liquid form which does not crystallize.

External bonds

• the sweetening substances

• Information Butt Erythritol from Cargill, has off Custom-Producer Erythritol

• Stoneyfield Farm' S Erythritol Information Page

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