Erythritol CAS#149-32-6

1.Pure-white crystalline form — Erythritol is a white, odourless crystalline powder featuring high purity and excellent visual appearance.

2.Cooling sensation — It dissolves with an endothermic effect, delivering a refreshing cooling sensation in the mouth.

3.Natural sweetness — It possesses 60%-70% of the sweetness of sucrose and presents a clean, pure flavour profile.

4.No aftertaste — Free from the bitter or astringent aftertaste common to other sugar alcohols, its taste closely resembles that of sucrose.

Product Description

Pure erythritol is a white, odorless crystalline powder. It produces a cooling sensation upon dissolution due to heat absorption, which delivers a refreshing mouthfeel. It features approximately 60%-70% of the sweetness of sucrose, with a clean, pure taste. Unlike many other sugar alcohols, it has no bitter or astringent aftertaste and closely mimics the flavour profile of sucrose.

PD

Properties

Melting point 118-120 °C (lit.)
Boiling point 329-331 °C (lit.)
density 1,451 g/cm3
refractive index 1.4502 (estimate)
FEMA 4819 | ?ERYTHRITOL
Fp 329-331°C
storage temp. -20°C
solubility H2O: 0.1 g/mL, clear to almost clear, colorless
form Crystalline Powder or Crystals
pka13.9(at 25℃)
color White to off-white
Odorat 100.00?%. odorless
Water Solubility soluble
Merck 143675
BRN 1719753
Stability:Stable. Incompatible with strong oxidizing agents.
InChIKeyUNXHWFMMPAWVPI-ZXZARUISSA-N
LogP-2.996 (est)
CAS DataBase Reference149-32-6(CAS DataBase Reference)
NIST Chemistry Reference2(r),3(s)-1,2,3,4-Butanetetrol(149-32-6)
EPA Substance Registry SystemErythrol (149-32-6)
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 26-36
WGK Germany 3
RTECS KF2000000
F 46091
TSCA Yes
HS Code 29054910
Hazardous Substances Data149-32-6(Hazardous Substances Data)
ToxicityLD50 in male, female rats (g/kg): 6.6, 9.6 i.v.; >16, >16 s.c.; 13.1, 13.5 orally (Munro)

Product Application

Erythritol is a polyol sweetener manufactured by fermenting glucose obtained from the enzymatic hydrolysis of starch. It is 60%-70% as sweet as sucrose, boasting excellent heat and acid stability, high digestive tolerance, and a low caloric value of 0.2 kcal/g. As the only polyol produced via fermentation, it serves as a sugar substitute for confectionery, beverages and desserts.

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