Erythritol 18-60Mesh Food Grade - Zero-Calorie Sweetener for Food Manufacturing

Erythritol (C₄H₁₀O₄), a naturally occurring sugar alcohol, is a revolutionary zero-calorie sweetener produced through the fermentation of non-GMO glucose derived from corn or wheat starch. With a particle size distribution of 18–60 mesh (250–1000 µm), this crystalline powder combines rapid solubility, exceptional thermal stability, and a clean sweetness profile, making it ideal for sugar-free, keto-friendly, and diabetic-safe food formulations. Offering 70% the sweetness of sucrose with negligible calories and a glycemic index of 0, erythritol meets global demand for guilt-free indulgence while complying with FDA GRAS, EU, and JECFA standards.

‌Functional Advantages‌

‌1. Nutritional Superiority‌

• ‌Calorie-free‌: 0.2 kcal/g (EFSA-approved claim)
• ‌Glycemic neutrality‌: No impact on blood glucose or insulin levels
• ‌Digestive tolerance‌: 90% absorbed in small intestine, reducing laxative effects (<5% compared to other polyols)

‌2. Technical Performance‌

• ‌Thermal stability‌: Withstands 160°C (320°F) for 60 minutes without degradation
• ‌Solubility‌: 37g/100mL in water (25°C) – 50% faster dissolution than xylitol
• ‌Hygroscopicity‌: Maintains <0.3% moisture in powdered blends (aw 0.4–0.6)

‌3. Sensory Excellence‌

• ‌Sweetness profile‌: 70% sucrose equivalence with mild cooling effect (-42 J/g heat of solution)
• ‌Flavor synergy‌: Masks bitterness in stevia blends (optimal 1:3 erythritol-to-stevia ratio)
• ‌Texture enhancement‌: Reduces ice crystal size by 35% in frozen desserts

‌4. Regulatory Compliance‌

• FDA GRAS (21 CFR 184.1297)
• EU approved (Regulation (EC) No 1333/2008)
• Halal (HFA) and Kosher (OU) certified
• Non-GMO Project Verified (Certificate ID: XXXXX)

‌Technical Specifications‌

• ‌Purity‌: ≥99.5% erythritol (HPLC, USP-NF)
• ‌Mesh size‌: 18–60 (85% particle retention)
• ‌Moisture‌: ≤0.2% (Karl Fischer)
• ‌Ash Content‌: ≤0.02% (ISO 2171)
• ‌Residual sugars‌: ≤0.5% (GC analysis)
• ‌Microbial Safety‌: TPC <300 CFU/g; pathogens absent per 375g

‌Advanced Food Applications‌

‌1. Confectionery Breakthroughs‌

• ‌Sugar-free chocolate‌: 30–40% substitution reduces viscosity by 25% for optimal tempering
• ‌Chewing gum‌: 50–60% provides bulk and cooling sensation (12-month shelf stability)
• ‌Hard candies‌: 45–55% inclusion prevents crystallization (aw <0.5)

‌2. Bakery Innovations‌

• ‌Keto breads‌: 5–8% improves crumb structure (20% volume increase)
• ‌Cookies‌: 15–20% substitution maintains crispness (water activity reduction to 0.65)
• ‌Protein bars‌: 10–15% prevents hardening during storage (Tg -12°C)

‌3. Beverage Solutions‌

• ‌RTD teas‌: 2–4% enhances clarity and sweetness without aftertaste
• ‌Sports nutrition shakes‌: 5–7% balances electrolyte formulas (osmolality 270–290 mOsm/kg)
• ‌Carbonated drinks‌: 8–10% provides mouthfeel equivalent to full-sugar formulations

‌4. Dairy & Alternatives‌

• ‌Vegan ice cream‌: 6–9% depresses freezing point for scoopability (-15°C hardness)
• ‌Yogurt‌: 2–3% reduces tartness in low-fat varieties (pH stabilization)
• ‌Plant-based cheese‌: 1–2% improves sliceability and melt (45% stretch improvement)

‌5. Pharmaceutical & Nutraceuticals‌

• ‌Orally disintegrating tablets‌: 20–30% ensures rapid dissolution (<30 seconds)
• ‌Pediatric syrups‌: 40–50% provides palatable base for bitter APIs
• ‌Probiotic formulations‌: 5–8% protects microbial viability during storage

‌Quality Assurance Protocols‌

• Manufactured under FSSC 22000 & ISO 9001 systems
• HACCP-controlled fermentation and crystallization
• 36-month shelf life in multi-layer moisture-barrier packaging
• Heavy metal compliance: Pb <0.05 ppm, As <0.02 ppm (ICP-MS)
• Allergen-free production (BRCGS AA+ certified facility)

‌Sustainable Production‌

• ‌Carbon footprint‌: 0.8 kg CO₂eq/kg (cradle-to-gate analysis)
• ‌Water efficiency‌: 90% process water recycled via reverse osmosis
• ‌Byproduct valorization‌: Fermentation residues converted to biogas
• ‌Energy optimization‌: 40% reduction via vacuum crystallization technology

‌Operational Guidelines‌

‌Optimal Handling‌

• ‌Storage‌: Maintain at 15–25°C in <50% RH conditions
• ‌Mixing‌: Pre-blend with gums (e.g., xanthan) to prevent settling
• ‌Heat processing‌: Ideal for spray drying (inlet ≤180°C) and extrusion

‌Critical Controls‌

1. For high-moisture systems (>15% aw), combine with preservatives (0.1% potassium sorbate)
2. Adjust flavor loads by +15–20% to compensate for cooling sensation
3. In baked goods, pair with inulin (1:1) to mimic sucrose browning

Erythritol 18-60 Mesh Food Grade redefines sugar reduction strategies with its unique combination of metabolic inertness and technical versatility. Its coarse-to-medium particle size ensures even distribution in dry mixes while maintaining rapid solubility in liquid systems. As consumer demand intensifies for clean-label, zero-calorie sweeteners, erythritol empowers formulators to create reduced-sugar products without compromising taste, texture, or process efficiency—from stable bakery goods to refreshing beverages and premium confectionery.