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Erythritol has a wide range of applications in the food industry and can be used as a sweetener for diabetics and consumers who do not wish to consume sugar. It is used in the processing of chocolate, chewing gum, cream candies, muffins, and more.

Baked goods
Sucrose and fats are the main raw materials for baked goods, playing a significant role in forming the unique structure, texture, and flavor of baked products. They are essential raw materials for producing high-quality baked goods.

To achieve high-quality functional or low-calorie baked products, erythritol is proven to be an excellent raw material. It can replace sucrose from a physicochemical perspective while also providing health benefits. Baked products using erythritol have better structural compactness and softness compared to those made with sucrose, along with different solubility and subtle color differences. Erythritol used in baked goods is best in powdered form or as finely crystalline granules; small particles contribute to a smooth and rounded mouthfeel.

Cake cookies
Due to the high content of flour, cream, and sucrose in baked products, it is difficult to prove that these products can reduce calories; however, the application of erythritol can easily solve this problem.

1. For cake products, adding erythritol can reduce calories by at least 30%, without any negative effects after use.

2. In heavily sugared and oiled cakes and muffins, completely replacing sucrose with erythritol and maltitol can produce low-sugar or sugar-free products with good taste while maintaining good shelf life.

3. Compared to sucrose-containing products, those using erythritol can extend shelf life. Erythritol not only inhibits microbial growth in baked goods but also helps maintain product freshness and softness due to its inherent moisture-retaining properties. Adding 10% erythritol to cookies successfully improves stability and shelf life. Soft and hard sandwich cookies can also use a mixture of erythritol and maltitol instead of sucrose with equally good results; additionally, using both erythritol and sucrose together in hard cookies significantly reduces calories.

Candy
Currently, the candy chocolate market has shifted from using sucrose as a base ingredient to new low-sugar low-calorie sugar bases. However, not all low-calorie low-sugar sugars can replace sucrose in candy chocolate production; new materials must be able to substitute for sucrose from both taste and physicochemical perspectives while also being beneficial for human health.

Long-term practical research has proven that the new functional ingredient erythritol fully meets these requirements. The taste of erythritol is similar to that of sucrose without needing additional strong sweeteners like aspartame or saccharin; candies made with erythritol have a refreshing coolness compared to other 'non-sucrose' candies with pure sweetness without unpleasant aftertastes. Moreover, combining erythritol with other sugar alcohols increases tolerance levels reducing risks associated with single-use applications. High-purity crystalline powder of erythritol is best used in candy chocolates for better quality and taste.

Dairy Products
Erythritol lowers osmotic pressure which inhibits lactic acid fermentation controlling acidity rise; it extends product shelf life by using skim milk at 10% combined with water at 90% for lactic acid fermentation adjusting pH value to 4.2 with lactic acid bacteria at 8.8x108; adding 10% erythritol after one month at 10℃ results in pH value at 4.1 with lactic acid bacteria count at 7.2x108 achieving less acidity rise and minimal decrease in lactic acid bacteria count compared to achieving similar effects using over 20% sucrose which increases sweetness but does not perform as well overall; ice cream made solely from erythritol has a hard texture suitable for producing new hard ice cream products.

Characteristics of Erythritol

Moderate sweetness
The sweetness of erythritol is slightly lower than that of sucrose—about two-thirds that of sucrose—making it a natural green product with a clean sweet taste compared to other sugar substitutes—sugar alcohols show more pronounced physiological functional characteristics. Additionally, when combined with high-intensity sweeteners like steviol glycosides or monk fruit extract, it masks unpleasant aftertastes such as bitterness from these sweeteners reducing lingering tastes while enhancing smoothness making sweetness closer to that of sucrose.

Low caloric value
'Compared to other sweeteners,' Erythritol is an extremely low-energy sweetener whose small molecules allow about 90% absorption into blood circulation after consumption by humans while only about 10% directly enters the colon as carbon source fermentation. Due to its small molecular weight allowing faster passage through intestinal membranes than mannitol or glucose yet remaining undigested within the body excreted through kidneys via urine [3]. This unique physiological metabolic characteristic determines its low caloric value making it suitable alone or mixed with other sweeteners replacing sucrose for producing low-calorie health foods ideal for patients suffering from obesity hypertension or cardiovascular diseases.

High tolerance level & minimal side effects
Due to its unique metabolic pathway most consumed sugar alcohols are excreted through kidneys leaving less than ten percent entering intestines since humans lack enzymes capable of degrading erythritol resulting in very little breakdown within the body.The Ministry Of Health's announcement '2007 No12' states that intake levels should be 'added according To demand' allowing daily consumption up To fifty grams without causing diarrhea bloating or any side effects.

Adaptability for diabetics
Yokozawa and others studied the effects of erythritol on streptozotocin-induced diabetes, and the results showed that erythritol significantly reduced glucose levels in the serum, liver, and kidneys of diabetic rats. Due to the lack of metabolic enzyme systems for erythritol in the human body, erythritol that enters the body is effectively absorbed without being metabolized and is excreted through the kidneys, indicating that erythritol has limited potential to cause changes in blood sugar and insulin levels. Therefore, erythritol is safe for diabetic patients when used in special foods for them.

Non-cariogenic properties
Honkala and others studied the efficacy of erythritol and others on the development of carious lesions in enamel and dentin. The results showed that the number of dentin carious teeth and surfaces in the erythritol group was the lowest, with a lower incidence of carious damage. Erythritol can reduce plaque acid and decrease the number of Streptococcus mutans in saliva and dental plaque, thereby reducing the risk of developing cavities.