Chemical Property of Erythritol
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Chemical Property:
- Appearance/Colour:white crystals or powder
- Vapor Pressure:1.26E-05mmHg at 25°C
- Melting Point:118-120 °C(lit.)
- Refractive Index:1.536
- Boiling Point:330 °C at 760 mmHg
- PKA:13.9(at 25℃)
- Flash Point:208.8 °C
- PSA：80.92000
- Density:1.43 g/cm3
- LogP:-2.30720
- Storage Temp.:-20°C
- Solubility.:H2O: 0.1?g/mL, clear to almost clear, colorless
- Water Solubility.:soluble
- XLogP3:-2.3
- Hydrogen Bond Donor Count:4
- Hydrogen Bond Acceptor Count:4
- Rotatable Bond Count:3
- Exact Mass:122.05790880
- Heavy Atom Count:8
- Complexity:48
- Purity/Quality:
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98% *data from raw suppliers
Safty Information:
- Pictogram(s):
Xi
- Hazard Codes:
Xi:Irritant;
- Statements:
R36/37/38:;
- Safety Statements:
S26:;
S36:;
- MSDS Files:
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SDS file from LookChem
Total 1 MSDS from other Authors
Useful:
- Chemical Classes:Other Uses -> Food Additives
- Canonical SMILES:C(C(C(CO)O)O)O
- Isomeric SMILES:C([C@H]([C@H](CO)O)O)O
- Recent ClinicalTrials:Consumption of Oral Artificial Sweeteners on Platelet Aggregation and Polyol Excretion
- Recent NIPH Clinical Trials:Study on the cooking methods of high-amylose rice 'Koshi-no-kaori' for suppressed blood glucose elevation
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Sources
Naturally occurring in plants, fermented foods, and biological fluids of humans and animals.
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Chemical Composition and Structure
Erythritol has a chemical formula C4H10O4 and is a four-carbon sugar alcohol. It occurs as a white anhydrous crystalline powder.
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Uses
Sweetener:
Utilized as a low-calorie sweetener in various food and beverage products.
Potential Health Benefits:
Studied for potential health benefits, including its effect on glucose and insulin levels, weight management, and oral health.
Production:
Used in the production of various consumer products such as beverages, personal care items, and pharmaceuticals.
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Mechanism of Action
Erythritol is absorbed quickly and excreted unchanged in urine. It does not affect glucose or insulin levels and may promote gut hormone release.[1]
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History and Development
Traces of erythritol found in blackstrap molasses residue in the 1950s. Commercial production began in the early 2000s. FDA and EU approvals granted in the early and mid-2000s. In 2019, the global erythritol market transactions reached 70,400 tons equivalent to US$198.3 million, projected to rise to US$310 million by 2026.[1]
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Production Methods
Primarily produced by fermentation using yeast strains such as Yarrowia lipolytica. Chemical synthesis methods are available but less favored due to low efficiency.[3]
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References
[1] From the culture broth to the erythritol crystals: an opportunity for circular economy
DOI 10.1007/s00253-021-11355-2
[2] Erythritol: An In-Depth Discussion of Its Potential to Be a Beneficial Dietary Component
DOI 10.3390/nu15010204
[3] Enhancing erythritol production from crude glycerol in a wild-type Yarrowia lipolytica by metabolic engineering
DOI 10.3389/fmicb.2022.1054243
