Abstract
Erythritol is a four-carbon sugar alcohol with about 75% sweetness of sucrose. It is the “glucose fermentation sweetener” produced by the fermentation of yeast using glucose, and is the only “zero calorie” sweetener in Japan. Due to the high consumers’ health consciousness, erythritol is used for the various fields such as the low-calorie product fields or sugarless confectioneries, etc. In this paper, we describe the physiological peculiarity and physicochemical characteristics of erythritol, and also introduce some applications using its specific characteristics.
