1. Beverages:
In recent years, erythritol has been applied to the development of new zero-calorie and low-calorie beverages. Erythritol can increase the sweetness, weight and lubricity of the drink, reduce the bitterness, cover up other odors and improve the flavor of the drink. Erythritol can also be used for refreshing solid drinks because it will absorb a lot of heat when dissolved. Erythritol can promote the combination of ethanol molecules and water molecules in solution. Alcoholic beverages can reduce the odor and sensory stimulation of alcohol, and can effectively improve the quality of Baijiu and wine. Erythritol can also significantly improve the bad smell of plant extracts, collagen, peptides and other substances. Therefore, at present, erythritol is added to some collagen products to improve the taste.
2. Baked food:
(1) Sucrose and oil are the main raw materials for baking food. They play an important role in forming the unique organizational structure, taste and flavor of baking food, and are indispensable raw materials for producing high-quality baking products. Especially in the production of baked food, sugar can not only increase the sweetness, color and preservation, but also have a great impact on the rheological properties, technology and product quality of dough. Proper addition of sugar is a very important condition to ensure normal production process and good product quality. However, with the improvement of modern consumers' consumption level and their awareness of health, this "high sugar, high fat and high calorie" product can no longer meet the needs of consumers. The baking industry is also developing towards nutrition, health, functionality, low calorie and other aspects. Under this trend, low-energy, sugar-free baking food came into being. However, the low energy or sugar free baked food produced by some manufacturers at present only partially reduces the use of oil and sugar, but it is not enough to reduce the use of oil and sugar only, which easily leads to poor sensory quality of the product and is difficult to be accepted by people with diabetes, obesity and other people. Therefore, substitutes such as dietary fiber, oligosaccharides, sugar alcohols and fatty acids should be used to simulate the functions of fat and sucrose as much as possible and improve the acceptability of products while reducing the energy of products and meeting the consumption needs of some consumers.
(2) Nowadays, sucrose is mainly replaced by a combination of strong sweeteners and low-sweetness filling sweeteners or fillers, such as oligosaccharides, sugar alcohols, etc. The substitution of fat is mainly realized through carbohydrate type simulated fat. At present, low-DE maltodextrin is a good choice. It has the appearance and taste of cream, but its heat is much lower than that of oil.
(3) Erythritol is a proven good raw material to obtain high-quality functional or low-calorie baking products. It can not only replace sucrose from the physical and chemical aspects, but also bring health benefits, and the baking products using erythritol have better structural compactness and softness than the products using sucrose as raw material, and have different oral solubility and subtle color differences. Erythritol used in baked food is preferably in powder or fine particle size (<200 μ m) The fine particles will bring smooth and round taste to the product.
3. Cake cookies:
It is difficult to prove that baking products can reduce heat due to their high content of flour, cream and sucrose. However, the application of erythritol can easily solve this problem.
① For cake products, adding erythritol can reduce heat by at least 30%, and will not bring negative effects after use.
② In heavy sugar and heavy oil cakes and muffins, using erythritol and maltitol to completely replace sucrose can produce low-sugar and sugar-free products with good taste and good shelf life.
③ Compared with sucrose products, products using erythritol can extend the shelf life. Erythritol can not only inhibit the microbial growth of baked products, but also maintain the freshness and softness of products. This is caused by the water retention of erythritol itself. Adding 10% erythritol to biscuits can successfully improve the stability and shelf life of such products.
④ Soft and hard sandwich biscuits can also use the mixture of erythritol and maltitol to replace sucrose, with the same effect; In addition, the use of erythritol and sucrose in hard biscuits will greatly reduce the calories.
4. Additives:
Erythritol can also be used to produce high-quality baking product additives, such as sauce, cream, cream icing and some surface decorations.
① Adding erythritol to jam can enhance the natural fruit flavor index.
② Adding erythritol to cream icing (whole fat) will not only reduce heat but also bring cool taste; When erythritol, maltitol solution and aspartame are used in the product at the same time, the energy value can be reduced by nearly 50%.
③ Cream: Cream is the traditional "fat plus sugar", and its ingredients include sucrose. Cakes and sandwiched biscuits with cream as additives contain very high calories, and can bring typical fatty soft taste. Most consumers like it very much. However, this feature is not acceptable for heat-reducing products, and "high fat and high calories" makes many people shy away. The addition of erythritol, which is close to 60% of the weight of the product and has fine particle size, will bring more benefits to the product: it is certain to reduce some calories, and it can bring cool taste, weaken the soft taste of fat, and make the product have cool and refreshing and other attractive advantages. Compared with the conventional sucrose fat type baking products, products using erythritol have a longer shelf life.
5. Candy:
At present, the candy chocolate market has also begun to transform and extend from the early use of sucrose as the basic raw material to the use of new low-sugar and low-heat sugar base as the raw material. In recent years, functional sugar products have been hyped up in the market, and have become the focus of consumption and development in the current international candy market, with huge market potential. However, not all low-heat and low-sugar sugar sugar bases can replace sucrose for the production of candy chocolate. The new raw materials used must be able to replace sucrose from the perspective of taste and physical chemistry, and must also be beneficial to human health. After long-term practice and research, it has been proved that the new functional raw material erythritol fully meets the requirements. The taste of erythritol is the same as that of sucrose, without the addition of strong sweeteners such as aspartame or saccharin. The candy made from erythritol has a refreshing and cool taste than other "non-sugar" candy, and its sweet taste is pure, without bad aftertaste; Moreover, the use of erythritol and other sugar alcohols together can increase the tolerance and reduce the risk of unilateral use. It is better to use high-purity erythritol crystal powder in candy chocolate to obtain better quality and taste.
6. Hard and soft candy:
Erythritose can produce all kinds of candy with good quality. The texture and shelf life of the product are exactly the same as those of traditional products. Because erythritol is easy to crush and does not absorb moisture, the prepared candies still have good storage stability even under high humidity storage conditions, and are very beneficial to the health of teeth and will not cause tooth decay.
① Microbiological test shows that most of the crystals of good quality soft candy should be between 5 and 10 μ Between m, using pure erythritol to make soft candy produces high crystallinity, but using erythritol with the addition of less than 40% and maltitol with the concentration of 75% can well control the crystallinity.
② The use of erythritol in mint soft candy can help to obtain a good cool taste.
③ Cough relief sugar is generally a kind of ice sugar product, which is made from a variety of fine sugars mixed with water and kneaded into a solid paste, and then dried and pressed. Polyhydroxy compounds such as erythritol, maltitol, isomaltitol and lactotol can be added to cough syrup to obtain products with low calorific value and anti-caries. The mixture of erythritol, lactositol and crystalline maltitol can replace the traditional sucrose raw material to produce cough syrup. In addition to the low calorie and cool effect, erythritol also has good texture and non-hygroscopicity that lactositol and crystalline maltitol do not have.
④ Adding erythritol as a filler to rock sugar can bring good cool taste to rock sugar. Moreover, the fast crystallization rate of erythritol makes the rock sugar can be made quickly and conveniently in an anhydrous environment, and such rock sugar can also have a good shelf life in a dry and unpackaged environment.
6. Fangdeng Sugar:
Erythritol is the only sweetener among all polyols that can be used to produce sugar-free fondant, and is generally used in combination with liquid Maltex100. With this method, we only need to control the stirring time and operating temperature to obtain sugar-free candies with different textures. This product not only has a pleasant cool taste, but also has a pleasing appearance, good consistency and good storage resistance. Fangdeng sugar made from erythritol has good stability due to its low residual water content and water activity. The product can reduce heat by about 65%.
7. Gum:
Chewing gum is made from fine crystals of sugar and edible gum. Erythritol is easy to crush and has low hygroscopicity, which is suitable for use as the sweetener of chewing gum. Moreover, this kind of chewing gum is cool in the mouth, low in heat and non-cariogenic, and can be used to make "tooth benefit" chewing gum. Most low-sugar chewing gum products will slowly harden and become brittle with time. If alcohol and erythritol are used to replace some low-sugar raw materials, it will obtain a longer shelf life, and the chewing gum will have good elasticity and softness. In gum coating, the best coating is generally 40% erythritol and other hydroxyl compounds, such as sorbitol and maltitol. It can not only obtain high anti-hygroscopicity and cool taste, but also has better chewability and scaffolding than xylitol. At the same time, coating with erythritol can shorten the crystallization time by 30%.
8. Chocolate:
Erythritol has the characteristics of good thermal stability and low hygroscopicity. It can be operated in an environment above 80 ℃ to shorten the processing time. At the same time, because the heating temperature in the chocolate production process using erythritol is higher than the traditional one, it is beneficial to promote the production of flavor. Erythritol can easily replace sucrose in the product to reduce the energy of chocolate by 34%. No other sugar alcohol can provide such energy reduction value, and endow the product with cool taste and non-cariogenic characteristics. Due to the low hygroscopicity of erythritol, it is helpful to overcome the frosting phenomenon when other sugars are used to make chocolate.
9. Pharmaceutical industry:
The properties of erythritol such as caries prevention, oxidation resistance, moisture retention and non-flammability make its application in medicine and daily chemical industry expand continuously.