Erythritol

Erythritol, white crystals, slightly sweet, relative sweetness 0.65, with a cooling sensation and low calorific value, about one tenth of that of sucrose. Soluble in water (37%, 25°C). Easily crystallised due to low solubility. Used in organic synthesis and biochemical research. After enzymatic fermentation of starch from wheat, maize, etc. by safe and suitable edible grade hypertonic yeasts such as Moniliella pllinis, Candida lipolytica or Tricho sporonoides megachilensis at high concentrations (>450 g/L), the fermentation mash is heated The mash is then purified by ion exchange resin, activated carbon and ultrafiltration, crystallised, washed and dried. Typical yields are about 50%.

Preparation

The fermentation of starch from wheat and maize is carried out by the enzymatic fermentation of safe and suitable edible grade hyperosmotic yeasts such as Moniliella pllinis, Candida lipolytica or Tricho sporonoides megachilensis at high concentrations (>450g/L). The mash is then purified by ion exchange resin, activated carbon and ultrafiltration, crystallised, washed and dried. The yield is generally about 50%.