Studies on Physicochemical Properties of Erythritol, Substitude Sugar

대체감미료 에리스리톨의 이화학적인 성질에 관한 연구

  • Byun, Sang-Hee (Center for Advanced Food Science and Technology and Graduate School of Biotechnology, Korea University) ;
  • Lee, Cherl-Ho (Center for Advanced Food Science and Technology and Graduate School of Biotechnology, Korea University)
  • 변상희 (고려대학교 생명공학원 및 식품가공핵심기술센터) ;
  • 이철호 (고려대학교 생명공학원 및 식품가공핵심기술센터)
  • Published : 1997.12.01

Abstract

The physicochemical properties of erythritol were examined by measuring water absorption, solubility, water activity, heat stability, and viscosity compared to those of sucrose, xylitol, sorbitol and fructo-oligosaccharide. Erythritol showed the lowest water absorption and the highest water activity reducing capacity. In the solubility test of sweeteners, the saturation concentration of erythritol at $20^{\circ}C$ was 35.8%, which was the lowest solubility. Caramelization test and Maillard reaction test showed that erythritol was stabler than sucrose in heat treatment, while fructo-oligosaccharide showed the strongest reaction. The viscosity of erythritol was similar to that of other sweeteners at the same concentration (10%, 30% w/w). The viscosity of sweeteners increased exponentially with increasing concentration but decreased with increasing temperature following Arrhenius equation. The activation energy for flow of 30% erythritol solution was estimated to be 10.8 kcal/g mol.

Keywords

erythritol;water absorption;solubility;water activity;heat stability;viscosity