Erythritol is a multifunctional ingredient that is primarily used in sugar-free or low-sugar food. It is a sweetener with a clear sweet taste similar with that of sucrose but without calories. It not only has excellent processing characteristics, but also has good functional characteristics.

Therefore, it has been applied in many industries such as food, cosmetics and pharmaceuticals.

Commonly we may find the following foods contain it:

Bakery fillings, cakes and cookies, pastries
Chewing gum, soft and hard candies
Ice cream, frozen dairy desserts, puddings, yogurt
Reduced and low-calorie beverages, dairy drinks
Fat-based cream
Chocolate
Desserts
Fruit canning
Baked goods
It is widely used in bakery products, such as cakes, cookies, and biscuits. Erythritol is used to replace part of sucrose while maintaining good taste, it can also prevent moisture and prolong the shelf life.

Beverage
Erythritol can be used in the production of low-calorie beverages as it reduces the amount of sucrose, e.g. in fruit juice and it has a certain protective effect on vitamin C in fruit drinks.

Meanwhile, it is stable in acidic solution, and provides a clean, sugar-like taste and can mask offensive odors and improve the flavor of the soda. Also, it works well with high intensity sweeteners.

Other drinks:

Cool beverage: it can be used to make cool drinks as erythritol generates a large endothermic when dissolved.
Dairy products: the heat-stable properties make it suitable for beverages that require pasteurization and ultra-high temperature sterilization.
Candy
The advantages of erythritol in confectionery are: clean and sugar-like taste, sugar-free, natural, no calories, anti-caries, high tolerance, a cooling taste, non-hygroscopic, and no brown or caramelize (Maillard reactions).

Chocolate
Erythritol has extremely low or no hygroscopicity so the problem of frost caused by moisture absorption will not occur in the production of chocolate. Also, erythritol is easy to pulverize to produce a very fine powder which is required by chocolate.

Ice cream
The addition of erythritol to ice cream can reduce the amount of sugar in ice cream and prevent potential health risks caused by excessive sugar and calories. Erythritol-added ice cream meets the market consumer demand for delicious and healthy ice cream, especially for children and diabetic consumers.

Table-top sweeteners
Erythritol can make the table-top sweeteners free-flowing better due to its non-hygroscopicity. It is usually combined with high intensity sweeteners (e.g. sucralose, sodium saccharin, aspartame, acesulfame k, and stevia) to produce a synergistic effect in sweetness and mask the unpleasant metal aftertaste from high intensity sweeteners.

Toothpaste
Erythritol has been used in toothpaste and mouthwash for its anti-caries properties, promotes plaque breakdown, and helps maintain oral health.

The toothpaste manufacturer, KAO discovered that erythritol can break up bacterial biofilms easily and developed a high concentration of erythritol toothpaste.

Pharmaceutical
Erythritol is a good flavoring agent and excipient for pharmaceuticals and healthcare products. With no hygroscopicity, good flowability, dispersibility and compatibility with various active ingredients, it can be made into tablet, powder, granular, capsule and other dosage forms with other ingredients.