C4H10O4

C4H10O4 is the chemical formula for erythritol, a sugar alcohol (or polyol) used as a food additive and sugar substitute. It is naturally occurring and can be found in some fruits and fermented foods. Erythritol is approximately 60-70% as sweet as sucrose (table sugar) yet it is almost noncaloric, does not affect blood sugar, and does not cause tooth decay.

Chemical Properties

Erythritol is a four-carbon sugar alcohol with the molecular formula C4H10O4. It is a white, anhydrous, non-hygroscopic, crystalline substance that is soluble in water. The compound has a melting point of 121°C and a boiling point of 329°C. It is stable under heat and acidic conditions, making it suitable for use in a variety of food products.

Production

Erythritol is produced by the fermentation of glucose using yeast or other fungi. The process involves the conversion of glucose to erythritol through a series of enzymatic reactions. The resulting erythritol is then purified and crystallized for use in food products.

Uses

Erythritol is used as a sweetener in a variety of food and beverage products, including baked goods, confectionery, dairy products, and beverages. It is also used in pharmaceuticals and cosmetics due to its non-cariogenic properties and its ability to stabilize moisture.

Health Effects

Erythritol is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) and has been approved for use in food products in many countries. It is well-tolerated by the human body and is rapidly absorbed in the small intestine, with the majority being excreted unchanged in the urine. Unlike other sugar alcohols, erythritol does not cause significant gastrointestinal distress when consumed in moderate amounts.

Related Compounds

Erythritol is part of a group of compounds known as sugar alcohols, which also includes xylitol, sorbitol, and mannitol. These compounds are commonly used as sugar substitutes due to their lower caloric content and reduced impact on blood sugar levels.

See Also

• Sugar alcohol
• Sucrose
• Fermentation
• Food additive
• Sweetener