Erythritol CAS 149-32-6
Introduction：Basic information about Erythritol CAS 149-32-6, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Erythritol Basic information
| Product Name: | Erythritol |
| Synonyms: | 1,2,3,4-Butanetetrol, (R*,S*)-;2,3,4-Butanetetrol,(R*,S*)-1;3,4-butanetetrol,(theta,s)-2;Antierythrite;Butanetetrol;Erythrit;Erythritol, meso-;erythritol,meso- |
| CAS: | 149-32-6 |
| MF: | C4H10O4 |
| MW: | 122.12 |
| EINECS: | 205-737-3 |
| Product Categories: | Biochemistry;Erythrose;Sugar Alcohols;Sugars;Food & Flavor Additives;Sugars, Carbohydrates & Glucosides;Inhibitors;Food additive and sweetener;149-32-6 |
| Mol File: | 149-32-6.mol |
Erythritol Chemical Properties
| Melting point | 118-120 °C (lit.) |
| Boiling point | 329-331 °C (lit.) |
| density | 1,451 g/cm3 |
| FEMA | 4819 | ?ERYTHRITOL |
| refractive index | 1.4502 (estimate) |
| Fp | 329-331°C |
| storage temp. | -20°C |
| solubility | H2O: 0.1 g/mL, clear to almost clear, colorless |
| pka | 13.9(at 25℃) |
| form | Crystalline Powder or Crystals |
| color | White to off-white |
| Odor | at 100.00?%. odorless |
| Water Solubility | soluble |
| Merck | 14,3675 |
| BRN | 1719753 |
| Stability: | Stable. Incompatible with strong oxidizing agents. |
| Cosmetics Ingredients Functions | MOISTURISING SKIN CONDITIONING HUMECTANT |
| InChI | 1S/C4H10O4/c5-1-3(7)4(8)2-6/h3-8H,1-2H2/t3-,4+ |
| InChIKey | UNXHWFMMPAWVPI-ZXZARUISSA-N |
| SMILES | OC[C@@H](O)[C@@H](O)CO |
| LogP | -2.996 (est) |
| CAS DataBase Reference | 149-32-6(CAS DataBase Reference) |
| NIST Chemistry Reference | 2(r),3(s)-1,2,3,4-Butanetetrol(149-32-6) |
| EPA Substance Registry System | Erythrol (149-32-6) |
Safety Information
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36 |
| WGK Germany | 3 |
| RTECS | KF2000000 |
| F | 3-10 |
| TSCA | TSCA listed |
| HS Code | 29054910 |
| Storage Class | 11 - Combustible Solids |
| Hazardous Substances Data | 149-32-6(Hazardous Substances Data) |
| Toxicity | LD50 in male, female rats (g/kg): 6.6, 9.6 i.v.; >16, >16 s.c.; 13.1, 13.5 orally (Munro) |
| Chemical Properties | white crystals or powder |
| Chemical Properties | Erythritol (meso-erythritol, meso-1,2,3,4-Tetrahydroxybutan) has beenknown for a long time. Its potential use as a bulk sweetener was, however, recognizedrather late. Erythritol is a natural constituent of several foods and beverages in levelssometimes exceeding 1 g/kg. Its solubility in water is approximately 370 g/L atroom temperature and increases with increasing temperature. Erythritol melts at121 C and is stable up to more than 160 C and in a pH range from 2 to 10.Depending on the concentration used, erythritol is approximately 60 % as sweetas sucrose. It is noncariogenic and not metabolized in the human body whichmeans that it is more or less calorie-free. In the European Union, erythritol is approved as E 968 for a large number offood applications. It is GRAS in the United States and also approvedin many other countries. |
| Chemical Properties | Erythritol is a sugar alcohol (polyol) that occurs as a white or almostwhite powder or granular or crystalline substance. It is pleasanttasting with a mild sweetness approximately 60–70% that ofsucrose. It also has a high negative heat of solution that provides astrong cooling effect. |
| Characteristics | The sweetness of erythritol is low, the sweetness of erythritol is only 60%-70% of sucrose, the entrance has a cool taste, the taste is pure, and there is no post-bitterness. It can be used in combination with high-intensity sweeteners to inhibit its Undesirable flavors of high-intensity sweeteners. Erythritol has high stability, is very stable to acid and heat, and has high acid and alkali resistance. It will not decompose and change at temperatures below 200 °C, and will not undergo Maillard reaction to cause discoloration. The heat of dissolution of erythritol is high: erythritol has an endothermic effect when dissolved in water, and the heat of dissolution is only 97.4kJ/kg, which is higher than the endothermic degree of glucose and sorbitol, and has a cooling feeling when eating. The solubility of erythritol at 25 °C is 37% (W/W). With the increase of temperature, the solubility of erythritol increases, and it is easy to crystallize and separate out crystals. Erythritol is very easy to crystallize, but it will not absorb moisture in a 90% humidity environment. It is easy to be crushed to obtain a powdery product, which can be used on the surface of food to prevent food from absorbing moisture and deteriorating. |
| Uses | Erythritol is a sweetener (polyol) manufactured by fermentation of glucose, the glucose-rich substrate being obtained by the enzymatic hydrolysis of starch. it is 60–70% as sweet as sugar, has excellent heat and acid stability, a high digestive tolerance, and a caloric value of 0.2 kcal/g. it is the only polyol produced by fermentation. it can be used as a sugar replacement in confectioneries, beverages, and desserts. |
| Uses | non-cariogenic, low-calorie (0.4 kcal/g) sweetener |
| Uses | Non-nutritive sweetener in beverages. |
| Production Methods | Erythritol is a starch-derived product. The starch is enzymaticallyhydrolyzed into glucose which is turned into erythritol via afermentation process, using osmophilic yeasts or fungi (e.g.Moniliella pollinis, or Trichosporonoides megachiliensis). |
| Definition | ChEBI: Erythritol is the meso-diastereomer of butane-1,2,3,4-tetrol. It has a role as an antioxidant, a plant metabolite and a human metabolite. |
| Biotechnological Production | The synthesis of erythritol is rather difficult. One of the possibilities is the catalyticreduction of tartaric acid with Raney nickel, which does, however, also producethreitol, a diastereomere of erythritol that requires separation of both. Threitol maybe isomerized which increases the yields of erythritol. Another chemical synthesisstarts from butane-2-diol-1.4 which is reacted with chlorine in aqueous alkali toyield erythritol-2-chlorohydrin and can be hydrolyzed with sodium carbonate solution. Synthesis from dialdehyde starch in the presence of a nickel catalyst athigh temperatures is also possible. Owing to the special physiological properties of erythritol, commercial interestincreased with the discovery of an increasing number of microorganisms able toproduce this substance. Today, the commercial production of erythritol is apparentlyonly based on fermentation. Erythrytitol fermentations mostly use osmophilic yeasts. Based on regulatorysubmissions for commercial production, T. megachiliensis, M. pollinis, andY. lipolytica are used. It is also claimed that P. tsukubaensis and Aureobasidiumsp. are used for commercial production. Erythritol-producing microorganisms often produce other polyols such asribitol. Nevertheless, some strains had a rather high yield of erythritol. A two-stepfermentation of C. magnoliae on 400 g/L glucose resulted in a 41 % conversionrate and a productivity of 2.8 g/Lh. M. pollinis cultivated on glucose andseveral nitrogen sources yielded erythritol concentrations up to 175 g/L with aconversion rate of 43 %. Oxygen limitation resulted in ethanol formation, andnitrogen limitation in strong foaming. A mutant gave even better yields.Aerobically on glucose cultured P. tsukubaensis KN 75 produced 245 g/L oferythritol with an especially high yield of 61 %. The productivity was 2.86 g/Lh.Scale-up from 7-L laboratory fermenter to 50,000-L industrial scale resulted inproductivities similar to the laboratory value. |
| benefits | Erythritol offers benefits such as being low in calories (only 6% of the calories of sugar), moderately sweet (provides 70% of the sweetness of sugar), reduces weight or obesity, is diabetic friendly (has no effect on glucose or insulin), and protects oral and dental health (inhibits the growth of oral bacteria and prevents plaque and tooth decay). |
| General Description | meso-Erythritol, belonging to the class of sugar alcohols, is identified in a variety of food products, fruits, vegetables, beverages and dietary supplements. It is known as a low glycemic food additive and plays an important role as a sweetener for diabetic patients, since it does not have glycemic or insulinemic effect due to its ability to not get metabolized but get absorbed in the small intestine. It is also reportedly used as a sugar substitute in toothpaste, chewing gums, confectionery food products, etc. |
| Flammability and Explosibility | Not classified |
| Pharmaceutical Applications | Erythritol is a naturally occurring noncariogenic excipient used in avariety of pharmaceutical preparations, including in solid dosageforms as a tablet filler, and in coatings. It has also beeninvestigated for use in dry powder inhalers.It is also used insugar-free lozenges,and medicated chewing gum. Erythritol can also be used as a diluent in wet granulation incombination with moisture-sensitive drugs. In buccal applications,such as medicated chewing gums, it is used because of its highnegative heat of solution which provides a strong cooling effect. Erythritol is also used as a noncaloric sweetener in syrups; it isused to provide sensorial profile-modifying properties with intensesweeteners; and it is also used to mask unwanted aftertastes. Erythritol is also used as a noncariogenic sweetener in toothpastesand mouthwash solutions. |
| Biochem/physiol Actions | Allelic variation of the Tas1r3 gene affects behavioral taste responses to this sugar alcohol, suggesting that it is a T1R3 receptor ligand. |
| Safety | Erythritol is used in oral pharmaceutical formulations, confectionery,and food products. It is generally regarded as a nontoxic,nonallergenic, and nonirritant material. However, there has beena case report of urticaria caused by erythritol. The low molecular weight of erythritol allows more than 90% ofthe ingested molecules to be rapidly absorbed from the smallintestine; it is not metabolized and is excreted unchanged in theurine. Erythritol has a low caloric value (0.8 kJ/g). The WHO hasset an acceptable daily intake of ‘not specified’ for erythritol. Erythritol is noncariogenic; preliminary studies suggest that itmay inhibit the formation of dental plaque. In general, erythritol is well-tolerated; furthermore,excessive consumption does not cause laxative effects. There is nosignificant increase in the blood glucose level after oral intake, andglycemic response is very low, making erythritol suitable fordiabetics. LD50 (mouse, IP): 8–9 g/kg LD50 (rat, IV): 6.6 g/kg LD50 (rat, oral): >13 g/kg |
| storage | Erythritol has very good thermal and chemical stability. It isnonhygroscopic, and at 25°C does not significantly absorbadditional water up to a relative humidity (RH) of more than80%. Erythritol resists decomposition both in acidic and alkalinemedia and remains stable for prolonged periods at pH 2–10.(10)When stored for up to 4 years in ambient conditions (20°C, 50%RH) erythritol has been shown to be stable. |
| Purification Methods | meso-Erythritol crystallises from distilled water or absolute EtOH and is dried at 60o in a vacuum oven. It sublimes at 110o in a high vacuum. It is optically inactive. [Jeans & Hudson J Org Chem 20 1565 1955, IR: Kuhn Anal Chem 22 276 1950, Beilstein 1 IV 2807.] |
| Incompatibilities | Erythritol is incompatible with strong oxidizing agents and strongbases. |
| Regulatory Status | GRAS listed. Accepted for use as a food additive in Europe. |
Erythritol Preparation Products And Raw materials
| Raw materials | Hydrogen peroxide-->Nickel-->2-Butyne-1,4-diol |
