Erythritol (erythritol, E968) - "melon sugar" - belongs to the group of low-calorie bulk sweeteners. Contained in ripe fruits (melon, pears and grapes), berries (strawberries, watermelon), nuts (pistachios), wine, cheeses, and mushrooms. Source: wheat or corn flour. Advantages of use in food production: 1. Has a sweet taste (70% of regular sugar), has a long-lasting sweetness profile, like sucrose. 2. Has zero calories. 3. Does not cause caries. 4. Does not affect blood glucose levels - suitable for dietary nutrition. Zero glycemic index. 5. Has a cooling effect. 6. Is perfectly tolerated by the body (80% of consumed erythritol is not involved in metabolism). 7. Has a higher boiling point and a lower freezing point - lowers the freezing point. 8. Compatible with other sugar substitutes - gives new properties to products. Not hygroscopic. 9. Does not increase the viscosity of solutions. Allows long-term storage of ready-made solutions without changing the quality characteristics. 10. Heat-stable (up to 180°C). 11. Does not have a laxative effect. When replacing sucrose in the chocolate recipe, the calorie content of the latter decreases by more than 35%, in cakes and pastries with cream - by 30-40%, in fondant candies - by 65%, biscuits and muffins - by 25%. Erythritol has high chemical resistance in the pH range from 2 to 12. Application in confectionery production: Products Advantages of use Soft drinks, juices masks foreign, astringent and bitter tastes in drinks such as coffee, tea and grapefruit juice neutralizes the aftertaste of stevia Chewing gum provides a soft texture, flexibility of the mass, increases shelf life gives the product a refreshing effect and crunchiness, barrier properties (in combination with maltitol in a ratio of 40/60) Chocolate provides shine, fragility and a refreshing effect, as well as a reduction in calorie content up to 34% Fudge/lipstick allows you to get a structure from soft to hard (in combination with maltitol syrup to control crystallization) Fruit masses and fillings enhances fruit flavor aroma, gives a refreshing effect Fat fillings reduces caloric content masks "fatty" (erythritol with a crystal size of ≤ 300 microns - 60-100 mesh is used) Tic-tac-type pastilles increases shelf life in conditions of high humidity Cookies, muffins improves the stability of products during baking when melting at high temperatures allows to increase shelf life by 7% Frozen drinks lowers the freezing point, ensures the formation of cubes Ice cream, yoghurts improves the texture and taste of sauces Functional products (sports-oriented) gives the product a refreshing effect reduces caloric content