Development of Erythritol Fermentation and Its Applications

概要

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Erythritol (1, 2, 3, 4-butanetetrol, molecular weight: 122.12) is a tetra-carbon sugar alcohol contained in fermented foods, animal bodies and plants, and humans have consumed it naturally from ancient times. Erythritol possesses such characteristics as 75% of the sweetness level of sucrose, low hygroscopicity, high endothermic reaction, and easy crystallization. Physiological aspects include low energy value (0.2 kcal/g), low laxative effect and no affect to blood glucose level or secretion of insulin. The National Food Research Institute of the Ministry of Agriculture, Forestry and Fisheries in Japan and Nikken Chemicals Co., Ltd. have done research and development concerning erythritol production by fermentation, and have discovered micro-organisms which can produce erythritol at a high yield and not generate much foam. As the consequence, we succeeded in applying manufacturing technology for highly efficient production of erythritol from glucose by fermentation. Nikken launched the commercial production of erythritol from 1990 and plans to introduce industrial uses in the future.
日本応用糖質科学会の論文