• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1606-1611
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• 2009

This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.520-528
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• 2004

The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, 'Bbongseolgy', were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cake with beneficial functions to improve in the health and texture of the rice cake.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.935-939
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• 1996

A Candida sp. strain was isolated from honeycombs and used to produce erythritol, which was identified by HPLC and gas chromatography-mass spectrometry. This strain grown in the YPD medium containing 100 g/l of glucose was able to produce 21 g/l of erythrtiol without formation of by-products such as glycerol and ethanol. The yield of erythritol production was further improved by growing in the YPD medium containing 300 g/l of sucrose. The maximum erythritol concentration, 80.2 g/l was obtained with an erythritol yield of 0.345 g erythritol/g sucrose and productivity of 0.472 g/l hr.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.3
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• pp.173-178
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• 2003

To improve the erythritol productivity of Penicillium sp. KJ81, mutants were obtained using UV irradiation and NTG treatment Among these mutants, Penicillium sp. KJ-UV29 revealed no morphological changes, yet was superior to the wild strain in the following three points: (1) Penicillium sp. KJ-UV29 produced more erythritol than the wild strain under the same conditions, (2) no foam was produced during cultivation, unlike the wild strain, and (3) the mutant produced a Significantly lower amount of glycerol. Penirillium sp. KJ-UV29 produced as much as 15.1 g/L of erythritol, whereas the wild-type Penirillium sp. KJ81 only produced 11.7 g/L. Penicillium sp. KJ-UV29 only generated 6.1 g/L of glycerol, compared to 19.4 g/L produced by the wild strain. When investigating the optimal culture conditions for erythritol production by the mutant strain Penicillium sp. KJ-UV89, sucrose was identified as the most effective carbon source, and the mutant was even able to produce erythritol in a 70% sucrose-containing medium, although a 30% sucrose medium exhibited the highest productivity. The production of erythritol by Penirillium sp. KJ-UV29 was also significantly increased by the addition of ammonium carbonate, potassium nitrate, and sodium nitrate. Accordingly, under optimal conditions, Penicillium sp. KJ-UV29 produced 45.2 g/L of erythritol in a medium containing 30% sucrose, 0.5% yeast extract, 0.5% (NH$_4$)$_2$C$_2$O$_4$, 0.1% KNO$_3$, 0.1% NaNO$_3$, and 0.01% FeSO$_4$ with 1 vvm aeration and 200 rpm agitation at 37$^{\circ}C$ for 7 days in a 5-L jar fermentor.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1089-1093
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• 1997

The physicochemical properties of erythritol were examined by measuring water absorption, solubility, water activity, heat stability, and viscosity compared to those of sucrose, xylitol, sorbitol and fructo-oligosaccharide. Erythritol showed the lowest water absorption and the highest water activity reducing capacity. In the solubility test of sweeteners, the saturation concentration of erythritol at $20^{\circ}C$ was 35.8%, which was the lowest solubility. Caramelization test and Maillard reaction test showed that erythritol was stabler than sucrose in heat treatment, while fructo-oligosaccharide showed the strongest reaction. The viscosity of erythritol was similar to that of other sweeteners at the same concentration (10%, 30% w/w). The viscosity of sweeteners increased exponentially with increasing concentration but decreased with increasing temperature following Arrhenius equation. The activation energy for flow of 30% erythritol solution was estimated to be 10.8 kcal/g mol.

• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.349-354
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• 2000

Culture conditions and nitrogen sources were optimized for production of erythritol, a natural sweetener, by Candida magnoliae M26. The optimal culture conditions were found to be culture temperature of $28^{\circ}C$, initial pH of 7, aeration of 1 vvm and agitation speed of 500 rpm in a 2.5 1 jar-fermentor. Glucose was chosen as the best carbon cource bsed on cell growth and erythritol productivity. Kight steep water(LSW) and corn steep liquor (CSL) which are by-products in starch processing from corn were tested as a nitrogen source substitute for yeast extract. The use of either LSW or CSL did not change the fermentation performance. The experimental results using LSW and CSL showed 1.5 times higher in cell growth and almost the same value in erythritol productivity com-pared with the control fermentation using yeast extract as a nitrogen source. These results suggested that either LSW of CSL could be used as a nitrogen source in a large-scale fermentation for erythritol production.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.428-436
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• 2014

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.351-354
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• 2001

In this experiment, we tested various nitrogen sources and then culture condition was optimized for industrial applications. The batch culture of Candida magnoliae SR101 grown in a defined medium supplemented with light steep water (LSW) as a sole nitrogen source showed a relatively high yield of erythritol production (53%), which was slightly higher than that using yeast extract as a nitrogen source, while the productivity and cell mass were maintained at similar levels. For the optimization of culture condition, the batch culture was performed. When the concentration of LSW was 65 mL/L in the defined medium containing 250 g/L of glucose, the concentration, yield and productivity of erythritol were 110 g/L, 44%, and 0.66 g/L-hr, respectively. The high yield and comparable productivity obtained with a cheap nitrogen source could be expected as a basis for the mass production of erythritol in the industrial scale.

• KSBB Journal
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• v.14 no.5
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• pp.628-632
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• 1999

Optimization of the medium and fermentation conditions for erythritol production has been studied. We have found that the optimal carbon source was glucose at the concentration of 400 g/L. The optimal temperature was 3$0^{\circ}C$ with excessive aeration. Improved erythritol productivity was achieved by reducing the yeast extract from 5 g/L to 3g/L while adding 2.7 g/L urea, 1.79g/L $K_2HPO_4, and 0.18g/L MgSO$_4$. 7$H_2O. The erythritol productivity increased from 0.747 g/L/h to 1.071 g/L/h and the yield increased from 31.4% to 45.2%. The byproduct glycerol was reduced from 96.6g/L to 45.7g/L as well. We have performed 5L fermentation with and without the pH control. The erythritol productivity with the pH control was about 30% lower than that without pH control. Excessive foaming of 5L fermentation has been observed during fermentation.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.446-449
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• 1998

Dental caries suppression effect and other physiological properties of erythritol were measured in comparison with those of sucrose, xylitol and sorbitol. The susceptibility test for dental caries by using Streptococcus mutans KCTC 3065 and Lactobacillus acidophillus indicated that erythritol was as effective as xylitol in suppressing dental caries. In lactic acid fermentation test, erythritol showed the least growth of bacteria among the tested sweeteners. The tolelerance test by using mice showed that diarrhea began by feeding once 1500 mg erythritol/kg b.w., 1500 mg xylitol/kg b.w. and 1000 mg sorbitol/kg b.w. respectively.