Powdered Erythritol Sweetener

Erythritol stands apart in the crowded sugar alcohol marketplace. While consumers know it as a zero-calorie sweetener, food scientists and formulators recognize it as the most digestively tolerable, thermally stable, and functionally versatile polyol available today.

What Makes Erythritol Unique?

Chemically classified as meso-1,2,3,4-butanetetrol (C₄H₁₀O₄), erythritol is a four-carbon sugar alcohol with a molecular weight of 122.12 g/mol. This relatively small molecular structure gives it unique properties that differentiate it from other polyols:

Molecular Advantages:

* Smallest polyol structure: Only 4 carbons vs. 5-6 in xylitol/sorbitol

* Symmetrical molecule: Creates exceptionally clean taste profile

* High stability: Resistant to Maillard browning and caramelization

* Low hygroscopicity: Maintains free-flowing properties in humid conditions

The Digestive Tolerance Breakthrough

Here's what sets erythritol apart from other sugar alcohols: approximately 90% is absorbed in the small intestine and excreted unchanged in urine within 24 hours. This unique metabolic pathway means:

* Virtually zero caloric value: 0.2 kcal/g (vs. 4 kcal/g for sugar)

* Minimal laxative effect: Unlike sorbitol, xylitol, or maltitol

* No fermentation in colon: Eliminates bloating and gas issues

* Suitable for sensitive populations: Including IBS sufferers

This metabolic profile has been confirmed through extensive human studies, including isotope-labeled tracking research published in The American Journal of Clinical Nutrition.

While erythritol occurs naturally in fruits (grapes, pears, watermelon) and fermented foods (wine, sake, soy sauce), commercial production relies on precision fermentation technology-the same biotechnology platform used for producing vitamins, amino acids, and enzymes.

Our Fermentation Process: Controlled Biotechnology

Stage 1: Substrate Selection

* Primary substrate: Non-GMO corn-derived glucose (USP grade)

* Alternative substrates: Wheat or cassava glucose (upon request)

* Purity requirement: ≥ 99.5% glucose content

* Traceability: Full identity preservation from farm to fermentation

Stage 2: Microbial Fermentation

* Organism: Moniliella pollinis or Yarrowia lipolytica (food-grade strains)

* Fermentation type: Aerobic submerged culture

* Conditions:

Temperature: 28-32°C (optimal enzyme activity)

pH: 5.0-6.0 (controlled via automated dosing)

Dissolved oxygen: >30% saturation (critical for yield)

Duration: 48-72 hours (depending on concentration target)

* Conversion efficiency: >50% glucose to erythritol

Why This Matters to You:

* Non-GMO fermentation organisms (not genetically modified yeast)

* No chemical synthesis or harsh solvents

* Clean label story: "produced by fermentation"

* Allergen-free process (no dairy, soy, or gluten contact)

Stage 3: Purification & Crystallization

* Biomass separation: Microfiltration (0.2 μm)

* Decolorization: Activated carbon treatment + ion exchange

* Concentration: Multi-effect evaporation (energy-efficient)

* Crystallization: Controlled cooling crystallization at 10-15°C

* Crystal washing: Counter-current washing system

* Drying: Fluid bed drying at <80°C (preserves quality)

Stage 4: Milling & Classification

* Jet milling: Produces ultra-fine powder (20-60 mesh typical)

* Air classification: Separates particle size fractions

* Sieving: Ensures consistent particle distribution

* Metal detection: Inline detection before packaging

Result: 99.5%+ purity erythritol with consistent particle size, excellent flow properties, and superior dissolution characteristics.

Identity & Purity Parameters:

Impurity Profile (Critical for Food Safety):

Physical Characteristics (Functional Performance):

Heavy Metals & Contaminants (Strictest Standards):

Microbiological Standards (Food-Grade Quality):

Solvent Residues (For Regulatory Compliance):

Our State-of-the-Art Production Facility

Capacity & Capabilities:

* Annual production capacity: 15,000 metric tons

* Batch sizes: 2,000-5,000 kg (flexibility for custom orders)

* Production lines: 4 dedicated fermentation trains

* Quality control lab: 1,500 m² with 25+ analytical instruments

* Certifications: FSSC 22000, BRC AA Grade, ISO 9001/22000, Kosher, Halal

Critical Process Controls:

Fermentation Monitoring (Real-Time Quality Assurance)

Automated Process Parameters:

* Temperature control: ±0.5°C precision via PLC system

* pH monitoring: Continuous inline measurement with auto-adjustment

* Dissolved oxygen: Real-time tracking with cascade control

* Glucose feeding: Automated based on respiratory quotient (RQ)

* Foam control: Sensor-based antifoam dosing

In-Process Testing:

* Erythritol concentration: Every 6 hours via HPLC

* Byproduct monitoring: Glycerol, ribitol tracking

* Microbial contamination: Daily sterility checks

* Yield optimization: Real-time fermentation efficiency calculation

Crystallization Control (The Art of Perfect Crystals)

Why Crystallization Matters: The crystallization stage determines:

* Particle size distribution (affects dissolution and mouthfeel)

* Crystal morphology (impacts flow properties)

* Purity level (mother liquor removal efficiency)

* Yield (economic efficiency)

Our Controlled Crystallization Process:

Seeding Strategy:

* Seed crystals: 0.5-1.0% by weight

* Seed size: 50-100 μm (uniform nucleation)

* Addition timing: At supersaturation point (1.2-1.3 ratio)

Cooling Profile:

* Initial temperature: 60-70°C

* Final temperature: 10-15°C

* Cooling rate: 0.5-1.0°C/hour (controlled for optimal crystal growth)

* Hold time: 4-6 hours at final temperature

Crystal Washing:

* Wash liquid: Cold deionized water (5-10°C)

* Wash ratio: 1:0.3 (crystal:water)

* Method: Counter-current washing in centrifuge

* Result: Removes mother liquor impurities (glycerol, ribitol)

Drying Optimization:

Technology: Fluid bed dryer with nitrogen atmosphere

Temperature: 70-80°C (below melting point)

Moisture target: < 0.2% (prevents caking)

Residence time: 30-45 minutes

Powder Processing (Achieving Optimal Functionality)

Milling Technology:

Jet Milling: For ultra-fine grades (200+ mesh)

* Advantage: No heat generation, narrow particle distribution

* Application: Instant dissolution products, confectionery dusting

Pin Milling: For standard grades (60-100 mesh)

* Advantage: Cost-effective, good flow properties

* Application: Beverage powders, baking mixes

Particle Size Control:

* Online particle size analyzer (laser diffraction)

* Target distribution: D10/D50/D90 control

* Classification: Air classification for tight specifications

* Custom sizing: Available upon request

Anti-Caking Treatment (Optional):

* Silicon dioxide: 0.1-0.3% (food-grade)

* Tricalcium phosphate: 0.5-1.0%

* Purpose: Maintains free-flowing properties in humid environments

* Application: Tropical climates, long-term storage

Level 1: Raw Material Qualification

* Supplier audits: Annual on-site inspections

* COA verification: 100% incoming material testing

* Identity confirmation: FTIR spectroscopy

* Microbial screening: Total plate count, pathogens

* Heavy metal screening: ICP-MS analysis

* Traceability: Batch-to-source tracking system

Level 2: In-Process Quality Control

* Fermentation monitoring: Every 6 hours

* Crystallization checks: Particle size, purity

* Drying verification: Moisture content

* Milling quality: Particle distribution

* Metal detection: Inline detection at 0.5mm Fe sensitivity

Level 3: Finished Product Release Testing

100% Batch Testing Protocol: Every single batch undergoes complete testing before release:

✅ Identity confirmation (HPLC, FTIR)
✅ Purity assay (HPLC with external standard)
✅ Physical properties (particle size, bulk density, moisture)
✅ Microbiological testing (TPC, Y&M, pathogens)
✅ Heavy metals screening (ICP-MS)
✅ Sensory evaluation (trained panel, 5-point scale)
✅ Solubility testing (dissolution time in water)

No batch ships without passing all parameters.

Level 4: Stability & Shelf Life Validation

Real-Time Stability Studies:

* Duration: 36 months

* Conditions: 25°C/60% RH (ambient storage)

* Testing frequency: 0, 3, 6, 12, 18, 24, 36 months

* Parameters: Purity, moisture, microbiological, sensory

Accelerated Stability:

* Duration: 6 months

* Conditions: 40°C/75% RH (stress conditions)

* Purpose: Predict long-term stability

* Result: No degradation observed

Photostability:

* Exposure: 1.2 million lux hours

* Result: No color change or purity loss

* Conclusion: Light-stable packaging not required (but recommended)

Shelf Life Guarantee: 36 months from manufacturing date when stored properly (cool, dry conditions, sealed packaging)

1. True Zero-Calorie Performance

The Metabolic Reality:

Unlike other sugar alcohols that provide 2-3 kcal/g, erythritol delivers only 0.2 kcal/g-and even that is debated. Here's why:

* 90% absorbed in small intestine: Passes into bloodstream unchanged

* 100% excreted in urine: Within 24 hours, no metabolism

* No colonic fermentation: Unlike xylitol, sorbitol, maltitol

* FDA allows 0 kcal/g labeling: Based on metabolic studies

Clinical Evidence: A study in European Journal of Clinical Nutrition (Munro et al., 1998) using C-14 labeled erythritol confirmed:

* 90% recovered in urine within 24 hours

* <10% reached the colon

* Zero energy extraction by the body

Your Benefit: Legitimate "zero calorie" claims without asterisks or fine print.

2. Exceptional Digestive Tolerance

The Laxative Threshold Comparison:

Translation: A 70 kg adult can consume 50-70g of erythritol with minimal effects, vs. only 15-20g of xylitol or sorbitol.

Clinical Studies:

* Study 1 (Regulatory Toxicology & Pharmacology, 1996): Single dose of 50g erythritol caused no laxative effects in healthy adults

* Study 2 (European Journal of Clinical Nutrition, 1994): Daily consumption of 1g/kg for 4 weeks showed excellent tolerance

Why This Matters:

* Enables higher usage levels in products

* Reduces consumer complaints

* Suitable for children and sensitive populations

* No warning labels required (unlike some polyols)

3. Superior Heat Stability for Processing

Thermal Decomposition Comparison:

Processing Stability:

✅ Baking (180-200°C): No browning, maintains sweetness

✅ Retort sterilization (121°C, 20 min): Completely stable

✅ UHT processing (135-150°C): No degradation

✅ Hot-fill beverages (85-95°C): Perfect stability

✅ Extrusion (120-180°C): Maintains functionality

The Science Behind Stability: Erythritol's four-carbon structure lacks the reactive aldehyde group present in reducing sugars. This means:

* No Maillard browning with proteins/amino acids

* No caramelization at normal processing temperatures

* No flavor degradation during storage

Your Benefit:

* Predictable performance in high-heat processes

* No color changes in baked goods

* Extended shelf life without flavor deterioration

4. Excellent Solubility Profile

Solubility Data (Critical for Formulation):

What This Means for Formulation:

Challenge: Lower solubility than sugar requires formulation adjustments

Solutions:

1.Temperature optimization: Use warm/hot processing (40-60°C) for maximum dissolution

2.Particle size reduction: Fine powder (200 mesh) dissolves 3x faster than granular

3.Agitation enhancement: High-shear mixing improves dissolution rate

4.Co-solvent strategy: Small amounts of glycerin or propylene glycol enhance solubility

5.Synergistic blending: Combine with highly soluble sweeteners (sucralose, stevia)

Dissolution Rate Testing: Our powdered erythritol (60 mesh):

* Cold water (20°C): 90% dissolved in 3 minutes with stirring

* Warm water (40°C): 95% dissolved in 90 seconds

* Hot water (60°C): 100% dissolved in 30 seconds

Application Guidance:

✅ Hot beverages: Excellent (instant dissolution)

✅ Baking: Perfect (dissolves during mixing/heating)

⚠️ Cold beverages: Requires fine powder or warm processing

✅ Frozen desserts: Dissolve before freezing

5. Non-Glycemic & Tooth-Friendly

Blood Glucose Impact: The Gold Standard

Clinical Evidence:

Study 1 - American Journal of Clinical Nutrition (Noda et al., 1994):

* Subjects: 10 healthy adults

* Dose: 0.3 g/kg body weight (21g for 70kg person)

* Result: Zero increase in blood glucose or insulin

* Glycemic Index: 0

Study 2 - European Journal of Clinical Nutrition (Arrigoni et al., 2005):

* Subjects: Type 2 diabetics

* Duration: 4 weeks daily consumption

* Result: No effect on fasting glucose, HbA1c, or insulin sensitivity

Mechanism:

* Not metabolized into glucose

* No insulin response triggered

* No impact on blood sugar regulation

* Safe for diabetics without dose restrictions

Dental Health Benefits:

Non-Cariogenic Properties:

✅ Not fermented by Streptococcus mutans (cavity-causing bacteria)

✅ Does not lower oral pH (no enamel demineralization)

✅ May inhibit biofilm formation

✅ Approved for "does not promote tooth decay" claims (FDA, EFSA)

Research Evidence: Study in Caries Research (Kawanabe et al., 1992):

* Erythritol reduced plaque formation by 24%

* Inhibited bacterial acid production

* No enamel erosion observed

Regulatory Approvals for Dental Claims:

* FDA: "Does not promote tooth decay"

* EFSA: "Sugar-free" and dental health claims approved

ADA: Recognized as tooth-friendly

Your Benefit:

* Diabetic-friendly product positioning

* Dental health claims for confectionery/gum

* Keto/low-carb diet compatibility

Beverage Applications

Carbonated Soft Drinks & Sparkling Water

Formulation Challenges:

* Solubility limitations in cold water

* Carbonation loss during dissolution

* Mouthfeel differences vs. sugar

* Cost optimization

Our Solutions:

Method 1: Hot Process

* Dissolve erythritol in hot water (60-70°C)

* Cool to room temperature

* Add other ingredients

* Carbonate

* Result: Clear, stable solution

Method 2: Fine Powder + High Shear

* Use 200 mesh erythritol powder

* High-shear mixing for 5-10 minutes

* Room temperature processing

* Result: Complete dissolution without heating

Method 3: Liquid Erythritol

* Pre-dissolved 75% erythritol syrup

* Easy to dose and mix

* Room temperature processing

* Result: Simplified production

Recommended Formulations:

Zero-Calorie Cola:

* Erythritol: 6-8%

* Stevia (Reb A 97%): 0.02-0.03%

* Citric acid: 0.15%

* Natural cola flavor: 0.3%

* Caramel color: As needed

* Sweetness: 10-11° Brix equivalent

* Sparkling Lemon-Lime:

* Erythritol: 5-6%

* Monk fruit extract: 0.015%

* Citric acid: 0.25%

* Natural lemon-lime flavor: 0.25%

* Sweetness: 9-10° Brix equivalent

Performance Data:

* Shelf life: 12 months (ambient)

* Carbonation retention: Excellent

* Clarity: Crystal clear

* Taste: Clean, refreshing

Still Beverages & Juice Drinks

Application: RTD teas, flavored waters, juice drinks, sports drinks

Advantages:

* Easy dissolution in still beverages

* No carbonation concerns

* Excellent stability

* Clean taste

Formulation Strategy:

Partial Sugar Replacement (30-50%):

* Maintains mouthfeel and body

* Significant calorie reduction

* Cost-effective

* Consumer-acceptable taste

Example: Reduced-Calorie Orange Juice Drink

* Orange juice concentrate: 10%

* Erythritol: 3%

* Sugar: 3%

* Citric acid: 0.1%

* Natural flavor: 0.05%

* Result: 50% calorie reduction, 8° Brix

Full Sugar Replacement:

* Erythritol: 6-8%

* Stevia or monk fruit: 0.02-0.03%

* Flavor enhancement required

* Mouthfeel modifiers helpful (gum arabic, pectin)

Sports & Energy Drinks:

* Erythritol: 4-6%

* Electrolytes: As formulated

* Caffeine: As desired

* B-vitamins: As formulated

* Benefit: Zero-calorie energy without sugar crash

Protein & Nutritional Beverages

Challenge: Masking protein bitterness and chalkiness

Solution: Erythritol + high-intensity sweetener combination

Whey Protein Shake Formula:

* Whey protein isolate: 20-25g per serving

* Erythritol: 3-4%

* Stevia: 0.03-0.04%

* Natural flavors: 0.3-0.5%

* Gum blend: 0.3% (xanthan + guar)

* Result: Creamy, sweet, masks protein off-notes

Plant-Based Protein Beverage:

* Pea/rice protein: 20g per serving

* Erythritol: 4-5% (higher due to stronger off-notes)

* Monk fruit: 0.02-0.03%

* Natural vanilla: 0.4%

* Sunflower lecithin: 0.2%

* Result: Smooth, palatable plant protein drink

Bakery Products

Cookies & Biscuits:

Challenge: Sugar provides structure, browning, spread, and texture

Solution: Partial replacement with formulation adjustments

Sugar-Free Chocolate Chip Cookie:

* Erythritol: 20-25% of flour weight

* Allulose: 5-10% (improves browning and texture)

* Increase fat by 10-15% (compensates for structure loss)

* Add extra egg (improves binding)

* Reduce baking time slightly (prevents over-drying)

Result:

* Texture: Slightly crisper than sugar cookies

* Browning: Light (can enhance with molasses or caramel color)

* Sweetness: Equivalent to 25-30% sugar

* Shelf life: Excellent (low moisture)

Cakes & Muffins:

Challenge: Sugar creams with butter, provides moisture, tenderness

Solution: Blend approach with technique modifications

Reduced-Sugar Vanilla Cake:

* Erythritol: 60% of original sugar weight

* Sugar: 40% of original (for creaming and structure)

* Increase liquid by 10% (erythritol less hygroscopic)

* Add extra leavening (compensates for reduced sugar)

* Bake at 10°C lower temperature (prevents over-browning)

Alternative: Full Replacement

* Erythritol: 100% replacement by weight

* Allulose: 20% of erythritol weight (improves moisture)

* Glycerin: 2-3% (moisture retention)

* Extra egg white: Improves structure

* Result: Acceptable texture, slightly drier

Confectionery

Hard Candy:

Advantage: Erythritol's high melting point (121°C) makes it ideal

Sugar-Free Hard Candy Formula:

* Erythritol: 70%

* Isomalt: 30% (prevents crystallization)

* Citric acid: 0.5%

* Natural flavor: 0.5-1%

* Color: As desired

Process:

* Cook to 150-160°C

* Pour and shape

* Cool slowly to prevent cracking

* Result: Clear, stable, non-hygroscopic candy

Chewing Gum:

Advantage: Non-cariogenic, long-lasting sweetness

Formulation:

* Gum base: 20-25%

* Erythritol: 60-65%

* Glycerin: 5-8%

* Flavor: 1-2%

* Stevia: 0.3-0.5%

Benefits:

* Dental health claims

* Long-lasting sweetness

* Cooling sensation (mint gum)

* No stickiness

Chocolate & Compound Coatings:

Challenge: Sugar provides snap, gloss, and mouthfeel

Solution: Specialized formulation

Sugar-Free Dark Chocolate:

* Cocoa mass: 50%

* Cocoa butter: 25%

* Erythritol (fine powder): 24%

* Lecithin: 0.5%

* Vanilla: 0.5%

Process Modifications:

* Conche longer (improves mouthfeel)

* Temper carefully (erythritol affects crystallization)

* Add extra cocoa butter (improves snap)

Result:

* Good snap and gloss

* Slight cooling effect (complements dark chocolate)

* Keto-friendly

* Diabetic-friendly

Frozen Desserts

Ice Cream & Gelato:

Advantages:

* Freezing point depression

* Prevents ice crystal formation

* Provides body and texture

* Cooling effect enhances refreshment

Sugar-Free Vanilla Ice Cream:

* Milk/cream: 70%

* Erythritol: 12-15%

* Allulose: 3-5% (improves scoopability)

* Milk powder: 8%

* Stabilizer/emulsifier blend: 0.5%

* Vanilla: 0.5%

Process:

* Pasteurize at 85°C for 15 seconds

* Homogenize

* Age overnight (4°C)

* Freeze in batch freezer

* Harden at -25°C

Result:

* Excellent scoopability

* Smooth texture

* No ice crystals

* Clean taste

Frozen Novelties (Popsicles, Bars):

* Erythritol: 8-10%

* Fruit puree: 20-30%

* Water: Balance

* Stabilizer: 0.3%

* Result: Smooth, non-icy texture

Dairy Products

Yogurt:

Challenge: Yogurt's natural tartness requires sweetening

Solution: Erythritol + high-intensity sweetener

Sugar-Free Strawberry Yogurt:

* Plain yogurt: 85%

* Erythritol: 4-5%

* Stevia: 0.02%

* Strawberry puree: 10%

* Natural flavor: 0.1%

Benefits:

* Masks tartness effectively

* No syneresis (whey separation)

* Stable during shelf life

* Clean, fruity taste

Flavored Milk:

* Milk: 95%

* Erythritol: 3-4%

* Stevia: 0.015%

* Cocoa powder (chocolate milk): 1.5%

* Stabilizer: 0.2%

Process:

* Blend ingredients

* Pasteurize (UHT or HTST)

* Homogenize

* Package

Result:

* 70-80% calorie reduction

* Excellent stability

* No settling

* 14-21 day shelf life (refrigerated)

Table-Top Sweeteners

Powdered Blends:

Formula 1: Erythritol-Stevia Blend

* Erythritol: 99%

* Stevia (Reb A 97%): 0.8%

* Silicon dioxide: 0.2% (anti-caking)

* Sweetness: 1:1 sugar replacement

* Usage: 1 teaspoon = 1 teaspoon sugar

Formula 2: Erythritol-Monk Fruit Blend

* Erythritol: 98.5%

* Monk fruit extract (50% mogroside): 1.3%

* Silicon dioxide: 0.2%

* Sweetness: 1:1 sugar replacement

* Benefit: Clean taste, no aftertaste

Granulated Blends:

* Larger particle size (20-40 mesh)

* Better flow properties

* Ideal for baking applications

* Measures like sugar

Stick Packs:

* Individual serving (1g per pack)

* Convenient for foodservice

* Extended shelf life

* Hygienic

Metabolic Health Research

Blood Glucose & Insulin Response

Landmark Study 1: "Erythritol is more effective than xylitol in a diet for risk factors of the metabolic syndrome"

* Journal: European Journal of Clinical Nutrition (2016)

* Subjects: 264 university students

* Duration: 3 years

* Findings:

No impact on fasting glucose

No insulin response

Reduced weight gain vs. sugar group

Improved lipid profiles

Landmark Study 2:

"Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid"

* Journal: European Journal of Clinical Nutrition (1996)

* Subjects: 10 healthy adults

* Dose: Up to 50g single dose

* Findings:

Excellent tolerance at 50g (vs. 30g for xylitol)

No laxative effects below 0.8 g/kg body weight

No blood glucose elevation

Clinical Significance:

* Safe for diabetics without restrictions

* No insulin load (pancreas-friendly)

* Suitable for metabolic syndrome patients

* Keto-diet compatible (zero net carbs)

Cardiovascular Health

Emerging Research:

Study: "The artificial sweetener erythritol and cardiovascular event risk"

* Journal: Nature Medicine (2023)

* Note: Controversial study suggesting association between high plasma erythritol and cardiovascular events

* Important Context:

Study measured endogenous (body-produced) erythritol, not dietary intake

Human body naturally produces erythritol (5-10x more than typical dietary intake)

No causation established, only association

Requires further research

Industry Response:

* Calorie Control Council statement: "Study does not establish causation"

* EFSA reviewing data (as of 2024)

* Current regulatory status unchanged

* Recommended: Monitor emerging research

Our Commitment:

* Transparent communication of all research

* Proactive monitoring of scientific literature

* Regulatory compliance updates

* Customer notification of any status changes

Dental Health

Study 1: "Erythritol Is More Effective Than Xylitol and Sorbitol in Managing Oral Health Endpoints"

* Journal: International Journal of Dentistry (2016)

* Findings:

Reduced plaque formation by 24%

Decreased S. mutans counts

No enamel demineralization

Superior to xylitol in plaque reduction

Study 2: "Effects of erythritol on oral microbiota"

* Journal: Caries Research (2016)

* Findings:

Inhibits biofilm formation

Reduces acid production by bacteria

Does not support bacterial growth

Maintains neutral oral pH

Approved Claims:

* FDA: "Does not promote tooth decay"

* EFSA: Dental health claims approved

* Suitable for sugar-free gum and confectionery

Weight Management

Study: "Effects of erythritol on endothelial function in patients with type 2 diabetes mellitus"

* Journal: Regulatory Toxicology and Pharmacology (2017)

* Subjects: Type 2 diabetics

* Duration: 4 weeks

* Findings:

No weight gain (vs. sugar group)

Improved satiety scores

No compensatory eating

Well-tolerated

Mechanism:

* Zero caloric contribution

* No insulin spike (prevents fat storage)

*Provides bulk and satiety

* Reduces overall caloric intake when replacing sugar

● Package: Paper-drums and two plastic-bags inside and Can be customerized.
● Net Weight: 25kgs/bag
● Storage: Stored in dry and cool place, keep away from strong light and heat
● For quantity less than 50KG, DHL Express, FEDEX ,UPS and EMS ,usually called as DDU service (3-5 working day)
● For quantity more than 50kg, you can choose shipping by air (3-7 working day)
● For quantity over 200KG ; you can choose shipping by sea (depend on the destination port)

JOYWIN own a number of invention patents and certifications including NOP/JAS, BRC, FSSC, cGMP, Kosher, HALAL, ISO9001, ISO14001, ISO22000, etc.

As customer focus has never been so important for today's enterprises, we believe that only a customer-focused company will win renewed loyalty and competitive advantage.
At JOYWIN, Our team of professionals is committed to providing superior and personalized service to meet all your needs.

Q1：Are you a factory or trading company ?
A： We are a leading factory with standard management system and production flow.
Q2：Can I get some samples?
A：Yes, We are honored to offer you free samples, while you just need to pay for the shipping cost,
Q3: Is it ok for our own package?
A: Yes, Customized product is available, but there is a MOQ(minimum order quantity) limited.
Q4：What's your MOQ?
A：Different product have different MOQ, please send us an inquiry or mail to get more details.
Q5：What kind of general payment do you accept?
A： TT, Western Union, Paypal and L/C and so on..
Q6：Where & how can I place an order?
A：You can click the inquiry on Powdered Erythritol Sweetener or send us an e-mail to contact@joywinworld.com

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