Chai Ming-ya
2015
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Journal
Food Research and Development
Abstract
Erythritol was a new kind of natural biological sugar with low caloric value, and belongs to polyol sweetener. It was found naturally in a variety of fungi, fruit, vegetable and animal tissues with high stability,low energy value, food safety other fine features. In this article, strain selection for fermentation and biological function, synthesis route, metabolism of erythritol are reviewed, providing scientific references for the further development and application of erythritol.