Erythritol

Erythritol can be used in cakes, cookies and biscuits at a level up to 10% to dramatically increase baking stability and shelf life.

Erythritol gives baked goods longer freshness and softness.

In baked goods, using erythritol results in more compact dough and softer products.

Less color formation in baked goods results from use of erythritol.

Erythritol has a different melting behavior.

In confections, erythritol is non-hygroscopic (doesn't absorb moisture in the air), provides good gloss, breaking characteristics and melting properties in the mouth.

Erythritol crystallizes quickly.

In some candy such as fudge and fondant, erythritol works well with maltitol to control crystallization.

Erythritol works best if fine ground or powdered but can be used in it's crystalline or granulated form for hard candies.