CHAPTER I

I. INTRODUCTION
A rising awareness about health concerns such as diabetes, obesity, and heart diseases has
caused a growing demand for low-calorie products. One contributor of calories in our bodies
comes from added sugar which has little vitamins and minerals. Added sugars, which include
raw sugar, brown sugar, corn syrup, high-fructose corn syrup, malt syrup, maple syrup, and sugar
molecules like dextrose, fructose, lactose, maltose, and sucrose, are the type of sweeteners that
are added to food and beverages during the process. Theses added sugars have many calories but
have little nutritional value. Since there is a need to reduce these added sugars in our diet, the
demand for polyols, also known as sugar alcohols, increased. Polyols, which are often used as
sweetener alternative in low-calorie food, includes sorbitol, mannitol, xylitol, maltitol, lactitol,
erythtritol and isomalt. These polyols have their own sweetness but contains fewer calories.
Erythtritol, a four-carbon sugar alcohol with a chemical formula of C4H10O4, is a lowcalorie substitute for sugar that naturally occurs in fruits such as grapes, pears and watermelons
and in fermented products such as wine, beer, sake, soy sauce, miso bean paste and cheese. It is a
sugar alcohol that has around 60 to 70 percent of the sweetness of sugar but contains less than
0.2 calories per gram. These properties of erythtritol are essential in food and beverage industry.
The application of erythritol is not only limited as an alternative sweetener, it can also
serve as a flavor enhancer, stabilizer, humectant, thickener and formulation aid (Jovanovic et al.,
2014). Erythritol can also be hydrogenated to form hydrocarbons such as butane, butene,
butadiene, and butane-diol (Amada et al., 2012).

In pharmaceutical industry, erythtritol is used as flavoring agents to enhance the taste of

medicine tablets and syrups. In cosmetics, it can also be used as preservatives to inhibit the
growth of bacteria and is used in creams and lotions because of its moisturizing properties.
Erythtritol is also used as an intermediate in paint industry as well as explosives industry.
Erythtritol has been given a status of generally recognized as safe (GRAS) from the FDA and is
broadly used in United States, Europe, Mexico, Brazil, Russia, Argentina, China, Japan and
Canada.
Erythtritol can be produced chemically by hydrolysis of dialdehyde starch, reduction of
meso-tartarate,

oxidation

and

reduction

of

4,6-o-ethylidene-D-glucose,

reduction

of

formaldehyde polymers and hydrogenolysis of sorbitol (Park et al., 2000; Dezeeuw et al., 1973).
Erythtritol can also be produced synthetically by treating an aqueous alkali carbonate solution
with 2-butene-1,4-diol with chlorine and saponifying the chlorohydrin (Dezeeuw et al., 1973).
Production of erythtritol using chemical routes are often expensive and complex. Hence, many
manufacturers produce erythtritol via fermentation.
For industrial production of erythtritol the most common process is through fermentation
using corn as the starting material. Fermentation is usually used because of its simple and low
cost process. In this biological method, various microorganisms are used as yeasts such as
Candida magnolia (Ryu et al., 2000), Yarrowia lipolytica (Tomaszewska et al., 2012), Torula sp
(Kim et al., 2000), Moniliella sp. (Lin et al., 2001), and Trichoderma reesei (Jovanoic et al.,
2014). Other yeasts from the genus of Trichosporonoides and genus of Aureobasidium can also
be used in the fermentation process. After the fermentation, impurities are eliminated. The
erythtritol will then undergo crystallization process to obtain a high purity.

With erythtritols advantages in health and in polyol market and by using the inexpensive
and simple process of fermentation, continuous interest about the production of erythtritol will
keep on increasing.

II. PRODUCT PROFILE: ERYTHRITOL

Erythritol is a naturally occurring substance abundant in nature. It is a white crystalline or
powdery polyhydric alcohol. It is a metabolite or storage compound for seaweeds and
mushrooms, same with most of the other polyols. Erythritol is a moderately sweet bulking agent
that has 70% - 80% of the sweetness of sucrose in a 10% solution. Fruits like melons, grapes and
pears also contain erythritol.
Erythritol is often produced by bacteria, fungi, and yeast, it also occurs frequently in
fermented food, wines, beer and soy sauce. Since it has a taste very close to sucrose without the
bitter aftertaste, almost no calorie, does not affect blood sugar, does not cause tooth decay and is
partially absorbed by the body, it is an ideal sweetener. Erythritol is widely used a sweeteners in
food production and various industries including beverage production, pharmaceutical, cosmetics
and other industries.
A Technical Specification
Product Name
Synonym
CAS Number
EC Number
Molecular Formula
Toxicity

Erythritol
1,2,3,4 Tetrahydroxybutane; Phycitol; meso-Erythritol
149-32-6
205-737-3
C4H10O4
May cause eye irritation with susceptible person.
May cause skin irritation in susceptible person.
May cause irritation of respiratory tract.

B Physical and Chemical Properties of Erythritol

Physical State and Appearance
Odor
Taste
Molecular Weight
pH (10% soln/water, 25oC)
Boiling Point

White crystalline/powder solid

Odorless
Moderately Sweet
122.12 g/mole
4-7
329oC 331oC (642.2oF 627.8oF)

Melting Point
Relative Density
Bulk Density
Specific Gravity
Vapor Pressure
Solubility

119oC - 123oC (246.2oF 253.4oF)

1450 kg/m3
700 900 kg/m3
1.45
Not available
Approx. 60g/ 100mL H2O (at 25C)

Viscosity
Evaporation rate

Slightly Soluble in Ethanol (25oC)

1.200 cP @ 20C
Not available

Risk of Explosion

Class St 1

C Composition and Information on Ingredients

Chemical Name
Succinic Acid
Water

CAS Number
149-32-6
7732-18-5

% by Weight
99.5
.5

D Uses of Erythritol
Category

Examples

Used as sweeteners in food to enhance sweetness.

Used as medium in low calorie diet food.
Used as protective agent of dental caries in candy and

Pharmaceuticals

dentifrice to protect the mouth.

Used as Flavoring agents in tablets to enhance the taste.
Used as excipients in tablets to enhance the taste.

Beverages

Used as sweeteners in cool drinks to enhance

Cosmetics

sweetness.
Used as preservatives in cosmetic and personal care

products to inhibit bacteria.

Used in synthesis of alkyd resin polyester polyether.
Used in manufacture of paint and explosives.

Food

Other Industries

E Product Handling, Storage and Transportation

Storage

Keep in a dry, cool, well-ventilated and shaded place with

original packaging.
Avoid moisture and store at room temperature.

Handling

Avoid contact with eyes and prolong contact with skin.

Avoid breathing large amounts of dust.
Wash away splashes and spillages with water.
Keep away from heat and sources of ignition.
Empty containers pose a fire risk, evaporate the residue under a

Product Packaging

fume hood.
Ground all equipment containing material.
25 kgs plastic woven bags.

Transportation

No special requirements and no restrictions on transportation by

land, sea or air.

F Product Safety and Disposal.

Safety

Engineering Measures: Safety shower and eye baths. Provide exhaust

ventilation.
Respiratory: Use NIOSH approved dust respirator.
Hand: Gloves.
Eye: Safety glasses.
Skin and Body: Lightweight protective clothing.
Other: Consult professionals if Erythritol need to be handled under
some special conditions.

Disposal

Whatever cannot be saved for recovery or recycling should be

managed in appropriate and approved waste disposal facility.
Processing, use or contamination of this product may change the
waste management options.
State and local disposal regulations may differ from federal disposal
regulations.
Dispose of container and unused contents in accordance with federal,
state and local requirements.

III. RAW MATERIALS

Cassava (Manihot esculenta)
Cassava plays an important role in suppressing hunger in marginal communities in the
Philippines especially in Sulu archipelago in Mindanao, with its special capacity to perform well
even under unfavorable growing conditions such as drought and poor soils, it has the capability
to contribute to the development of food security in the country. One of the limiting
characteristics of cassava is that it contains cyanogenic glucosides that discharges cyanide in its
tubers and leaves, this can be removed by soaking it in water and then drying it, or by adding
enzyme linamarase or use of a bacteria that can produce linamarase during the fermentation of
cassava.

A. Technical specification
Cassava plants can reach up to 4 m in height. Cassava fruits can have a diameter of up to
5 to 10 cm and a length of 15 to 30 cm.
B. Physical and Chemical Properties of Cassava
Physical State
Colour
Odor
Solubility
Flammability limits (%)
Decomposition Point (C)
pH

Powder
White
Neutral
Insoluble in Water
As dust. Min 15g/m3
>150
5-7 (30% suspension)

C. Composition and Information on Ingredients

Componets
Starch

CAS number
9005-25-8

proportion
>=98%

D. Uses of Cassava
Use

Main source of starch and glucose.

E. Raw Material Handling and Storage

Handling

Avoid skin and eye contact and breathing in dust. In common in many

Storage

other organic chemicals, may form flammable dust clouds in air.

Store in a cool, dry, well ventilated place and out of direct sunlight.
Keep containers closed when not in use.

Linamarase (Enzyme)
An enzyme in the plants which liberates hydrocyanic glycosides in the
same plant. Boiling for 10 minutes destroys the enzyme and renders the
material. Many authors have best suggested the inoculation of fermenting
cassava with a linamarase-producing microorganism to reduce the garri
toxicity.

A. Physical properties

Appearance
Form

Solid

Colour

Off white

Odour

Odourless

B. Composition/information on ingredients

Chemical Characterization

Substances

CAS no. description

9001-22-3 glucodidase

EC number

232-589-7

Index number

647-001-00-8

C. Uses of Linamarase

Uses

Detoxification agent for cyanogenic glucosides during

fermentation process of cassava.

D. Raw Material Handling and Storage

Handling

Ensure good ventilation/extraction at the workplace. Store in

cool, dry place in tightly closed receptacles. Prevent
formation of dust.

Storage

Store in a cool location. Please refer to the manufacturers

certificate for specific storage and transport temperature
conditions. Store only in the original receptacle. Keep
container in a well ventilated place. Keep away from sources
of ignition and heat.

E. Raw Material Disposal and Safety

Refer to the Material Safety Data Sheet for Linamarase.

Alpha amylase
The amalyses are enzymes that work by hydrolyzing the straight chain
bonds between the individual glucose molecules that make up the starch
chain.

A. Physical and Chemical Properties

Physical state

Powder

Appearance

Solid

pH

Fermentation odor

Solubility in water

10g/L (20C)

Vapor density

Not available

Evaporation rate

Not available

Viscosity

Not available

Boiling point

Not available

Freezing/ melting point

Not available

Decomposition temperature

Not available

Solubility

liquid

Specific gravity/density

Not available

Molecular formula

Not available

Molecular weight

Not available

B. Composition/ Information on ingredients

CAS #

Chemical Name

EINECS/ELINCS

IUB

9000-90-2

Alpha-Amylase

232-565-6

3.2.1.1

C. Use of Alpha-amylase

Use

Pancreatic enzyme that aids in the

conversion of starch to maltose
and glucose

D. Handling and Storage

Handling

Wash

thoroughly

after

handling.

Remove contaminated clothing and

wash before reuse. Do not allow
contact

with

water.

Keep

from

contact with moist air and steam. Do

not breathe dust.
Storage

Keep refrigerated (store below 4C)

Keep containers tightly closed. Store
protected from moisture.do not get
water inside containers. Store in cool
dry area away from incompatible
substances.

Sodium Hydroxide (NaOH)

Sodium Hydroxide is also known as soda lye and caustic soda. It is a common reagent for the
adjustment of pH in buffers. It is also used in many industries, mostly in chemical base
manufacturer. Sodium hydroxide is very soluble in water with the liberation of heat. It is
hygroscopic and readily absorbs water form the air, so it should be stored in an airtight container.
A. Technical Specification
Product Name
Synonym
CAS Number
Molecular Formula
Toxicity

Sodium Hydroxide
Caustic Soda
1310-73-2
NaOH
Sodium hydroxide LD50: Not available. LC50: Not available.

B. Physical and Chemical Properties of Sodium Hydroxide

Physical State and White deliquescent solid
Appearance
Odor
Taste
Molecular Weight
pH (1% soln/water)
Boiling Point
Melting Point
Specific Gravity
Vapor Pressure
Vapor Density
Solubility

Odorless
Not available
40 g/mole
13.5 [Basic]
1388C (2530.4F)
323C (613.4F)
2.13 (Water = 1)
Not applicable
Not available
Easily soluble in cold water

C. Composition and Information on Ingredients

Chemical Name
Sodium Hydroxide

CAS#
1310-73-2

% by Weight
100

D. Uses of Sodium Hydroxide

Uses

Controlling the pH in the pretreatment process

E. Raw Material Handling and Storage

Handling

Transported via truck loadings delivered and contained in a plastic

Storage

drum with top lid.

Kept container in a cool, dry well ventilated area. Container must be
tightly sealed.

F. Raw Material Disposal and Safety

Refer to Material Safety Data Sheet for Sodium Hydroxide.