Partial melt co-crystallization compositions

1. A method of making a co-crystallization composition consisting of: co-crystallizing malic acid and an initial amount of erythritol using a weight ratio of 3:2 malic acid to the initial amount of erythritol; and wherein the co-crystallized material is blended with additional erythritol.

2. The method of claim 1 wherein the malic acid is completely dissolved in water at a temperature of about 70° C.; the initial amount of erythritol is then completely dissolved the water; and the solution is allowed to cool to about 25° C.

3. The method of claim 1 wherein the total malic acid amount in the final mixture is 3.65% by weight compared to the total weight of co-crystalized material and additional erythritol.

4. The method of claim 1 wherein the composition further comprises a high intensity sweetener selected from the group consisting of aspartame, acesulfame, alitame, brazien, cyclamic acid, dihydrochalcones, extract of Dioscorophyllum cumminsii , extract of the fruit of Pentadiplandra brazzeana , glycyrrhizin, hernandulcin, mogroside, monellin, neotame, neohesperidin, saccharin, sucralose, any of the glycosides of the aglycone Steviol including, but not limited to stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside, rubusoside, steviolmonoside, steviolbioside, and 19-O-β glucopyranosol-steviol, thaumatin, extracts of sweet plants, such as stevia and luo han gou, and combinations thereof.

5. The method of claim 1 wherein the composition further comprises a flavor selected from cream, hazelnut, vanilla, chocolate, cinnamon, pecan, lemon, lime, raspberry, peach, mango, vanillin, butter, butterscotch, tea, orange, tangerine, caramel, strawberry, banana, grape, plum, cherry, blueberry, pineapple, elderberry, watermelon, bubble gum, cantaloupe, guava, kiwi, papaya, coconut, mint, spearmint, derivatives, and combinations thereof.