| Customization: | Available |
|---|---|
| CAS No.: | 149-32-6 |
| Formula: | C4h10o4 |
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Erythritol is commonly used as a medium in which to deliver high-intensity sweeteners, especially stevia derivatives, serving the dual function of providing both bulk and a flavor similar to that of table sugar. Diet beverages made with this blend, thus, contain erythritol in addition to the main sweetener.
Product name: Pure stevia erythritol
Appearance: White crystalline powder or granular
Assay (on dry basis) %: 99.5-100.5
Loss on drying %: ≤0.20%
PH value: 5.0-7.0
Reducing Sugars %: ≤0.3%
Erythritol is a sugar alcohol that has been approved for use as a food additive in the United States and throughout much of the world. Erythritol occurs naturally in some fruites and fermented foods. At the industrial level,it is produced from glucose by fermentation with yeast. Erythritol is powder with a transparent white brilliant appearance.Sweetness: 0.7time than suger, and calorie is 10% of sugar. not cause blood glucose rising.
a. Erythritol is a good-tasting sweetener which is suitable for a variety of reduced- calorie and sugar-free foods.
b. Erythritol has been part of the human diet for thousands of years due to its presence in fruits and other foods
C. Erythritol has a high digestive tolerance, is safe For people with diabetes, and does not promote tooth decay.
2. Product Specification
|
Product name |
Erythritol |
|
|
Items |
Specifications |
Analysis results |
|
Appearance |
White crystalline powder with sweet taste |
Conforms |
|
Erythritol (on dry basis) (%) |
99.5-100.5 |
99.93 |
|
Reducing sugar (%) |
≤0.30 |
<0.30 |
|
Ribitol and glycerol (on dry basis) (%) |
≤0.1 |
<0.01 |
|
Residue ignition (%) |
≤0.10 |
0.008 |
|
Loss on drying (%) |
≤0.20 |
0.07 |
|
PH value |
5-7 |
6.45 |
|
Melting range ºC |
119-123 |
119.3-122.5 |
|
Lead (mg/kg) |
≤0.5 |
0.085 |
|
As (mg/kg) |
≤0.3 |
<0.01 |
|
Total plate count (cfu/g) |
≤300 |
<10 |
|
Coliform (mpn/g) |
≤30 |
<0.3 |
|
Saccharomycetes & mould (cfu/g) |
≤100 |
<10 |
|
Pathogens |
Negative |
Negative |
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