| CAS No.: | 149-32-6 |
|---|---|
| Formula: | C4h10o4 |
| EINECS: | 205-737-3 |
| Type: | Erythritol |
| Nutritional Value: | Nutritional |
| Effect: | Sweetener |
| Samples: |
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| Customization: |
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Audited Supplier Erythritol is a bulk sweetener, a four-carbon sugar alcohol with the molecular formula C4H10O4. Erythritol exists widely in nature and can be produced by fermentation of glucose. It is a white crystalline powder with a refreshing sweet taste, not easy to absorb, stable at high temperature, stable in a wide pH range, and has a mild cooling sensation when dissolved in the mouth , suitable for a variety of foods
1. Beverages
In recent years, erythritol has been used in the development of new zero-calorie and low-calorie beverages. Erythritol can increase the sweetness, thickness and lubrication of drinks, while reducing bitterness. It can also mask other odors and improve the flavor of drinks. Erythritol can also be used to refresh solid drinks because erythritol absorbs a lot of heat when it dissolves.
2. Baked goods
Sucrose and oil are the main raw materials for making baked goods. They play a very important role in forming the unique organizational structure, taste and flavor of baked goods. They are indispensable raw materials for the production of high-quality baked goods.
3. Cakes and cookies
(1) For cake products, adding erythritol can reduce calories by at least 30%, and there will be no negative effects after use.
(2) In heavy sugar and heavy oil cakes and sponge cakes, erythritol and maltitol can be used to completely replace sucrose, which can produce low-sugar and sugar-free products with good taste and a good shelf life.
(3) Compared with sucrose products, products using erythritol can extend the shelf life. Erythritol can not only inhibit the growth of microorganisms in baked products, but also maintain the freshness and softness of baked products. This is brought about by the water retention of erythritol itself. Adding 10% erythritol to biscuits can successfully improve the stability and shelf life of such products.
(4) Soft and hard sandwich biscuits can also use a mixture of erythritol and maltitol to replace sucrose, and the effect is equally good; and in hard biscuits, the use of erythritol and sucrose together will greatly reduce the calories.
4. Candy
The taste of erythritol is the same as that of sucrose, and there is no need to add strong sweeteners such as aspartame or saccharin. Candies made with erythritol have a refreshing and cooler taste than other "non-sucrose" candies, and their sweetness It is pure and has no bad aftertaste; and the joint use of erythritol and other sugar alcohols can increase the tolerance and reduce the risk of unilateral use. It is best to use high-purity erythritol crystalline powder in confectionery chocolate to achieve better quality and taste.
5. Pharmaceutical industry
The properties of erythritol, such as anti-caries, anti-oxidation, moisture retention and non-flammability, make its application in the fields of medicine and daily chemicals continue to expand
| Items | Specifications |
| Appearance | White crystalline powder with sweet taste |
| Erythritol (on dry basis) (%) | 99.5-100.5 |
| Reducing sugar (%) | ≤0.30 |
| Ribitol and glycerol (on dry basis) (%) | ≤0.1 |
| Residue ignition (%) | ≤0.10 |
| Loss on drying (%) | ≤0.20 |
| PH value | 5-7 |
| Melting range ºC | 119-123 |
| Lead (mg/kg) | ≤0.5 |
| As (mg/kg) | ≤0.3 |
| Total plate count (cfu/g) | ≤300 |
| Coliform (mpn/g) | ≤30 |
| Saccharomycetes & mould (cfu/g) | ≤100 |
| Pathogens | Negative |
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