Description
Introduction
Erythritol ((2R,3S)-butane-1,2,3,4-tetrol) is a sugar alcohol (or polyol) that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Monilliella pollinis. Erythritol is 60-70% as sweet as sucrose (table sugar) yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and faces.
Applications
Erythritol, also known as Erythritol, is a natural, zero-calorie, sucrose-filled sweetener with a clear sweetness similar to sucrose. It is a low calorie sweetener; a diluent for high intensity sweeteners. Can be used in chocolate, baked goods, candy, table sugar, soft drinks, etc.
| Product Name: | Erythritol | ||
| Package: | 25kgs/bag | Quantity: | 200Kgs |
| Standard: | USP39/NF33 | Mesh | 30-60mesh |
| Item | Specification | Result | |
| Characters | Appearance | White crystalline powder or granular | confirm |
| Taste | Sweet | confirm | |
| Assay | 99.5~100.5% | 99.90% | |
| Ribitol and Glycerol (on dry basis) | ≤0.1% | <0.1% | |
| Reducing Sugars （glucose） | ≤0.3% | <0.3% | |
| Loss on drying | ≤0.20% | 0.07% | |
| pH | 5.0~7.0 | 6.49 | |
| Melting Range | 119°C~123°C | 119.3°C~121.8°C | |
| Ignition Residue | ≤0.1% | 0.01% | |
| As | ≤0.3mg/kg | None | |
| (Pb)Lead | ≤0.5mg/kg f | None | |
| Count of bacterial | ≤300CFU/g | <10 CFU/g | |
| Coliform | ≤3.0MPN/g | <3.0 MPN/g | |
| Pathogens(Salmonella,shigella, Staphylococcus aureus; Bata hemolyticstreptococcus) | Negative | None | |
| Conclusion: It complies with the requirements of GB26^ | |||
