Erythritol - Shiguang (Hebei) Supply Chain Management Co.,Ltd.

Erythritol

CAS: 149-32-6

Erythritol is white powder solid product, produced by fermentation with glucose as raw material, then Þltered, dissociated, evaporated and concentrated, crystallized and dried.

Erythritol, a filling sweetener, erythritol is widely found in nature, such as fungi mushrooms, lichens, melons, grapes, pears, it is a white crystalline powder, with a crisp sweet taste, not easy to absorb moisture, stable at high temperatures, stable in a wide range of pH, a mild cool sensation when dissolved in the mouth, suitable for a variety of food.

Where to buy

Specification:

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%-
Ribitol and glycerol %	≤ 0.1%
Melting range ºC	119~123ºC
Ash %	≤ 0.1%
Arsenic (count as As) mg/kg	≤ 0.3 mg/kg
Lead (Pb) mg/kg	≤ 0.5 mg/kg
Cont of Bacteria cfu/g	≤ 300 cfu/g
Yeast and Moulds cfu/g	≤ 100 cfu/g

Application:

Bakery: with the properties of sugar-reduction, moisture retention, greater shelf stability, it is widely used in bakery products, such as cake, bread, biscuit, filling and jam, etc.
Beverage: with the properties of good taste file, low-caloric, cooling effect, resistance to acid/alkali and heat, it can be used in carbonated drink, juice drink, dairy drink, vegetable protein drink, tea drink, alcoholic drinks and solid drink, etc.
Confectionery: with the properties of anti-caries, refreshing and long-lasting sweetness, non-hygroscopic, transparent color, no Maillard reaction, it is widely used in candy and chocolate.
Frozen desserts: together with high-intensity sweetener and swelling agent, it is widely used as sucrose substitute in ice cream.
Dairy: due to high osmotic pressure, erythritol can inhibit lactic acid fermentation and control the rise of sour taste in yogurt.