CAS#149-32-6
Erythritol is widely found in nature and can be obtained by fermentation of glucose. It is a white crystalline powder with a refreshing sweet taste, not easy to absorb moisture, stable at high temperature, stable in a wide pH range, and has a mild cool fe...
Erythritol is widely found in nature and can be obtained by fermentation of glucose. It is a white crystalline powder with a refreshing sweet taste, not easy to absorb moisture, stable at high temperature, stable in a wide pH range, and has a mild cool feeling when dissolved in the mouth , suitable for a variety of foods.
| ITEM | UNIT | STANDARD DATA | TEST RESULT |
| Description | --- | White Crystal, Odourless | Conforms to standard |
| Identification & solubility | --- | Pass Test | Pass Test |
| Particle size | Mesh | 18-60 | Conforms |
| Active Ingredients | m / m | 99.5-100.5 | 99.9 |
| Melting range | ℃ | 119-123℃ | 119.3-120.5 |
| Reducing sugar (as glucose) | % | ≤0.3 | <0.3 |
| Loss on Drying | % | ≤0.2 | 0.06 |
| Residue on ignition | % | ≤0.1 | 0.01 |
| PH Value | --- | 5.0-7.0 | 6.05 |
| Heavy metals | ppm | ≤5.0 | <5.0 |
| Arsenic (As) | ppm | ≤0.3 | <0.3 |
| Lead (Pb) | ppm | ≤0.5 | <0.5 |
| Ribitol and glycerol (dry basis) | % | ≤0.1 | <0.1 |
| Total Plate Count | cfu/g | ≤1000 | 10 |
| E.Coli | --- | Negative | Conforms |
| Salmonella | --- | Negative | Conforms |
1. Low sweetness: The sweetness of erythritol is only 60%-70% of that of sucrose. The entrance has a cool taste, pure taste and no bitterness. It can be used in combination with high-intensity sweeteners to inhibit its high-intensity sweetness. Unpleasant flavor of the agent.
2. High stability: It is very stable to acid and heat, and has high acid and alkali resistance. It will not decompose and change at a temperature below 200 °C, and will not change color due to Maillard reaction.
3. High heat of dissolution: Erythritol has an endothermic effect when dissolved in water. The heat of dissolution is only 97.4kJ/kg, which is higher than the endothermic degree of glucose and sorbitol, and has a refreshing feeling when eaten.
4. Solubility: The solubility of erythritol at 25°C is 37% (W/W). As the temperature increases, the solubility of erythritol increases, and it is not easy to crystallize and separate out crystals.
5. Low hygroscopicity: Erythritol is very easy to crystallize, but it will not absorb moisture in a 90% humidity environment, and it is easy to pulverize to obtain powdered products, which can be used on food surfaces to prevent food from absorbing moisture and deteriorating.
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