SPECIFICATION OF ERYTHRITOL
Item | Specifications |
Appearance | White crystallized Powder |
Purity | ≥99% |
Melting Point | 118℃-122℃ |
Heavy metals | ≤0.5ppm |
Loss on drying | ≤0.20% |
Arsenic | ≤2ppm |
Viable counts | 2 ppm max |
Total germs | <300cfu/g |
Coliform organism | Negative |
Packaging & Delivery
Packaging Detail: | 20kg bag packing. |
Delivery Detail: | 3-5 days |
Specifications
Erythritol, is natural and healthy polyol,meets standard of FCC,USP
and BP, certificate of Kosher,Halal,ISO,Non-GMO,HACCP
Erythritol, is the natural and healthy polyol, white
crystalline, chemical name is 1, 2, 3, 4 D- Four Alcohol, widely
existing in fruit and fermented food by low content.
Erythritol Use in Food Industry
As Erythritol has many distinct character like natural, low
calorie, anti-cariogenic, none moisture absorption, high stability
and quick absorption, it is widely used in food industry. In recent
years, consumers care more about the safety, nutrition and health
balances of the food, and low calorie and sugar-free food become
more and more popular, Erythritol then comes to be a reliable
choice to add in drinks, confectionery, bakery food, sweetness
flavoring and other functional food.
Confectionery
Confectionery industry is now facing a change from traditional
products to sugar-free & healthy products, and a better
substitution product is needed to be instead of sugars, Erythritol
takes the opportunity and is widely used in confectionery industry
accordingly. For production of gums, Erythritol has high heats
absorption to make a longer and refreshing cooling sensation, it
can be singly used or mixed with other polyols to improve the
quality of the product like prolonging the shelf life, improves the
flexibility and the coat adherence. For production of chocolates,
high temperature refining is the most important procedure,
Erythritol by it heat stability and low moisture absorption can
help to refine product under higher temperature to improve the
flavor of chocolate and make the product have lighter colors, be
more crispy and smooth, cooling and refreshing.
Bakery Food
Erythritol is used widely in bakery food, the dosage in some
biscuits, cakes and cookies can be over 10%, and it is good to
improve the stability of baking and prolong the shelf life. By
concerning experiments, Erythritol can be mixed with Maltitol and
be totally instead of sucrose to produce high quality, low calorie
and sugar-free bakery food.
Drinks
Erythritol is very stable in acid situations, and thus can be used
in both traditional and new types of low calorie drinks. By
experiments, Erythritol can improve the sweetness, thickness and
smoothness of the drinks, and also reduce the bitter taste, cover
the unfreshing taste to improve the whole flavor of the drinks. By
its good heat stability, Erythritol will not have Maillard Browning
Reaction during the production, and can be added in drinks needed
Pasteurization and high temperature sterilization.
Meal Flavoring or Seasoning
Erythritol can be flavoring or seasoning for the meal to improve
the taste and cover the bad after-taste. Erythritol can offer
similar taste, crystalline structure and density as sucrose,and
being as crystalline also has good fluidness and stability to
become good carrier for strong sweetener.
Erythritol is testified its safety by many animal toxicity
experiments and clinic experiments, it is easily absorbed but not
utilized by anabolism. Many countries have approved the application
of Erythritol in food.
Safety Characters (MSDS)
Other names of Erythritol: meso-erythritol , erythrol, phycitol
Molecular Formula: C4 H10 O4
CAS Registry No.: 149-32-6
Appearance: White crystalline or crystalline powder
Melting point: 122
Boiling point: 330
Density: (g/cm3) 1.45
Water-solubility: soluble in water
Stability: Stable, antipathic to strong oxidant
Toxicity: may cause hypersusceptibility
Toxicity data: IPR-MUS LDLO 2000 mg/kg
