Complaint
Description of Erythritol :
Erythritol is a very popular sweetener, which is unique natural polyol sweeteners with non calorie and clear cool mouth feel.
Erythritol is a polyol (sugar alcohol) which is very popular for use in baking and as a general sweetener in low carb diets.
Erythritol, as alternatives to sugars and as part of a comprehensive program including proper dental hygiene has been recognized by the American dental association.
Properties of Erythritol :
1. Low in calories: Erythritol has a very low caloric content; its value is 0. 2 calories per gram for food labeling purposes in the united states and 0 (zero) calories per gram.
2. High digestive tolerance: Erythritol is rapidly absorbed in the small intestine due to its small molecular size and structure.
3. Safe for diabetes' person: Single dose and 14day clinical studies demonstrate erythritol does not affect blood serum glucose
4. Do not cause tooth decay: Erythritol like other polyols is resistant to metabolism by oral bacteria which break down sugars and starches to produce acids which may lead to tooth enamel loss and cavities formation. According to a 3year study in 485 school children, erythritol was even more protective against dental caries than xylitol and sorbitol
Overall, erythritol appears to be an excellent sweetener.
* It contains almost no calories.
* It has 70% of the sweetness of sugar.
* It doesn't raise blood sugar
* Human studies show very little side effects… mainly minor digestive issues in some people.
* Studies where animals are fed massive amounts for long periods of time show no adverse effects
Specification of Erythritol :
Item | Specification |
Appearance | White crystalline powder |
Assay (on dry basis) | 99.5-100.5% |
Loss on drying | ≤0.20% |
PH | 5.0-7.0 |
Reducing Sugars | ≤0.3% |
Ribitol and glycerol | ≤0.1% |
Melting range | 118~122celsius degrees |
Ash | ≤0.1% |
Heavy metal(pb) | ≤1.0 mg/kg |
Arsenic(count as As) | ≤0.3 mg/kg |
Lead(Pb) | ≤1.0 mg/kg |
Bacterium total | ≤300 cfu/g |
E.Coli | ≤30 MPN/100g |
Q1: How long does it take on average to develop a sample?
