Appearance | White Crystalline Powder | Compiles |
Content % | 98.0~ 102.0 | 99.8% |
Melting point C | 166~ 170 | 168 |
Loss on drying % | ≤0.5 | 0.23 |
Reducing Sugar % | ≤0. 1 | < 1 |
Conductivity μS/cm | ≤20 | 1.4 |
Total Impurities % | ≤2.0 | 0. 11 |
Unspecified Impurities % | ≤0. 1 | 0.061 |
Sorbitol % | ≤0. 1 | 0.035 |
Maltitol % | ≤0. 1 | 0.005 |
Isomalt % | ≤0. 1 | 0.007 |
Total Aerobic Bacteria cfu/g | ≤ 1 | < 1 |
Mouls and Yeasts cfu/g | ≤ 1 | < 1 |
Escherichia Coil cfu/g | Negative | Complies |
1. In terms of food, the product has the least water absorption in sugars and sugar alcohols, and has a refreshing sweet taste, which is used for the foods such as maltose, chewing gum, and rice cake, and as a release powder for general cakes
2.Polymannitol - propylene oxide ether made by pressurization with mannitol as the starting agent is widely used in the plastics industry. Polymannitol - propylene oxide polyurethane foam based on polymannitol has good oil resistance, heat resistance, oxidation resistance and dimensional stability, and the heat resistance is as high as 180ºC.