DescriptionErythritol does not contain reductive aldehyde group in its molecular structure, and its chemical properties are similar to other polyols. It is stable to heat and acid (applicable to PH2-12). Compared with xylitol, sorbitol, mannitol, maltitol and other functional sugar alcohols, erythritol has the characteristics of lower molecular weight, higher osmotic pressure of solution, and low moisture absorption. Studies have shown that the recovery rate of erythritol can reach 100% in finished foods, so it can be used in baked or acidic foods. Erythritol is very similar to sucrose in sweetness, it is refreshing and has no aftertaste. Mixed with other sweeteners such as aspartame, cyscyl, sucralose, etc., not only has the advantages of improving and coordinating taste, but also synergistic increment and cost reduction.SpecificationAppearance | White Crystalline powder |
Assay, % | ≥99.5 |
Moisture, % | ≤2.0 |
Ash | ≤0.1 |
As(Arsenic), mg/kg | ≤0.3 |
Total plate count,CFU/g | ≤100 |
RECOMMENDED USAGE:
Beverages, Baked Foods, Blending, Frozen Dairy Desserts, Chewing Gum, Hard Candies, Snack Foods,
Yogurt, Gelatins, Sauces, Breakfast Cereals, Condiments.
PACKAGING:
Powder: Packaged in multi-layer kraft paper bag with food grade PE inner bag, net 25kg/bag.
(Other packaging types are available on requests)
SHELF LIFE:
Powder: 24 months if stored under recommended storage conditions.
STORAGE CONDITIONS:
Should be stored in airtight container in a cool and dry place below 40ºC and relative humidity less then 70%.
Product should be reevaluated if it exceeds expiration date.
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