Erythritol is widely used in baked goods, pastries, dairy products, chocolate, various candies, desserts, chewing gum, soda, ice cream, etc.
CAS#149-32-6
Erythritol is widely used in baked goods, pastries, dairy products, chocolate, various candies, desserts, chewing gum, soda, ice cream, etc.
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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