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Erythritol

CAS#149-32-6

Erythritol is widely used in baked goods, pastries, dairy products, chocolate, various candies, desserts, chewing gum, soda, ice cream, etc.

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Introduction

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


Functions and Applications

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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