Erythritol is a new kind of nutrition edulcorator characterizing good thermo-stability, bad accessibility, low ice point.
Erythritol characterizes low caloric ability, excellent biologic tolerance, good thermo-stability, bad accessibility, low ice point. In food industry, erythritol, as substitute of cane sugar, is widely used in food manufacturing such as baking and roasting foods, cakes, dairy produce, chocolate, all kinds candies, dessert, gum, soft drink, ice-cream etc. which keeps foods good in color, sweet-smelling, sapor and prevent foods from deterioration.
Specification
| ITEM |
STANDARD |
| Description |
White crystalline powder |
| Melting range |
118-122℃ |
| PH |
5.0-7.0 |
| Loss on drying, % |
≤0.20 |
| Ash % |
≤0.01 |
| Heavy metals (Pb) mg/kg |
≤5.0 |
| Assay (on dry basis, %) |
≥99.0 |
| As, mg/kg |
≤2.0 |
| Cont of bacteria, cfu/g |
≤300 |
| Coliform |
Negative |
Details
Erythritol can not be degraded by enzyme, so it is very suitable for patients suffering diabetes, obesity, hypertension, cardiac disease because of no catabolism.
Erythritol cann’t ferment in colon, so it has the function to proliferate clearly bifidobacterium, avoid gastroenteric discomfort and enhance the immune ability.
Erythritol resists decayed tooth effectively, caused mainly by streptococcus eroding tooth enamel, because erythritol can not be used by streptococcus, the candies and special tooth purificant made by using erythitol has an active function for children’s nonnasality health.
Erythritol, as one kind of all-natural food ingredient, is approved by many countries or organizations for food manufacturing such as Japan, America, Australia, EU, Singapore, South Korea, Russia, Israel, South Africa, Mexico and JECFA etc