| ≥1 piece |
Erythritol characterizes low caloric ability, excellent biologic tolerance, good thermo-stability, low hygroscopicity, low ice point. As substitute of cane sugar, erythritol is widely used in chewing gum, soft drink, jelly, ice-cream, baking and roasting foods, cakes, dairy produce, chocolate, all kinds candies, dessert etc.
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.
|
Items |
Specifications |
|
Appearance |
White crystallized powder |
|
Purity(%) |
99.5-100.5 |
|
PH value |
5-7 |
|
Conductivity(μs/cm) |
≤20 |
|
Melting point(°C) |
119-123 |
|
Arsenic(ppm) |
≤2.0 |
|
Heavy metals P b (ppm) |
≤1.0 |
|
Loss of water on drying(%) |
≤0.2 |
|
Residue on ignition(%) |
≤0.1 |
|
Non soluble residues(mg/kg) |
≤15 |
|
Ribitol(%)+Glycerol(%) |
≤0.1 |
|
Reducing sugars(%) |
≤0.3 |
|
Viable counts(cfu/g) |
<300 |
|
Coliform organisms/100g) |
Negative |
|
yeast and moulds(cfu/g) |
<100 |
|
Shelf life |
3years |