Product Description
·It's Sugar-Free
·It's An Antioxidant
·It's Naturally Fermented
·It's anti-caries
·It has a Low-Glycemic index
·It can imrpove digestive tract health
Erythritol is a sugar alcohol, also known as a sweetener used in place of sugar in the food and beverage industry, to enhance the taste of food items with the low-calorie content contained.
It has a good flavour comparable to sugar and can be used in tabletop sweeteners, fondant, candies, chocolates, ice cream, chewing gums, dairy products, baked products, yogurts, jellies, fillings, jams, coffee syrups, soda, energy drinks, vitamin water and also in lozenges.
Detailed Photos
Specification
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PRODUCT
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Erythritol
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Reporting Date
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2024-03-01
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Lot No.
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20240220X
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Quantity
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177675kg
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Production date
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2024-02-20
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Shelf Life
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Two years
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ITEM
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SPECIFICATION
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TEST RESULT
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Appearance
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White crystalline powder or granular
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White crystalline powder or granular
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Assay ( on dry basis), %
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99.5-100.5
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99.95
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PH Value
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5-7
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6.84
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Loss on drying, %
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≤0.2
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0.05
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Ash, %
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≤0.1
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0.005
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Melting range, ºC
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119-123
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119.2-122.4
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Lead (Pb), mg/kg
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≤0.5
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0.02
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As, mg/kg
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≤0.3
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<0.01
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Reducing Sugars, %
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≤0.3
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<0.3
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Ribitol and glycerol, %
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≤0.1
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<0.01
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Cont of bacteria, cfu/g
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≤300
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<10
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Yeast and Moulds cfu/g
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≤100
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<10
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Coliform MPN/g
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≤0.3
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<0.3
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Pathogens
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Salmonella enteriditis
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Negative
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Negative
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Shigella
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Negative
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Negative
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Staphylococcus aureus
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Negative
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Negative
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Beta Hemolyticstreptococcus
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Negative
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Negative
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Applications
1.Erythritol can be used in cakes, cookies and biscuits at a level up to 10% to dramatically increase baking stability and shelf life.
2.Erythritol gives baked goods longer freshness and softness.
In baked goods, using erythritol results in more compact dough and softer products.
3.Less color formation in baked goods results from use of erythritol.
4.Erythritol has a different melting behavior.
5.In confections, erythritol is non-hygroscopic (doesn't absorb moisture in the air), provides good gloss, breaking characteristics and melting properties in the mouth.
6.Erythritol crystallizes quickly .
7.In some candy such as fudge and fondant, erythritol works well with maltitol to control crystallization.
8.Erythritol works best if fine ground or powdered but can be used in it's crystalline or granulated form for hard candies.
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