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| Customization: | Available |
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| CAS No.: | 149-32-6 |
| Formula: | C4h10o4 |
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Chinese name : Erythritol
Name : meso-Erythritol
CAS number:149-32-6
Molecular weight : 122.12
Properties: white, odorless, heat stable crystal. It's slightly sweet. Have a strong cool feeling. The sweetness is about 60% to 80% of sucrose. Low calorific value, about one tenth of sucrose. Low hygroscopicity, soluble in water (37%, 25 ° C), due to low solubility (compared with sucrose), easy crystallization, suitable for food that needs sucrose taste, such as chocolate and table sugar. Melting point 121ºC, boiling point 329 ~ 331ºC. Stable to acid and base.
Use: sweetener; Humectant; Aroma enhancer; Tissue improver; Molding AIDS.
Can be used in chocolate, baked goods, candy, table sugar, soft drinks, etc., use 3%.Appearance: white crystalline powder
Solubility: soluble in water. slightly soluble in ethanol. insoluble in benzene, carbon tetrachloride, ether, petroleum ether, etc.
Main indexes:
| Index | Standard |
| Purity by wt % | 98 min |
| OH group % | 49 min |
| Moisture by wt % | 0.2 max |
| Ash by wt % | 0.05 max |
| Color (phthalate) | 1 max |
| Melting Point (C.degree) | 255 min |
Erythritol is a bulk sweetener with a molecular formula of C4H10O4. It can be get from glucose fermentation. It is a white crystalline powder with refreshing sweetness, not easy to absorb moisture, stable at high temperature, stable in a wide pH range, and has a mild cooling sensation when dissolved in the mouth. It is suitable for a variety of foods.
Pincredit also supply monk furit erythritol blend sweeteners.and Stevia extract erythritol blend sweeteners.
Why Choose Erythritol Sweetener
♦ 100% Natural Non-GMO erythritol.
♦ ZERO calories, ZERO active carbohydrates.
♦ Crystal clean taste, 60%-80% sweetness of sugar, no bitter aftertaste like stevia.
♦ Perfect for baking, cakes, meringues, ice cream.
| ITEM | SPECIFICATION |
| Appearance | White crystalline powder or granular |
| Taste | Sweet |
| Impurity | No visible impurities, no foreign matter |
| PH value | 5-7 |
| Melting Point: | 119-123ºC |
| Conductivity | ≤20uS/cm |
| Loss on drying | ≤0.2% |
| Ash | ≤0.1% |
| As | ≤0.3mg/kg |
| Pb | ≤0.5mg/kg |
| Assay (On dry basis) | 99.5%~100.5% |
| Reducing sugars | ≤0.3% |
| Ribitol and glycerol | ≤0.1% |
| Total Plate count | ≤100CFU/g |
| Yeast & Mould | ≤50CFU/g |
| Coliform | ≤3MPN/g |
| Escherichia Coli | ≤10CFU/g |
| Package | 25kgs/Bag |
| Storage condition | Store in a well closed place with constant low temperature and no direct sun light |
| Shelf life | Two years when properly stored |
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