| Appearance | Standard |
| Assay(%) | 99.5-100.5 |
| Loss on drying(%) | <0.2 |
| Residue on ignition(% | ≤0.1 |
| Heavy metal (Pb) | 0.0005 |
| Arsenic | ≤2.0ppm |
| Non soluble residues(mg/kg) | ≤15 |
| Pb | ≤1.0ppm |
| Glycerol +Ribitol (%) | ≤0.1 |
| Reducing Sugars(%) | ≤0.3 |
| Melting point | 119-123 |
| PH Value | 5.0 ~ 7.0 |
| Conductivity(μs/cm) | ≤20 |
Short Description:
Erythritol, a filling sweetener, is a four carbon sugar alcohol.
1. Low sweetness: erythritol is only 60% – 70% sweeter than sucrose. It has a cool taste, pure taste and no aftertaste. It can be combined with high-power sweetener to inhibit the bad flavor of high-power sweetener.
2. High stability: it is very stable to acid and heat, and has high acid and alkali resistance. It will not decompose and change below 200 ℃, nor will it change color due to Maillard reaction.
3. High heat of dissolution: erythritol has endothermic effect when dissolved in water. The heat of dissolution is only 97.4kj/kg, which is higher than that of glucose and sorbitol. It has a cool feeling when eaten.
4. Solubility: the solubility of erythritol at 25 ℃ is 37% (w / W). With the increase of temperature, the solubility of erythritol increases and it is easy to crystallize.
5. Low hygroscopicity: erythritol is very easy to crystallize, but it will not absorb moisture in 90% humidity environment. It is easy to crush to obtain powdered products. It can be used on the food surface to prevent food from hygroscopic deterioration.
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