| Customization: | Available |
|---|---|
| CAS No.: | 149-32-6 |
| Formula: | C12h24o11 |
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Zero Calories sweetness Erythritol for food additives
Details of erythritol
Erythritol, a filling sweetener, is a four carbon sugar alcohol with the molecular formula c4h10o4
1. Erythritol is a very popular sweetener, which is unique natural polyol sweeteners with non calorie and clear cool mouth feel.
2. Erythritol is a polyol (sugar alcohol) which is very popular for use in baking and as a general sweetener in low carb diets.
3. Erythritol, as alternatives to sugars and as part of a comprehensive program including proper dental hygiene has been recognized by the American dental association.
Properties of Erythritol
1. Low in calories: Erythritol has a very low caloric content; its value is 0. 2 calories per gram for food labeling purposes in the united states and 0 (zero) calories per gram.
2. High digestive tolerance: Erythritol is rapidly absorbed in the small intestine due to its small molecular size and structure.
3. Safe for diabetes' person: Single dose and 14-day clinical studies demonstrate erythritol does not affect blood serum glucose levels.
4. Do not cause tooth decay: Erythritol like other polyols is resistant to metabolism by oral bacteria which break down sugars and starches to produce acids which may lead to tooth enamel loss and cavities formation. According to a 3-year study in 485 school children, erythritol was even more protective against dental caries than xylitol and sorbitol.
Overall, erythritol appears to be an excellent sweetener.
*It contains almost no calories.
*It has 70% of the sweetness of sugar.
*It doesn't raise blood sugar levels.
*Human studies show very little side effects mainly minor digestive issues in some people.
*Studies where animals are fed massive amounts for long periods of time show no adverse effects
Specification of Erythritol:
|
Item |
Specification |
|
Appearance |
White crystalline powder |
|
Assay (on dry basis) |
99.5-100.5% |
|
Loss on drying |
≤0.20% |
|
PH |
5.0-7.0 |
|
Reducing Sugars |
≤0.3% |
|
Ribitol and glycerol |
≤0.1% |
|
Melting range |
118~122ºC |
|
Ash |
≤0.1% |
|
Heavy metal(pb) |
≤1.0 mg/kg |
|
Arsenic(count as As) |
≤0.3 mg/kg |
|
Lead(Pb) |
≤1.0 mg/kg |
|
Bacterium total |
≤300 cfu/g |
|
E.Coli |
≤30 MPN/100g |
Application of Erythritol:
Baked goods
Sucrose and oil are the main raw materials for making baked food.
They play a very important role in forming the unique tissue structure, taste and flavor of baked food.
They are indispensable raw materials for the production of high-quality baked products.
Especially in the production of baked food, in addition to increasing sweetness, coloring and preservation,
sugar has a great impact on the rheological properties, process and product quality of dough. T
he appropriate addition of sugar is a very important condition to ensure normal production process and good product quality.
However, with the improvement of modern consumers' consumption level and the enhancement of health awareness,
this "high sugar, high fat and high calorie" product can no longer meet the needs of consumers.
The baking industry is also developing towards nutrition, health, functionality and low calorie.
Under this trend, low-energy and sugar free baked food came into being.
However, some low-energy or sugar free roasted foods produced by some manufacturers only partially reduce the use of oil and sugar,
but it is not enough to reduce the use of oil and sugar.
It is easy to cause bad sensory quality of products and is hard to be accepted happily by diabetes, obesity and others.
Therefore, substitutes such as dietary fiber, oligosaccharides, sugar alcohols and fats should be used to simulate the functions of oil and sucrose as much as possible while reducing product energy and meeting the consumption needs of some consumers,
so as to improve the acceptability of products.
Company View
Packing of Erythritol:
25kg/bag, about 18.75mt on pallet/20'gp; about 20 mt without pallet/20'gp
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