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Erythritol

Erythritol occurs naturally in many foods such as pears, melons, grapes, mushrooms, wine, soy sauce and cheese. Erythritol is produced by fermentation using yeast. Erythritol is approximately 60% -70% as sweet as sucrose and flows easily due to its non-hygroscopic character. Like other polyols, Erythritol does not promote tooth decay and is safe for people with diabetes.

Analysis

Appearance:	White crystalline powder or granular
Assay (on dry basis):	99.0%~101.0%
Loss on drying:	no more than 0.2%
Ash:	no more than 0.01%
Melting range:	118centi-degree~122centi-degree
Heavy metals (Pb):	no more than 1.0mg/kg
As:	no more than 0.3mg/kg
Cont of bacteria:	no more than 300cfu/g
Coliform:	no more than 30cfu/g
Pathogens:	Negative

               

99.0%~101.0% Erythritol