| CAS No.: | 149-32-6 |
|---|---|
| Formula: | C4h10o4 |
| EINECS: | 205-737-3 |
| Type: | Erythritol |
| Nutritional Value: | Nutritional |
| Effect: | Stabilization |
| Samples: |
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| Customization: |
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| Producm Name | Erythritol |
| Molecular weight | 122.22 |
| purity | > 99.0% |
| Level | GR |
| MDL Number | MFCD00004710 |
| 1 Chocolate production. Erythritol is characterized by low thermal stability and hygroscopicity, and can be operated in an environment above 80°C, greatly reducing processing time and improving product flavor. Erythritol can greatly reduce the energy of chocolate, while providing a cool taste. |
| 2 for the production of fangdengtang, only need to control the stirring time and operating temperature, can be prepared with different texture of fondant sugar. The product not only has a cool taste and pleasing appearance, but also has a good consistency and good storage resistance. |
| 3 For hard candy, soft candy, chewing gum, fruit sugar production. Erythritol has strong stability and does not brown when it is boiled at high temperature during hard sugar production. The degree of softness and hardness of texture of soft sugar can be controlled by adjusting the high temperature of syrup boiling and the amount of varieties added. All kinds of candies made from erythritol have good storage stability even at high temperature and are beneficial to dental health. |
| 4 For dairy products and beverage production. Erythritol produces dairy products and can extend the shelf life of products. By using the endothermic action of erythritol, a solid powder beverage with self-cooling property can be produced, and the temperature is greatly reduced when dissolved in water. |
| 5 Used in rice wine, beer and other alcoholic drinks, can greatly shorten the fermentation period. |
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