| Nutritional Value: | Nutritional |
|---|---|
| Effect: | Stabilization |
| Resource: | Natural |
| Colour: | White |
| Appearance: | Crystalline Powder |
| Transport Package: | 1kg Bag or 25kg Bag |
| Samples: |
|---|
| Customization: |
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| Producm Name | Erythritol |
| Molecular weight | 122.22 |
| purity | > 99.0% |
| Level | GR |
| MDL Number | MFCD00004710 |
| Low sweetness | the sweetness of erythritol is only 60%-70% of that of sucrose. It has a cool and refreshing taste in the mouth, with pure taste and no bitter feeling. It can be used in combination with high sweetener to inhibit the bad flavor of high sweetener. |
| High stability | very stable to acid, heat, acid and alkali resistance are very high, in 329 degrees below the temperature will not occur decomposition and change, will not occur maillard reaction and discoloration. |
| High heat of dissolution | erythritol has an endothermic effect when dissolved in water, the heat of dissolution is only 97.4KJ/KG, which is higher than glucose and sorbitol in heat absorption, and has a cool feeling when eating. |
| High solubility | the solubility of erythritol at 25ºC is 36% (W/W). With the increase of temperature, the solubility of erythritol is higher than that of glucose, mannose and arabinol, and it is easy to crystallize and precipitate crystals. |
| low hygroscopicity: | erythritol is very easy to crystallize, but in 90% humidity environment will not be hygroscopicity, easy to be crushed powder products, can be used for food surface to prevent food hygroscopicity and deterioration. |
| 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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