Erythritol
Introduction: it is a food additive made of glucose as the main raw material, fermented and transformed by yeast, and then refined.
Model: 30-60 mesh, 18-60 mesh, below 60 mesh, powder characteristics: natural fermented sweetener, 0 sugar, 0 energy, high tolerance, refreshing taste. When combined with high-power sweetener, it can significantly improve the bad flavor such as bitterness or metal taste after sweetener. It is suitable for sugar free food production.
Applications: beverages, dairy products, health products, ice cream, candy, toothpaste, table sweeteners and other fields.
Regulatory status: food additives
Certificate Of Analysis
| Product Name | Erythritol | Production Date | 17/09/202116/09/2023 | Lot No.：Batch No.: | 20210917 | |
| Quantity | 20MT | Test Date | 22/09/2021 | |||
| Test Criterion | GB26404-2001 | |||||
| Test Item | Test Item | Criterion | Result | Individual Judgment | ||
| Appearance | -- | White Crystalline Powder | White Crystalline Powde | √ | ||
| Assay(dry base) | % | 99.50-100.50 | 99.96% | √ | ||
| PH PH Value | 5-7 | 6.20 | √ | |||
| Loss on Drying | % | ≤0.2 | 0.07 | √ | ||
| Melting Range,℃ | 119-123 | 119.2-122.5 | √ | |||
| As | mg/kg | ≤0.3 | ＜0.01 | √ | ||
| Pb | mg/kg | ≤0.5 | 0.02 | √ | ||
| Reducing Sugars | % | ≤0.3 | ＜0.3 | √ | ||
| Ribitol and Glycerol | % | ≤0.1 | ＜0.01 | √ | ||
| Total Colonies | Cfu/g | ≤300 | ＜10 | √ | ||
| Yeast and Moulds | Cfu/g | ≤100 | ＜10 | √ | ||
| Coliform | MPN/g | ≤0.3 | ＜0.3 | √ | ||
| Pathogens | Salmonella | Negative | Negative | √ | ||
| Shigella | Negative | Negative | √ | |||
| Staphylococcus aureus | Negative | Negative | √ | |||
| βBeta Hemolyticstreptococcus | Negative | Negative | √ | |||
| Conclusion | Quality Approved | |||||
Detail Image
