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99%
White crystalline powder
Bolin
HPLC
1kg
Kosher HALAL ISO2000
Food grade
2 years
Bag/1kg, Drum/25kg
Available
China
3000KG/ Per Month
1. A zero-calorie sweetener.
2. Highly tolerated by the human body.
3. Low effect on blood sugar, and also has antioxidant activity.
4. High heat of dissolution and absorption, high coolness.
5. Produced by biofermentation method, closer to natural transformation and extraction.
6. It is basically non-hygroscopic and has a wide range of applications.
Erythritol is a kind of sweetener made from high quality corn by biological fermentation, it is white crystalline powder with refreshing sweetness, not easy to absorb moisture, stable at high temperature, stable in a wide range of PH, with a mild cool feeling when dissolved in the mouth, suitable for a variety of foods. With the strengthening of the concept of sugar-free, sugar control, sugar reduction, healthy sweeteners are becoming more and more popular, the characteristics of erythritol, has gradually become both healthy and can indulge in the "sweet" sugar substitute choice.
1. low sweetness: the sweetness of erythritol is only 60%-70% of sucrose, with cool taste in the mouth, pure taste, no post-bitterness, can be used in combination with high sweetener to suppress the bad flavor of its high sweetener.
2. High stability: very stable to acid and heat, high acid and alkali resistance, no decomposition and change below 200 degrees, no discoloration due to Merad reaction.
3. High heat of dissolution: Erythritol has the effect of heat absorption when dissolved in water, the heat of dissolution is only 97.4KJ/KG, which is higher than the heat absorption of both glucose and sorbitol, and has a cool feeling when consumed.
4. Solubility: the solubility of erythritol at 25℃ is 37%, with the increase of temperature the solubility of erythritol increases and it is easy to crystallize and precipitate crystals.
5. Low hygroscopicity: Erythritol is very easy to crystallize, but will not absorb moisture in 90% humidity environment, easy to crush to get powder products, can be used in food surface to prevent food from moisture absorption and deterioration.
1. A zero-calorie sweetener.
2. Highly tolerated by the human body.
3. Low effect on blood sugar, and also has antioxidant activity.
4. High heat of dissolution and absorption, high coolness.
5. Produced by biofermentation method, closer to natural transformation and extraction.
6. It is basically non-hygroscopic and has a wide range of applications.
Erythritol is a kind of sweetener made from high quality corn by biological fermentation, it is white crystalline powder with refreshing sweetness, not easy to absorb moisture, stable at high temperature, stable in a wide range of PH, with a mild cool feeling when dissolved in the mouth, suitable for a variety of foods. With the strengthening of the concept of sugar-free, sugar control, sugar reduction, healthy sweeteners are becoming more and more popular, the characteristics of erythritol, has gradually become both healthy and can indulge in the "sweet" sugar substitute choice.
1. low sweetness: the sweetness of erythritol is only 60%-70% of sucrose, with cool taste in the mouth, pure taste, no post-bitterness, can be used in combination with high sweetener to suppress the bad flavor of its high sweetener.
2. High stability: very stable to acid and heat, high acid and alkali resistance, no decomposition and change below 200 degrees, no discoloration due to Merad reaction.
3. High heat of dissolution: Erythritol has the effect of heat absorption when dissolved in water, the heat of dissolution is only 97.4KJ/KG, which is higher than the heat absorption of both glucose and sorbitol, and has a cool feeling when consumed.
4. Solubility: the solubility of erythritol at 25℃ is 37%, with the increase of temperature the solubility of erythritol increases and it is easy to crystallize and precipitate crystals.
5. Low hygroscopicity: Erythritol is very easy to crystallize, but will not absorb moisture in 90% humidity environment, easy to crush to get powder products, can be used in food surface to prevent food from moisture absorption and deterioration.
