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The source factory supplies bulk erythritol with a purity of more than 99.5, adopts non-genetically modified corn natural fermentation process, and provides various particle size specifications of 18 to 60 mesh and 100 mesh, which is perfectly suitable for zero sugar beverage and ketogenic baked food production lines and provides bulk procurement.
over 99.5%
Purity
about 70%
Sweetness
0 kcal
Caloric value
The advanced crystallization process ensures that the content of erythritol is always above 99.5%. High purity greatly reduces batch-to-batch variation in sweetness, ensuring a consistent taste for your end product and avoiding taste fluctuations caused by raw material impurities.
18 to 60 mesh particles and 100 mesh powder and other specifications. The particle uniformity is controlled above 90%, which effectively solves the problem of dust flying in the production and feeding process, and ensures that the dissolution rate is increased by 20% in liquid systems with different temperatures.
This product in 160 degrees Celsius high temperature environment still maintain structural stability, does not occur Maillard reaction or caramelization reaction. This feature makes it an ideal choice for bakery products, the finished product remains pure white after high temperature baking, no browning.
The heat of solution is minus 43 calories per gram, which has a strong endothermic effect. When applied to mint candy or tableted candy, it can produce a clear cooling taste, and can enhance the refreshing experience of consumers without adding menthol.
In the environment of 90% relative humidity for 5 days, the weight gain rate of moisture absorption is less than 2%. This extremely low moisture absorption means that the raw materials are not easy to agglomerate during large-scale storage and transportation, which greatly reduces the labor cost of raw material loss and agglomeration processing.
Human tolerance can reach 0.8 grams per kilogram of body weight, which is more than twice the tolerance of xylitol. The high tolerance significantly reduces the risk of gastrointestinal discomfort or bloating after consumption by the consumer, and is particularly suitable for addition in large proportions as a main sweetener.
| Technical indicators | Specifications and Standards |
| Appearance | White crystalline granules or powder |
| Content determination (dry basis) | 99.5% – 100.5% |
| Loss on drying | ≤ 0.20% |
| Melting point range | 118°C – 122°C |
| pH value (10% aqueous solution) | 5.0 – 7.0 |
| reducing sugar content | ≤ 0.3% |
| Burning residue | ≤ 0.1% |
| Heavy metals (as lead) | ≤ 1.0 mg/kg |
| Arsenic content | ≤ 1.0 mg/kg |
| Solubility (25°C) | 37g / 100g water |
| Particle size distribution | 18-60 stitches / 30-60 stitches / 100 stitches |
Applicable to the pursuit of “0 sugar 0 fat 0 card” label beverage brands. Using its 0-calorie characteristics and volume filling function close to sucrose, it provides perfect sweetness and taste support for carbonated beverages and tea beverages, and does not cause blood sugar fluctuations.
Designed for baking companies that produce ketogenic biscuits, bread and cakes. The high thermal stability of erythritol ensures that the baked product will not brown, and can provide similar fluffiness and moisture retention to sucrose, making it a golden partner for flour substitutes.
For manufacturers who produce cool mints, chewing gum or sugar-free throat lozenges. The use of product dissolution when the significant heat absorption cooling characteristics, for the candy to provide a natural cool taste, and very low hygroscopicity to ensure that the candy in the shelf life is not sticky.
It is suitable for brands that combine erythritol with stevia or mogroside. Its excellent fluidity and uniform crystal appearance are very suitable for small package packaging lines to ensure uniform sweetness of each bag of products and high-end selling phase.
Since the sweetness of erythritol is only 70% of that of sucrose, when replacing the sucrose formula, it is recommended to add it at a ratio of 1.3 to 1, or compound it with steviol glycosides at a ratio of 200 to 1, so as to achieve the sweetness standard equivalent to sucrose.
The solubility of erythritol in water at 25 degrees Celsius is about 37%. If you need to prepare high-concentration syrup, it is recommended to heat the water temperature to more than 60 degrees Celsius, the solubility can be increased to more than 60%, and then cooled to prevent precipitation.
Because erythritol does not have the hygroscopicity of sucrose, the finished baked product may be drier than traditional formulations. It is recommended to appropriately increase the proportion of liquid ingredients in the formula, or add a small amount of soluble dietary fiber to improve the moisture retention of the finished product.
Unused raw materials should be sealed immediately after opening and stored in a cool and dry place. The relative humidity of the environment is recommended to be controlled below 60%. The stacking height of pallets should not exceed two layers to prevent physical agglomeration caused by excessive pressure on the bottom layer.
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The source factory supplies bulk erythritol with a purity of more than 99.5, adopts non-genetically modified corn natural fermentation process, and provides various particle size specifications of 18 to 60 mesh and 100 mesh, which is perfectly suitable for zero sugar beverage and ketogenic baked food production lines and provides bulk procurement.
Purity
over 99.5%
Sweetness
about 70%
Caloric value
0 kcal
The advanced crystallization process ensures that the content of erythritol is always above 99.5%. High purity greatly reduces batch-to-batch variation in sweetness, ensuring a consistent taste for your end product and avoiding taste fluctuations caused by raw material impurities.
18 to 60 mesh particles and 100 mesh powder and other specifications. The particle uniformity is controlled above 90%, which effectively solves the problem of dust flying in the production and feeding process, and ensures that the dissolution rate is increased by 20% in liquid systems with different temperatures.
This product in 160 degrees Celsius high temperature environment still maintain structural stability, does not occur Maillard reaction or caramelization reaction. This feature makes it an ideal choice for bakery products, the finished product remains pure white after high temperature baking, no browning.
The heat of solution is minus 43 calories per gram, which has a strong endothermic effect. When applied to mint candy or tableted candy, it can produce a clear cooling taste, and can enhance the refreshing experience of consumers without adding menthol.
In the environment of 90% relative humidity for 5 days, the weight gain rate of moisture absorption is less than 2%. This extremely low moisture absorption means that the raw materials are not easy to agglomerate during large-scale storage and transportation, which greatly reduces the labor cost of raw material loss and agglomeration processing.
Human tolerance can reach 0.8 grams per kilogram of body weight, which is more than twice the tolerance of xylitol. The high tolerance significantly reduces the risk of gastrointestinal discomfort or bloating after consumption by the consumer, and is particularly suitable for addition in large proportions as a main sweetener.
| Technical indicators | Specifications and Standards |
| Appearance | White crystalline granules or powder |
| Content determination (dry basis) | 99.5% – 100.5% |
| Loss on drying | ≤ 0.20% |
| Melting point range | 118°C – 122°C |
| pH value (10% aqueous solution) | 5.0 – 7.0 |
| reducing sugar content | ≤ 0.3% |
| Burning residue | ≤ 0.1% |
| Heavy metals (as lead) | ≤ 1.0 mg/kg |
| Arsenic content | ≤ 1.0 mg/kg |
| Solubility (25°C) | 37g / 100g water |
| Particle size distribution | 18-60 stitches / 30-60 stitches / 100 stitches |
Applicable to the pursuit of “0 sugar 0 fat 0 card” label beverage brands. Using its 0-calorie characteristics and volume filling function close to sucrose, it provides perfect sweetness and taste support for carbonated beverages and tea beverages, and does not cause blood sugar fluctuations.
Designed for baking companies that produce ketogenic biscuits, bread and cakes. The high thermal stability of erythritol ensures that the baked product will not brown, and can provide similar fluffiness and moisture retention to sucrose, making it a golden partner for flour substitutes.
For manufacturers who produce cool mints, chewing gum or sugar-free throat lozenges. The use of product dissolution when the significant heat absorption cooling characteristics, for the candy to provide a natural cool taste, and very low hygroscopicity to ensure that the candy in the shelf life is not sticky.
It is suitable for brands that combine erythritol with stevia or mogroside. Its excellent fluidity and uniform crystal appearance are very suitable for small package packaging lines to ensure uniform sweetness of each bag of products and high-end selling phase.
Since the sweetness of erythritol is only 70% of that of sucrose, when replacing the sucrose formula, it is recommended to add it at a ratio of 1.3 to 1, or compound it with steviol glycosides at a ratio of 200 to 1, so as to achieve the sweetness standard equivalent to sucrose.
The solubility of erythritol in water at 25 degrees Celsius is about 37%. If you need to prepare high-concentration syrup, it is recommended to heat the water temperature to more than 60 degrees Celsius, the solubility can be increased to more than 60%, and then cooled to prevent precipitation.
Because erythritol does not have the hygroscopicity of sucrose, the finished baked product may be drier than traditional formulations. It is recommended to appropriately increase the proportion of liquid ingredients in the formula, or add a small amount of soluble dietary fiber to improve the moisture retention of the finished product.
Unused raw materials should be sealed immediately after opening and stored in a cool and dry place. The relative humidity of the environment is recommended to be controlled below 60%. The stacking height of pallets should not exceed two layers to prevent physical agglomeration caused by excessive pressure on the bottom layer.