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Chemical name: Erythritol,meso-Erythritol

CAS Number:149-32-6

Molecular formula: C4H10O4

Molecular weight:122.12

Product Standard: GB/USP/EP/FCC

Packaging:

25 kg Paper plastic composite bags lined with polyethylene bag packaging.

Storage Condition: Kept in a light-proof,well-closed, dry and cool place.

Shelf life: 2 years.

Buying Guide:

Erythritol

Mondstar offers a diverse range of chemical products and is your preferred supplier of food additives and ingredients, providing high-quality erythritol powder wholesale and export services. For more information, you can directly contact [email protected] or call +86-17303712627.

Product Overview

Erythritol is a natural sweetener also known as dimethylerythritol or DCM. It is a white crystalline solid with a sweet taste but negligible calories. Erythritol is about 60-80% as sweet as sucrose but has almost zero calories. Key properties such as sugar-like taste, negligible calorie content, and relative safety make erythritol a useful low-calorie sweetener choice for sugar replacement in processed foods and beverages.

Specifications

Item	Reference Standard FCC	Result
Assay(dry basis),%≥	99.5-100.5	99.93
Ribitol and Glycerol, % ≤	0.1	0
Loss on drying，%≤	0.20	0.11
Ash,%≤	0.10	0.020
Heavy metals,mg/kg≤	5	<5
As, mg/kg≤	0.5	＜0.5
Melting range,℃	119-123	120.4
pH	5.0-7.0	6.02
Reducing sugars,%≤	0.20	<0.20
Lead, mg/kg≤	1	0.06
Total plate count,CFU/g≤	100	<10
Coliform,MPN/g≤	3	<3
Yeast&Mold, CFU/g≤	100	<10

The main application of Erythritol

Erythritol in drinks is used, including carbonated drinks, fruit juices, tea, and coffee. Can provide sweetness, improve taste, and can replace traditional high-sugar sweeteners.
Erythritol is used in baking foods such as cakes, cookies, and bread. Erythritol has good thermal stability and is suitable for high-temperature baking processes.
Erythritol is used as a sweetener in candy and chewing gum. It provides a sweet taste and also helps reduce the risk of dental caries.
Erythritol uses in ice cream and other frozen desserts such as sorbets, popsicles, and ice cream. Erythritol does not crystallize during freezing, which helps maintain the smooth texture of ice cream.