| Customization: | Available |
|---|---|
| Type: | Sweetener |
| Nutritional Value: | Nutritional |
|
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.,,.40%,,,2.4 kcal / g.
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.
| () | 98.5% | 99.60% |
| 1.5% | 0.40% | |
| 0.2% | 0.11% | |
| 0.02% | 0.002% | |
| 0.5% | 0.02% | |
| 2.5ppm | <2.5ppm | |
| 0.5ppm | <0.5ppm | |
| 1ppm | <1ppm | |
| 0.5ppm | <0.5ppm | |
| Sulfate | 50ppm max | <50ppm |
| Chloride | 50ppm max | <50ppm |
| Melting point | 92~96 | 94.5 |
| PH in aqueous solution | 5.0~7.0 | 5.78 |
| Total plate count | 50cfu/g max | 15cfu/g |
| Coliform | Negative | Negative |
| Salmonella | Negative | Negative |
| Yeast & Mold | 10cfu/g max | Confirm |
1. The sweetness at room temperature is comparable to that of sucrose, and the sweetness at low temperature reaches 1.2 times that of sucrose.
2. Soluble in water, absorb a lot of heat when dissolved, the mouth feels particularly cool when eating.
3. Not used by the bacteria in the oral fermentation, can inhibit bacterial growth and acid production, can prevent dental caries.
4. The blood sugar level will not rise after eating xylitol.
5. Good biological stability.
6. Good moisture absorption.
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