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Bread |
Thickener |
Acidulant |
Preservative |
Sweetener |
Nutrition enhancer |
Pharmaceutical |
Food flavor |
Phosphate |
Starch |
Appearance
|
White crystalline powder
|
|
Sense of taste
|
Sweet
|
|
Odor
|
No peculiar smell
|
|
Chemical control
|
GB 13509-2005
|
FCC(4)
|
Content of Xylitol
|
98.5%~101.0%
|
98.5%~101.0%
|
Ash
|
≤0.5%
|
≤0.1%
|
Loss on Drying
|
≤0.5%
|
≤0.5%
|
Reducing sugar(as glucose)
|
≤0.2%
|
≤0.3%
|
Other polyols
|
≤2.0%
|
≤1.0%
|
Melting point
|
92°C~96°C
|
—
|
Heavy Metal as Pb)
|
≤0.0010%
|
—
|
Lead(Pb)
|
≤0.0001%
|
≤0.0001%
|
Arsenic As)
|
≤0.0003%
|
—
|
Nickel Ni)
|
≤0.0002%
|
≤0.0001%
|
Microbiological control
|
|
|
Total plate count
Mould and Yeast count
Coliform bacteria
Salmonella
|
≤500cfu/g
≤100cfu/g
≤30MPN/100g
Negative
|