High quality erythr...

High quality erythritol 149-32-6 low price
High quality erythritol 149-32-6 low price
High quality erythritol 149-32-6 low price
High quality erythritol 149-32-6 low price
High quality erythritol 149-32-6 low price

High quality erythritol 149-32-6 low price

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1 Kilogram

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  • Min.Order :1 Kilogram
  • Purity: 99%
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High quality erythritol erythritol 149-32-6 low price erythritol

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  • Appearance: White Power
  • Application:Food field
  • PackAge:Aluminum foil bag/carton, etc., according to your needs
  • ProductionCapacity:10000|Kilogram|Day
  • Storage: Store in dry,cool and ventilated place
  • Transportation:Air or sea

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High quality erythritol 149-32-6 low price 

Erythromycin is a new type of functional glycol food sweetener, in melon fruit, algae, fungi and fermented foods such as soy sauce, wine are widely present, with high thermal stability, low moisture absorption, sweet coordination, zero heat value, no tooth decay, will not cause elevation of blood sugar and high tolerance and other advantages, in food, medicine, chemicals and other fields have a wide range of applications, especially competitive in the sweetener market.

Discover history
 
The discovery of erythritol was a Scottish chemist-John Chemicalbook Stenhouse (JohnStenhouse). 
John mainly studied organic chemistry throughout his life. In addition to the discovery of erythritol, he also discovered dimethylresorcinol and has many originality and practicality in dyeing, waterproofing, sugar making, leather making, etc. patent. John accidentally discovered erythritol while studying to extract dyes from several lichens that can be used in the textile industry. When John was studying a lichen named Roccellamontagnei Litmus brought back from Angola, he accidentally discovered this substance. He first named it Pseudo-Orcin, and in 1848 Published in the Royal Journal of Chemistry at the beginning of the year. "It is very sweet. Few lichenol is so sweet. When it is heated on aluminum foil, it emits a blue light and releases a caramel-like taste... It looks very much like a kind of lichenol. And mannitol.” In February 1849, when John continued to publish his previous research results in the Royal Journal of Chemistry, he changed the name of the “pseudo-lichenol” he had discovered and named before to “erythrosium”. Sugar alcohol."

 

 

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