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