Sorbitol Sugar Alcohol

Sorbitol (D-glucitol, Sorbol, D-sorbitol) is made of corn starch as raw materials, after enzymatic liquefaction and saccharification to produce glucose, and then hydrorefining and concentration. Sorbitol, also called D-sorbitol, 50-70-4, E420, and D-glucitol, is a type of carbohydrate. It falls into a category of sugar alcohols called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs (1Trusted Source). It’s also commercially manufactured from corn syrup for use in packaged foods, beverages, and medications. Commercially, sorbitol is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.

Product Details

Sorbitol (CAS: 50-70-4)

Product Introduce:

Sorbitol (D-glucitol, Sorbol, D-sorbitol) is made of corn starch as raw materials, after enzymatic liquefaction and saccharification to produce glucose, and then hydrorefining and concentration. Solid sorbitol is a white crystalline powder, thin slices or particles, with hygroscopic properties; Liquid sorbitol is a colorless, transparent, viscous liquid with a solid concentration of 70% and a clear sweet taste, about 0.6 times as sweet as sucrose. Sorbitol can be used as sweetener, humectant, excipient, preservative, etc. At the same time, it has the nutritional advantages of polyol, that is, low calorific value, low sugar, anti-caries and other effects.

Product Features:

1. Sorbitol has good hygroscopic and moisturizing properties, which can extend the shelf life of food.

2. Sorbitol, whose sweetness is lower than sucrose, can be used as sweetener and nutritive agent for food for patients with glycosuria, liver disease, cholecystitis and obesity.

3. Sorbitol does not contain aldehyde group, is not easy to be oxidized, prevent the degeneration of carotenoids, fats and proteins, prevent constipation.

4. To ferment in baked goods without baking yeast; ferment. It is used as sweetener and moisturizer in pastries, surimi and drinks.

5. Sorbitol can chelate metal ions, effectively prevent the precipitation of sugar, salt and other crystals, maintain the balance of sour, sweet and bitter taste, and maintain the aroma of food.

6. Sorbitol solution can improve the taste, increase the flavor and color of meat products, increase the water retention, increase the yield of meat products and reduce the production cost.

Products Indicators:

Item	Requirements
Item	Solid	Liquid
Character	White, crystalline powder, thin slices or granules, hygroscopic	A colorless, transparent, sweet, viscous liquid that can be miscible with water in any proportion
The mass fraction of a solid / (%)	－	≥70.0
The mass fraction of sorbitol / (%)	≥99.0	≥50.0
Water / (%)	≤1.5
PH (sample: water=1:1)		5.0-7.5
Relative density: d2020	－	1.285-1.315
The mass fraction of reducing sugar in glucose / (%)	≤0.3	≤0.21
The mass fraction of total sugar (measured in glucose) / (%)	≤1.0	≤8.0
Mass fraction of arsenic (As) / (%)	≤0.0002	≤0.0002
The mass fraction of lead / (%)	≤0.0001	≤0.0001
The mass fraction of the burning residue / (%)	≤0.10	≤0.10