Sorbitol

Overview

Sorbitol is widely distributed in plant fruits in nature, it is white hygroscopic powder or crystalline powder, flake or granule, odorless. Depending on the crystallization conditions, the melting point in the range of 88~102 ℃, relative density of about 1.49. Soluble in water (1g dissolved in about 0.45mL water), slightly soluble in ethanol and acetic acid. It has a cool sweet flavor, the sweetness is about half of sucrose, and the calorific value is similar to that of sucrose. It is often used in food as sweetener, loosening agent and humectant.

Sorbitol can be used in ice-cream, popsicles, pastries, beverages, cookies, bread, sauces and candies according to production needs. In actual production, sorbitol can be used as nutritive sweetener, wetting agent, chelating agent and stabilizer. Foods using sorbitol can be consumed by people with diabetes, liver disease and cholecystitis. In addition to being used as a sweetener, sorbitol also has the effect of moisturizing, chelating metal ions, and improving tissue (making cakes delicate and preventing starch aging).