Food Additive Sorbitol Extra Fine Powder Sorbitol Powder Sweetener Sorbitol

• Nutritional Value: Nutritional
• Resource: Natural
• Transport Package: Drum/Carton
• Specification: 99%
• Trademark: QINGYA
• Origin: China
• Model NO.: 99%
• HS Code: 1302199099
• Production Capacity: 5000kg/Months

Product Description

Product Name: Sorbitol

CAS:/

EINECS No.:/

Molecular formula: C6H14O6

Molecular weight:182.172

Product specifications:99%

Detection method: TLC

Physical properties: white powder

Solubility:Easy to dissolve in water

Sorbitol Source:

Widely distributed in pears, peaches, and apples, with a content of about 1% to 2%, it is a reducing product of hexose, hexitol, a non-volatile polyol [4].
The production methods of sorbitol mainly include hydrogenation, electrochemistry, and fermentation. Hydrogenation is currently the most commonly used production method. Electrochemical method and biological fermentation method both use glucose and fructose as raw materials. The former prepares sorbitol through electrolytic reduction of raw materials, while the latter converts glucose and fructose into sorbitol through enzymatic action

Sorbitol Efficacy:

1. Sorbitol can be used as a raw material for the production of vitamin C; It can also be used as a raw material for syrup, intravenous infusion, pharmaceutical tablet pressing, as a drug dispersant, filler, cryoprotectant, anti crystallization agent, traditional Chinese medicine stabilizer, wetting agent, capsule plasticizer, sweetener, ointment matrix, etc
2. Sorbitol has a cool and sweet taste, accounting for 60% of the sweetness of sucrose. Its calorific value is similar to that of sucrose, and its combustion heat is -3025.5KJ/mol. 1g of sorbitol produces 16.7kJ of heat in the human body. Eating too much sucrose can cause dental caries in children, and it is also a great health hazard for patients with diabetes, obesity and other diseases. However, sorbitol is not used by some bacteria, and it is an important raw material for producing sugar free candy and various anti caries foods. Sorbitol in the metabolic process is not controlled and has no effect on blood sugar levels. In the food industry, sorbitol solution (with water as the solvent) with a content of 69 to 71% is commonly used.
3. As the mass fractions of sorbitol and maltitol increase, the aging enthalpy, crystallization rate, and relative crystallinity of corn starch gradually decrease; During storage, the addition of sorbitol and maltitol significantly enhanced the stability of corn starch at 2 θ It is a 20 ° diffraction peak, and the honeycombed pores of the starch gel network structure become larger and the pore wall become thicker, indicating that the addition of sugar alcohol delays the aging of corn starch; The gelatinization temperature of corn starch increases after adding sugar alcohols