| Customization: | Available |
|---|---|
| CAS No.: | 50-70-4 |
| Formula: | C6h14o6 |
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Product Name: Sorbitol Sorbitol is a sugar alcohol, which is a poorly digestible carbohydrate that either naturally occurs in fruits or is semi-artificially produced and added as a low calorie sweetener to various commercial foods. Sorbitol is chemically similar to fructose and mannitol.Other names for sorbitol: sorbit, glucitol. Nutrition Facts: |
I. Specification
|
Item No.
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Test Items
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Testing Standards
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Test Result
|
|
1
|
Appearance
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White powder or granular
|
white 20-60 mesh
|
|
2
|
Sorbitol Content, ω%
|
≥99.0
|
99.5
|
|
3
|
Moisture, ω%
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≤1.5
|
0.35
|
|
4
|
Reducing Sugar, ω%
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≤0.3
|
0.039
|
|
5
|
Total Sugar, ω%
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≤1.0
|
0.14
|
|
6
|
Burning Residue, ω%
|
≤0.1
|
0.01
|
|
7
|
Pb, mg/kg
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≤1
|
<1
|
|
8
|
Ni, mg/kg
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≤2
|
<2
|
|
9
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Chloride, mg/kg
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≤50
|
<50
|
|
10
|
sulphate, mg/kg
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≤100
|
<100
|
|
11
|
Total bacterium
|
≤100p/g
|
<100
|
|
12
|
Colon bacillus
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Absent in 1g
|
Absent in 1g
|
Sorbitol is a chemical raw material with a wide range of uses. It is widely used in food, daily chemical, pharmaceutical and other industries. It can be used as a sweetener, moisturizer, excipient, preservative, etc. It also has the properties of polyols. Nutritional advantages, namely low caloric value, low sugar, and anti-caries effects. Application in the food industry: Sorbitol is hygroscopic, so adding sorbitol to food can prevent the food from drying out and keep the food fresh and soft. Used in bread and cakes, it has obvious effects. Sorbitol is less sweet than sucrose and cannot be used by some bacteria. It is a good raw material for the production of locally sweet candies and snacks. It is also an important raw material for the production of sugar-free candies and can be used to process various anti-caries foods. Sorbitol does not contain aldehyde groups, is not easily oxidized, and does not produce Maillard reaction with amino acids when heated. It has certain physiological activity and can prevent the denaturation of carotenoids, dietary fats and proteins. Adding sorbitol to concentrated milk can extend the shelf life, improve the color and flavor of the small intestine, and has obvious stabilizing and long-term preservation effects on fish sauce. . The same goes for jam preserves. The metabolism of sorbitol does not cause an increase in blood sugar and can be used as a sweetener and nutritional supplement for diabetic patients. |
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