Sorbitol is a white hygroscopic powder or crystalline powder, flakes or granules, odorless. Depending on the crystallization conditions, the melting point changes in the range of 88 to 102°C, and the relative density is about 1.49. Easily soluble in water (1g dissolves in about 0.45mL water), slightly soluble in ethanol and acetic acid. It has a refreshing sweetness, the sweetness is about half that of sucrose, and its caloric value is similar to that of sucrose. Sorbitol liquid is a clear, colorless, syrupy liquid with a sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol.
Sorbitol plays an important role in these three properties in food applications:
Sorbitol Sugar alcohols are hygroscopic, so adding sorbitol to food can prevent the food from drying out and keep the food fresh and soft. It has obvious effects when used in bread and cakes.
Sorbitol has a lower sweetness than sucrose and is not used by some bacteria. It is an important raw material for the production of low-sweetness candy snacks and sugar-free candies, and can be used to process various anti-caries foods.
Sorbitol does not contain aldehyde groups and is not easily oxidized. It does not produce Maillard reaction with amino acids when heated. It has certain physiological activity and can prevent the denaturation of carotenoids, edible fats and proteins. Adding sorbitol to concentrated milk can extend the shelf life, improve the color and aroma of the small intestine, and has obvious stabilization and long-term preservation effects on fish sauce. It has the same effect in jam preserves.
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