Sorbitol, also known as sorbitol. It is white hygroscopic powder or crystalline powder, flakes or granules, odorless. Depending on the crystallization conditions, the melting point changes in the range of 88~102℃, 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. According to the understanding of sorbitol supply: in the food industry, sorbitol liquid with a content of 69~71% is mostly used. Sorbitol liquid is a clear, colorless, syrupy liquid with a sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol. Can be used as nutritive sweetener, humectant, chelating agent and stabilizer.
Supplier of sorbitol: Sorbitol is widely used in the food industry due to the following properties:
1. Flavor and sweetness
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Sorbitol has a unique flavor, a cool and refreshing taste, and its sweetness is about 60% of that of sucrose at the same concentration. Sorbitol needs to absorb heat when dissolving in water. The heat of dissolution is -110.8J/g, which is close to glucose. It is suitable to be added to mint candies, refreshing drinks and other foods to enhance the cooling effect.
2. Hygroscopicity and moisturizing properties
Sorbitol is very hygroscopic. Its hygroscopic capacity is much greater than that of sucrose and slightly less than that of glycerol. It is easily absorbed when the relative humidity of the air is high. Moisture agglomerates; but the γ crystal form of sorbitol is less hygroscopic. The polyhydroxyl structure of sorbitol determines its good moisturizing properties. Adding it to food can adjust the dry humidity of the food, prevent the food from drying out, keep the food fresh and soft, and extend the shelf life of the product.
3. Stability
Sorbitol molecule does not contain reducing groups, and its chemical properties are relatively stable, non-flammable, non-volatile, resistant to acids and alkalis, and not easily oxidized by air. Sorbitol has good thermal stability and will not react with soluble amino compounds to cause Maillard browning when heated. Therefore, when used in food and pastries, the food can maintain its original color and aroma after baking. Under certain reaction conditions, sorbitol can undergo dehydration oxidation, esterification, etherification and other reactions, and can also chelate various metal ions in strong acid and alkali solutions.
4. Osmotic pressure
The molecular weight of sorbitol is slightly larger than that of glucose, so the osmotic pressure is close to that of glucose, which is 1.88 times that of sucrose. Higher osmotic pressure means that the resistance to microorganisms is correspondingly stronger, and can be used to control microorganisms in fruit and vegetable jam foods.
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