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. In the food industry, it is mostly sorbitol liquid with a content of 69~71%.
Sorbitol has a significant role in extending the shelf life of food and maintaining aroma and taste:
Sorbitol does not contain aldehyde groups and is not easily oxidized when heated. The Maillard reaction will not occur with amino acids. 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, and can also significantly stabilize and preserve fish paste and jam preserves for a long time.
Sorbitol is a non-volatile polyol and has a good effect in maintaining the aroma of food. Sorbitol in both powder and liquid forms maintains aroma and taste, making it a stable sugar-free carrier for products such as coffee, tea, chocolate drinks and flavored beverages.
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