Sorbitol, also known as sorbitol. It is white hygroscopic powder or crystalline powder, flakes or granules, odorless. In the food industry, it is mostly sorbitol liquid with a content of 69~71%. 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.
The specific physical and chemical properties of sorbitol are as follows:
Chemical formula: C6H14O6
Molecular weight: 182.172
Density: 1.596g/cm3
Melting point: 95-99°C
Boiling point: 494.9°Cat760mmHg
Flash point: 292.5°C
Water solubility: SOLUBLE
Vapor pressure: 7.22E-12mmHgat25°C
Refractive index: 1.597
Physicochemical properties: white odorless crystalline powder, with Sweet and hygroscopic.
Melting point: 97℃
Relative density: 1.489
Refractive index: 1.3477 (10% aqueous solution)
Solubility: soluble in Water (235g/100g water, 25℃), glycerol, propylene glycol, slightly soluble in methanol, ethanol, acetic acid, phenol and acetamide solutions. Virtually insoluble in most other organic solvents
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