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%.
According to the supply of sorbitol, synthetic derivatives of sorbitol can be used as emulsifiers and surfactants:
Sorbitol contains 6 It has a hydroxyl group and can undergo esterification with many organic acids.
Sorbitol fatty acid esters synthesized by dehydration of sorbitol and fatty acids are collectively called Span surfactants. They are excellent food emulsifiers and can improve and shorten the emulsification process. During the bread production process, it can prevent the starch in the bread from settling and improve the processing performance of the dough; the pastries produced have beautiful appearance and good eatability, and can also be widely used in the production of ice cream and soy milk.
Sorbitol is used to prepare sorbitan anhydride, and then monoesterified with palmitic acid to obtain Span, which can be used as an emulsifier for printing inks and various oil products. Among them, as food additives, sorbitan stearate (Span), sorbitan monopalmitate (Span), and sorbitan monooleate (Span) have been included in the hygienic standards for the use of food additives It can be used in foods such as coconut juice, juice, milk, toffee, ice cream, bread, pastries, malted milk, margarine and chocolate.
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