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%.
It is understood that sorbitol is commonly used as a sweetener in the food industry. Its advantages are as follows:
In developed countries in Europe and the United States, sorbitol is the most popular sweetener. It is very common to use alcohol to replace sugar to produce various foods such as candies and snacks, and the development trend is very obvious. The most prominent one is chewing gum. Sorbitol is widely used as a sweetener in various foods and candies in Japan.
Sorbitol has a refreshing sweetness. Its sweetness is about the same as that of sucrose. It has the same caloric value as sugar, but it is metabolized slower than sugar and can be absorbed by the human body. It is large in the liver. Partially converted to fructose. Sorbitol has strong stability and is not fermented into acid by microorganisms. It can prevent dental caries when consumed by children. It can be processed into various anti-caries foods and is a substitute for the production of low-sweetness candies, snacks and sugar-free candies; Sorbitol can be absorbed by the human body. The heat generated by metabolism in the body is equivalent to that of glucose and sucrose. Its metabolism is passive diffusion and slow absorption. It does not require insulin and will not cause changes in blood sugar levels. It can be used as a treatment for hyperlipidemia, hypertension, Good sweeteners for use in private room food for patients with obesity and diabetes.
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