Sorbitol, also known as sorbitol, is a white hygroscopic powder or crystal 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 my country’s “Hygienic Standards for the Use of Food Additives” (GB2760-1996): Sorbitol (liquid) can be used in ice cream and popsicles according to production needs. , pastries, drinks, biscuits, bread, pickles, candies. In actual production, sorbitol can be used as a nutritional sweetener, wetting agent, chelating agent and stabilizer.
The following suppliers of sorbitol will introduce to you the specific functions and uses of sorbitol in the food industry:
Sorbitol is hygroscopic, so adding sorbitol to food can prevent the food from drying out and keep the food fresh and soft. Used in bread and cakes, it has obvious effects and can effectively extend the shelf life of baked goods.
Sorbitol is less sweet than sucrose (its sweetness is equivalent to 60% sucrose) and is not used by some bacteria. It is an ideal raw material for the production of low-sweetness candies and sugar-free candies. It is an important raw material and can be used to process various anti-caries foods.
Sorbitol does not contain aldehyde groups and is not easily oxidized. It does not produce Maillard reaction with amino acids when heated. It has certain physiological activity and can prevent the denaturation of carotenoids, edible fats and proteins. Adding sorbitol to concentrated milk can extend the shelf life, improve the color and aroma of the small intestine, and has obvious stabilizing and long-term preservation effects on fish soy sauce. . The same goes for jam preserves.
The metabolism of sorbitol does not cause an increase in blood sugar and is metabolized slower than sugar. Most of it is converted into fructose in the liver and can be used as a sweetener and nutrient in food for diabetics.
In addition, sorbitol can be used as a humectant and excipient in the production of toothpaste instead of glycerin. It can also be used as a starch stabilizer and a moisture regulator, flavor preserving agent, antioxidant, etc. for fruits. �
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