Sorbitol 70%
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Food & Feed Additives
Powder/Liquid
Sorbitol can be used to make sugar-free chewing gum, wine flavoring agent and food sweetener for diabetics because it is metabolized more slowly than sugar and is mostly converted to fructose in the liver, which is not easy to cause diabetes.
Sorbitol can be used in ice-cream, chocolate, and chewing gum to help people lose weight.
Sorbitol can be used to produce the raw materials of vitamin C through fermentation and chemical synthesis.
Sorbitol can be used in baked goods to extend the shelf life since it has moisturizing and fresh-keeping effect.
Sorbitol can work as starch stabilizer and fruit wetting regulator, fragrance preservation agent, antioxidant and fresh-keeping agent.
| CAS No. | 492-62-6 |
| HS CODE | 170230.00 |
| Appearance | White or colorless crystals |
25kg/woven bag
| Test | Requirement | Result |
| Ideutification A(IR | The IR absorption spectrum of the preparation of the test specimen exhibit maxima only at the same wavelengths as that of a similar preparat ion of the USP Sucralose RS | Confom |
| Identification B (HPLC) |
In HPLC, retained time of main peak complies toreference object | Conform |
| ldentificaticn C(RF） | The RF value of the principal spot of the Sample solution caresponds that of standard solution A,asobtained in the test for Related Compounds | Conform |
| Appearance | White crystalline powder | Conform |
| Assay (on anhydrous basis) |
98.0～102.0% | 99.74 |
| Water | ≤2.0% | 0.09 |
| Specific Rotation, (a)o20 |
+84.0~+87,5 | +86.2° |
| Residue on lgnition (Sulphated Ash） |
≤0,7% | 0.1 |
| Hydrolysis products Impurities H and I Chlorinated Monosaccharides |
≤0.1% | <0.1 |
| Related substances Othei Chlorinated Disaccharide |
≤0.5 | <0.5 |
| Triphenyphosphine Oxide | ≤150mg/k | <150mg/kg |
| PH(10%aqueous solution) | 5.0-8.0 | 651 |
| Methanol | ≤0.1% | Undetected |
| Heavy Metals (as Pb) |
≤10mp/kg | ≤10 |
| Arsenic(As) | ≤3mg/k | ≤3 |
| Lead | 1mg/kg | Undeteeted |
| Storage condition | Store in cool and dry place | |
| Test | Requirement | Result |
| Total Aerobic Count cfu/g | ≤250 | 250 |
| Colifoms-MPN MPN/ | ≤3 | None |
| Yeast and Mold cfwg | ≤50 | <50 |
| E.Coli | 5 | None |
| Salmonella | Negative/25 B | None |
| Shigella | Negative/25g | None |
| Staphylococcus aureus | Negative/25g | None |
| Sieve | Percent |
| Through 60mesh | ≥90% |
In the food industry, sorbitol has hygroscopicity, so adding sorbitol to food can prevent the food from dry cracking and keep food fresh and fluffy. There is an obvious effect when sorbitol is used in bread and cake.
Sorbitol sweetness, which is lower than sucrose, and is not affected by some bacteria, is a good ingredient to produce candy. It can be used to produce sugar-free food, weight loss food, anti-constipation food, anti-caries food, diabetes food and so on.
Sorbitol does not contain aldehyde group, is not easy to be oxidized, and does not produce Maillard reaction of amino acids when heated. It has certain physiological activity and can prevent the degeneration of carotenoids and edible fats and proteins.
