Brand: Ruixue Lvjian 25 kg/bag

Function: SweetenerThickenerHumectant, Preservative

CAS: 50-70-4

Sorbitol is used as a food sweetener with the following application scope and dosage: 1-3% in refreshing beverages, about 3% in protein products, and about 4% in chocolate.

[Product Molecular Formula]C6H14O6

[Product Molecular Weight] 182.17

[Sorbitol Properties] Sorbitol appears as colorless needle-like crystals or white crystalline powder, flakes, or granules. It is odorless, with a cool sweet taste, about 70% as sweet as sucrose, and has a caloric value similar to sucrose. It is highly soluble in water (1g dissolves in about 0.45mL of water) but poorly soluble in organic solvents. It is acid-resistant, heat-stable, and does not readily undergo Maillard reactions with amino acids or proteins. Depending on crystallization conditions, its melting point ranges from 88 to 102°C, with a relative density of approximately 1.49.

[Product Performance and Functions]

Sorbitol has a cool sweet taste, with sweetness about 50%-70% that of sucrose. 1g of D-sorbitol produces 16.722 kilocalories in the human body. After consumption, it is not converted into glucose in the blood and is not affected by insulin.

Sorbitol has excellent humectant properties, helping food retain moisture and prevent drying. It also prevents the crystallization of sugar and salt, maintains the balance of sweet, sour, and bitter intensities, and enhances the flavor of food. As a non-volatile polyol, it also helps preserve the aroma of food.

Sorbitol has moisture-absorbing and water-retaining properties. Adding a small amount to chewing gum and candy production helps keep food soft, improves texture, and reduces hardening and graining. The dosage is about 8%. In bread, noodles, and pastries, it is used for water retention purposes at about 2%. In sweets and other foods, it prevents flavor changes during logistics and also chelates metal ions. Used in canned beverages and wine, it prevents turbidity caused by metal ions.

Sorbitol: Sweetener, humectant, chelating agent, and stabilizer. It is a special sweetener with moisturizing function. It is not converted into glucose in the human body, making it suitable for people with diabetes. It can be used in pastries with a dosage ≤5.0g/kg; in surimi and its products with a dosage ≤0.5g/kg. It can also be used as an antifoaming agent in sugar production, brewing, and soybean product processes, used as needed. It can also be used for moisturizing raisins, thickening and preserving the aroma of wines and refreshing beverages, as well as in candies and chewing gum.

Used as a humectant in toothpaste, cosmetics, and tobacco. It is a substitute for glycerol, with milder moisturizing properties and better taste. It can be used in combination with other humectants for synergistic effects.

Sorbitol has excellent humectant properties, helping food retain moisture and prevent drying. It also prevents the crystallization of sugar and salt, maintains the balance of sweet, sour, and bitter intensities, and enhances the flavor of food. As a non-volatile polyol, it also helps preserve the aroma of food.

[Food Industry]

Various candies: Good taste, anti-cracking, antioxidant, preservation, aroma retention, sugar-free concept.

Various pastries and biscuits: Good flavor, anti-cracking, extended shelf life, appearance retention, sugar-free concept.

Fish products: Good freeze protection, excellent moisturizing effect, low sweetness, anti-browning.

Beverages, ice cream, jelly, etc.: Moisturizing, low sweetness, anti-caries, sugar-free concept.

[Daily Chemical Industry]

Used in toothpaste to keep it smooth, with good color and taste.

Used in cosmetics to enhance the spreadability and lubricity of emulsifiers, suitable for long-term storage.

Used in cigarettes to soften the rolling line and prevent hollow ends.

[Product Limits] Sorbitol dosage: Raisins ≤5g/kg; Edible oils and ice beverages ≤50g/kg

[Product Storage] Sorbitol should be stored in a dry, clean, and cool place. Shelf life: two years.