Sugar alcohol produced by hydrogenation of glucose
50–60% sweetness of sucrose, low calorie (~2.6 kcal/g)
Widely used in candies, sugar-free gum, chocolate, baked goods, frozen desserts, toothpaste
Sorbitol is a sugar alcohol produced by hydrogenation of glucose and naturally present in fruits such as apples and pears. It provides 50–60% of the sweetness of sucrose and approximately 2.6 kcal/g. Smooth in taste and not fermented by oral bacteria, it can be used as a sweetener, humectant, and texturizer in low-sugar or sugar-free foods. Sorbitol is commonly applied in candies, sugar-free gum, chocolate, baked goods, frozen desserts, and toothpaste.
Specification
| Product Name | Sorbitol | ||
| Item | Standard | ||
| Sensory | Color Odor | White Odourless | |
| Shape | Crystalline or Powder | ||
| Physical and Chemical indicators | Sorbitol Contents, on Dry Basis | min.98.0% | |
| Specific Optical Rotation ([α]D20℃) | +4.0– +7.0 | ||
| Melting Point | 95℃-98℃ | ||
| Arsenic (As) | max.0.5ppm | ||
| Sulphate | max.0.01% | ||
| Acidity | Conformed | ||
| Heavy Metals | max.1ppm | ||
| Total Sugars | max.4.0% | ||
| Residue on Ignition | max.0.1% | ||
| Reduce on dryness | max.1.0% | ||
| Chloride | max.50ppm | ||
| Packing | Paper Bag | 25kg/Bag | |
