Properties and uses of sorbitol

According to the provisions of "GB 1886.187-2016 National Standard for Food Safety Food Additives Sorbitol and Sorbitol Liquid", sorbitol liquid is a starch milk or starch processed by corn and other plants, hydrolyzed, refined into glucose, hydrogenated under the action of catalyst, and made of food additives after refining and concentration process.

Sorbitol is a food additive prepared by sorbitol liquid through concentration, drying, screening and other processes.

Organoleptic indicators: white powder, flakes or granules, hygroscopic.

Benefits of sorbitol

The application of sorbitol in the food industry has hygroscopic properties, so adding sorbitol to food can prevent the dry cracking of food and keep food fresh and soft. Used in bread cakes, there is a noticeable effect.

Sorbitol sweetness is lower than sucrose, and is not used by some bacteria, is a good raw material for the production of sweet confectionery snacks, but also an important raw material for the production of sugar-free candy, can process a variety of anti-caries food. It can be used to produce sugar-free food, slimming food, anti-constipation food, anti-caries food and so on.

Sorbitol contains no aldehyde group, is not easily oxidized, and does not react with amino acids when heated. It has certain physiological activities and can prevent the degeneration of carotenoids and edible fats and proteins.

Sorbitol has excellent freshness, fragrance, color and moisture retention, and is known as "glycerin substitute".

Applications in food

Sorbitol has a cool sweetness, its sweetness is equivalent to 60% sucrose, has the same caloric value as sugars, and is more metabolically slower than sugars, and most of it is converted into fructose in the liver, which does not cause diabetes. In ice cream, chocolate, and chewing gum, replacing sugar with sorbitol can have a slimming effect. It can be used as a raw material for the production of vitamin C, and sorbitol can be obtained by fermentation and chemical synthesis to obtain vitamin C. China's toothpaste industry has begun to use sorbitol instead of glycerol, and the amount of addition is 5% to 8% (16% of foreign additions).

In the production of baked goods, sorbitol has a moisturizing and fresh-preserving effect, thereby extending the shelf life of food. In addition, sorbitol can also be used as a starch stabilizer and a wetting regulator, antioxidant and preservative for fruits. It is also commonly used as sugar-free chewing gum, alcohol flavoring agents and food sweeteners for diabetics.

The amount of sorbitol used in food