| Product | Sorbitol |
| Appearance | White Crystalline Powder |
| Type | Sorbitol |
| Nutritional Value | Sweetener |
| Effect | Retains Water |
| Grade | Food Grade |
| Assay | 98.00%-102.00% |
| Molecular Weight | 182.173 |
| Solubility | Soluble |
| MOQ | 25kg |
| Shelf Life | 24 Months |
| Storage Conditions | Stored in a Cool and Dry Place |
Introduction
Sorbitol is a new sweetener made from glucose. It is colourless, odourless, clarified and sweet. Thick liquid or white crystalline powder with excellent preservation, colour retention, and moisture retention, which could be widely used in food, medicine, chemical industry and other industries.
Application
It can be used as a sweetener, humectant, chelating agent and tissue modifier.
1. Sorbitol has good thermal stability and a fragrance-preserving effect. It is a sugar-free functional sweetener and an important basic material for functional food. It can be used in sugar-free candies, cakes, surimi, and beverages as sweeteners and humectants.
2. Improve the organization and taste of food, making the product more delicate. Adding sorbitol to food can prevent the drying and cracking of food and keep food fresh and soft. It has an obvious effect on bread and cakes.
Sorbitol does not contain aldehyde groups. It is not easy to be oxidized and doesn't cause Maillard Reactions with amino acids when heated.
3. It has certain physiological activities and can prevent the denaturation of carotenoids, edible fat and protein. Adding sorbitol to concentrated milk can prolong the shelf life
4. It has obvious stability and long-term preservation effect on fish sauce.
