| Product | Sorbitol |
| Appearance | The clear, syrupy liquid |
| Type | Sorbitol |
| Nutritional Value | Sweetener |
| Effect | Retains Water |
| Grade | Food Grade |
| Water content | 28.0-32.0 |
| PH | 5.0 - 7.5 |
| Solubility | Soluble |
| MOQ | 25kg |
| Shelf Life | 24 Months |
| Storage Conditions | Stored in a Cool and Dry Place |
Introduction
Sorbitol is a colourless transparent viscous liquid with a slightly sweet taste. Sorbitol can be widely used in medicine, light industry, food, chemical and other industries. Food industry: Sorbitol is a kind of sweetener, which has hygroscopicity, keeps fresh and soft; does not cause blood sugar rise, and can be adible by people with diabetes; Pharmaceutical industry: mainly used as a raw material for the production of vitamin C Light industry: used as a surfactant, moisturizer
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 essential primary material for available 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, 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.
