High Quality Food Sweetener 99 % Sorbitol Powder

Introduction of the product

Physical Properties of Sorbitol
White hygroscopic or crystalline powder, flake or granule, odorless; marketed in liquid or solid state. Boiling point 494.9℃; depending on the crystallization conditions, the melting point varies within 88~102℃; relative density about 1.49; soluble in water (1g dissolved in about 0.45mL of water), hot ethanol, methanol, isopropanol, butanol, cyclohexanol, phenol, acetone, acetic acid and dimethylformamide, slightly soluble in ethanol and acetic acid.
Chemical properties of Sorbitol
Chemically stable, not easily oxidized by air. It is not easy to be fermented by various microorganisms, has good heat resistance, and does not decompose at high temperature (200℃). Sorbitol molecule contains six hydroxyl groups can effectively combine some free water, its addition to improve the moisture of the product, reduce water activity has a certain effect.
Sorbitol use and efficacy
Sorbitol is a widely used chemical raw material with extremely wide applications in food, daily chemical and pharmaceutical industries. It can be used as a sweetener, humectant, excipient, preservative, etc. It also has the nutritional advantages of polyols, i.e., low calorific value, low sugar, and anti-caries effects. Food industry Application in food industry Sorbitol has hygroscopicity, so adding sorbitol to food can prevent drying and cracking of food and keep it fresh and soft. It has obvious effect when used in bread and cakes. The sweetness of sorbitol is lower than sucrose, and it is not utilized by some bacteria, it is a good raw material for producing low-sweetness candy confectionery, and it is also an important raw material for producing sugar-free candy, and it can be processed in a variety of caries-proof foods. Sorbitol does not contain aldehyde group, is not easy to be oxidized, and does not produce melad reaction with amino acid when heated. There is a certain physiological activity, can prevent carotenoids and edible fats and proteins of the denaturation, in the concentration of buttermilk by adding sorbitol can extend the shelf life of fish sauce has obvious stabilization and long-term preservation of the role. It has the same effect in jams and preserves. Sorbitol metabolism does not cause an increase in blood glucose, and can be used as a sweetener and nutrient in foods for diabetics

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（1）Intermediates：The chemical compound synthesized from simpler compounds and usually intended to be used in later syntheses of more complex products.A usually short-lived chemical species formed in a reaction as an intermediate step between the starting material and the final product.

（2）Flavors and Fragrances:Flavors or flavor preparations refer to mixtures of aromatic compounds (and in some cases single compounds) that impart a specific flavor or aroma to a variety of consumer products.Fragrance refers to the material with an aromatic odor itself. Most of the pastries and cookies can be added with spices and fragrances in order to improve or enhance the aroma and flavor. These fragrances are called flavoring agent. Spices, according to different sources, can be divided into natural and artificial spices. Fragrance is compound spices made from several or dozens of spices via diluent blending.Fragrance is an important raw material directly used to increase the food flavor.