| CAS No.: | 50-70-4 |
|---|---|
| Formula: | C6h14o6 |
| EINECS: | 200-061-5 |
| Type: | Sorbitol |
| Nutritional Value: | Non-nutritional Type |
| Effect: | Stabilization |
| Samples: |
|---|
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Sorbitol, also known as glucitol,is a sugar alcohol, which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing thealdehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.It is synthesized by sorbitol-6-phosphate dehydrogenase, and converted to fructose by succinate dehydrogenase and sorbitol dehydrogenase.Succinate dehydrogenase is an enzyme complex that participates in the citric acid cycle.
| Item | Standard | Results |
| Appearance | Colorless, clear, transparent, viscous liquid with swet taste | Conforms |
| Solids contents % | 69.0-71.0 | 70.4 |
| Moisture % |
29.0-31.0 |
29.6 |
| Index of refraction(20ºC) | 1.4575-1.4620 | 1.4601 |
| Relative density (20ºC)g/ml | ≥1.285 | 1.3051 |
| Sorbitol Content % | 71-83(HPLC) | 76.8 |
| PH Value | 5.0-7.0 | 6.88 |
| Conductivity uS/cm | ≤10 | 0.03 |
| Reducing sugar % | ≤0.15 | 0.06 |
| Total sugar % | 6.0-8.0 | 7.44 |
| Iron(Fe) mg/kg | ≤1.0 | <1.0 |
| Nicke(NI) mg/kg | ≤1.0 | <1.0 |
| Chloride(Cl) mg/kg | ≤10 | <10 |
|
Sulfate(SO4) mg/kg |
≤20 | <2.0 |
| Heavy metal (As Pb) mg/kg | ≤1.0 | <1.0 |
| Arsenic(As) mg/kg | ≤1.0 | <1.0 |
| Residue on ignition % | ≤0.10 | <0.10 |
| Total numbers of colony cfu/g | ≤100 | conforms |
| Crystallize tendency | 48 hours not crytallize in -18ºC | conforms |
1. Sorbitol has moisturizing properties and can be used in the production of toothpaste, cigarettes and cosmetics instead of glycerin.
2. In the food industry, sorbitol can be used as a sweetener, moisturizer, chelating agent, and tissue modifier.
3. In the pharmaceutical industry, sorbitan esters produced by nitration of sorbitol are drugs for the treatment of coronary heart disease. Food additives, cosmetic raw materials, organic synthetic raw materials, humectants, solvents, and the like.
4. Nutritional sweeteners, humectants, chelating agents and stabilizers. It is a special sweetener with moisturizing function. It is not converted into glucose in the human body and is not controlled. It is suitable for diabetics. It can be used for pastry, the maximum usage is 5.0g/kg; the maximum use amount is 0.5g/kg in surimi and its products. It can also be used as a defoaming agent for the sugar making process, the brewing process and the bean product process, and is used in an appropriate amount according to the production needs. It can also be used for raisal moisturizing, thickening and aroma of alcoholic and refreshing beverages, as well as sweets and chewing gum.
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