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Sorbitol alias is sorbitol

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Release time:
2021/08/30
[Abstract]:
Sorbitol, alias sorbitol. It is white hygroscopic powder or crystalline powder, flakes or granules, odorless. Depending on the crystallization conditions, the melting point varies from 88 to 102°C, and the relative density is about 1.49.

Sorbitol, alias sorbitol. It is white hygroscopic powder or crystalline powder, flakes or granules, odorless. Depending on the crystallization conditions, the melting point varies from 88 to 102°C, and the relative density is about 1.49. It is easily soluble in water (1g is dissolved in about 0.45 mL of water), and slightly soluble in ethanol and acetic acid. It has a cool sweet taste, the sweetness is about half of that of sucrose, and its calorific value is similar to that of sucrose.

Best Sorbitol factory
According to Beite Chemical, which supplies Sorbitol, it is understood that in the food industry, the content of Sorbitol liquid is mostly 69-71%. Sorbitol liquid is a clear and colorless syrupy liquid with sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol. It can be used as a nutritive sweetener, wetting agent, chelating agent and stabilizer.
Sorbitol has outstanding effects in food preservation and extended shelf life: Sorbitol has excellent preservation, aroma, color, and moisture retention. It is called "glycerin substitute" and can make tobacco, aquatic products, food and other products maintain moisture, fragrance, and color. And freshness. Sorbitol does not contain aldehyde groups and is not easily oxidized. It does not react with amino acids when heated. The polyhydroxy structure of sorbitol determines its good moisturizing properties.
Adding to food can adjust the dry humidity of the food, prevent the food from drying out, keep the food fresh and soft, and then extend the shelf life of the product. The physiological activity of Sorbitol can prevent the denaturation of carotenoids and edible fats and proteins. Adding Sorbitol to concentrated milk can extend the shelf life, improve the color and flavor of the small intestine, and has a significant stability and long-term preservation effect on fish sauce. It has the same effect in jams and preserves.