Sorbitol, also known as sorbitol, is the main photosynthesis product of Rosaceae plants. 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 can be dissolved in about 0.45mL water), slightly soluble in ethanol and acetic acid.

Sorbitol has a refreshing sweetness, the sweetness is about half of that of sucrose, and its calorific value is similar to that of sucrose. It will not cause dental caries when used as a sweetener. In the food industry, it is mostly 69~71% sorbitol liquid. Toxicity tests have shown that excessive oral administration can cause diarrhea and digestive disorders.
Sorbitol properties: D-sorbitol is a colorless needle-like crystal, or white crystal powder, odorless, has a cool and sweet taste, easily soluble in water, hardly soluble in organic solvents, it is acid-resistant, has good heat resistance, and amino acids, Proteins are not easy to cause Maillard reaction. D-sorbitol liquid is colorless, transparent and thick liquid. Depending on the crystallization conditions, the melting point varies from 88 to 102°C, and the relative density is about 1.49. Sorbitol liquid is a clear and colorless syrupy liquid with sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol.
Sorbitol can absorb moisture and retain water. Adding a small amount in the production of chewing gum and candy can keep food soft, improve tissue and reduce hardening and sanding. The dosage is about 8%. It is used for water retention purposes in bread and pastries. The usage amount is about 2%. Sorbitol is used in sweets and foods to prevent the flavor from changing in the logistics process. It can also chelate metal ions. In canned drinks and wine, it can prevent food from becoming turbid due to metal ions.