Sorbitol, also known as sorbitol. It is white hygroscopic powder or crystalline powder, flakes or granules, odorless. Depending on the crystallization conditions, the melting point changes in the range of 88~102℃, and the relative density is about 1.49. Easily soluble in water (1g dissolves in about 0.45mL water), slightly soluble in ethanol and acetic acid. It has a refreshing sweetness, the sweetness is about half that of sucrose, and its caloric value is similar to that of sucrose. In the food industry, it is mostly sorbitol liquid with a content of 69~71%. Sorbitol liquid is a clear, colorless, syrupy liquid with a sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol. Can be used as nutritive sweetener, humectant, chelating agent and stabilizer.
The dosage of sorbitol (liquid) in various foods is as follows:
1. FAO/WHO regulations: it can be used in raisins, the maximum dosage It is 5g/kg; for edible ice and ice-added drinks, it is 50g/kg (used alone or combined with glycerol).
2. The reference dosage for food is soft drinks, 1.3g/L; cold drinks, 70g/L; candy, 21g/kg; baked goods, 50g/kg; puddings, 8g/kg; icing , 0.5g/kg; top decoration, 280g/kg.
3. Sorbitol (liquid) can be used in ice cream, popsicles, pastries, beverages, biscuits, bread, pickles, and candies according to production needs. Pastry, the maximum dosage is 5.0g/kg; surimi and its products, 0.5g/kg; used in soy product technology, sugar making technology, brewing technology, gum-based candies, fried snacks, seasonings, according to production needs Use in moderation�
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