[Sorbitol Supply and Purchasing] What is the effect of sorbitol on frozen surimi compared with sugar?

According to the supply of sorbitol: 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.

How effective is sorbitol compared with sugar on frozen surimi?

Frozen surimi is a new raw material for aquatic product processing. It can be divided into two categories: traditional surimi products and new surimi products. Studies at home and abroad have long determined that freezing will cause denaturation of surimi protein, such as changes in salt solubility, ATPase activity, hydrophobicity, viscosity, gel properties, and water retention, which will ultimately cause the taste and quality of aquatic products to deteriorate.

Scientific researchers have concluded that adding sugar alcohols or sugars (such as sorbitol, sucrose, glucose) and sorbitol before freezing can effectively prevent the freezing denaturation of fish protein. Hydrates of these sugar substances are difficult to crystallize, and they play a certain diluting effect on inorganic substances in unfrozen solutions, thereby reducing the salting out effect of proteins. During the practical application of these substances, it was also found that although sugars (sucrose, glucose) can effectively inhibit protein denaturation caused by freezing, they will encounter such problems; adding too much will increase the sweetness of the finished product, and Browning reaction is prone to occur, which affects the color of the finished product, accelerates product spoilage, has a short shelf life, and ultimately has a bad sense and taste, affecting appetite.

In addition, it is easy to spread when making fried foods. These shortcomings greatly limit the application of sugar in surimi processing. Compared with sugars, sorbitol has many excellent properties, making it the most effective cryoprotectant for fish protein against freezing denaturation. Specifically, sorbitol has the function of retaining water, mainly through its own polypeptide. The hydroxyl group combines with the moisture of the food system to promote the maintenance of moisture in the food system and at the same time reduce the water activity of the food system. It can prevent the dryness and aging of the food, maintain the freshness, softness, color and aroma, and prevent the food from losing water during the shelf life. As well as the crystallization of sugar, salt, etc., it can also maintain the coordination and balance of sweet, sour and bitter intensity, enhance the flavor of food, and improve the sensory quality of food.

Sorbitol has the following four advantages for surimi and surimi products:

First , diluting and retaining water in fish meat, reducing water activity, so that surimi loses less water when frozen and stored at a lower temperature, which is helpful to prevent the deformation of surimi protein, maintain the elasticity of surimi, and facilitate fish storage;

Second, fully combine with the moisture of fish meat to increase freezing resistance;

Third, increase food flavor and reduce product sweetness;

Fourth, Prevents the combination of amino acids and proteins and reduces the Vladimir reaction.