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 can be used as a moisture control agent in some foods:
According to the understanding of sorbitol suppliers: the polyhydroxyl structure of sorbitol makes it It has the property of combining with water, and has the functions of controlling the viscosity and texture of food, controlling humidity, and improving the rehydration properties of dehydrated food. Sorbitol’s good hygroscopicity allows it to absorb some water in a humid environment. When the humidity decreases, sorbitol will release some water, thereby suggesting a humidity balance, which can prevent food from drying out and make food soft. Maintain freshness, extend shelf life and prevent spoilage.
Therefore, sorbitol is often used as a humectant in baked goods. Adding an appropriate amount of sorbitol to biscuits, cakes and pastries can prevent the product from drying out and contribute to its appearance.
It should be noted that sorbitol is not suitable for use in crispy foods. In addition, when sorbitol coexists with other sugars, hygroscopicity will increase, so special attention must be paid when using it.
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