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Sorbitol
is a sugar alcohol, which is a poorly digestible carbohydrate that either
naturally occurs in fruits or is semi-artificially produced and added as a low calorie
sweetener to various commercial foods.
2. Function & Application
1) Sorbitol is a sugar substitute, and when used in food it has the
INS number and E number 420. Sorbitol is about 60% as sweet as sucrose (table
sugar).
2) It's also commercially manufactured from corn syrup for use in
packaged foods, beverages, and medications.
3) Beyond its use as a sugar substitute in reduced-sugar foods, Sorbitol is also used as a humectant in cookies and low-moisture foods like peanut butter and fruit preserves. In baking, it is also valuable because it acts as a plasticizer, and slows down the staling process.
4) Sorbitol is also used in the manufacture of softgel capsules to store single doses of liquid medicines.
D-Sorbitol (Powder：98%-101.0%)
D-Sorbitol (Sorbitol Solution/Syrup：70%)
Function:
1) Sorbitol is a sugar substitute, and when used in food it has the INS number and E number 420. Sorbitol is about 60% as sweet as sucrose (table sugar).
2) It's also commercially manufactured from corn syrup for use in packaged foods, beverages, and medications.
Application:
1) Beyond its use as a sugar substitute in reduced-sugar foods, Sorbitol is also used as a humectant in cookies and low-moisture foods like peanut butter and fruit preserves. In baking, it is also valuable because it acts as a plasticizer, and slows down the staling process.
2) Sorbitol is also used in the manufacture of softgel capsules to store single doses of liquid medicines.