Sorbitol is a white crystalline powder with cool sweet taste, easily soluble in water, acid and heat resistance, and is not easy to have Maillard reaction with amino acids, proteins, etc.
Sorbitol's sweetness is about 50%-70% of sucrose, and it is not converted into glucose in the blood after eating, and it is not affected by insulin.
|Appearance||White crystalline granuler or powder||Complied|
|Content %||≥ 99%||99%|
|Moisture content %||≤ 1||0.36|
|Total sugars %||≤ 0.3||0.2|
|Reducing sugars %||≤ 0.21||0.1|
|Burned residues %||≤ 0.1||Complied|
|Heavy metal %||≤ 0.0005||Complied|
|Nickle %||≤ 0.0002||Complied|
|Arsenic %||≤ 0.0002||Complied|
|Chloride %||≤ 0.001||Complied|
|Sulfate %||≤ 0.005||Complied|
|Coli||Absent in 1g||Complied|
|Total bacteria cfu/g||≤100||Complied|
Sorbitol is used as a nutritional sweetener, humectant, chelating agent and stabilizer. Foods using sorbitol can be eaten by patients with diabetes, liver disease and cholecystitis.
In addition to being used as a sweetener, sorbitol also has the functions of moisturizing, chelating metal ions, improving texture (making cakes delicate and preventing starch from aging).
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