| Customization: | Available |
|---|---|
| CAS No.: | 50-70-4 |
| Formula: | C6h14o6 |
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
| Product Number | Sorbitol |
| Appearance | White crystalline powder |
| Specification | 99% |
| CAS No | 50-70-4 |
| Sample | Availiable |
| Test Method | HPLC UV |
| MOQ | 1KG |
| Storage | Cool Dry Place |
Factory Supply Sorbitol Food Sweetener cas 50-70-4 Sorbol Sorbitol 70%
Sorbitol is a new kind of sweenter made from purified glucose as material via hydrogenation refining ,concentrating .When it was absorbed by human body ,it spreads slowly and then oxidizes to fructose ,and takes part in fructose metabolization.
It doesn affect blood sugar and uric sugar. Hence, it can be used as sweetener for diabetics. With high-moisture-tatiblizing , acid-resisitance and non-ferment nature ,it can be used as sweetener and monisturizer .
(Sorbitol 70%) is a kind of non-sugar sweetener made from high quality dextrose via hydrogenation and refining. It is less sweet than sucrose and can't be absorbed by some bacteria. It also has the good characteristics of better moisture retention, acid resistance and non-ferment.
1. Regulate lipid metabolism;
2. Lower cholesterol;
3. Reduce sugar absorption;
4. Prevention and treatment of constipation;
5. Able to detox and beautify.
1. Fresh and balanced palate preserves the inherent flavors
Although it has many of the functional properties of sucrose, polyglucose itself has no sweet taste. But it can be used in combination with sugar and high sweeteners to help balance sweetness. Polyglucose also helps mask the odors in nutritious foods that may be caused by added soy, vitamins, minerals and other ingredients.
2. High solubility and stability
Polyglucose is more water-soluble than most carbohydrates and polyhydroxyl compounds, producing up to 80% solution at 20°C (68°F). This high solubility makes polyglucose straightforward and easy to use in a variety of food and beverage formulations.
3. Improve texture and taste
In end-food formulations, polyglucose adds solids and enhances taste. Polyglucose aqueous solution has a slightly higher viscosity than sucrose or sorbitol solution at the same concentration and temperature, and is a Newtonian fluid. This property allows polyglucose to restore the taste and smoothness that is missing in products that replace sugar and fat.
Polydextrose acts as a humectant to maintain softness and freshness while extending shelf life, which is especially important for baked goods. In ice cream and frozen dairy products, polyglucose lowers the freezing point and facilitates the correct adjustment of structure and adds creaminess and smoothness.
|
Item |
Standard |
Results |
|
Appearance |
Colorless,clear,transparent, viscous liquid with sweet taste |
conforms |
|
Solids content % |
69.0-71.0 |
70.4 |
|
Moisture % |
29.0-31.0 |
29.6 |
|
Index of refraction (20) |
1.4575-1.4620 |
1.4601 |
|
Relative density (20) g/ml |
≥1.285 |
1.3051 |
|
Sorbitol Content % |
71-83(HPLC) |
76.8 |
|
PH Value |
5.0-7.0 |
6.88 |
|
Conductivity μS/cm |
≤10 |
0.03 |
|
Reducing sugar % |
≤0.15 |
0.06 |
|
Total sugar % |
6.0-8.0 |
7.44 |
|
Iron(Fe) mg/kg |
≤1.0 |
<1.0 |
|
Nickel(Ni) mg/kg |
≤1.0 |
<1.0 |
|
Chloride(Cl) mg/kg |
≤10 |
<10 |
|
Sulfate(SO4) mg/kg |
≤20 |
<20 |
|
Heavy metal(As Pb) mg/kg |
≤1.0 |
<1.0 |
|
Arsenic(As) mg/kg |
≤1.0 |
<1.0 |
|
Residue on ignition % |
≤0.10 |
<0.10 |
|
Total numbers of colony cfu/g |
≤100 |
conforms |
|
Crystallize tendency |
48 hours not crystallize in -18 |
conforms |
){kind=link}