Sorbitol is white hygroscopic powder or crystalline powder, flake or granule, odorless. The melting point varies from 88 ℃ to 102℃ and the relative density is about 1.49, depending on the crystallization conditions. Soluble in water (1g soluble in about 0.45ml water), slightly soluble in ethanol and acetic acid. It has a cool sweetness, about half as sweet as sucrose, and its calorific value is similar to that of sucrose. According to the supply of sorbitol Beite chemical understanding: food industry is mostly 69~71% of the content of sorbitol liquid. Sorbitol solution is a clear, colorless, syrupy liquid, sweet, neutral to litmus, miscible with water, glycerol and propylene glycol. Can be used as nutritive sweetener, wetting agent, chelating agent and stabilizer.
Sorbitol plays a prominent role in keeping food fresh and extending shelf life:
Sorbitol has excellent freshness, fragrance, color and moisture retention, which can keep tobacco, aquatic products, food and other products moisture, fragrance, color and freshness.
Sorbitol does not contain aldehyde group and is not easy to be oxidized. When heated, it does not produce Maillard reaction with amino acids. The polyhydroxyl structure of sorbitol determines that it has good moisture retention.
The physiological activity of sorbitol can prevent the degeneration of carotenoids and edible fats and proteins. The addition of sorbitol in concentrated milk can prolong the shelf life, improve the color and flavor of small intestine, and has obvious effects on the stability and long-term preservation of fish and soy sauce. The same is true for jams and preserves.
