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.
Sorbitol is chemically similar to fructose and mannitol.Other names for sorbitol: sorbit, glucitol.
Nutrition Facts:
* Calories per gram = 2.6
* Glycemic index (GI) = 9
* Sweetness, relative to sucrose = 60%
* Net crabs = zero
Foods High in Sorbitol
* Sorbitol occurs naturally in significant amounts in grapes, prunes, cherries, peaches, apples, pears and apricots and in related fruit juices.
* Sorbitol can be semi-artificially produced from glucose syrup, which can be derived from wheat, potato or cassava starch, and used as a low-calorie sweetener, humectant, bulking agent, texturizer or fat replacer in confectionery, candies, baked goods, diabetic jams, nutritional bars, shredded coconut, chewing gum, chocolate, diet soft drinks, surimi or cooked sausages
* In the European Union, sorbitol is labeled as E number E420
I. Specification
Sorbitol 70% Non-crystalline Grade
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Sorbitol 70% Crystal Grade
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Item
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Specification
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Item
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Specification
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Appearance
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Clear, colourless, syrup liquid
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Appearance
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Colorless, transparent, syrupy liquid
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Identification
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A
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A deep pink or wine-red color appears
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Dry Substance %
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≥69.0
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B
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The principal peak is similar with the reference
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Water Content %
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≤31.0
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C
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Diethylene glycol≤0.10%
Ethylene glycol≤0.10%
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Refractive Index(20ºC)
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≥1.4575
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Assay %
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≥45%
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Specific Rotation(20ºC)
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≤+5.3
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Inorganic Ignition
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≤0.1
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Specific Gravity(20ºC)
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≥1.290
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Limit of Nickel μg/g
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≤1
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D-sorbitol %
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≥68.0
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Reducing Sugars %
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≤0.3
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D-mannitol %
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≤2.0
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Total Aerobic Count cfu/ml
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≤1000
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Conductivity μS/cm
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≤20
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Molds & Yeasts cfu/ml
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≤100
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Reducing Sugars %
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≤0.15
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pH(14%(w/w)solution)
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5.0~7.5
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Total Sugars %
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≤0.30
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Water Content %
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28.5~31.5
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Nickel %
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≤0.0001
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Anhydrous Substance %
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68.5~71.5
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Fe %
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≤0.0001
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Chloride %
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≤0.001
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Sulphate %
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≤0.002
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Heavy Metals(as Pb) %
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≤0.0001
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Arsenic(as As2O3)%
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≤0.0001
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Residue on Ignition %
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≤0.10
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