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Benefits of Sorbitol
Sorbitol has a chemical formula of C6H14O6 and also has 2 optical isomers, D as well as L. It is the main photosynthetic item of Rosaceae plants and also is primarily made use of as a sugar. It has a trendy pleasant taste as well as a sweet taste of regarding Fifty percent of sucrose, calorific worth is similar to sucrose.
What is Sorbitol?
Sorbitol has a great wonderful taste, as well as its sweet taste is about 50% -70% of that of sucrose. 1g of sorbitol creates 16.7 kJ of heat in the human body. It is not exchanged glucose in the blood after usage and also is not affected by insulin
.
Sorbitol has good hydrating residential properties, which can maintain food with a particular amount of moisture, stop drying out, as well as stop sugar, salt, and so on from rainfall and also formation. Unpredictable polyols, so it also has the feature of keeping the aroma of food.
Sorbitol Uses
It can be used as a raw material for the manufacturing of vitamin C. Vitamin C can be gotten from sorbitol with fermentation as well as chemical synthesis.
It can be used as nutritious sweetener, wetting agent, chelating representative and also stabilizer.
It can be utilized for manufacturing materials and plastics, dividing as well as evaluating low-boiling factor oxygen-containing compounds, and so on. It can also be used as gas chromatography fixed liquid, thickener, hardener, insecticide, etc.
It can be utilized as a humidity conditioner for toothpaste, cosmetics and also tobacco.
It can be made use of as a diuretic and dehydrating representative to deal with cerebral edema and raised intracranial pressure, to treat raised intraocular pressure in glaucoma, and to deal with edema and also oliguria with normal heart as well as kidney feature.
It can be made use of as a water-retaining representative for aquatic items. The ratio of sucrose 2.1% + sorbitol 3.15% + compound phosphate 1.00% can efficiently decrease the water task of dried out fish fillets and raise the task of Ca-ATPase.
Physical and Chemical Properties
Form of existence
The main forms of sorbitol are liquid and solid: liquid sorbitol is mostly 50% or 70% colorless transparent aqueous solution; solid sorbitol is white needle-like, flaky or granular crystalline powder, and some contain 0.5 or 1 molecule of water of crystallization.
Flavor and sweetness
Sorbitol has a unique flavor, a cool and refreshing taste, and its sweetness is about 60% of that of sucrose at the same concentration.
Solubility and viscosity
Sorbitol is very soluble in water, slightly soluble in methanol, ethanol and acetic acid, etc. At 20°C, the solubility of sorbitol is 220g/100mL of water, and that of sucrose is only 195g/100mL of water. Due to its high solubility in water, sorbitol is not easy to crystallize during industrial production. Under the same conditions, the viscosity of sorbitol aqueous solution is slightly lower than that of sucrose.
Hygroscopicity and moisture retention
Sorbitol has great hygroscopicity, its hygroscopicity is much greater than that of sucrose, slightly smaller than that of glycerin, and it is easy to absorb moisture and agglomerate when the relative air humidity is high; but the hygroscopicity of sorbitol in the γ crystal form is small. Extend the shelf life of products.
Freezing point
The aqueous solution that reduces sorbitol will cause the freezing point to drop, and when it is applied to frozen food, it can avoid the appearance of ice slag, reduce the precipitation of crystal suspension or precipitation, and effectively improve the taste of the product.
Stability
The sorbitol molecule does not contain reducing groups, and its chemical properties are relatively stable, non-combustible, non-volatile, acid and alkali resistant, and not easily oxidized by air. Sorbitol has good thermal stability; under certain reaction conditions, sorbitol can undergo dehydration oxidation, esterification, etherification and other reactions, and can also chelate various metal ions in strong acid and strong alkali solutions.
Osmotic pressure
The molecular weight of sorbitol is slightly larger than that of glucose, so the osmotic pressure is close to that of glucose, which is 1.88 times that of sucrose. Higher osmotic pressure means correspondingly stronger resistance to microorganisms, which can be used to control microorganisms in fruit and vegetable sauces.
