CAS No.: | 50-70-4 |
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Formula: | C6h14o6 |
EINECS: | 50-70-4 |
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Application in food industry sorbitol has hygrometric property, so adding sorbitol in food can prevent food cracking, keep food fresh and soft. Used in bread cake, has obvious effect.
Sorbitol is less sweet than sucrose, and is not used by some bacteria. It is a good raw material for the production of sweet confectionery. It is also an important raw material for the production of sugar-free confectionery. It can be used to produce sugar-free food, slimming food, anti-constipation food, anti-caries food, diabetic food and so on
Sorbitol does not contain aldehyde group, is not easy to be oxidized, and does not produce Maillard reaction with amino acids when heated. Has certain physiological activity, can prevent the degeneration of carotenoid and edible fat and protein.
Sorbitol has excellent fresh-keeping, fragrance, color and moisturizing properties, known as "substitute glycerin".
Increase appetite | ||||
Control overweight and obesity | ||||
Easily soluble in water, slightly soluble in methanol, ethanol and acetic acid, etc | ||||
The polyhydroxyl structure of sorbitol determines its good moisture retention. When added to food, it can adjust the dry humidity of food | ||||
food industry | food | |||
chemical industry | Pharmaceutical and food industries | |||
Molecular formula: | C6H14O6 | |||
Molecular weight: | 182.172 | |||
CAS number: | 50-70-4 | |||
Melting point: | 98-100 °C (lit.) | |||
Appearance characteristics: | Clear to pale yellow syrupy liquid |