[Sorbitol Supply] The role and dosage of sorbitol in cakes

Sorbitol is a white hygroscopic powder or crystalline powder or flake Or granules, odorless. Depending on the crystallization conditions, the melting point changes in the range of 88 to 102°C, and the relative density is about 1.49. Easily soluble in water (1g dissolves in about 0.45mL water), slightly soluble in ethanol and acetic acid. It has a refreshing sweetness, the sweetness is about half that of sucrose, and its caloric value is similar to that of sucrose. Sorbitol liquid is a clear, colorless, syrupy liquid with a sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol.

The role and dosage of sorbitol in cakes:

Sorbitol can be used as a sweetener, leavening agent, emulsifier, and moisture retention Agent, stabilizer, thickener. Sorbitol can be used as a moisturizing agent in cakes to prevent the cake from shrinking and cracking, making the cake soften faster, keep it fresh and soft, and have a better taste.

According to the relevant provisions of the new GB2760-2011 “National Food Additive Safety Standard Food Additive Usage Standard”, bread (07.01), pastries (07.02), and biscuits (07.03) are all “appropriate amounts according to production needs” Add”, i.e. there is no maximum amount requirement. However, adding too much sorbitol will affect the rise of the cake. If used excessively, the cake will collapse.