Sorbitol, also known as sorbitol. It is white hygroscopic powder or crystalline powder, flakes or granules, odorless. Depending on the crystallization conditions, the melting point changes in the range of 88~102℃, 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. According to the understanding of sorbitol supply: in the food industry, sorbitol liquid with a content of 69~71% is mostly used. Sorbitol liquid is a clear, colorless, syrupy liquid with a sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol. Can be used as nutritive sweetener, humectant, chelating agent and stabilizer.
Sorbitol plays an outstanding role in food preservation and extending shelf life:
Sorbitol has excellent preservation, flavor, color and moisturizing properties , known as “glycerin substitute”, can keep tobacco, aquatic products, food and other products moist, fragrant, color and fresh.
Sorbitol does not contain aldehyde groups and is not easily oxidized. It does not produce Maillard reactions with amino acids when heated. The polyhydroxyl structure of sorbitol determines its good moisturizing properties. It can be added to food Adjust the dryness and humidity of food to prevent it from drying out and keep the food fresh and soft, thereby extending the shelf life of the product.
The physiological activity of sorbitol can prevent the denaturation of carotenoids, edible fats and proteins. Adding sorbitol to concentrated milk can extend the shelf life and improve the color and aroma of the small intestine, which is obvious for fish and soy sauce. stability and long-term preservation. It also has the same effect in jam preserves.
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