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.
About the safety and dosage of sorbitol:
Toxicological studies show that the conventional toxicity of sorbitol is very low. A long-term feeding test on rats found that sorbitol had no harmful effects on the weight gain of male rats, and histopathological examination of major organs showed no abnormality, and only caused mild diarrhea and slowed growth. In human trials, doses greater than 50g/d can cause mild diarrhea, and long-term intake of 40g/d sorbitol has no effect on subjects. Sorbitol has long been recognized as a safe food additive in the United States.
At present, FAO/WHO does not have special regulations on the ADI value of the maximum allowable daily intake of sorbitol, but it must be stated on the food label that “the daily intake shall not exceed 50g. Excessive intake may cause diarrhea.” .
GB2760-2014 “National Food Safety Standards for the Use of Food Additives” stipulates that sorbitol can be used as a sweetener, leavening agent, emulsifier, moisture retaining agent, stabilizer, and thickener. The maximum usage amount in raw and wet noodle products is 30.0g/kg; the maximum usage amount in frozen surimi products is 0.5g/kg.
When used in frozen drinks, jams, candies, pickled vegetables, baked goods, condiments, beverages, puffed foods, soy products, sugar making, and brewing, use it in appropriate amounts according to production needs.
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