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.
The higher osmotic pressure of sorbitol solution has a protective effect on food:
The osmotic pressure of sorbitol solution is higher, and the same concentration of sorbose The number of moles contained in the alcohol solution is nearly double that of sucrose. Since the molecular weight is slightly higher than that of glucose, the osmotic pressure is similar to that of glucose, which is 1.88 times that of sucrose. For example, the osmotic pressure of a sorbitol solution with a concentration of 15% is 2Mpa. The osmotic pressure of sucrose solution is 1.1MPa.
The increase in osmotic pressure can reduce water activity to control microorganisms in food. Therefore, it has a strong protective effect when used in food, can better resist microbial erosion, and increases the shelf life of food.
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