Title: Alternative Sweeteners

Table 1 Physical Properties of the Polymorphic Forms of Crystalline Sorbitol
Property E α ∆ β γ
Peak a (°C) 75/83 88 89 97.5 101
Onset of peak a (°C) 68 85 86 94.5 99
Melting range (°C) 77– 90.0–91.5 86.8–88.5 94.2–95.0 99.0–101.6
Density (g/cm 3 ) n.d. d 1.550 1.460 1.481 1.527
flotation
H 2O solubility b 252 n.d.§ 252 216 211
X-ray interplanar d I/I 0 d I/I 0 d I/I 0 d I/I 0 d I/I 0
spacings c (A ˚ )
(6 strongest) 4.73 100 4.22 100 4.23 100 3.95 100 4.73 100
3.50 67 3.93 75 3.71 66 5.95 80 3.49 67
4.04 60 4.33 70 4.77 64 4.66 74 4.04 61
6.00 45 2.65 51 2.12 53 4.98 50 3.91 53
7.57 40 3.78 41 2.64 44 4.24 42 4.33 50
5.07 40 2.77 41 8.85 27 3.48 38 3.50 50
Form
a As determined by differential thermal analysis (DTA) and differential scanning calorimetry (DSC).
b H2O at20°C (parts per 100 parts H2O). c Space group: P2,2,2,; Axes (A˚ ): a 8.677, b 9.311, c 9.727.
d n.d. not determined.
Source: Reproduced with permission from Pharmaceutical Technology, Vol. 8, Number 9, September 1984, pages 50–56. Copyright by Advanstar Communications,
Inc. Advanstar Communications, Inc. retains all rights to their article.
Sorbitol and Mannitol 321