Food additives data book - wordpres

MELTING RANGE IN °C: Crystalline: 96–97. Anhydrous: 110–112
DENSITY AT 20°C (AND OTHER High mannitol solution: at 25°C, 10.8 lb/gal or 1,292.9 kg/l
TEMPERATURES) IN g/l:
PURITY %: Grade USP/FCC (High mannitol solution): Minimum 64 D-Sorbitol (Assay)
Grade NF/FCC (Non-crystallising): 45 to 55 D-Sorbitol (Assay)
Grade USP/FCC (Solution): 69.5 in solution, 98.5 dry
Grade NF/FCC (Crystalline): 91.0 to 100.5 Assay (anhydrous)
WATER CONTENT MAXIMUM IN %: Solution: 28.5–31.5
HEAVY METAL CONTENT MAXIMUM IN Solution: 5. Crystalline: 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: Solution: 2.5. Crystalline: 3
ASH MAXIMUM IN %: Solution: 0.1
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 68.7 g/100 g solution (maxium 70%) @ 50°C 83.3 g/100 g solution
FUNCTION IN FOODS: Bulking agent, so adds texture and mouthfeel to properties.
More chemically stable; has an affinity for water without altering sweetening power.
High-mannitol solution: cryoprotectant.
Anti-crystallisation agent: reduced tendency to crystallise.
Tenderising agent.
Imparts a cooling sensation due to heat absorption when dissolved; viscosity of sorbitol syrup useful
in retarding crystallisation; sorbitol syrup could provide some humectant properties to confection as
well as softening the texture as a result of controlling crystallisation.
For use in baking:
– acts as humectant and anticaking agent in baked goods;
– reduced fermentability;
Sorbitol 969