Food additives data book - wordpres

Stability: stable to heat, chemically unreactive.
Price ratio relative to sugar: 1.4 (liquid); 2.3 (crystalline).
Provides moistness, sweetness and stability to baked goods, confections and ice-creams.
Crystalline sorbitol:
–cryoprotectant
–excipient
– applications: sugar-free chewing gum, tablets, vitamins, surimi, baked goods, frozen desserts.
Sorbitol solution, high-mannitol:
– composed chiefly of sorbitol
– small amount of mannitol added to provide high clarity in “sugar-free” boiled sweets
– viscosity at 25°C: 110 cP
–% mannitol: 3.0 to 4.0
– Specific gravity at 25/25°C: 1.285 minimum
– Refractive index at 20°C: 1.455 to 1.465
–% Residue on ignition: 0.1 maximum
–% Total sugars: 0.70 maximum
–% Reducing sugars: 0.21 maximum
– Sulphate: 80 ppm maximum
– Chloride: 35 ppm maximum
– Status: Meets all USP 23 and FCC requirements for Sorbitol Solution
Sorbitol solution, non-crystallising
– composed chiefly of sorbitol
– other polyhydric alcohols added to resist crystallisation
– recommended for dentrifices and sugar-free food applications
– useful as a humectant in a variety of food, pharmaceutical, cosmetic and industrial applications
– provides increased viscosity
– viscosity at 25°C: 190 cP
–% Total sugars: 9.5 to 14.5
– Specific gravity at 25/25°C: 1.290 to 1.320
– Status: complies with all compendial requirements of the US National Formulary (NF 18)
Sorbitol 971