Food additives data book - wordpres

– Granulation/concentration: 70% concentration
– Applications: used as humectant to preserve moistness; replaces sugar in “sugar-free” formulations.
Sorbitol solution, high mannitol:
– Grade: USP/FCC
– Granulation/concentration: 70% concentration
– Applications: used as humectant to preserve moistness; replaces sugar in “sugar-free” formulations; preferred in hard candy manufacture.
Sorbitol solution, non-crystallising:
– Grade: NF/FCC
– Granulation/concentration: 70% concentration
Applications: same as Sorbitol Solution, USP/FCC but non-crystallising; preferred in dentrifices
Valuable in production of diabetic chocolate and confectionery because it adds bulk as well as sweetness.
Purity and moisture content of crystalline form critical in use in chocolate and confectionery.
Liquid form used in many products, including confectionery and chewing gum, as a softener and prevents drying out.
Not often used in confectionery recipes as humectant as invert sugar produces the same results for less cost.
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.
Sorbitol has a marked cooling effect when taken in solution.
Solubility in water:
0°C = 59.5 g/100 g solution
10°C = 64.3 g/100 g solution
20°C = 68.7 g/100 g solution
30°C = 73 g/100 g solution
40°C = 78.3 g/100 g solution
50°C = 83.3 g/100 g solution
Moisture-stabilising and textural properties used in confectionery, baked goods and chocolate to prevent drying and hardening, and maintain initial
freshness during storage.
Chemically stable and unreactive.
Does not participate in Maillard (browning) reactions. Useful in production of cookies where no appearance of browning is desired.
Combines well with: sugars, gelling agents, proteins and vegetable fats.
Functions well in: chewing gums, candies, frozen desserts, cookies, cakes, icings and fillings, and oral care products such as toothpaste and mouthwash.
Useful in producing products listed as “reduced calorie” (25% reduction in calories) and “light” (1/3 reduction in calories) in US.
Heat of solution: -28 cal/g; crystalline form has heat of solution of -26.5 cal/g.
Sorbitol 973