Food additives data book - wordpres

Humectant and stabiliser – good humectant under normal conditions:
– soft confectionery – at a level of 3 to 15% depending upon local legislative requirements. 10% use in fondant results in a 7% reduction in water activity
–sugar-based chewing gum and bubble gum – used as humectant and softening agent for gum base
– biscuits, cakes and pastries – at 3 to 15% prevents products from drying out. Aids in product appearance. Used in biscuits and cakes containing
hazelnuts, coconuts and almonds to delay rancidity. Can replace all sugar in cake or biscuit recipes for diabetic products
– meat-based products, sauces, mayonnaise, fats – stabilise moisture content and reduce rancidity
Cryoprotective agent:
–Fish products – 3 to 8% level prevents low-temperature denaturation of fish proteins, as lower sweetness, and does not cause browning. Traditionally
used in the manufacture of surimi and as a base for fish products such as kamaboko, fish sausage, and crab meat analogue.
Non-fermentable extract – beer and other beverages – non-fermentable by brewing yeasts. Improves flavour and body of alcohol-free, low-alcohol, and
traditional beers.
Aroma carrier – in powder or liquid form products, preserves flavour and taste, and acts as a stable sugar-free carrier in products such as coffee, tea,
chocolate and flavoured drinks.
Lowers freezing point – in ices, ice-creams and sorbets lowers the freezing point to make them softer and easier to scoop, and inhibits the recrystallisation
of other sugars.
Some properties may be useful in animal nutrition.
Liquid pharmaceuticals (syrups, drinkable solutions and drops, elixirs, suspensions, mouth washes) – properties of sweetness, humectancy and bodying
characteristics suitable for use as an excipient for the formulation of non-cariogenic liquid products. Prevents crystallisation around the cap of a bottle.
Solid pharmaceuticals (tablets, powders, capsules) – used in tablets produced either following wet granulation or direct compression.
Useful as a plasticiser in the production of capsules.
If used as an excipient in the production of tablets, results in white, smooth and shiny appearance, a hardness suitable for suckable lozenges and tablets,
and a cooling effect.
Injectable pharmaceuticals – may be injected as a 5 to 10% solution with products used in parenteral nutrition associated with amino acids and vitamins.
Cosmetics – used in concentrations of 2 to 15% in lotions, body milks, moisturising creams, liquid soaps, shampoos, and shaving foams. Acts as a
moisturiser, stabiliser, emollient and plasticiser, and is safe for the skin.
Toothpaste – stabilises the moisture content and gives good consistency and plasticity (used in a concentration of 20 to 60%).
Non-cariogenic, has a pleasant taste, and enhances the cooling effect of flavours used for this product.
Has a refractive index similar to silica used in toothpaste, so can be used to make a transparent product.
Chemical intermediary in the synthesis of L-ascorbic acid (vitamin C).
Chemical production of surfactants – sorbitol can undergo anhydration and esterification with fatty acids to sorbitan esters which themselves undergo
ethoxylation to produce a range of non-ionic surfactants able to function as oil-in-water or water-in-oil emulsifying agents.
Used in chemical production to generate derivatives for products such as polyolefins (propylene/ethylene) and certain pharmaceuticals.
Sorbitol 975