| Common Name | Sorbitol |
| CAS Number | 50-70-4 |
| Molecular Weight | 182.172 |
| Density | 1.6±0.1 g/cm3 |
| Boiling Point | 494.9±0.0 °C at 760 mmHg |
| Molecular Formula | C6H14O6 |
| Melting Point | 98-100 °C (lit.) |
| MSDS | USA |
| Flash Point | >100°C |
| Density | 1.6±0.1 g/cm3 |
| Boiling Point | 494.9±0.0 °C at 760 mmHg |
| Melting Point | 98-100 °C (lit.) |
| Molecular Formula | C6H14O6 |
| Molecular Weight | 182.172 |
| Flash Point | >100°C |
| Exact Mass | 182.079041 |
| PSA | 121.38000 |
| LogP | -4.67 |
| Vapour density | |
| Vapour Pressure | |
| Index of Refraction | 1.597 |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| Hazard Codes | Xi |
| Risk Phrases | 36/37/38 |
| Safety Phrases | S8 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 2 |
| RTECS | LZ4290000 |
| HS Code | 2905440000 |
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1.What is Sorbitol?
Sorbitol has a refreshingly sweet flavor and is about 50-70% as sweet as sucrose. 1g of sorbitol produces 16.7kJ of heat in the body. It is not converted to glucose in the blood after consumption and is not affected by insulin. Sorbitol has good moisturizing properties, can make the food maintain a certain degree of moisture to prevent drying, but also can prevent sugar, salt, etc. precipitation crystallization, can maintain the balance of sweet, sour, bitter intensity, enhance the flavor of food, because it is a non-volatile polyol, so there is also to maintain the function of food aroma.
2.How is Sorbitol produced?
Pear juice or strawberry juice is added to the fermenter, appropriate amounts of microbial cultures and nutrient solutions are added, and fermentation conditions (such as temperature, pH, etc.) are controlled so that the bacteria metabolize using the sugars in the raw material to produce sorbitol. At the end of fermentation, a fermentation broth containing about 70% of sorbitol can be obtained. The key step of purification is carried out by acid protein, cooling crystallization, etc., to remove the impurities in the fermentation broth and obtain high purity sorbitol. Main. Among them, the acid-protein method is to react the fermentation broth with a certain concentration of acid first to remove the impurities, and then carry out cooling crystallization. After several steps of crystallization and filtration, sorbitol with a purity of more than 99.5% can be obtained.
3.How is Sorbitol stored and distributed?
1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.
4.What is Sorbitol used for?
1, can be used as raw materials for the production of vitamin C, sorbitol can be produced by fermentation and chemical synthesis of vitamin C. 2、It can be used as nutritional sweetener, wetting agent, chelating agent and stabilizer. 3、It can be used for synthesizing resin and plastic, separating and analyzing low-boiling point oxygenated compounds, etc. It can also be used as gas chromatography fixing solution, thickening agent, sclerosing agent, pesticide and so on. 4、It can be used as humectant of toothpaste, cosmetics and tobacco. 5、It can be used as diuretic and dehydrating agent for the treatment of cerebral edema and increased intracranial pressure, for the treatment of increased intraocular pressure in glaucoma, and also used for edema and oliguria with normal cardiac and renal functions. 6、It can be used as aquatic water retention agent, the ratio of sucrose 2.1%+sorbitol 3.15%+complex phosphate 1.00%, can effectively reduce the water activity of dried fish fillets, improve the activity of Ca-ATPase.
