Sorbitol Liquid

Product introduction:

Sorbitol is a non-volatile polysaccharide alcohol. It has stable chemical properties and is not easy to be oxidized by air. It is easily soluble in water, hot ethanol, methanol, isopropanol, butanol, cyclohexanol, phenol, acetone, acetic acid and dimethylformamide. It is widely distributed in plant fruits in nature. It is not easy to be fermented by various microorganisms and has good heat resistance, It does not decompose at high temperature (200 ℃). It was originally separated from Mountain Strawberry by boussingault of France. The pH value of saturated aqueous solution is 6 ~ 7. It is isomeric with mannitol, terol and galactitol. It has cool sweetness, 65% sweetness of sucrose and low calorific value. It has good hygroscopicity and plays an extremely wide role in food, daily chemical, pharmaceutical and other industries. When applied to food, it can prevent food drying, aging, prolong product shelf life, effectively prevent the crystallization of sugar and salt in food, maintain the intensity balance of sweet, sour and bitter taste and increase food flavor. It can be prepared by heating and pressurized hydrogenation of glucose in the presence of nickel catalyst.

CAS：50-70-4

Molecular formula: C₆H₁₄O₆

Molecular weight: 182.17

Structural type:

AppearanceColorless transparent odorless liquid

Product purpose:

1. It can be used as food moisture regulator, fragrance retention agent, antioxidant, cosmetic raw material, cigarette, toothpaste moisturizer, vitamin C, adhesive raw material and diuretic and cholagogic drugs.

2. Pharmaceutical grade is used to prepare injection, large infusion and oral granules, while food grade is used for chewing gum, sugar free candy, etc.

3. Biochemical reagents, thickeners and hardeners are also used in the synthesis of resins and plastics.

4. Intermediate of vitamin C.

5. It is used for washing the protoplasmic sphere and reducing the osmotic flow in agarose gel as far as possible in isoelectric focusing. It can be used to induce osmotic stress.