Product description:

Manufactured by pressure hydrogenation of dextrose with nikel catalyst. Sorbitol is used as a humectant in many types of products for protection against loss of moisture content. The moisture-stabilizing and textural properties of sorbitol are used in the production of confectionery, baked goods and chocolate where products tend to become dry or harden. Its moisture-stabilizing action protects these products from drying and maintains their initial freshness during storage. AKA crystaline sorbitol.

What does Sorbitol do?

Sorbitol has been affirmed as GRAS (Generally Recognized As Safe) by the U.S. Food and Drug Administration and is approved for use by the European Union and numerous countries around the world, including Australia, Canada and Japan.

Sorbitol is very stable and chemically unreactive. It can withstand high temperatures and does not participate in Maillard (browning) reactions. This is an advantage, for example, in the production of cookies where a fresh color with no appearance of browning is desired. Sorbitol also combines well with other food ingredients such as sugars, gelling agents, proteins and vegetable fats. It functions well in many food products such as chewing gums, candies, frozen desserts, cookies, cakes, icings and fillings as well as oral care products, including toothpaste and mouthwash.

Occurs naturally in some fruits and berries. Sorbitol, a polyol (sugar alcohol), is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes. Sorbitol has been safely used in processed foods for almost half a century. It is also used in other products, such as pharmaceuticals and cosmetics. We have been supplying an increasing number of make up and special effects people to make fake blood.