Sorbitol
Sweeteners
Thickeners
50-70-4
E420
C₆H₁₄O₆
$1.08 ~ $1.62
Food
Free sample from 100g(NF)
One unit of:25kg/bag 70kg/barrel
One unit of:25kg/bag 70kg/barrel
25kg/bag
70kg/barrel
Product Info
What is Sorbitol?
Sorbitol is a sugar alcohol naturally found in fruits that is widely used as a low-calorie sweetener, humectant, and bulk agent in foods and pharmaceuticals.
How is Sorbitol made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Glucose Syrup Production | Convert starch (typically from corn) into a high-glucose syrup using enzymatic liquefaction and saccharification processes. | Control: Dextrose Equivalent (DE) value, pH, temperature, and enzyme concentration. Note: A high DE value (typically >95%) is crucial to maximize the glucose content for efficient conversion to sorbitol. |
| 2 | Syrup Purification | Purify the crude glucose syrup using activated carbon for decolorization and ion-exchange resins to remove mineral salts and other impurities. | Control: Color, turbidity, and electrical conductivity of the syrup. Note: This purification step is vital to prevent catalyst poisoning in the subsequent hydrogenation stage and ensure final product purity. |
| 3 | Catalytic Hydrogenation | React the purified glucose solution with hydrogen gas under high pressure and temperature in a reactor containing a suspended catalyst (typically Raney Nickel). | Control: Hydrogen pressure (50-150 bar), temperature (100-150°C), and catalyst activity. Note: Tightly controlling these parameters minimizes the formation of byproducts like mannitol and ensures a high conversion rate of glucose to sorbitol. |
| 4 | Crude Sorbitol Refining | Filter out the solid catalyst from the crude sorbitol solution. The solution is then further purified via a second round of activated carbon and ion-exchange treatment. | Control: Residual nickel content in the solution. Note: Catalyst filtration is a critical safety and quality step. The final product must meet strict limits for heavy metals (e.g., nickel <1 ppm for food/pharma grades). |
| 5 | Evaporation & Concentration | Remove excess water from the refined sorbitol solution using a multi-stage vacuum evaporator to achieve the desired final concentration. | Control: Final concentration (typically 70% dry solids for liquid sorbitol) measured by refractometer (Brix). Note: Using a vacuum allows evaporation at lower temperatures, preventing thermal degradation and color formation. |
| 6 | Crystallization & Drying | (For Crystalline Product) Cool the highly concentrated solution under controlled conditions to form crystals, which are then separated via centrifuge and dried in a fluid bed dryer. | Control: Cooling profile, agitation speed, and final moisture content of the powder. Note: This step is only for producing solid/powdered sorbitol. Control of crystal size is important for its final application. |
| 7 | Quality Control & Packaging | Conduct final analysis of the product (liquid or powder) for purity and contaminants, then package it into approved, sealed containers like drums, totes, or bags. | Control: Final assay (purity), reducing sugars, heavy metals, and microbiological tests. Note: Each batch must be tested to confirm it meets food-grade or pharmaceutical-grade specifications before being released. |
Technical Specifications
| CAS Number | 50-70-4 |
| Chemical Formula | C₆H₁₄O₆ |
| Solubility | Soluble in water, glycerol, alcohol |
| Storage Conditions | Store sealed, away from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Toothpaste
candy
pharmaceuticals
soft drinks
chewing gum
Mechanism of action:
| Parameter | Sorbitol |
|---|---|
| Functional Category | Humectant; Bulking Agent; Low-Calorie Sweetener; Texturizer. |
| Key Ingredients | Sorbitol (D-glucitol), a polyol (sugar alcohol). |
| Mechanism of Action | Binds water molecules via its multiple hydroxyl groups, reducing water activity and inhibiting moisture loss (humectant effect); provides volume and mouthfeel similar to sugar (bulking agent); stimulates sweet taste receptors but is poorly absorbed, resulting in a lower caloric value; interferes with sucrose crystallization. |
| Application Effect in Product | Maintains product softness and extends shelf life in baked goods and confections; provides sweetness in sugar-free and diabetic-friendly foods; prevents crystallization in jams and candies; improves texture and freeze-thaw stability in frozen desserts; non-cariogenic (does not promote tooth decay). |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sorbitol | Sugar Alcohol (Polyol) | ~60% sweetness of sugar; 2.6 kcal/g; strong humectant properties; bulk sweetener. | Excellent moisture retention; low cost; widely available and stable. | Relatively high laxative effect; lower sweetness than xylitol or maltitol. | Sugar-free baked goods, confections, chewing gum, toothpaste, pharmaceuticals. | For cost-effective bulking and moisture control where a moderate laxative effect is acceptable. |
| Xylitol | Sugar Alcohol (Polyol) | ~100% sweetness of sugar; 2.4 kcal/g; non-cariogenic (good for teeth); noticeable cooling effect. | Matches sugar's sweetness for easy substitution; proven dental health benefits. | More expensive than sorbitol; can cause digestive upset; highly toxic to dogs. | Dental products (gum, mints, toothpaste), tabletop sweeteners, confections. | When dental health benefits and a 1:1 sugar sweetness replacement are the highest priorities. |
| Erythritol | Sugar Alcohol (Polyol) | ~70% sweetness of sugar; ~0.2 kcal/g (near-zero calorie); high digestive tolerance. | Highest digestive tolerance; virtually zero-calorie and zero glycemic index. | Less sweet than sugar; can have a strong cooling aftertaste; more expensive; may recrystallize. | Keto/diabetic products, beverages, tabletop sweeteners, calorie-free foods. | For the lowest calorie impact and best digestive tolerance, especially for diabetic or keto diets. |
| Maltitol | Sugar Alcohol (Polyol) | ~90% sweetness of sugar; 2.1 kcal/g; very similar taste and texture to sugar. | Most closely mimics the mouthfeel, browning, and taste of sucrose. | Has a very high potential for causing digestive distress (laxative effect). | Sugar-free chocolate, hard candies, caramels, baked goods where sugar's texture is critical. | To closely replicate the sensory properties of sugar, if consumers have a high digestive tolerance. |
| Mannitol | Sugar Alcohol (Polyol) | ~50-60% sweetness of sugar; 1.6 kcal/g; low hygroscopicity (resists moisture). | Excellent as a dusting powder or coating because it does not absorb moisture from the air. | Low sweetness; known for a significant laxative effect; less common in general food use. | Dusting powder for chewing gum, coatings on pharmaceuticals, specialty hard candies. | For applications that require a non-moisture-absorbing coating or anti-caking agent. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications