SORBITOL 70% SOLUTION LIQUID

Sorbitol 70% Solution Liquid

Pure Liquid Sorbitol Sweetener, Liquid Sorbitol Sweetener, Food Grade Sorbitol 70% Solution (Liquid), High Quality Sorbitol 70% Liquid

IMPORTED HIGH QUALITY IMPORTED SORBITOL (Liquid) Additive

ORIGIN: FRANCE, INDONESIA, MALAYSIA, CHINA, GERMANY

Sugar sweetener sorbitol (liquid form) is widely used in the food industry such as the production of other soft drinks, confectionery, chocolate, ice-cream softeners, and industrial uses such as pharmaceutical, animal production. as well as used in the seafood processing industry.

Sorbitol 70% Solution (liquid) is a sugar-free sweetener, made from high quality dextrose through hydrogenation and refining. Sorbitol is less sweet than sucrose and is not absorbed by some bacteria. In addition, it also has optimal properties such as good product moisturizing, acid resistance and non-fermentation. Used as an emulsifier, stabilizer, Sorbitol accounts for 8 ÷ 45% by weight for powder form and 5 ÷ 15% for liquid form.

Sinmax International Co.,Ltd Thailand Dear customers !

Our company directly imports raw materials used in the food industry and is also a distributor for reputable companies in Thailand, supplying the market with all kinds of powdered sweetener ingredients. and liquid form such as: Sweetener Sorbitol 70% Solution liquid ( Syrup Sorbitol ) , corn sugar corn syrup, Food grade Sweetener Sucralose, high fructose corn syrup, glucose syrup, high fructose corn syrup 55%…

All products are imported directly from manufacturers with brands and reputation in foreign markets such as: France, Germany, Indonesia, Malaysia, China… Our company distributes wholesale/retail in the city. Ho Chi Minh City and all over the country.

If you have any needs, please contact us to provide more complete information about the product as well as the best quote.

Information on imported food additives Sorbitol 70% Solution ( liquid form) :

Product Name: Sorbitol Liquid 70%

Description: powder form, has a pleasant cool sweet taste

Color: Bright white, odorless

Chemical formula: C6H14O6

Shelf life: 24 months from the date of manufacture

Application of Sorbitol: Widely used in food industry, food industry, pharmaceutical industry, veterinary medicine and fishery industry.

Salary: Depends on the specific type of product

Storage: In a dry, clean, cool place, avoid direct sunlight, avoid insects.

Packing: 250kg -270kg/button

Country of manufacture: France, China, Indonesia, Malaysia.

Specification:

– Product name: Sorbitol 70% Solution

– Type: Liquid

– Sorbitol liquid: food grade

– Effects:  Liquid 70%

– Certification: C/O, PHYTO, ISO, HEALTHY

– Net weight: 250kg-270kg/Drum

– Expiry date: 02 years from manufacture date

Specification: Food Grade Sorbitol Liquid 70%
Items	Standards
Appearance	Colorless, syrupy liquid
Dry substance %	69–71
Water content %	29–31
Refractive index(20℃)	1.4575–1.4620
D-Sorbitol (as dry substance)%	50 Min
Specific gravity(20℃)g/ml	1.285–1.315
PH(1:1)	5.0–7.5
Resistivity s/cm	10 Max
Reducing sugars %	0.15 Max
Total sugars %	4.0-8.0
Ignition Residue	0.10 Max
Nickel mg/kg	1.0 Max
Chloride mg/kg	10 Max
Sulphate mg/kg	50 Max
Heavy metals(as Pb) mg/kg	1.0 Max
Arsenic(as As2O3) mg/kg	1.0 Max
Total Plant Count cfu/g	100 Max
Resist experiment	-18℃ 48h Non-crystal

Information about liquid sweetener Sorbitol:

Sorbitol (E420i) belongs to the group of sweeteners that are allowed to be used in foods. In addition, it also has the effect of creating shine and retaining moisture for food.

Normally, Sorbitol is extracted from nature (apple, pear, peach, prunes, raspberry…). In industry, Sorbitol is produced from glucose under the effect of high temperature and pressure, hydrogenated with nickel (Ni), in short, glucose is hydrogenated with Ni catalyst to form Sorbitol.

Sorbitol has a cool sweet taste and is 60% sweeter than cane sugar (Saccharose sugar). It can be added in confectionery, food and chocolate cake to prevent the food from drying out and hardening by its moisture content and good stability. On the other hand it can keep the fragrance and not evaporate.

Sorbitol is used as a sweetener in many products, it is also a good moisturizer and stabilizer besides giving it a sweet taste.

Sorbitol is also an ideal flavor to produce biscuits with bright colors and no color worries, and it is also very good when combined with other additives such as cane sugar, protein or sweeteners. vegetable fat.

Nature

Sorbitol is a white, odorless, pleasant micro-sweet product that is soluble in water and alcohol but insoluble in organic solvents. Interestingly, Sorbitol is non-reducing, non-fermentable and very resistant to bacterial attack.

Sorbitol has the ability to form complexes with heavy metals contributing to improved preservation of fatty products.

The role of sorbitol in food

· Lowers the freezing point of ice cream to make ice cream softer.

Used as a humectant and viscous agent, a shading agent, to control crystallization of cane sugar.

· No caramelization occurs, so it can improve the taste of the juice.

Often used in candy manufacturing recipes to reduce costs.

The viscosity of Sorbitol syrup is useful in retarding crystallization.

In cake production technology: 

Sorbitol is a humectant and protects the surface of baked goods.

· Slows down the fermentation process.

· Increasing the heat resistance of the cake slows down the caramelization reaction so that the cake does not burn when the inner layer is not cooked.

· Reduces clumps to create a soft and spongy structure for cakes.

Increases moisture absorption to prevent baked goods from drying out and cracking.

Slows down the crystallization of sucrose.

About sorbitol sweetening additives:

Sorbitol (E420i) is a sweetening additive used in food. It also has the effect of creating shine and moisture for food.

Typically, sorbitol is extracted from nature (apples, pears, peaches, dried prunes, forest strawberries…). In industry, sorbitol is made from glucose under the influence of high temperature and pressure, hydrogenated with nickel (Ni), which is said to be hydrogenated glucose with Ni catalysts to form sorbitol.

Sorbitol has a sweet taste and sweetness of 60% compared to sugar cane (saccharose). It can be added in confectionery, food and chocolate cake to avoid food that is dry and hard by its moisture and good stability. On the other hand, it can retain the aroma and not evaporate.

Sorbitol is used as a sweetener in many products, it is also a good and stable moisturizer besides providing sweet taste.

Sorbitol is also an ideal flavoring for biscuits with bright colors and no worries about color, and it is also very good when combined with other additives such as sugar, sugar, protein or fiber. vegetable fat.

Nature:

Chemical formula: C6H14O6

Sorbitol is a white, odorless, micro-sweet, well soluble in water and alcohol but not soluble in organic solvents. Interestingly, Sorbitol is not reducible, fermentable and resistant to bacterial attack.

Sorbitol has the potential to form complexes with heavy metals contribute to improved storage of fatty products.

The role of sorbitol in food:

• Reduces the freezing point of the cream to make the cream softer.
• Used as a moisturizer and viscosity, shade, control sugar crystallization.
• No caramelized reaction can improve the taste of fruit juice.
• Often used in candy production formulas to reduce costs.
• Viscosity of syrup Sorbitol is useful in slowing crystallization.

In the technology of cake production:

• Sorbitol is a moisturizing agent that protects the surface of pies.
• Slow down the fermentation process.
• Increasing the heat resistance of the cake to slow the caramel reaction to burn the cake when the intestines inside the immature.
• Decrease the texture of the soft foam structure for the cake.
• Increased moisture absorption helps to keep the toast dry and cracked.
• Slows down the saccharose crystallization process.