SORBITOL POWDER FOOD GRADE

Sorbitol Powder Food Grade High Quality 

Sweetener  sorbitol pure powder

FOOD INGREDIENTS SORBITOL SUGAR (Powder) IMPORTED HIGH QUALITY

ORIGIN: FRANCE, MALAYSIA, CHINA, GERMANY

The sweetener  sorbitol  (in powder form) is widely used in the food industry such as the production of other soft drinks, confectionery, chocolate, ice-cream softeners, and in industries such as the manufacture of pharmaceuticals and animal products. as well as used in the seafood processing industry.

Sinmax International Co.,Ltd Thailand Dear customers !

Our company directly imports raw materials used in the food industry and is also a home

Distribution representative for reputable companies in Thailand, supplying the market with all kinds of sweeteners in powder and liquid form such as: Sorbitol Syrup, corn syrup, Food grade Sweetener Sucralose, high fructose corn syrup, glucose syrup, high fructose corn syrup 55%… All products are imported directly from well-known and reputable manufacturers in foreign markets such as France, Germany, Malaysia, China… Our company distributes wholesale/retail in 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, sugar  Sorbitol  ( powder form) :

Product Name: Sorbitol, Sorbitol Syrup

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: Raw materials used in food processing, other beverage and seafood processing industries.

Salary: Depends on the specific type of product

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

Packing: PP/PE 25kg/bag

Specification:

– Product name: Sorbitol, Syrup Sorbitol

– Type: Powder

– Grade: Food

– Appearance: white powder

–  Effects:  Sweetener

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

– Net weight: PP/PE 25kg

– Payment terms: L/C, T/T

Sorbitol Powder Food Grade
Item	Specification
Appearance	White Crystals or Crystalline Powder
Nội dung,%	91 min.
Moisture Content, %	1.5 max.
Reducing Sugars, %	0.3 max.
Burned Residues, %	0.1 max.
Pb,ppm	1 max.
Arsenic, ppm	3 max.
Sulfates,as SO4,ppm	100 max.
Chlorides,asCl,ppm	50 max.
Nickle,ppm	2 max.
Total Sugars, %	1 max.

 

Information on powdered 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, well 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.

Slow 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.