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Bulk Sorbitol
$0.00
Discover the natural sweetness of Sorbitol, a versatile sugar alternative that allows you to indulge guilt-free! Derived from fruits and vegetables, Sorbitol is a sugar alcohol renowned for its sweet taste and lower caloric content. From candies and desserts, to baked goods and beverages, this sugar substitute imparts the perfect level of sweetness without the excess calories!
Its anti-crystallization properties create a smooth, creamy texture in frozen desserts! And because of Sorbitol’s moisture-retaining properties, baked goods turn out moist and delicious! Sorbitol is low in calories and has a low glycemic index, making it a great alternative to conventional sugar! Source86 Sorbitol is available in bulk quantities and in customizable packaging options. Request for a quote now to get started! 📨
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Product Data
| Botanical Name | C6H14O6 |
|---|---|
| Origin Countries | China, India |
| Pack Size | 24000 kgs Flexi Tank |
| Product Shelf Life | 24 months |
| Product Use | Dairy, desserts and beverages |
| Shipping / Storage | Dry / Ambient |
Production & Sourcing
Starting Material (Glucose): The process begins with a starting material called glucose. Glucose is a type of sugar that is commonly found in plants, and it’s often derived from corn syrup in industrial settings.
Hydrogenation: The glucose is then mixed with hydrogen gas in the presence of a catalyst. This catalyst helps speed up the chemical reaction.
Chemical Transformation: During the hydrogenation process, the glucose molecules undergo a chemical transformation. Specifically, some of the oxygen atoms in the glucose molecules are replaced by hydrogen atoms.
Formation of Sorbitol: As a result of this chemical transformation, the glucose is converted into sorbitol. Sorbitol is a sugar alcohol with a sweet taste, but it’s not as sweet as regular table sugar (sucrose).
Purification: The newly formed sorbitol is then purified to remove any impurities or by-products from the reaction.
Applications
- Confectionary – Hard
- Confectionary – Soft
- Beverages – Wet
- Supplements – Tablets and Capsules
- Sugar Free and Reduced Calorie Products
- Bakery
- Frozen Desserts
- Dressings and Sauces
- Jams and Jellies
- Glazes and Fillings
- Gelatins and Puddings
- Private Label
- Vegetarian Cooking
Functionality
- Sweetner
- Low Calorie
- Texture
- Humeclants
- Bulking Agent
- Thickeners and Stabilizers
- Flavor Enhancer
- Coating and Film Forming Agent
Benefits
Sorbitol is a sugar alcohol that is commonly used as a sugar substitute. It has a sweet taste but is not as sweet as sucrose (table sugar). It imparts a mild, pleasant sweetness with a slight cooling effect on the palate.
Sorbitol is a crystalline powder that can also be found in liquid form. In its crystalline form, it has a granular texture, similar to regular sugar. In baked goods, it can contribute to moisture retention, making them softer and more tender.
Sorbitol is typically a white, odorless, and water-soluble crystalline powder. It does not contribute any significant color to the products it is used in.
Sorbitol is a low-calorie sweetener with approximately 2.6 calories per gram, compared to 4 calories per gram in sucrose. It is not fully absorbed by the body, which means it provides fewer calories. However, excessive consumption can lead to gastrointestinal discomfort and may act as a laxative.
Sorbitol serves as a sweetener and humectant. It helps retain moisture in products, making it a valuable ingredient in sugar-free or reduced-sugar products. It also provides bulk and texture, which is important in various food applications, including baked goods, confections, and pharmaceuticals.
Sorbitol is odorless and does not have a distinct aroma or flavor beyond its mild sweetness.
In recipes, sorbitol can be used to balance sweetness. It is often blended with other sweeteners or used in conjunction with high-intensity sweeteners to achieve the desired level of sweetness and texture in a product.
Sorbitol’s sweetness can contrast with other flavors, enhancing the overall taste profile of a product. It can be used to balance and complement the flavors of fruits, chocolates, and other ingredients.
Sorbitol’s usage is widespread globally, especially in products catering to individuals with dietary restrictions or health concerns related to sugar consumption. It is a popular ingredient in various sugar-free and reduced-calorie products across cultures.
Sorbitol is often used as a sugar substitute in products targeted towards diabetics and individuals looking to reduce their sugar intake. However, it’s worth noting that excessive consumption of sorbitol can lead to gastrointestinal issues, as it is not fully absorbed by the body. Some individuals may be sensitive to sorbitol, experiencing digestive discomfort or diarrhea when consumed in large quantities. It is advisable for individuals with such sensitivities to moderate their intake.
Uses in manufacturing
In food manufacturing, Sorbitol is used for various purposes due to its unique properties. Here are some common ways Sorbitol is used:
Sorbitol is used as a sugar substitute in sugar-free and reduced-calorie food products. It provides sweetness without the same calorie content as sucrose (table sugar). This makes it suitable for products targeted towards individuals with dietary restrictions or health concerns related to sugar consumption, such as diabetics.
Sorbitol has a high water-holding capacity, which means it can retain moisture. This property is valuable in food products where moisture retention is important, such as in baked goods. It helps prevent staling and maintains a desirable texture, making products softer and more tender.
Sorbitol adds bulk to food products, which is important for achieving the desired texture. In applications like confectionery, it helps create a chewy or creamy texture in candies, gum, and other sweets.
Sorbitol is used to stabilize emulsions, such as in salad dressings or sauces, by preventing separation of oil and water components.
It can be used to bind ingredients together in food formulations, providing cohesion and structure.
Sorbitol can enhance the overall flavor profile of a product. When used in conjunction with other sweeteners or natural flavors, it can help balance and enhance the taste.
Sorbitol is used in frozen desserts and ice creams to lower the freezing point, resulting in a smoother and creamier texture.
Due to its ability to dissolve in water, Sorbitol is used in coatings for confectionery items, providing a glossy finish and helping to seal in moisture.
Main producing countries and Harvest time
China and India are the main producing countries of Sorbitol, producing approximately 50% of the sorbitol global supply! It can be manufactured all-year-round.