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D-Glucitol belongs to the family of alditols (sugar alcohols), which are carbohydrates obtained by reduction of aldoses.
D-Glucitol is derived from D-glucose through catalytic hydrogenation or enzymatic reduction.
D-Glucitol exists as a white crystalline solid or powder under normal conditions.
CAS Number: 50-70-4
Molecular Formula: C6H14O6
Molecular Weight: 182.17
EINECS Number: 200-061-5
Synonyms: D-Sorbitol, sorbitol, D-Glucitol, 50-70-4, glucitol, Glucarine, (-)-Sorbitol, Nivitin, D-(-)-Sorbitol, Diakarmon, Sorbilande, Sorbostyl, Esasorb, Multitol, Neosorb, Sorbo, Sorbol, Cholaxine, Sionit, Sionite, Sionon, Siosan, Karion instant, Sorbitol F, Sorbex Rp, Sorbitol FP, D-Sorbol, Sionit K, Sorbex M, Sorbex R, Sorbex S, Sorbex X, Sorbicolan, Sorvilande, Gulitol, D-Sorbite, Neosorb P 60, Foodol D 70, Sorbit, Neosorb 20/60DC, D-Glucitol, Neosorb 70/70, Neosorb P 20/60, Karion, Karion (carbohydrate), (2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol, FEMA No. 3029, Hexahydric alcohol, Neosorb P 60W, DTXSID5023588, 1,2,3,4,5,6-Hexanehexol, Sorbitol (e420), Sorbitol 3% in plastic container, Ins no.420(i), Ins-420(i), CHEBI:17924, SORBITOL 3.3% IN PLASTIC CONTAINER, E 420, E-420(i), NSC-25944, 506T60A25R, 7B5697N, DTXCID903588, E420, Microlax Enema, RefChem:6499, GlyTouCan:G32374SR, GeriCare Sorbitol Solution, shediary turmeric face cream, CHEBI:30911, G32374SR, 200-061-5, 619-324-4, NSC25944, L-Gulitol, Sorbite, d-Sorbit, (2R,3R,4R,5S)-Hexane-1,2,3,4,5,6-hexaol, Neosorb 70/02, Probilagol, D-1,2,3,4,5,6-Hexanehexol, CCRIS 1898, AI3-19424, HSDB 801, iso-sorbide, MFCD00004708, NSC 25944, G-ol, Resulax, Sorbilax, D-Sorbitol, for cell culture, D-Sorbitol solution, Medevac, Sorbitur, (2S,3R,4R,5R)-hexane-1,2,3,4,5,6-hexol, 26566-34-7, Sorbit DP, Sorbitol;D-Glucitol, CAS-50-70-4, SMR000112219, Sorbitol [USP:NF], EINECS 200-061-5, Sorbitol S, Sorbitol FK, UNII-506T60A25R, Sorbit D-Powder, Sorbit S, Sorbit W-Powder, Sorbitol CRS, Glc-ol, Sorbit WP, Sorbitol (NF), Neosorb P60, Kyowa Powder 50M, Sorbogem 712, Sorbitol (Glucitol), Sorbit D 70, Sorbit DP 50, Sorbit L 70, Sorbit T 70, Sorbit W 70, D-Sorbitol, 99%, Sorbit W-Powder 50, D-Sorbitol (Standard), D-sorbitol; D-Glucitol, D-Sorbitol (JP18), SORBITOL [HSDB], SORBITOL [FCC], SORBITOL [USP], SORBITOL [II], SORBITOL [MI], SORBITOL [VANDF], D-Sorbitol, >=98%, D-SORBITOL [JAN], SCHEMBL763, Sorbit Kyowa Powder 50M, SORBITOL [MART.], bmse000115, bmse000803, bmse001007, D-SORBITOL [FHFI], Epitope ID:114708, SORBITOL [USP-RS], SORBITOL [WHO-DD], Isomalt impurity, sorbitol-, D-Sorbitol, NF/FCC grade, CHEMBL1682, MLS001333209, MLS001333210, SORBITOL [ORANGE BOOK], orb1224893, orb1310713, orb3139605, SCHEMBL7442569, D-Sorbitol, analytical standard, D-Sorbitol, for electrophoresis, SORBITOL [EP MONOGRAPH], D-Sorbitol, BioXtra, >=98%, HY-B0400B, HY-B0400E, Gulitol;Hexahydric alcohol;Hydex 100 gran.206;Karion, sionit;L-gulitol;Liponic 70-NC;Nivitin;Resulax
D-Glucitol is odorless and has a mildly sweet taste.
D-Glucitols crystalline structure and physical properties depend on temperature, humidity, and the presence of different solid-state forms.
D-Glucitol is highly soluble in water because of its multiple hydroxyl groups.
The hydroxyl groups form extensive hydrogen bonds with water molecules, allowing efficient dissolution.
D-Glucitol solubility increases significantly with temperature.
Because it retains the same carbon skeleton as glucose, it is considered a glucose-derived polyol.
D-Glucitol has the molecular formula C₆H₁₄O₆ and a molecular weight of approximately 182.17 g/mol.
The molecule contains six carbon atoms and six hydroxyl groups distributed along a flexible carbon chain.
The abundance of hydroxyl groups gives it strong polarity and excellent interaction with water molecules.
D-Glucitol is hygroscopic, meaning it can absorb moisture from the surrounding environment.
D-Glucitol hydroxyl groups attract and retain water molecules through hydrogen bonding.
This moisture-retaining ability strongly influences its behavior in formulations and storage.
D-Glucitol is a non-reducing sugar alcohol because it does not contain a free aldehyde or ketone functional group.
During glucose reduction, the carbonyl group is converted into an alcohol group.
As a result, D-Glucitol does not participate in typical reducing sugar reactions such as Maillard reactions.
D-Glucitol is a stereochemically defined molecule belonging to the D-series of sugar alcohols.
The “D-” designation refers to the configuration of the molecule relative to D-glyceraldehyde.
This stereochemistry determines its biological compatibility and chemical behavior.
D-Glucitol has multiple chiral centers because of its hydroxyl-substituted carbon chain.
The specific arrangement of these stereocenters gives D-Glucitol its characteristic biological properties.
D-Glucitol stereochemistry differentiates it from other possible sorbitol isomers.
D-Glucitol has a flexible molecular structure because of the rotation around carbon–carbon single bonds.
This flexibility allows different conformations in solution and in the solid state.
The molecular flexibility contributes to its interactions with solvents and biological molecules.
D-Glucitol has a relatively high melting point compared with many small organic molecules.
D-Glucitol melting behavior is influenced by extensive intermolecular hydrogen bonding between hydroxyl groups.
The strong molecular interactions contribute to its crystalline stability.
D-Glucitol is chemically stable under normal storage conditions.
It remains stable when protected from excessive heat, strong oxidizing agents, and contamination.
Proper storage helps maintain its purity and physical characteristics.
D-Glucitol can undergo oxidation reactions under suitable chemical conditions.
Oxidation of hydroxyl groups can produce compounds such as glucose, fructose, sorbose, and various sugar acids depending on reaction conditions.
These transformations are important in carbohydrate chemistry.
D-Glucitol can undergo dehydration reactions at elevated temperatures.
Loss of water molecules may produce compounds such as sorbitan and isosorbide derivatives.
These reactions are important in industrial carbohydrate chemistry.
D-Glucitol participates in esterification reactions because of its multiple hydroxyl groups.
D-Glucitol can react with organic acids to form monoesters, diesters, and higher ester derivatives.
The multifunctional structure makes it a useful chemical building block.
D-Glucitol occurs naturally in many plants, fruits, and microorganisms.
D-Glucitol is found in foods such as berries, apples, pears, and stone fruits.
Natural production occurs through carbohydrate metabolism pathways.
D-Glucitol is produced industrially mainly through catalytic hydrogenation of glucose.
During this process, glucose is converted into sorbitol by reducing the aldehyde group to an alcohol group.
The process is widely used because glucose is an abundant renewable raw material.
D-Glucitol plays a role in biological metabolism.
In humans and other organisms, sorbitol is formed from glucose through the polyol pathway.
D-Glucitol can subsequently be converted into fructose through enzymatic oxidation.
D-Glucitol metabolism involves the enzymes aldose reductase and sorbitol dehydrogenase.
Aldose reductase converts glucose into sorbitol, while sorbitol dehydrogenase converts sorbitol into fructose.
This pathway is important in carbohydrate metabolism.
D-Glucitol has a low glycemic impact compared with glucose because it is absorbed and metabolized more slowly.
D-Glucitol metabolism differs from simple sugars because it does not rapidly increase blood glucose levels.
This property contributes to its nutritional and biochemical importance.
D-Glucitol has strong molecular water-binding ability because of its six hydroxyl groups.
This property influences viscosity, moisture retention, and solution stability.
The ability to interact strongly with water is one of its most important chemical characteristics.
D-Glucitol is considered a renewable bio-based chemical because it can be produced from glucose obtained from starch-rich agricultural materials.
Its production relies on renewable carbohydrate sources.
This makes it an important molecule in sustainable chemistry.
D-Glucitol is widely studied in food chemistry, pharmaceutical science, biotechnology, and materials research because of its combination of biodegradability, chemical stability, biocompatibility, and multifunctional hydroxyl chemistry.
D-Glucitol molecular structure allows extensive modification and interaction with biological and chemical systems, making it one of the most important sugar alcohols used in modern science and industry.**
D-Glucitol has a molecular structure closely related to glucose but exhibits different chemical behavior because its aldehyde group has been reduced to an alcohol group.
This structural modification eliminates the reactive carbonyl functionality found in glucose.
As a result, D-Glucitol is more chemically stable and less reactive toward oxidation and condensation reactions under mild conditions.
D-Glucitol is a polyhydroxylated compound with six hydroxyl functional groups capable of forming intermolecular interactions.
These hydroxyl groups contribute to its high hydrophilicity, crystalline behavior, and ability to stabilize water-containing systems.
The abundance of oxygen-containing groups also makes it suitable for chemical derivatization.
D-Glucitol exhibits strong affinity for water because each hydroxyl group can form hydrogen bonds with surrounding water molecules.
D-Glucitol hydration ability influences its solubility, moisture retention, and physical behavior.
The interaction between sorbitol and water is a key factor in many of its chemical and biological properties.
D-Glucitol has a low octanol–water partition coefficient because of its highly polar structure.
The molecule preferentially remains in aqueous environments rather than partitioning into hydrophobic phases.
D-Glucitol explains its limited compatibility with nonpolar solvents.
D-Glucitol has very low vapor pressure at room temperature.
Because of its high molecular weight and extensive hydrogen bonding, it does not readily evaporate.
D-Glucitol property improves handling safety compared with volatile organic compounds.
D-Glucitol has excellent osmotic activity because dissolved molecules strongly attract water.
Its osmotic properties influence biological hydration processes and solution behavior.
This characteristic is important in pharmaceutical and biochemical formulations.
D-Glucitol can exist in amorphous and crystalline states depending on processing conditions.
Rapid drying, cooling, or changes in humidity may produce amorphous sorbitol forms.
The physical state influences dissolution rate, stability, and storage behavior.
D-Glucitol crystallization behavior depends strongly on temperature, concentration, and impurities.
Controlled crystallization is required to obtain desired particle size and purity.
Industrial production often includes purification and crystallization steps.
D-Glucitol undergoes glass transition phenomena when present in an amorphous state.
The glass transition temperature depends on moisture content and molecular mobility.
This property is important in understanding the stability of dried carbohydrate-based materials.
D-Glucitol has a flexible carbon chain that allows multiple molecular conformations.
Rotation around carbon–carbon bonds enables the molecule to adopt different spatial arrangements.
These conformational changes affect intermolecular interactions and crystal packing.
D-Glucitol is a non-volatile polyhydric sugar alcohol.
D-Glucitol is chemically stable and not easily to be oxidized by air.
D-Glucitol is easily soluble in water, hot ethanol, methanol, isopropanol, butanol alcohol, cyclohexanol, phenol, acetone, acetic acid and dimethyl formamide.
D-Glucitol is widely distributed in nature plant fruit.
D-Glucitol is not easy to be fermented by various kinds of microorganism and have a excellent heat resistance without decomposing even at high temperature (200 °C).
D-Glucitol is initially separated from the mountain strawberry by the Boussingault (French) et al., the pH value of the saturated aqueous solution is 6 to 7.
D-Glucitol is isomer of mannitol, Taylor alcohol, and galactose alcohol.
It has a refreshing sweet taste with sweetness being 65% of sucrose.
D-Glucitol has excellent moisture absorption capability with a low calorific value and has very wide range of effects on the food, cosmetic, pharmaceutical field. When applied in food, it can prevent the food drying, aging, and can extend the shelf life of products as well as effectively prevent the precipitation of sugars and salts contained in the foods and thus maintain the strength balance of sweetness, sour, bitter and enhance food flavor.
D-Glucitol can be synthesize from the hydrogenation of glucose under heating and high pressure with the existence of nickel catalyst.
D-Glucitol, commonly known as D-sorbitol or sorbitol, is a sugar alcohol (polyol) with the molecular formula C₆H₁₄O₆.
D-Glucitol is a reduced form of glucose in which the aldehyde group of glucose is converted into a primary alcohol group.
This transformation gives D-Glucitol six hydroxyl (-OH) groups, which determine its high water solubility and strong hydrogen-bonding ability.
Melting point: 98-100 °C (lit.)
alpha: 4 º (per eur. pharm.)
Boiling point: bp760 105°
Density: 1.28 g/mL at 25 °C
bulk density: 450kg/m3
vapor density: <1 (vs air)
vapor pressure: <0.1 mm Hg ( 25 °C)
refractive index: n20/D 1.46
FEMA: 3029 | D-SORBITOL
Flash point: >100°C
storage temp.: room temp
solubility: Very soluble in water, slightly soluble in ethanol
form: liquid
pka: pKa (17.5°): 13.6
color: White
Specific Gravity: 1.28
Odor: Odorless
PH Range: 5 - 7 at 182 g/l at 25 °C
PH: 5.0-7.0 (25℃, 1M in H2O)
Odor Type: caramellic
optical activity: [α]20/D 1.5±0.3°, c = 10% in H2O
Water Solubility: SOLUBLE
Sensitive: Hygroscopic
λmax: λ: 260 nm Amax: 0.04
λ: 280 nm Amax: 0.045
Merck: 14,8725
BRN: 1721899
Henry's Law Constant: 6.6×1014 mol/(m3Pa) at 25℃, Compernolle and Müller (2014)
Dielectric constant: 33.5（27℃）
D-Glucitol is also known by several alternative names, including sorbitol, D-sorbitol, D-Glucitol, glucitol, and D-(−)-sorbitol.
These names refer to the same stereochemically defined sugar alcohol.
The name glucitol reflects its origin from glucose, while sorbitol is the commonly used industrial name.
D-Glucitol has a highly oxygenated molecular structure with an oxygen-to-carbon ratio of 1:1.
The large number of oxygen-containing functional groups gives the molecule high polarity.
D-Glucitol oxygen-rich structure is responsible for its strong interactions with solvents and biological molecules.
D-Glucitol forms extensive hydrogen-bond networks in both solid and liquid states.
Each hydroxyl group can participate as either a hydrogen bond donor or acceptor.
These interactions influence its melting behavior, viscosity, crystallization, and hydration properties.
D-Glucitol exists mainly in an open-chain configuration rather than a cyclic sugar structure.
Unlike glucose, which readily forms cyclic hemiacetal structures, sorbitol remains primarily as a linear polyol.
This structural difference affects its chemical reactivity and biological behavior.
D-Glucitol has a neutral molecular charge under normal conditions.
The hydroxyl groups do not ionize significantly in aqueous solutions at neutral pH.
Therefore, sorbitol behaves as a nonionic, highly polar organic compound.
D-Glucitol has a relatively high water-binding capacity due to its multiple hydroxyl groups.
Water molecules are strongly associated with the hydroxyl functionalities through hydrogen bonding.
This characteristic influences hydration, viscosity, and stability in aqueous systems.
D-Glucitol can form crystalline hydrates under certain humidity and temperature conditions.
Water molecules may become incorporated into the crystal lattice during storage.
D-Glucitol behavior can affect powder flow, stability, and physical appearance.
D-Glucitol exhibits polymorphism, meaning it can exist in different crystalline forms.
Different crystal structures may show variations in melting point, solubility, and stability.
Control of crystallization conditions is important in industrial processing.
D-Glucitol has a sweet taste that is approximately 50–70% as sweet as sucrose.
Its sweetness arises from interactions between the hydroxyl groups and taste receptors.
The intensity depends on concentration, temperature, and formulation conditions.
D-Glucitol has a low volatility because of its high molecular polarity and extensive hydrogen bonding.
Unlike many organic solvents, it does not readily evaporate at room temperature.
D-Glucitol contributes to its stability during storage and processing.
D-Glucitol has a high thermal decomposition temperature compared with many small organic molecules.
Before complete decomposition, it may undergo dehydration and oxidation reactions.
Thermal behavior depends on purity, atmosphere, and heating rate.
D-Glucitol can act as a reducing intermediate under oxidative conditions.
Although it is classified as a non-reducing sugar alcohol, oxidation of hydroxyl groups can generate reactive carbonyl-containing compounds.
The reaction pathway depends on catalysts and environmental conditions.
D-Glucitol participates in coordination interactions with metal ions.
The hydroxyl groups can weakly interact with certain metal species through oxygen donor atoms.
These interactions are important in carbohydrate chemistry and materials research.
D-Glucitol can influence solution viscosity because dissolved molecules strongly interact with water.
Increasing sorbitol concentration generally increases solution thickness.
This behavior is related to molecular hydration and intermolecular hydrogen bonding.
D-Glucitol has excellent chemical compatibility with many aqueous systems.
D-Glucitol hydrophilic structure allows stable mixtures with water and other polar substances.
Compatibility with nonpolar substances is generally limited without additional formulation components.
D-Glucitol can form derivatives through chemical modification of its hydroxyl groups.
Esterification, etherification, oxidation, and dehydration reactions produce numerous sorbitol-based compounds.
The six reactive hydroxyl groups provide significant synthetic flexibility.
D-Glucitol can be converted into cyclic dehydration products such as sorbitan and isosorbide.
Controlled removal of water from sorbitol produces these oxygen-containing cyclic compounds.
These transformations are important in carbohydrate-based chemical synthesis.
D-Glucitol is biodegradable because microorganisms can metabolize it as a carbon source.
Many bacteria and fungi possess pathways capable of converting sorbitol into central metabolic intermediates.
D-Glucitol contributes to its favorable environmental profile.
D-Glucitol has excellent biocompatibility compared with many synthetic organic compounds.
D-Glucitol similarity to naturally occurring carbohydrates allows interaction with biological systems.
This characteristic contributes to its importance in biotechnology and biomedical research.
D-Glucitol has been extensively studied using analytical techniques including high-performance liquid chromatography (HPLC), gas chromatography (GC) after derivatization, nuclear magnetic resonance (NMR), Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, and mass spectrometry (MS).
These techniques are used for identification, purity analysis, structural characterization, and quantitative determination.
D-Glucitol is an important model compound in carbohydrate chemistry because it connects organic chemistry, biochemistry, and materials science.
D-Glucitol simple structure, multiple hydroxyl groups, and renewable origin make it valuable for studying polyol chemistry and molecular interactions.
D-Glucitol is considered one of the most important industrial polyols because of its combination of renewable production, chemical stability, water affinity, low volatility, and multifunctional reactivity.
These properties continue to support research and development in food science, pharmaceuticals, polymers, biotechnology, and sustainable chemistry.**
D-Glucitol demonstrates strong chelating potential compared with simple alcohols because of the arrangement of neighboring hydroxyl groups.
Oxygen atoms from adjacent hydroxyl groups can coordinate with certain metal ions under appropriate conditions.
This behavior is relevant in coordination chemistry and biomolecular interactions.
D-Glucitol can participate in esterification reactions with organic and inorganic acids.
The hydroxyl groups can be selectively modified to produce sorbitol esters and other derivatives.
The degree of substitution depends on reaction conditions and catalyst systems.
D-Glucitol can undergo etherification reactions to form modified polyol derivatives.
Replacing hydroxyl hydrogen atoms with organic groups changes the polarity and functionality of the molecule.
These derivatives are useful for studying structure–property relationships.
D-Glucitol can undergo oxidation to produce several important oxygenated compounds.
Controlled oxidation may generate aldehydes, ketones, or carboxylic acids depending on the reaction pathway.
Oxidation chemistry of sorbitol is widely studied in carbohydrate transformation research.
D-Glucitol can be converted into sorbose through selective oxidation.
This transformation involves oxidation of a secondary alcohol group to a carbonyl group.
Sorbose is an important intermediate in carbohydrate chemistry.
D-Glucitol can undergo dehydration reactions to form cyclic ether compounds.
Removal of water from sorbitol can produce sorbitan and isosorbide structures.
These reactions demonstrate the versatility of sorbitol as a chemical precursor.
D-Glucitol has a relatively stable carbon framework compared with many simple carbohydrates.
This contributes to its long shelf life under suitable storage conditions.
D-Glucitol is metabolized differently from glucose because it enters carbohydrate pathways through specific enzymatic steps.
D-Glucitol is a hexahydric alcohol related to mannose and is isomeric with mannitol.
D-Glucitol occurs as an odorless, white or almost colorless, crystalline, hygroscopic powder.
Four crystalline polymorphs and one amorphous form of sorbitol have been identified that have slightly different physical properties, e.g. melting point.
D-Glucitol is available in a wide range of grades and polymorphic forms, such as granules, flakes, or pellets that tend to cake less than the powdered form and have more desirable compression characteristics.
D-Glucitol has a pleasant, cooling, sweet taste and has approximately 50–60% of the sweetness of sucrose.
D-Glucitol is chemically relatively inert and is compatible with most excipients.
D-Glucitol is stable in air in the absence of catalysts and in cold, dilute acids and alkalis. Sorbitol does not darken or decompose at elevated temperatures or in the presence of amines.
It is nonflammable, noncorrosive, and nonvolatile.
Although D-Glucitol is resistant to fermentation by many microorganisms, a preservative should be added to sorbitol solutions.
Solutions may be stored in glass, plastic, aluminum, and stainless steel containers. Solutions for injection may be sterilized by autoclaving.
D-Glucitol is classified as a hexitol because it contains six carbon atoms and six hydroxyl groups.
The term hexitol refers to sugar alcohols derived from hexose sugars by reduction of the carbonyl group.
D-Glucitols six-carbon backbone is identical to that of D-glucose, but its functional groups differ.
Uses:
D-Glucitol is used in dietary foods such as sugarless candy, chewing gum, and ice cream.
D-Glucitol is also used as a crystallization modifier in soft sugar-based confections.
D-Glucitol has been widely used as a low-calorie sweetening agent in food products.
D-Glucitols sweet taste and reduced metabolic impact compared with sucrose make it suitable for sugar-free and reduced-sugar formulations.
It is commonly found in products such as confectionery, chewing gums, and dietary foods.
D-Glucitol has been used as a humectant in food, pharmaceutical, and cosmetic formulations.
D-Glucitols multiple hydroxyl groups allow it to attract and retain water, helping prevent drying and maintaining moisture.
This property improves texture, stability, and product shelf life.
D-Glucitol has been used as a texture-modifying ingredient in food products.
D-Glucitols ability to control moisture and crystallization helps improve softness, smoothness, and mouthfeel.
It is especially valuable in products requiring long-lasting freshness.
D-Glucitol has been used as a sugar substitute in diabetic and reduced-sugar foods.
Because it is absorbed and metabolized more slowly than glucose, it produces a smaller increase in blood glucose levels.
This makes it suitable for specific nutritional applications.
D-Glucitol has been used in sugar-free chewing gum formulations.
D-Glucitol provides sweetness, improves texture, and helps maintain moisture without promoting tooth decay in the same way as fermentable sugars.
Its cooling sensation also contributes to consumer acceptance.
D-Glucitol has been used in confectionery products such as candies, chocolates, and lozenges.
D-Glucitol provides sweetness while improving stability, texture, and resistance to moisture changes.
Its crystallization behavior can be controlled to achieve desired product properties.
D-Glucitol has been used in pharmaceutical formulations as an excipient.
Its chemical stability, water solubility, and compatibility with active pharmaceutical ingredients make it useful in tablets, syrups, and oral formulations.
D-Glucitol can improve formulation properties without significantly affecting drug activity.
D-Glucitol has been used as a stabilizing and bulking agent in pharmaceutical products.
D-Glucitol contributes volume, improves consistency, and enhances the physical stability of formulations.
Its low reactivity makes it suitable for sensitive pharmaceutical systems.
D-Glucitol has been used in liquid medicines as a viscosity modifier and sweetening agent.
D-Glucitol improves taste while increasing solution thickness and stability.
This is particularly useful in oral syrups and suspensions.
D-Glucitol has been used in cosmetics and personal care products as a moisturizing ingredient.
Its hygroscopic nature helps maintain skin hydration by binding water within formulations.
It is commonly included in creams, lotions, and other moisturizing products.
D-Glucitol has been used as a skin-conditioning agent in cosmetic formulations.
It improves softness and smoothness by enhancing moisture retention.
D-Glucitol compatibility with aqueous formulations makes it suitable for many skincare products.
D-Glucitol has been used in toothpaste and oral-care products.
It provides sweetness, improves texture, and contributes to moisture control.
Its non-cariogenic properties make it useful in dental formulations.
D-Glucitol has been used in mouthwash and oral hygiene formulations.
It improves taste, viscosity, and product stability.
D-Glucitol moisturizing properties help maintain pleasant mouthfeel.
D-Glucitol has been used in contact lens solutions and ophthalmic preparations.
Its osmotic and water-binding properties help control solution characteristics and support product stability.
D-Glucitol may contribute to maintaining appropriate moisture conditions.
D-Glucitol has been used as an osmotic agent in pharmaceutical preparations.
Its ability to attract water makes it useful in formulations designed to influence fluid movement.
This property is related to its high solubility and osmotic activity.
D-Glucitol has been used in biotechnology and biological preservation systems.
It can stabilize proteins, enzymes, and other biomolecules by modifying hydration environments.
Its compatibility with biological materials supports its use in research and formulation development.
D-Glucitol has been used as a cryoprotective and stabilizing additive in biological research.
Its ability to interact with water helps protect biological structures during freezing and storage.
D-Glucitol is studied as part of preservation strategies for cells and biomolecules.
D-Glucitol has been used in fermentation and biotechnology processes.
D-Glucitol can serve as a carbon source or metabolic intermediate for certain microorganisms.
Its conversion pathways are studied in microbial and biochemical research.
D-Glucitol has been used as a raw material for producing sorbitan and isosorbide derivatives.
Controlled dehydration of sorbitol produces cyclic compounds with valuable chemical properties.
These derivatives are important intermediates in industrial chemistry.
D-Glucitol has been used in the production of surfactants and emulsifiers.
Sorbitol-derived compounds can be modified to create molecules with both hydrophilic and hydrophobic characteristics.
These materials are useful in formulation chemistry.
D-Glucitol has been used in polymer chemistry as a bio-based building block.
Its multiple hydroxyl groups allow chemical modification and incorporation into polymer structures.
Sorbitol-derived materials are investigated for renewable polymer development.
D-Glucitol has been used as a plasticizing agent in polymer and coating systems.
Its hydroxyl groups interact with polymer chains and can influence flexibility and mechanical properties.
D-Glucitol is studied as a renewable alternative to some conventional plasticizers.
D-Glucitol has been used in the production of specialty chemicals.
Its multifunctional structure allows conversion into various oxygen-containing derivatives.
These derivatives are used in chemical synthesis and material applications.
D-Glucitol has been used in dental and medical formulations because of its stability and compatibility.
Its sweetness, moisture retention, and low reactivity make it suitable for products requiring patient-friendly formulations.
D-Glucitol has been used in research on renewable and sustainable chemistry.
Because it can be produced from glucose derived from biomass, it serves as an example of a bio-based platform chemical.
Researchers investigate its conversion into fuels, polymers, and value-added chemicals.
D-Glucitol continues to be an important multifunctional polyol used across food, pharmaceutical, cosmetic, biotechnology, and materials industries.
D-Glucitol combination of sweetness, water-binding ability, chemical stability, biodegradability, and renewable origin makes it one of the most commercially important sugar alcohols.**
D-Glucitol can be used as an excipient, moisturizing agents, and antifreeze agents in toothpaste, with the added amount being up to 25 to 30%.
This can help maintain the lubrication, color, and good taste for the paste.
In cosmetics field, it is used as an anti-drying agent (substitute glycerol) which can enhance the stretch and lubricity of emulsifier, and thus is suitable for long-term storage; Sorbitan esters and sorbitan fatty acid ester as well as its ethylene oxide adducts having a advantage of a small skin irritation which is thus widely used in the cosmetics industry.
D-Glucitol is often used as the raw material for common architectural coatings, also used as plasticizers and lubricants for application in polyvinyl chloride resin and other polymers.
D-Glucitol can from complex with iron, copper, and aluminum ion in alkaline solution to be applied to the washing and bleaching in textile industry.
Using sorbitol and propylene oxide as a starting material can produce rigid polyurethane foam as well as have some flame retardant properties.
D-Glucitol is a humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil.
D-Glucitol is approximately 60% as sweet as sugar, and has a caloric value of 2.6 kcal/g.
D-Glucitol is highly hygroscopic and has a pleasant, sweet taste.
D-Glucitol maintains moistness in shredded coconut, pet foods, and candy.
D-Glucitol depresses the freezing point, adds solids, and contributes some sweetness.
D-Glucitol is used in low-calorie beverages to provide body and taste.
Safety Profile:
D-Glucitol dust may cause respiratory irritation during industrial handling.
Fine airborne particles generated during weighing, grinding, or powder processing may irritate the nose, throat, and respiratory tract.
Adequate ventilation and dust-control measures are recommended in workplaces.
D-Glucitol dust may cause eye irritation upon contact.
Powder particles entering the eyes may cause temporary discomfort, redness, watering, or irritation.
Protective eyewear is recommended during handling of large quantities.
D-Glucitol may cause mild skin irritation in sensitive individuals.
Direct contact with concentrated powders or solutions may occasionally cause dryness or irritation.
Normal handling does not usually result in significant skin hazards.
D-Glucitol is widely used in a number of pharmaceutical products and occurs naturally in many edible fruits and berries.
D-Glucitol is absorbed more slowly from the gastrointestinal tract than sucrose and is metabolized in the liver to fructose and glucose.
Its caloric value is approximately 16.7 J/g (4 cal/g).
D-Glucitol is better tolerated by diabetics than sucrose and is widely used in many sugar-free liquid vehicles.
D-Glucitol is not considered to be unconditionally safe for diabetics.
D-Glucitol is generally considered a low-hazard chemical with relatively low toxicity under normal conditions of use.
D-Glucitol is widely used in food, pharmaceutical, and cosmetic applications because of its good safety profile and biocompatibility.
However, excessive exposure, improper handling, or occupational contact with concentrated forms may still present certain risks.
D-Glucitol may cause gastrointestinal effects when consumed in large amounts.
High intake of sorbitol can lead to abdominal discomfort, bloating, gas formation, and diarrhea because it is incompletely absorbed in the small intestine.
The unabsorbed sorbitol draws water into the intestine through osmotic effects and is fermented by intestinal microorganisms.
D-Glucitol may have a laxative effect at high doses.
Large quantities can accelerate intestinal movement and increase water content in the colon.
For this reason, products containing significant amounts of sorbitol may include warnings regarding excessive consumption.
D-Glucitol may cause digestive sensitivity in individuals with reduced tolerance to sugar alcohols.
Some people experience discomfort even at moderate doses due to differences in intestinal absorption and microbial metabolism.
Sensitivity varies significantly between individuals.
Supply Of D-Glucitol:
For further information about D-Glucitol, including available product grades, technical specifications, application suitability and supply options, please contact Ataman Kimya.
