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GLUCITOL

EC / List no.: 200-061-5
CAS no.: 50-70-4
Mol. formula: C6H14O6

Glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. 
Glucitol can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH). 
Most Glucitol is made from potato starch, but it is also found in nature, for example in apples, pears, peaches, and prunes.
Glucitol is converted to fructose by Glucitol-6-phosphate 2-dehydrogenase. 
Glucitol is an isomer of mannitol, another sugar alcohol, the two differ only in the orientation of the hydroxyl group on carbon 2.
While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.

Synthesis
Glucitol may be synthesised via a glucose reduction reaction in which the converted aldehyde group is converted into a hydroxyl group. 
The reaction requires NADH and is catalyzed by aldose reductase. 
Glucose reduction is the first step of the polyol pathway of glucose metabolism, and is implicated in multiple diabetic complications.

Glucitol is a sugar alcohol found in fruits and plants with diuretic, laxative and cathartic property. 
Unabsorbed Glucitol retains water in the large intestine through osmotic pressure thereby stimulating peristalsis of the intestine and exerting its diuretic, laxative and cathartic effect. 
In addition, Glucitol has one-third fewer calories and 60 % the sweetening activity of sucrose and is used as a sugar replacement in diabetes.

Glucitol is an odorless colorless solid. 
Sinks and mixes with water. (USCG, 1999)

D-glucitol is the D-enantiomer of glucitol (also known as D-Glucitol). 
Glucitol has a role as a sweetening agent, a laxative, a metabolite, a cathartic, a human metabolite, a food humectant, a Saccharomyces cerevisiae metabolite, an Escherichia coli metabolite and a mouse metabolite.
Glucitol is an enantiomer of a L-glucitol.


Uses:
Glucitol is widely used as an excipient in pharmaceutical formulations. 
Glucitol is also used extensively in cosmetics and food products. 
Glucitol is used as a diluent in tablet formulations prepared by either wet granulation or direct compression. 
Glucitol is particularly useful in chewable tablets owing to its pleasant, sweet taste and cooling sensation. 
In capsule formulations it is used as a plasticizer for gelatin. 
Glucitol has been used as a plasticizer in film formulations. In liquid preparations Glucitol is used as a vehicle in sugar-free formulations and as a stabilizer for drug, vitamin, and antacid suspensions. 
Furthermore, Glucitol is used as an excipient in liquid parenteral biologic formulations to provide effective protein stabilization in the liquid state. Glucitol has also been shown to be a suitable carrier to enhance the in vitro dissolution rate of indometacin. In syrups it is effective in preventing crystallization around the cap of bottles. 
Glucitol is additionally used in injectable and topical preparations
Glucitol may also be used analytically as a marker for assessing liver blood flow.

In the manufacture of sorbose, ascorbic acid, propylene glycol, synthetic plasticizers and resins, as humectant (moisture conditioner) on printing rolls, in leather, in writing inks, in candy mfr, in antifreeze mixture with glycerol or glycols increases absorption of pharmaceutical preparation, pharmaceutic aid (sweetening agent, tablet excipient), sugar substitute for diabetics.

Food uses of polyhydric alcohol, Glucitol is used in flavor concentrate, confections, chewing gum, dried roasted nuts, meat products, pet foods, icings and toppings, coconut, beverages, special dietary foods.


Industry Uses
• Filler
• Functional fluids (closed systems)
• Intermediates
• Plating agents and surface treating agents
• humectant


Consumer Uses
• Laundry and dishwashing products
• Non-TSCA use
• Personal care products
• Plastic and rubber products not covered elsewhere
• used in products which are used as cleaners in plating processes, examples of final uses are automotive and machinery.

General Manufacturing Information
Industry Processing Sectors
• All other basic organic chemical manufacturing
• Miscellaneous manufacturing
• Personal care products manufacturing
• Pharmaceutical and medicine manufacturing


Glucitol, also known as neosorb or D-glucitol, belongs to the class of organic compounds known as sugar alcohols.
These are hydrogenated forms of carbohydrate in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. 
Glucitol is an extremely weak basic (essentially neutral) compound (based on its pKa). 
Glucitol exists in all living species, ranging from bacteria to humans. 
Glucitol can be converted into keto-D-fructose; which is catalyzed by the enzyme Glucitol dehydrogenase. 
In yeast, Glucitol is involved in the metabolic pathway called the fructose metabolism pathway.


Product Features    
Glucitol is a non-volatile polyhydric sugar alcohol. 
Glucitol is chemically stable and not easily to be oxidized by air. 
Glucitol is easily soluble in water, hot ethanol, methanol, isopropanol, butanol alcohol, cyclohexanol, phenol, acetone, acetic acid and dimethyl formamide. 
Glucitol is widely distributed in nature plant fruit. 
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). 
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. 
Glucitol is isomer of mannitol, Taylor alcohol, and galactose alcohol. 
Glucitol has a refreshing sweet taste with sweetness being 65% of sucrose. 
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. 
Glucitol can be synthesize from the hydrogenation of glucose under heating and high pressure with the existence of nickel catalyst.

Uses:
1. Daily chemical industry
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.

2. The food industry
Adding Glucitol into foods can prevent the drying of food and make food stay fresh and soft. 
Application in bread cake has a significant effect.
The sweetness of Glucitol is lower than that of sucrose, and can’t be exploited by any bacteria. 
Glucitol is an important raw material for production of sugar-free candy and a variety of anti-caries food. 
Since the metabolism of the product does not cause increase of blood sugar, it can also be applied as a sweetener agent and nutrient agent for the food of patients with diabetes.
Glucitol does not contain an aldehyde group and is not easily oxidized. 
Glucitol will not have Maillard reaction with amino acids upon heating. 
Glucitol also has certain physiological activity. 
Glucitol can prevent the denaturation of the carotenoids and edible fats and protein, adding this product to the concentrated milk can extend the shelf life.
Glucitol can also be used to improve the color, flavor and taste of small intestine and has significant stabilizing effect and long-term storage effect on fish pate. 
Similar effect can also be observed in the jam.

3. the pharmaceutical industry
Glucitol can be used as raw material in vitamin C, also can be used as feed syrup, injection fluids, and raw material of medicine tablet; as a drug dispersion agent and fillers, cryoprotectants, anti-crystallizing agent, medicine stabilizers, wetting agents, capsules plasticized agents, sweetening agents, and ointment matrix.

4. the chemical industry
Glucitol abietin 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.
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 Glucitol and propylene oxide as a starting material can produce rigid polyurethane foam as well as have some flame retardant properties.

Chemical Properties    
Glucitol is white and odorless crystalline powder with sweet taste and being hygroscopic. 
Glucitol can be dissolved in water (235g/100g water, 25 °C), glycerin, and propylene glycol, and is slightly soluble in methanol, ethanol, acetic acid, and phenol and acetamide solution but almost insoluble in most other organic solvents.

Production method    
1. Pour the prepared 53% aqueous solution of glucose into the autoclave, adding the nickel catalyst of 0.1% the weight of glucose.
After replacement of the air, add hydrogen at about 3.5MPa, 150 °C, and pH8.2-8.4, control the endpoint with residual sugar content being lower than 0.5%. 
After precipitation for 5 min, put the resulting solution of Glucitol through ion exchange resin to obtain the refined product. 

Material fixed consumption amount: 
hydrochloric acid 19kg/t, 
caustic 36kg/ t, 
solid base 6kg/t, 
aluminum-nickel alloy powder 3kg/t, 
orally administrated glucose 518kg/t, 
activated carbon 4kg/t.

2. Glucitol is obtained from the hydrogenation of glucose with the nickel catalyst at high temperature and high pressure after which the product is further refined through the ion exchange resin, concentrated,crystallized, and, separated to obtain the final product.

3. Domestic production of Glucitol mostly applied continuously or intermittently hydrogenation of refined glucose obtained from starch saccharification:
C6H12O6 + H2 [Ni] → C6H14O6
Pour the prepared 53% aqueous solution of glucose into the autoclave, adding the nickel catalyst of 0.1% the weight of glucose. 
After replacement of the air, add hydrogen at about 3.5MPa, 150 °C, and pH8.2-8.4; control the endpoint with residual sugar content being lower than 0.5%. 
After precipitation for 5 min, put the resulting solution of Glucitol through ion exchange resin to obtain the refined product. 
The above-mentioned process is simple without the necessity of isolation before obtaining qualified products as well as without "three wastes" pollution. 
However, for the starch, the yield is only 50%, and thus has a higher cost. Introduction of new technology by direct hydrogenation on starch saccharification liquid can obtain a yield up to 85%.
Chemical Properties    d-Glucitol has a sweet taste. 
In comparison to sucrose, the relative sweetness of Glucitol is approximately 50%. 
Glucitol can exist in any of several crystalline forms with melting points ranging from 89 to 101°C. 
For a detailed description of this compound, refer to Burdock (1997).

Chemical Properties    
White or almost white, crystalline powder.
Glucitol is D-glucitol. 
Glucitol is a hexahydric alcohol related to mannose and is isomeric with mannitol.
Glucitol occurs as an odorless, white or almost colorless, crystalline, hygroscopic powder. 
Four crystalline polymorphs and one amorphous form of Glucitol have been identified that have slightly different physical properties, e.g. melting point. 
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. 
Glucitol has a pleasant, cooling, sweet taste and has approximately 50–60% of the sweetness of sucrose.

Occurrence    
Glucitol is one of the most widely found sugar alcohols in nature with relatively high concentrations occurring in apples, pears, plums, peaches and apricots. 
Also reported found in several varieties of berries, seaweed and algae.

Uses:
D-Glucitol is a sugar alcohol that is naturally found in Toyon berries. D-Glucitol is used to increase stability of silver nanoparticles and is also used as a sugar substitute.
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. 
Glucitol is approximately 60% as sweet as sugar, and has a caloric value of 2.6 kcal/g. 
Glucitol is highly hygroscopic and has a pleasant, sweet taste. 
Glucitol maintains moistness in shredded coconut, pet foods, and candy. 
In sugarless frozen desserts, it depresses the freezing point, adds solids, and contributes some sweetness. 
Glucitol is used in low-calorie beverages to provide body and taste. 
Glucitol is used in dietary foods such as sugarless candy, chewing gum, and ice cream. 
Glucitol is also used as a crystallization modifier in soft sugar-based confections.

Uses:
In manufacture of sorbose, ascorbic acid, propylene glycol, synthetic plasticizers and resins, as humectant (moisture conditioner) on printing rolls, in leather, tobacco. 
In writing inks to insure a smooth flow and to prevent crusting on the point of the pen. 
In antifreeze mixtures with glycerol or glycols. 
In candy manufacture of to increase shelf life by retarding the solidification of sugar, as humectant and softener in shredded coconut and peanut butter, as texturizer in foods; as sequestrant in soft drinks and wines. 
Used to reduce the undesirable aftertaste of saccharin in foodstuffs; as sugar substitute for diabetics. 
Pharmaceutic aid (flavor; tablet excipient), to increase absorption of vitamins and other nutrients in pharmaceutical preparations

Definition
ChEBI: The D-enantiomer of glucitol (also known as D-Glucitol).

Production Methods    
Glucitol occurs naturally in the ripe berries of many trees and plants. 
Glucitol was first isolated in 1872 from the berries of the Mountain Ash (Sorbus americana).
Industrially, Glucitol is prepared by high-pressure hydrogenation with a copper–chromium or nickel catalyst, or by electrolytic reduction of glucose and corn syrup. 
If cane or beet sugars are used as a source, the disaccharide is hydrolyzed to dextrose and fructose prior to hydrogenation.

Preparation    
Glucitol is manufactured by hydrogenation of glucose with hydrogen and active nickel catalyst. 
Glucitol is commercially available as 70% syrup or as a pure white powder.
Definition    A hexahydric alcohol that occurs in rose hips and rowan berries. 
Glucitol can be synthesized by the reduction of glucose. 
Glucitol is used to make vitamin C (ascorbic acid) and surfactants. 
Glucitol is also used in medicines and as a sweetener (particularly in foods for diabetics). 
Glucitol is an isomer of mannitol.

Definition    
A polyhydric alcohol, CH2OH(CHOH)4CH2OH, derived from glucose.
Glucitol is isomeric with mannitol. 
Glucitol is found in rose hips and rowan berries and is manufactured by the catalytic reduction of glucose with hydrogen. 
Glucitol is used as a sweetener (in diabetic foods) and in the manufacture of vitamin C and various cosmetics, foodstuffs, and medicines.

Manufacturing Process    
20 ml of a suspension of CTAB-permeabilized cells of Zymomonas mobilis were mixed with 80 ml of a 4% carrageenan solution and the mixture was poured into shallow dishes and allowed to rigidify. 
The rigidified immobilizate was then divided into 3x3x3 mm cubes, exposed to a solution of 0.3 M KCl overnight and then divided into batches and exposed to one of the following treatments:
(A) Cubes stabilized with potassium ions were used without further treatment for production of Glucitol/gluconic acid.
(B) Cubes were incubated with a 1.0% solution of polyethyleneimine at room temperature for 30 min and then treated with glutaraldehyde at 4°C for 30 min.
Comparison of two rigidification methods:
A volume of 450 ml of cubes treated by the method described in (A) were reacted in a 1.5 liter fluidized bed fermenter with a substrate solution comprised of 100 g/L glucose, 100 g/L fructose and a protein concentration of 6.1 g/L, at a D of 0.053 h-1, and titrated with 3 N KOH. 
After 48 hours, 68.8% of the substrate was converted with a resulting production of 3.65 g Glucitol/L*h and 0.6 g Glucitol/g protein*h. 
After approximately 50 days, the productivity of the fermenter was reduced by about one half.
Cubes treated as described (B) using glutaraldehyde at a concentration of 0.5%, were reacted in a 1.6 liter fermenter with a substrate solution comprised of 100 g/L glucose, 100 g/L fructose and a protein concentration of 8.6 g/L, at a D of 0.055 h-1, and titrated with 3 N KOH. 
After 48 hours, 90.0% of the substrate was converted with a resulting production of 4.95 g Glucitol/L*h and 0 58 g Glucitol/g protein*h. 
After 75 days, the productivity of the fermenter was reduced by only 3.5%.

Pharmaceutical Applications    
Glucitol is widely used as an excipient in pharmaceutical formulations. 
Glucitol is also used extensively in cosmetics and food products.
Glucitol is used as a diluent in tablet formulations prepared by either wet granulation or direct compression. 
Glucitol is particularly useful in chewable tablets owing to its pleasant, sweet taste and cooling sensation. 
In capsule formulations it is used as a plasticizer for gelatin. 
Glucitol has been used as a plasticizer in film formulations.
In liquid preparations Glucitol is used as a vehicle in sugar-free formulations and as a stabilizer for drug, vitamin, and antacid suspensions. 
Furthermore, Glucitol is used as an excipient in liquid parenteral biologic formulations to provide effective protein stabilization in the liquid state. 
Glucitol has also been shown to be a suitable carrier to enhance the in vitro dissolution rate of indometacin. 
In syrups it is effective in preventing crystallization around the cap of bottles. 
Glucitol is additionally used in injectable and topical preparations, and therapeutically as an osmotic laxative.
Glucitol may also be used analytically as a marker for assessing liver blood flow.

Biochem/physiol Actions    
D-Glucitol is a sugar alcohol that is commonly used as a sugar substitute. 
Glucitol occurs naturally and is also produced synthetically from glucose. 
The food industry uses D-Glucitol as an additive in the form of a sweetener, humectant, emulsifier, thickener, or dietary supplement. 
D-Glucitol has also been found in cosmetics, paper, and pharmaceuticals. 
Naturally, D-Glucitol occurs widely in plants via photosynthesis, ranging from algae to higher order fruits of the family Rosaceae.

Glucitol , also known as D-glucitol or L-gulitol, belongs to the class of organic compounds known as sugar alcohols. 
These are hydrogenated forms of sugars in which the carbonyl group (aldehyde or ketone from the reducing sugar) has been reduced to a primary or secondary hydroxyl group. 
Glucitol is a polyhydric alcohol with about half the sweetness of sucrose. 
Glucitol occurs naturally in many plants and plant products and is also produced synthetically from glucose. 
As an industrial chemical, Glucitol is used in the manufacturing of sorbose, propylene glycol and ascorbic acid. 
Glucitol is also used as a plasticizer and stabilizer for vinyl resins, urethane resins and for other rigid foams. 
Glucitol also has some pharmaceutical utility. 
Glucitol was formerly used as a diuretic and may still be used as a laxative and in irrigating solutions for some surgical procedures. 
Glucitol is also used as a pharmaceutical or cosmetic aid. Glucitol is used in solution form for moisture-conditioning of cosmetic creams and lotions, toothpaste, gelatins and liquid pharmaceuticals. 
As a food additive Glucitol functions as a sweetener, humectant, emulsifier, thickener and anticaking agent. 
Glucitol is also used as a softener for candy as it acts as a sugar crystallization inhibitor (Hawley's Condensed Chemical Dictionary). 
As a research chemical, Glucitol is used in photometric determination of Ru (VI) and Ru(VIII) and in acid-base titration of borate (Dictionary of Organic Compounds). 
Glucitol occurs widely in nature and is found in simple plants such as algae to higher order plants. 
Fruits of the plant family Rosacea, which include apples, pears, cherries, apricots, contain appreciable amounts of Glucitol. 
Particularly rich sources of Glucitol are the fruits of the Sorbus and Crataegus species.


Glucitol is a naturally occurring sweetener synthetically extracted from glucose. 
Owing to its low calorific value, it is used in pharmaceutical products, sugar-free foods, and oral care products such as mouth fresheners and toothpastes. 
Glucitol is prescribed for use by diabetes patients as it has a lesser tendency to increase the sugar level in the blood.


Glucitol is a polyol ( sugar alcohol ) that is used as a sweetening agent in various food products, including:

Sugar-free sweets
Frozen desserts
Baked goods and
Chewing gum
Glucitol has 60% of the sweetness of sucrose, with one-third fewer calories, and leaves a sweet, cool and pleasant taste.

As well as providing bulk and sweetness, it is an excellent humectant and texturising agent, it does not contribute towards dental caries and may be helpful to people with diabetes.

Glucitol occurs naturally in various fruits and berries. First discovered in 1872, it is today commercially produced by the hydrogenation of glucose and is available in both liquid and crystalline form.

Benefits of Glucitol 
Glucitol is useful in the production of confectionery, baked goods and chocolate where products tend to become dry or harden.

This is because it protects against loss of moisture content, unlike other polyols such as mannitol. Its moisture-stabilising properties, protects these products from drying and maintains their initial freshness during storage.

Glucitol is also very stable. 
Glucitol can withstand high temperatures and does not participate in Maillard (browning) reactions. 
Glucitol works well with other food ingredients such as sugars, gelling agents, proteins and vegetable fats, and may be synergistic with other sweeteners.

Glucitol is also regularly used in the formulation of oral care products such as toothpaste and mouthwash.

Helps protect against tooth decay
Like all polyols, Glucitol is non-cariogenic, meaning it is not metabolised by oral bacteria which break down sugars and starches to release acids that may lead to cavities or the erosion of tooth enamel.

This dental health benefit of sugar alcohols is recognised by various health groups/associations across the globe.

Reduced calorie value
Glucitol is slowly absorbed by the body, allowing part of the ingested substance to reach the large intestine where metabolism generates fewer calories.

While sucrose (table sugar) contributes four calories per gram, Glucitol has a calorie value of just 2.5 and is widely used in formulating ‘low-calorie’ and ‘light’ food products.

Beneficial for diabetics
Glucitol may be useful as an alternative to sugar for people with diabetes as it significantly reduces the rise in blood glucose and the insulin response associated with the ingestion of glucose.

Glucitol also has a reduced calorie value of around 2.54 kcal/g, which is consistent with the objective of calorie and weight control for diabetics.

Before opting for foods sweetened with Glucitol and/or other sugar alcohols, the usefulness of these polyols should be discussed with a GP/diabetes specialist as some of these products may contain other ingredients which may not be suitable for their diet.

Glucitol and Glucitol Syrup are plant-based ingredients used in food, obtained from cereals (maize and wheat) in the EU.

They belong to the Carbohydrates family. They are polyols also known as sugar alcohols.

Glucitol is less sweet than sucrose (about 60% of the sweetness).Glucitol is less caloric than sugar (2.4kcal/g instead of 4 kcal/g), can help control blood glucose response and is tooth-friendly (non-cariogenic, do not cause dental caries).

Glucitol has been used in a wide range of foods for almost half a century. 
Glucitol has a smooth mouthfeel with a sweet, cool and pleasant taste and a sweet, caramel-like scent.
 Glucitol occurs naturally in some fruits, such as apples, pears, peaches, and prunes.

Glucitol is an approved food additive in the EU, carrying the identifying E-number E420.

Glucitol and Glucitol syrup are obtained from dextrose and glucose syrups.

Where and Why is Glucitol used?

Glucitol is used for its sweetening power in a wide variety of food products. Glucitol is a preferred ingredient in sugar-free confectionery and energy-reduced products, both for its tooth-friendliness (non-cariogenic), and low caloric value.

Scientific evidence has shown the benefits to human health of adding Glucitol to food to replace sugars. 
The consumption of foods containing Glucitol instead of sugar helps reduce tooth demineralisation. 
Glucitol may also induce a lower rise in blood glucose after consumption compared to the same food product containing sugars.

In addition to providing sweetness, Glucitol is also an excellent texturizing and anti-crystallization agent. Glucitol brings a cooling effect and gives many food products a very smooth texture due to its high-water retention property.

Glucitol is for example used often in chewing gums, candies, frozen desserts, cookies, cakes, icings and fillings.

Glucitol is used in oral care products, including toothpaste and mouthwash, as well as in cosmetics and personal care products, where Glucitol is used as flavouring agent, humectant and skin conditioning agent. 
Glucitol prevents toothpaste from drying out thanks to its humectant function and gives the required viscosity. 
In addition, Glucitol also has a highly pronounced cooling effect when placed in water or in the mouth. 
This makes it, along with its non-cariogenic properties, perfectly suitable for mouthwash recipes.

Whenever Glucitol is used in food, Glucitol should be labelled by name or E-number (E420) on the ingredients list.

IUPAC NAMES:
(2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol
(2S,3R,4R,5R)-Hexane-1,2,3,4,5,6-hexol
D-Glucitol
D-glucitol
d-glucitol
Hexane-1,2,3,4,5,6-hexol
hexane-1,2,3,4,5,6-hexol
Glucitol 
Glucitol 
Sorbitol D-glucitol

SYNONYMS:
D-Glucitol
Glucitol
D-Glucitol
50-70-4
glucitol
L-Gulitol
(-)-Glucitol
Glucarine
Diakarmon
Multitol
Sorbilande
Sorbostyl
D-(-)-Sorbitol
Esasorb
Karion
Neosorb
Nivitin
Siosan
Sorbite
Sorbol
Cholaxine
Sionit
Sionite
Sionon
Sorbo
Karion instant
Sorbitol F
Sorbex Rp
Sorbitol FP
D-Sorbol
Sionit K
Sorbex M
Sorbex R
Sorbex S
Sorbex X
Sorbitol syrup C
Hexahydric alcohol
Sorbicolan
Sorvilande
Gulitol
Neosorb P 60
D-Sorbite
Foodol D 70
(2R,3R,4R,5S)-Hexane-1,2,3,4,5,6-hexaol
Neosorb 20/60DC
Neosorb 70/02
Neosorb 70/70
Neosorb P 20/60
Karion (carbohydrate)
Probilagol
D-1,2,3,4,5,6-Hexanehexol
d-Sorbit
FEMA No. 3029
Sorbitol solutions
CCRIS 1898
Glucitol, D-
G-ol
AI3-19424
(2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol
HSDB 801
iso-sorbide
Glc-ol
NSC 25944
UNII-506T60A25R
CHEBI:17924
D-Glucitol, homopolymer
MFCD00004708
Resulax
Sorbilax
506T60A25R
1,2,3,4,5,6-Hexanehexol
E420
Medevac
E 420
DSSTox_CID_3588
DSSTox_RID_77095
DSSTox_GSID_23588
Sorbitur
(2S,3R,4R,5R)-hexane-1,2,3,4,5,6-hexol
Sorbit DP
CAS-50-70-4
123236-29-3
SMR000112219
Sorbitol [USP:NF]
Sorbitol 3% in plastic container
WURCS=2.0/1,1,0/[h2122h]/1/
EINECS 200-061-5
Solbitol
SORBITOL 3.3% IN PLASTIC CONTAINER
NSC-25944
Sorbitol S
Sorbitol FK
Sorbit D-Powder
Sorbit S
Sorbit W-Powder
Sorbit WP
Sorbitol (NF)
Neosorb P60
Sorbitol F solution
Kyowa Powder 50M
Sorbogem 712
Sorbitol (Glucitol)
Neosorb P 60W
Sorbit D 70
Sorbit DP 50
Sorbit L 70
Sorbit T 70
Sorbit W 70
D-Sorbitol, 99%
Sorbit W-Powder 50
D-[2-2H]Glucitol
D-sorbitol, D-glucitol
D-Sorbitol (JP17)
Sorbitol solution (USP)
D-Sorbitol, >=98%
SCHEMBL763
Sorbit Kyowa Powder 50M
Isomalt impurity, sorbitol-
D-Sorbitol, NF/FCC grade
CHEMBL1682
MLS001333209
MLS001333210
D-Sorbitol, analytical standard
D-Sorbitol, for electrophoresis
D-Sorbitol, BioXtra, >=98%
D-Sorbitol, for synthesis, 99%
Pharmakon1600-01300028
D-Sorbitol, >=98%, FCC, FG
D-Sorbitol, plant cell culture tested
D-Sorbit 1000 microg/mL in Methanol
Sorbitol 3% in plastic container (TN)
D-Sorbitol solution, 70% in H2O, CP
D-Sorbitol, SAJ first grade, >=97.0%
SBI-0206688.P002
D-Sorbitol, for molecular biology, >=98%
D-Sorbitol, BioUltra, >=99.5% (HPLC)
D-Sorbitol, SAJ special grade, >=99.0%
D-Sorbitol, Vetec(TM) reagent grade, 97%
D-Sorbitol, crystallized, >=99.0% (HPLC)
D-Sorbitol, liquid, tested according to Ph.Eur.
Q245280
5-(4-Methoxyphenyl)-1,3-Oxazole-4-CarboxylicAcid
mixed with ethyl acetate fraction of Plinia cauliflora
mixed with tannin enriched fraction of Plinia cauliflora
Sorbitol, European Pharmacopoeia (EP) Reference Standard
UNII-27F77DSJ5V component FBPFZTCFMRRESA-JGWLITMVSA-N
75DE42C3-7C3B-4802-95E0-463F02268BDC
Sorbitol, United States Pharmacopeia (USP) Reference Standard
D-Sorbitol, BioReagent, cell culture tested, plant cell culture tested
Sorbitol, Pharmaceutical Secondary Standard, Certified Reference Material
Sorbitol F solution, 70 wt. % in H2O, Contains mainly D-sorbitol with lesser amounts of other hydrogenated oligosaccharides
Esasorb
Glucitol, D-
Gulitol
Hexahydric alcohol
Hydex 100 gran.206
Karion, sionit
L-gulitol
Liponic 70-NC
Neosorb
Nivitin
Resulax
Sionit
Sionite
Sionon
Siosan
Sorban
D-GALACTITOL
FEMA 3029
KARION
D-SORBITOL SIGMAULTRA
D-SORBITOL, 1GM, NEAT
SORBITOL ELECTROPHORESIS REAGENT
D-SORBITOL, 99+%
2-ETHYL-3-METHYLPYRAZINE 98+% FCC
SORBITOL F, 70 WT. % SOLUTION IN WATER
D-SORBITOL PLANT CELL CULTURE TESTED
D-SORBITOL MOLECULAR BIOLOGY REAGENT
D(-)-SORBITOL BIOSYNTH
SORBITOL FOR GAS CHROMATOGRAPHY
D-SORBITOL CELL CULTURE TESTED
Sorbagem 834 NF FCC
Sorbitol70%Usp
Sorbitol70%Liquid
D-Glucitol,E420,70%solution
D-Glucitol/CH90219
D-Sorbitolgranularorpowder,99%
D-Sorbitol/CH63857
D-Sorbitol,98%
SORBITOL,ELECTROPHORESISGRADE
SORBITOL,POWDER,FCC
SORBITOL,POWDER,NF
(2R,3R,4R,5S)-1,2,3,4,5,6-hexanol
SOBITOL
A-625/641ABS 301K
A-625/641ABS 500FR-1
Cholaxine
component of Probilagol
Cystosol
Diakarmon
D-Sobit
d-Sorbite
D-Sorbol
C*Sorbidex
E 420
Foodol D 70
Glucarine
Glucarine (sorbitol syrup)
Glucitol, D- (8CI)


 

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