PRODUCTS

(ii) SORBITOL SYRUP

(ii) Sorbitol Syrup is used as a sweetener, food additive, in toothpaste, tobacco, toiletries, and cosmetics.
(ii) Sorbitol Syrup is also used in the fermentation of Vitamin C.
(ii) Sorbitol Syrup is used in many baked goods and confectionery.

CAS number: 50-70-4
EC number: 200-061-5
E number: E420 (thickeners, ...)
Molecular Formula: C6H14O6
Molecular Weight: 182.17 g/mol

SYNONYMS:
Sorbitol, D-Sorbitol, D-Glucitol, Glucitol, Hexane-1,2,3,4,5,6-hexol, Sorbite, E420, Sorbol, Sugar alcohol sorbitol, Hydrogenated glucose, D-Glucitol, Systematic IUPAC name, (2S,3R,4R,5R)-Hexane-1,2,3,4,5,6-hexol, D-Sorbitol; Sorbogem; Sorbo, D-Sorbitol, D-Glucitol, D-Sorbitol, sorbitol, 50-70-4, D-Glucitol, 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, Hexahydric alcohol, Sorbicolan, Sorvilande, Gulitol, D-Sorbite, Neosorb P 60, Foodol D 70, Sorbit, Neosorb 20/60DC, Glucitol, D-, 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, Neosorb P 60W, Sorbitol (e420), DTXSID5023588, Sorbitol 3% in plastic container, Ins no.420(i), Ins-420(i), CHEBI:17924, SORBITOL 3.3% IN PLASTIC CONTAINER, 1,2,3,4,5,6-Hexanehexol, 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, (2R,3R,4R,5S)-Hexane-1,2,3,4,5,6-hexaol, d-Sorbit, Neosorb 70/02, Probilagol, D-1,2,3,4,5,6-Hexanehexol, CCRIS 1898, AI3-19424, MFCD00004708, HSDB 801, iso-sorbide, NSC 25944, G-ol, Resulax, Sorbilax, D-Sorbitol, for cell culture, D-Sorbit 1000 microg/mL in Methanol, 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), D-Sorbitol solution, 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], orb1310713, orb3139605, SCHEMBL7442569, D-Sorbitol, analytical standard, D-Sorbitol, for electrophoresis, SORBITOL [EP MONOGRAPH], D-Sorbitol, BioXtra, >=98%, HY-B0400B, HY-B0400E, HY-B0400R, D-Sorbitol, M400 (Excipient), MSK3102, D-Sorbitol, for synthesis, 99%, HMS2094K21, HMS2270A18, Pharmakon1600-01300028, D-Sorbitol; Xylitol EP Impurity D, HY-B0400, Tox21_201937, Tox21_303388, D-Sorbitol, >=98%, FCC, FG, EBC-26154, NSC759608, s2393, AKOS015899604, D-Sorbitol, plant cell culture tested, CCG-229392, DB01638, MS00451, NSC-759608, ISOMALT IMPURITY C [EP IMPURITY], NCGC00164353-01, NCGC00164353-02, NCGC00164353-03, NCGC00257447-01, NCGC00259486-01, AC-13186, CS-13177, MALTITOL IMPURITY A [EP IMPURITY], D-Sorbitol, SAJ first grade, >=97.0%, SBI-0206688.P002, SORBITOL-MANNITOL COMPONENT SORBITOL, D-Sorbitol, for molecular biology, >=98%, CS-1046513, D-Sorbitol, BioUltra, >=99.5% (HPLC), D-Sorbitol, SAJ special grade, >=99.0%, D-Sorbitol, Vetec(TM) reagent grade, 97%, E-420, NS00121242, S0065, SW220289-1, D-Sorbitol, crystallized, >=99.0% (HPLC), C00794, D00096, E70384, AB00919085_06, D-Sorbitol, liquid, tested according to Ph.Eur., EN300-7832133, F235654, ISOMALT IMPURITY, SORBITOL- [USP IMPURITY], Q245280, BRD-K66035042-001-10-1, BRD-K66035042-001-11-9, LACTITOL MONOHYDRATE IMPURITY E [EP IMPURITY], Sorbitol, European Pharmacopoeia (EP) Reference Standard, 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, D-Glucitol, Diakarmon, Sionon, (2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexaol, 123236-29-3, Sorbitol, D-Sorbitol, Glucitol, Sorbitol solution, Sorbitol syrup, Sorbite, D-Glucitol, E420 (food additive designation), D-Glucitol, Glucitol,D-, Sorbitol, Diakarmon, Sionon, Sorbit, Sorbol, D-Sorbol, D-Sorbitol, L-Gulitol, Neosorb, Sorbex M, Sorbex Rp, Sorbex R, Sorbex X, Sorbitol syrup C, Sorbex S, Sorbo, Sorbostyl, Cholaxine, Sionit, Sorbilande, Nivitin, D-(-)-Sorbitol, Sionite, Siosan, Esasorb, Karion, Neosorb 70/70, Karion (carbohydrate), Glucitol, Neosorb 20/60DC, Karion instant, Sorbit W 70, (-)-Sorbitol, Sorbit S, Neosorb P 60, Sionit K, Sorbit D 70, Sorbit L 70, Sorbit WP, Sorbite, Foodol D 70, Sorbitol FP, Sorbitol F, Glucarine (sorbitol syrup), Glucarine, Neosorb P 20/60, Sorbit W-Powder, Neosorb 70/02, CSorbidex, Sorbidex P 16616, Sorbit T 70, Sorbit Kyowa Powder 50M, Kyowa Powder 50M, Cystosol, Sorbitur, Resulax, Sorbilax, E 420, Neosorb P 60W, Sorbit D-Powder, Sorbogem 712, Sorbit DP 50, Sorbit W-Powder 50, NSC 25944, Sorbit DP, Sorbitol S, Sorbitol FK, CSorbidex P 16616, D-Sorbit 50M, 7B5697N, Cerestar P 16616, P 60W, Sorbidex S 16601, Neosorb 70/20, LTS-P 20M, Sorbit LTSP, Sorbit D, C*Sorbidex 16100, CSorbidex 16100, Sorbitol Kao, Neosorb 70/02SB, Sorbitol SP, Sorbidex NC 16205, Parteck SI 150, Sorbitol 70W, Sorpart, Sorbierite, Sorbidex 200, Sorbidex S 16603, LTS P 50M, Neosorb 71/02SB, Neosorb 70/02B, Parteck SI 200, Parteck SI 400, Parteck SI 450, Meritol 121, Sorbitol FP 100M, FP 100M, Sorbit KK, Meritol 128, Merisorb 200, Sorbit KK Powder 50M, Foodol 70, Brix 70, LTS-P G 3, Sorbitol Ueno 20M, Sorbitol C, A 5178, D-SORB 88, Plastilys, 98201-93-5, 3959-53-3, 8013-15-8, 8014-89-9, 8036-93-9, 8042-39-5, 8045-74-7, 8046-05-7, 15060-73-8, 36134-87-9, 63800-20-4, 75398-79-7, 952319-42-5

(ii) Sorbitol Syrup (/ˈsɔː(r)bɪtɒl/), less commonly known as glucitol (/ˈɡluːsɪtɒl/), is a sugar alcohol with a sweet taste which the human body metabolizes slowly.
(ii) Sorbitol Syrup can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH).
Most (ii) Sorbitol Syrup is made from potato starch, but it is also found in nature, for example in apples, pears, peaches, and prunes.

(ii) Sorbitol Syrup is converted to fructose by (ii) Sorbitol Syrup-6-phosphate 2-dehydrogenase.
(ii) Sorbitol Syrup 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.

As an over-the-counter drug, (ii) Sorbitol Syrup is used as a laxative to treat constipation.
(ii) Sorbitol Syrup is a sugar alcohol (polyol) naturally found in many fruits such as apples, pears, and berries, and is also industrially produced by the hydrogenation of glucose.
(ii) Sorbitol Syrup is widely used as a low-calorie sweetener, humectant, and texturizing agent in food, pharmaceutical, and cosmetic applications.

Due to its chemical structure containing multiple hydroxyl groups, (ii) Sorbitol Syrup exhibits high water affinity and stability, making it highly versatile in various formulations.
(ii) Sorbitol Syrup is a plant-derived sugar alcohol (polyol) and a powerful humectant (moisture retainer) widely used in cosmetics and personal care products.
(ii) Sorbitol Syrup provides long-lasting hydration by binding water to the skin, giving products a soft and smooth feel.

(ii) Sorbitol Syrup also contributes to product stability through its viscosity regulator and freezing point depressant properties in formulations.
(ii) Sorbitol Syrup is identified as a potential key chemical intermediate for production of fuels from biomass resources.
Carbohydrate fractions in biomass such as cellulose undergo sequential hydrolysis and hydrogenation in the presence of metal catalysts to produce (ii) Sorbitol Syrup.

Complete reduction of (ii) Sorbitol Syrup opens the way to alkanes, such as hexane, which can be used as a biofuel.
Hydrogen required for this reaction can be produced by aqueous phase catalytic reforming of (ii) Sorbitol Syrup.
19 C6H14O6 → 13 C6H14 + 36 CO2 + 42 H2O

The above chemical reaction is exothermic, and 1.5 moles of (ii) Sorbitol Syrup generate approximately 1 mole of hexane.
When hydrogen is co-fed, no carbon dioxide is produced.
(ii) Sorbitol Syrup-based polyols are used in the production of polyurethane foam for the construction industry.

(ii) Sorbitol Syrup is also added after electroporation of yeasts in transformation protocols, allowing the cells to recover by raising the osmolarity of the medium.
(ii) Sorbitol Syrup is an odorless colorless solid.
(ii) Sorbitol Syrup sinks and mixes with water.

(ii) Sorbitol Syrup is the D-enantiomer of glucitol (also known as D-(ii) Sorbitol Syrup).
(ii) Sorbitol Syrup is an enantiomer of a L-glucitol.
A polyhydric alcohol with about half the sweetness of sucrose.

(ii) Sorbitol Syrup occurs naturally and is also produced synthetically from glucose.
(ii) Sorbitol Syrup is a metabolite found in or produced by Escherichia coli (strain K12, MG1655).
(ii) Sorbitol Syrup has been reported in Stypocaulon, Salacia chinensis, and other organisms with data available.

(ii) Sorbitol Syrup is a sugar alcohol found in fruits and plants with diuretic, laxative and cathartic property.
Unabsorbed (ii) Sorbitol Syrup 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, (ii) Sorbitol Syrup has one-third fewer calories and 60 % the sweetening activity of sucrose and is used as a sugar replacement in diabetes.

(ii) Sorbitol Syrup is a metabolite found in or produced by Saccharomyces cerevisiae.
(ii) Sorbitol Syrup is a polyhydric alcohol with about half the sweetness of sucrose.
(ii) Sorbitol Syrup occurs naturally and is also produced synthetically from glucose.

(ii) Sorbitol Syrup, also known as glukitol, is a type of sugar alcohol.
(ii) Sorbitol Syrup is a white crystalline powder with a sweet taste.
(ii) Sorbitol Syrup occurs naturally in apples, pears, and peaches and is commercially produced from potato starch.

(ii) Sorbitol Syrup is a sugar alcohol found in fruits and plants that has diuretic, laxative, and cathartic properties.
(ii) Sorbitol Syrup is a sugar alcohol.
Like xylitol and erythritol, (ii) Sorbitol Syrup is a popular, low-calorie stand-in for refined sugar.

Sugar alcohols are low-digestible carbohydrates.
Because our bodies can absorb them to a degree, they are not generally considered calorie-free.
This absorption rate varies between xylitol, (ii) Sorbitol Syrup, and erythritol.

Almost 80 percent of the (ii) Sorbitol Syrup you consume will be absorbed, compared to 50 percent of xylitol.
Erythritol has an absorption rate of almost 100 percent, but our bodies cannot digest it.
Therefore, it offers almost no calories .

Food additive E420(ii) is the crystalline form of (ii) Sorbitol Syrup, a six-carbon sugar alcohol obtained by hydrogenating glucose.
(ii) Sorbitol Syrup is a white, odorless powder with a slightly sweet taste.
(ii) Sorbitol Syrup has moderate sweetness (approximately 60% that of sucrose) and good thermal stability.

Additive E420i is one of the two forms of E420.
The second form — E420(ii) — is (ii) Sorbitol Syrup, a water-based solution of (ii) Sorbitol Syrup.
(ii) Sorbitol Syrup serves as a sweetener, humectant, texturizer, and stabilizer.

(ii) Sorbitol Syrup also provides a mild cooling sensation upon dissolution, making it a popular ingredient in mint-flavored products.
(ii) Sorbitol Syrup, also known as D-glucitol, is a sugar alcohol that is an isomer of mannitol.
(ii) Sorbitol Syrup is a carbohydrate alcohol found in many fruits (apples, prunes, cherries, and grapes) in nature.

First isolated in 1872 from the wild strawberry fruit (Sorbus aucuparia in Latin), (ii) Sorbitol Syrup is commercially produced from glucose (dextrose).
(ii) Sorbitol Syrup is a polyol (sugar alcohol) obtained by the catalytic hydrogenation of dextrose (glucose).
(ii) Sorbitol Syrup is an odorless, white or colorless, crystalline sugar with high hygroscopicity.

Four crystalline polymorphs and one amorphous form with different physical properties have been identified.
(ii) Sorbitol Syrup is available in powder, leaf, and granular forms, each with different properties, and serves various purposes in the pharmaceutical industry.
(ii) Sorbitol Syrup has a sweetening capacity equivalent to 50-60% of sucrose, while it provides a refreshing sensation that is one step ahead of other sugar alcohols.

(ii) Sorbitol Syrup is a product that can be used as a laxative to relieve constipation and also as a urological irrigation fluid. It can also be used as a pharmaceutical sweetener.
Furthermore, (ii) Sorbitol Syrup is poorly or not absorbed at all in the small intestine.
Therefore, it can reach the colon where it can serve as a substrate for bacterial fermentation, and thus (ii) Sorbitol Syrup can be used as a prebiotic compound by supplementing it with (ii) Sorbitol Syrup-enriched Lactobacilli in rat colon and cecum.

(ii) Sorbitol Syrup, also known as E420, is a type of sugar alcohol that occurs naturally in fruits and vegetables.
(ii) Sorbitol Syrup is used as a sweetener because it provides about 60% of the sweetness of sucrose (table sugar) at a much lower calorie content.
In addition to its sweetening properties, (ii) Sorbitol Syrup acts as a texture stabilizer and moisture retaining agent in many food products.

(ii) Sorbitol Syrup is widely used for its prebiotic properties and lower tendency to raise blood sugar levels, making it a popular choice in diabetic products and functional foods.
(ii) Sorbitol Syrup ( CA50-70-4 ) is a sugar alcohol produced by glucose reduction.
(ii) Sorbitol Syrup is a polyol found primarily in corn and fruits such as apples, plums, peaches, and pears .

Although synthetic (ii) Sorbitol Syrupis produced for varying degrees, it has been observed to be produced by the bacterium Zymomonas mobilis through the use of glucose-fructose oxidoreductase.
(ii) Sorbitol Syrup metabolism has been found to generate superoxide anion radicals within mitochondria.

USES and APPLICATIONS of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup is a sugar substitute, and when used in food it has the INS number and E number 420.
(ii) Sorbitol Syrup is about 60% as sweet as sucrose (table sugar).
(ii) Sorbitol Syrup is referred to as a nutritive sweetener because it provides some dietary energy.

(ii) Sorbitol Syrup is partly absorbed from the small intestine and metabolized in the body, and partly fermented in the large intestine.
The fermentation produces short-chain fatty acids, acetic acid, propionic acid, and butyric acid, which are mostly absorbed and provide energy, but also carbon dioxide, methane, and hydrogen which do not provide energy.
Even though the heat of combustion of (ii) Sorbitol Syrup is higher than that of glucose (having two extra hydrogen atoms), the net energy contribution is between 2.5 and 3.4 kilocalories per gram, versus the approximately 4 kilocalories (17 kilojoules) for carbohydrates.

(ii) Sorbitol Syrup is often used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.
Most bacteria cannot use (ii) Sorbitol Syrup for energy, but it can be slowly fermented in the mouth by Streptococcus mutans, a bacterium that causes tooth decay.
In contrast, many other sugar alcohols such as isomalt and xylitol are considered non-acidogenic.

(ii) Sorbitol Syrup also occurs naturally in many stone fruits and berries from trees of the genus Sorbus.
(ii) Sorbitol Syrup is used as a sweetener, food additive, in toothpaste, tobacco, toiletries, and cosmetics.
(ii) Sorbitol Syrup is also used in the fermentation of Vitamin C.

(ii) Sorbitol Syrup is very similar to sugar, with about half the sweetness.
When used in chewing gum, it can prevent tooth decay because bacteria in the mouth cannot metabolize (ii) Sorbitol Syrup.
Some diabetics prefer to consume foods sweetened with (ii) Sorbitol Syrup.

This is because (ii) Sorbitol Syrup is absorbed slowly by the body and prevents a rapid rise in blood sugar.
(ii) Sorbitol Syrup is a natural sweetener and thickener used in products such as dietetic beverages and foods, baked goods, confectionery, shredded coconut, and chewing gum.
(ii) Sorbitol Syrup's ability to retain moisture in products is also quite important.

In the pharmaceutical industry, (ii) Sorbitol Syrup is used as a diuretic and in various other applications.
In industry, (ii) Sorbitol Syrup is used in the production of polyethers and surfactants for polyurethanes.
(ii) Sorbitol Syrup is a natural carbohydrate alcohol found in many fruits, both seeded and unseeded, such as apples, prunes, cherries, and grapes.

Commercially, (ii) Sorbitol Syrup is produced from glucose (dextrose).
(ii) Sorbitol Syrup is a polyol (sugar alcohol) obtained by the catalytic hydrogenation of dextrose (glucose).
(ii) Sorbitol Syrup is the most widely produced and used sugar alcohol.

Its applications include high sweetness and solubility, making (ii) Sorbitol Syrup a popular choice for the food, pharmaceutical, beverage, and cosmetic industries.
(ii) Sorbitol Syrup is used in many baked goods and confectionery.
(ii) Sorbitol Syrup has low-calorie sweetener and bulking properties.

(ii) Sorbitol Syrup is used as a sweetener and humectant in the food industry.
(ii) Sorbitol Syrup is added to the formulations of toothpaste, chewing gum, cough drops, cosmetics, and tobacco products.
(ii) Sorbitol Syrup, which is not affected by insulin and does not increase the blood glucose index, is widely used in the formulations of products made for diabetics.

While (ii) Sorbitol Syrup does not cause plaque formation on teeth, it is a good additive for chewing gums, acting as a humectant and sweetener in these products.
(ii) Sorbitol Syrup, which is also used as a flavoring agent, does not decompose and finds application in the pharmaceutical industry as a raw material in the production of vitamin C.
(ii) Sorbitol Syrup is used as a sweetener in most diet food products, such as diet drinks, ice cream, mint candies, cough syrup, and sugar-free chewing gum.

(ii) Sorbitol Syrup is extensively used in the food industry as a sugar substitute (E420) in sugar-free and reduced-calorie products such as chewing gum, candies, baked goods, and desserts.
(ii) Sorbitol Syrup also functions as a humectant, helping to retain moisture and improve texture in food products.
In pharmaceuticals, (ii) Sorbitol Syrup is used as an excipient in syrups, tablets, and oral solutions, as well as a laxative due to its osmotic effect.

In cosmetics and personal care products, (ii) Sorbitol Syrup is widely used in toothpaste, mouthwash, lotions, and creams for its moisturizing and stabilizing properties.
Additionally, (ii) Sorbitol Syrup is used in industrial applications such as the production of surfactants, resins, and plasticizers.
Areas of Application of (ii) Sorbitol Syrup: Face and body creams, Serums and tonics, Shampoo and conditioner, Lip balms, Toothpaste and mouthwash, Moisturizing skincare products.

(ii) Sorbitol Syrup is used as a flavoring agent in toothpaste and mouthwash, and also helps maintain the hair's moisture balance in shampoos and hair care products.
(ii) Sorbitol Syrup was formerly used as a diuretic and may still be used as a laxative and in irrigating solutions for some surgical procedures.
(ii) Sorbitol Syrup was formerly used as a diuretic and may still be used as a laxative and in irrigating solutions for some surgical procedures.

(ii) Sorbitol Syrup is also used in many manufacturing processes, as a pharmaceutical aid, and in several research applications.
(ii) Sorbitol Syrup is widely used as a food flavoring and in health and cosmetic products.
(ii) Sorbitol Syrup has widespread use as a filler, functional fluid, intermediate, coating agent, surface treatment agent, and moisturizer.

(ii) Sorbitol Syrup is used in laundry and dishwashing products, personal care products, plastic and rubber products, automotive and machinery.
(ii) Sorbitol Syrup is used as a sweetener, food additive, in toothpaste, tobacco, toiletries, and cosmetics.
(ii) Sorbitol Syrup is also used for Vitamin C fermentation.

In the pharmaceutical industry, (ii) Sorbitol Syrup is used as a diuretic and in various other applications.
In industry, (ii) Sorbitol Syrup is used in the production of polyethers and surfactants for polyurethanes.
Applications of (ii) Sorbitol Syrup: Beverages and Beverage Mixes, Carbonated drinks, Non-carbonated drinks, Hard and Soft Candy, Jams and Jellies, Oral health products, Chewable candies and tablets, Dairy products, Candies and Iced Sweets, Nutrition and Diet Products, Tabletop sweeteners, Chewing gum.

(ii) Sorbitol Syrup is a sugar alcohol widely used as a sweetener and humectant in various food and cosmetic products.
(ii) Sorbitol Syrup occurs naturally in fruits such as apples, pears, and peaches, but is also commercially produced from glucose.
(ii) Sorbitol Syrup provides sweetness with fewer calories than sucrose and has a lower glycemic index, making it suitable for people monitoring their blood sugar levels.

Due to its sweetening properties and versatility, (ii) Sorbitol Syrup remains a popular choice in sugar-free and low-calorie food products, as well as oral health products such as toothpaste and mouthwash.
(ii) Sorbitol Syrup is widely used as a starting material in the synthesis of other chemicals, including vitamin C (ascorbic acid).

Its versatility as a sweetener, humectant, and stabilizer makes (ii) Sorbitol Syrup one of the most commonly used polyols in the food and pharmaceutical industries.
Due to increasing demand for sugar alternatives, (ii) Sorbitol Syrup continues to play a key role in the development of sugar-free and functional products.

-(ii) Sorbitol Syrup is used in the Chemical Industry:
• Another application of (ii) Sorbitol Syrup is its use as a base for the production of various value-added products such as isosorbide, glycerol, glycol, and lactic acid .
• (ii) Sorbitol Syrup is also a precursor for polymers such as polyester, polycarbonate, and polyurethane through isosorbide dehydration reactions.
• (ii) Sorbitol Syrup is used to produce organic compounds such as propylene glycol and ethylene glycol through hydrogenolysis.
The (ii) Sorbitol Syrup market is constantly growing, with industrial demand reaching approximately 2,000,000 tons per year.
• In addition, (ii) Sorbitol Syrup is a starting material for the production of pharmaceutical compounds such as sorbose and ascorbic acid , and is also used as a carrier for the suspension of medicines.

-Applications in the Pharmaceutical Industry:
Humectant, plasticizer; sweetener; tablet and capsule filler.
(ii) Sorbitol Syrup is mostly used as an excipient in the pharmaceutical industry.
In the pharmaceutical industry, (ii) Sorbitol Syrup is currently used as a filler in tablet formulations, both in wet granulation and direct pressing methods, in chewable tablets due to its sweetening and refreshing properties, and in gelatin capsules due to its plasticizing properties.

Due to its sweetening properties, (ii) Sorbitol Syrup is used in products that should not contain sugar, in vitamins, antacid suspensions, and syrup formulations, primarily to prevent crystallization, specifically to prevent the crystallization of product that accumulates between the cap and the bottle.
Worldwide, (ii) Sorbitol Syrup is the most widely used polyol derivative with an annual production of 800,000 tons.
Other polyols are xylitol (200,000 tons), mannitol (180,000 tons), and maltitol (160,000 tons).

-(ii) Sorbitol Syrup as an Excipient:
Polyols, including (ii) Sorbitol Syrup, offer significant advantages compared to lactose derivatives frequently used in the pharmaceutical industry.
Since a large portion of the active ingredients used in pharmaceuticals are developed using biotechnological processes, they can interact with reducing sugars like lactose, leading to reactions with the amino groups of the active ingredients.
Because polyols do not contain reducing sugars, they prevent such reactions.
In addition to their stability against reactions, polyols offer a wide range of functional products with different particle sizes, produced using spray drying or granulation techniques, for tablet formulations.

-In the Food and Beverage Industry:
(ii) Sorbitol Syrup occurs naturally in many fruits such as strawberries, cherries, plums, pears, and apples.
(ii) Sorbitol Syrup replaces sugar, reducing calories and controlling moisture content in sugar-free baked goods, cake mixes, fillings, creams, and custards.

By replacing sugar, (ii) Sorbitol Syrup prevents crystallization and lowers the freezing point in sugar-free ice cream and frozen desserts.
By replacing sugar , (ii) Sorbitol Syrup reduces calories and minimizes discoloration in sugar-free crepe syrup and unsweetened jams and jellies.

(ii) Sorbitol Syrup functions as a cryoprotectant that does not participate in the Maillard (non-enzymatic) browning reaction and provides sweetness in surimi and frozen meat products, fruits, and vegetables.
(ii) Sorbitol Syrup controls moisture content and provides sweetness in dried fruits and replaces sugar in granola bars, reducing calories and controlling moisture content.
Due to its sweetness (approximately 60% compared to sucrose) and high water solubility, (ii) Sorbitol Syrup is primarily used as a low-calorie sweetener, flavoring agent, humectant, emollient, texturizer, and anti-crystallization agent.

(ii) Sorbitol Syrup is found in a wide variety of food products such as chewing gum, confectionery, baked goods, chocolate, desserts, ice cream, and diabetic foods.
In sugar-free wafer fillings, a combination of fructose powder, which has a higher sweetness, and (ii) Sorbitol Syrup, which is less sweet and very economical, is often applied.
(ii) Sorbitol Syrup is very suitable for developing low-carbohydrate wafers and waffles.

(ii) Sorbitol Syrup is also used in cooked meat products to enhance flavor and prevent charring during cooking.
(ii) Sorbitol Syrup has a sweet taste, which is why its main food uses are in confectionery, mints, and sugar-free chewing gum.
Here, (ii) Sorbitol Syrup functions as a non-causing sweetener and provides a cooling sensation due to its negative heat of dissolution.

-In the Pharmaceutical Industry:
(ii) Sorbitol Syrup is used in peppermint, cough syrup, cough drops, and also in vitamin C.
(ii) Sorbitol Syrup is also widely used as a general humectant because it is hygroscopic.
Large amounts of (ii) Sorbitol Syrup are used in toothpaste, where it acts as a non-cavity humectant and plasticizer, and provides a cool, sweet taste.
Diabetics are often advised to use food products containing (ii) Sorbitol Syrup because it does not raise blood sugar concentrations or require insulin for its metabolism.

-Miscellaneous uses of (ii) Sorbitol Syrup:
A mixture of (ii) Sorbitol Syrup and potassium nitrate has found some success as an amateur solid rocket fuel.
(ii) Sorbitol Syrup has similar performance to sucrose-based rocket candy, but is easier to cast, less hygroscopic and does not caramelize.

-Health care, food, and cosmetic uses of (ii) Sorbitol Syrup:
(ii) Sorbitol Syrup often is used in modern cosmetics as a humectant and thickener.
(ii) Sorbitol Syrup is also used in mouthwash and toothpaste.
Some transparent gels can be made only with (ii) Sorbitol Syrup, because of its high refractive index.

(ii) Sorbitol Syrup is used as a cryoprotectant additive (mixed with sucrose and sodium polyphosphates) in the manufacture of surimi, a processed fish paste.
(ii) Sorbitol Syrup is also used as a humectant in some cigarettes.
Beyond its use as a sugar substitute in reduced-sugar foods, (ii) Sorbitol Syrup is also used as a humectant in cookies and low-moisture foods like peanut butter and fruit preserves.
In baking, (ii) Sorbitol Syrup is also valuable because it acts as a plasticizer, and slows down the staling process.

-Other medical applications of (ii) Sorbitol Syrup:
(ii) Sorbitol Syrup is used in bacterial culture media to distinguish the pathogenic Escherichia coli O157:H7 from most other strains of E. coli, because it is usually unable to ferment (ii) Sorbitol Syrup, unlike 93% of known E. coli strains.
A treatment for hyperkalaemia (elevated blood potassium) uses (ii) Sorbitol Syrup and the ion-exchange resin sodium polystyrene sulfonate (tradename Kayexalate).

The resin exchanges sodium ions for potassium ions in the bowel, while (ii) Sorbitol Syrup helps to eliminate it.
In 2010, the U.S. FDA issued a warning of increased risk for gastrointestinal necrosis with this combination.
(ii) Sorbitol Syrup is also used in the manufacture of softgel capsules to store single doses of liquid medicines.

-Medical applications of (ii) Sorbitol Syrup:
*Laxative
As is the case with other sugar alcohols, foods containing (ii) Sorbitol Syrup can cause gastrointestinal distress.
(ii) Sorbitol Syrup can be used as a laxative when taken orally or as an enema.
(ii) Sorbitol Syrup works as a laxative by drawing water into the large intestine, stimulating bowel movements.

(ii) Sorbitol Syrup has been determined safe for use by the elderly, although it is not recommended without the advice of a physician.
(ii) Sorbitol Syrup is commonly used orally as a one-time dose of 30–150 millilitres (1.1–5.3 imp fl oz; 1.0–5.1 US fl oz) 70% solution.
It may also be used as a one-time rectal enema.

-Pharmaceutical industry uses of (ii) Sorbitol Syrup:
In the pharmaceutical industry , (ii) Sorbitol Syrup plays a significant role as a filler and osmotically active ingredient in oral medications and liquid formulations .
(ii) Sorbitol Syrup is used in tablets, syrups, and toothpaste.
(ii) Sorbitol Syrup is also used before surgeries and examinations – primarily as a laxative (consumption of more than 30 g per day can cause diarrhea and nausea).
Interestingly, (ii) Sorbitol Syrup is used in the production of vitamin C and in oral care (i.e., in oral hygiene products).

-Cosmetics industry uses of (ii) Sorbitol Syrup:
In the cosmetics industry , (ii) Sorbitol Syrup is valued for its moisturizing properties and is therefore widely used in the formulations of products such as creams, balms, and face masks.
This popularity stems from (ii) Sorbitol Syrup's ability to attract and retain water in the epidermis , which, of course, contributes to maintaining adequate skin moisture levels.
Interestingly, (ii) Sorbitol Syrup is classified in the International Cosmetic Ingredients Nomenclature System (INCI ).
INCI is a nomenclature system for ingredients used in cosmetic products worldwide and ensures uniform identification of substances regardless of country or language.

-Industrial uses of (ii) Sorbitol Syrup:
(ii) Sorbitol Syrup is produced using specialized chemical methods .
(ii) Sorbitol Syrup's formation mechanism is based on the reduction of D-glucose and L-glucose .
(ii) Sorbitol Syrup can also be obtained from D-fructose , but its effectiveness is significantly lower.
Due to its unique properties, (ii) Sorbitol Syrup is readily used in many sectors, from the food industry to pharmaceuticals and cosmetics.

-Food industry uses of (ii) Sorbitol Syrup:
In a broad generalization, (ii) Sorbitol Syrup can be considered used in food production , including light products such as chewing gum, confectionery, and frozen desserts .
Thanks to its hygroscopic properties, (ii) Sorbitol Syrup prevents products from drying out and helps them maintain their texture and freshness, and is used as a texture stabilizer in the production of marmalades and jellies , preventing sugar crystallization .

BENEFITS AND USES of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup is a widely used sugar alcohol for several reasons.
First, sugar alcohols are often used in foods and beverages in place of traditional sugar to reduce their calorie content.
(ii) Sorbitol Syrup contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness (2).

(ii) Sorbitol Syrup’s also not fully digested in your small intestine.
What remains of (ii) Sorbitol Syrup from there moves into the large intestine where it’s instead fermented, or broken down by bacteria, resulting in fewer calories being absorbed (3).
Second, (ii) Sorbitol Syrup is often added to foods marketed to people with diabetes.

That’s because (ii) Sorbitol Syrup has very little effect on blood sugar levels when eaten, compared with foods made with traditional sweeteners like table sugar.
Third, unlike table sugar, sugar alcohols like (ii) Sorbitol Syrup don’t contribute to the formation of cavities.
This is one reason why they’re often used to sweeten sugar-free chewing gum and liquid medications (1, 4).

In fact, the Food and Drug Administration (FDA) has recognized that sugar alcohols like (ii) Sorbitol Syrup may benefit oral health.
This is based on a study that found that (ii) Sorbitol Syrup may reduce cavity risk compared with table sugar, although not to the same extent as other sugar alcohols (5, 6).
Lastly, (ii) Sorbitol Syrup’s used on its own as a laxative to combat constipation.

(ii) Sorbitol Syrup’s hyperosmotic, meaning it draws water into the colon from surrounding tissues to promote bowel movements.
(ii) Sorbitol Syrup can be purchased for this purpose at most grocery and drug stores without a prescription.

MEDICAL IMPORTANCE of (ii) SORBITOL SYRUP:
Aldose reductase is the first enzyme in the (ii) Sorbitol Syrup-aldose reductase pathway responsible for the reduction of glucose to (ii) Sorbitol Syrup, as well as the reduction of galactose to galactitol.
Too much (ii) Sorbitol Syrup trapped in retinal cells, the cells of the lens, and the Schwann cells that myelinate peripheral nerves, is a frequent result of long-term hyperglycemia that accompanies poorly controlled diabetes.
This can damage these cells, leading to retinopathy, cataracts and peripheral neuropathy, respectively.
(ii) Sorbitol Syrup is fermented in the colon and produces short-chain fatty acids, which are beneficial to overall colon health.

USAGE AND BENEFITS of (ii) SORBITOL SYRUP:
*Moisturizer :
(ii) Sorbitol Syrup functions as a moisturizer due to its hygroscopic nature.
(ii) Sorbitol Syrup moisturizes the skin by drawing water from the water vapor in the air.

*Skin Compatibility:
Suitable for all skin types; however, (ii) Sorbitol Syrup gives the best results on normal and slightly dry skin.

*Moisture Retention:
(ii) Sorbitol Syrup helps retain moisture in the skin and increases the skin's ability to retain water.

*Exfoliating and Protective:
(ii) Sorbitol Syrup helps remove dead skin cells and protects against conditions like acne.

*Skin Conditioner:
(ii) Sorbitol Syrup makes skin look softer, smoother, and more hydrated.

*Flavoring Agent:
Due to its sweet taste, (ii) Sorbitol Syrup is used as a flavoring agent in personal care products such as toothpaste and mouthwash, and in makeup products such as lip balms.

*Sweetener:
(ii) Sorbitol Syrup is also used as a sweetener in diet foods.

*Thickening agent:
Thickening agents are used to give a product the desired viscosity, consistency, and stickiness properties.

*Moisture Retention in Gels:
(ii) Sorbitol Syrup is used in gel products to retain moisture and prevent drying.

*Versatility in Formulations:
(ii) Sorbitol Syrup is used in the formulation of creams, lotions, gels, makeup, and other skin and hair care products.

FUNCTION OF (ii) SORBITOL SYRUP AS EXCIPIENTS:
(ii) Sorbitol Syrup finds extensive use in the pharmaceutical industry due to its multifunctional properties.
As an excipient, (ii) Sorbitol Syrup acts as a sweetener, humectant, and stabilizer in oral liquid formulations, tablets, and capsules.
(ii) Sorbitol Syrup is also employed as a vehicle for drug delivery in chewable tablets and lozenges.

Furthermore, (ii) Sorbitol Syrup’s non-cariogenic and osmotic properties make it suitable for use in oral care products.
Additionally, (ii) Sorbitol Syrup is used as an API in certain pharmaceutical formulations.

*Sweetening Agent:
(ii) Sorbitol Syrup is used as a sweetening agent in pharmaceutical formulations, providing a sweet taste without contributing to dental caries.
(ii) Sorbitol Syrup is particularly useful in pediatric and diabetic formulations where sugar content needs to be controlled.

*Humectant:
As a humectant, (ii) Sorbitol Syrup helps retain moisture in pharmaceutical formulations, preventing products like tablets and lozenges from drying out and maintaining their physical integrity.

*Stabilizer:
(ii) Sorbitol Syrup acts as a stabilizer, enhancing the stability of certain pharmaceutical formulations.
(ii) Sorbitol Syrup helps maintain the physical and chemical properties of a product, contributing to its overall shelf life.

*Vehicle for Drug Delivery:
(ii) Sorbitol Syrup is utilized as a vehicle in chewable tablets, oral liquids, and other drug delivery systems.
Its pleasant taste and solubility in water make (ii) Sorbitol Syrup an effective medium for drug administration, particularly for pediatric and geriatric populations.

*Osmotic Agent:
The osmotic properties of (ii) Sorbitol Syrup are harnessed in certain pharmaceutical formulations, influencing drug release and absorption.
(ii) Sorbitol Syrup is used in controlled-release and sustained-release formulations to achieve specific therapeutic profiles.

*Bulking Agent:
In oral dosage forms like tablets and capsules, (ii) Sorbitol Syrup can act as a bulking agent, contributing to the mass and volume of the formulation.
This is especially important in formulations where precise dosing is required.

*Flavoring Agent:
(ii) Sorbitol Syrup’s sweet taste can serve as a flavoring agent, improving the palatability of oral pharmaceutical formulations.
(ii) Sorbitol Syrup is often used to mask the bitter taste of certain drugs.

*Diluent in Liquid Formulations:
(ii) Sorbitol Syrup is commonly used as a diluent in liquid oral formulations, providing volume and improving the pourability of the solution.
(ii) Sorbitol Syrup ensures uniform distribution of the active ingredients.

*Compatibility Enhancer:
(ii) Sorbitol Syrup enhances the compatibility of different ingredients in a formulation, contributing to the overall stability of the product.
(ii) Sorbitol Syrup helps prevent phase separation and maintain a homogeneous mixture.

*Oral Care Products:
Due to its non-cariogenic properties and sweet taste, (ii) Sorbitol Syrup is used in oral care products such as toothpaste, mouthwash, and chewing gum.
(ii) Sorbitol Syrup provides sweetness without contributing to tooth decay.

*Polyol for Specialized Formulations:
(ii) Sorbitol Syrup may be used as a polyol in specialized pharmaceutical formulations, including those for diabetic patients.
(ii) Sorbitol Syrup provides sweetness while being metabolized more slowly than traditional sugars.

PRODUCTION METHODS of (ii) SORBITOL SYRUP:
There are three categories of hydrogenation: catalytic hydrogenation, electrocatalytic hydrogenation, and enzymatic hydrogenation.
Catalytic hydrogenation is currently the most widely accepted method due to economic considerations.
(ii) Sorbitol Syrup can be obtained by saturating dextrose with hydrogen under high pressure (40-100 bar) and high temperature (100-170 °C) in the presence of a Raney nickel or ruthenium catalyst.
(ii) Sorbitol Syrup has a calorie content of 2.6 kcal/gr.

High doses may have a laxative effect (depending on the user's age, weight, and metabolism).
(ii) Sorbitol Syrup is considered tooth-friendly as it does not cause plaque formation.
(ii) Sorbitol Syrup's dissolution enthalpy is endothermic, resulting in a refreshing feeling in the mouth.

FUNCTIONS AND FEATURES of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup acts as a stabilizer, a low-calorie sweetener, and a bulking agent.
(ii) Sorbitol Syrup is used in many baked goods and confectionery products.

CRYSTALLINE of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup contains minimal water, which makes E420i convenient for precise dosing and stable during storage.
(ii) Sorbitol Syrup is widely used in the production of chewing gum, hard candies, tablets, and other products where a solid form and exact dry matter content are important.
Unlike (ii) Sorbitol Syrup, crystalline (ii) Sorbitol Syrup is less hygroscopic and is therefore used in products where excess moisture must be avoided.

BENEFITS of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup provides reduced caloric content compared to sugar while maintaining sweetness, making it suitable for diabetic-friendly and low-calorie products.
(ii) Sorbitol Syrup does not contribute significantly to tooth decay because oral bacteria cannot efficiently metabolize it.
(ii) Sorbitol Syrup's humectant properties help maintain product freshness and extend shelf life.
The cooling sensation (ii) Sorbitol Syrup produces enhances sensory experience in products like chewing gum and toothpaste.

CHARACTERISTICS of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup is a stable, non-volatile, and highly hydrophilic compound with strong moisture-retaining properties.
Its polyol structure gives (ii) Sorbitol Syrup a smooth, cooling mouthfeel when dissolved, which is why it is often used in oral care and confectionery products.
(ii) Sorbitol Syrup does not participate significantly in Maillard browning reactions, making it suitable for heat-processed foods.
(ii) Sorbitol Syrup is metabolized slowly in the human body, contributing to a lower glycemic response compared to glucose.

KEY FEATURES of (ii) SORBITOL SYRUP:
The powerful humectant, (ii) Sorbitol Syrup, binds moisture, providing long-lasting hydration.
(ii) Sorbitol Syrup gives the skin softness and smoothness.
Viscosity regulator and freezing point depressant
Sweetening properties (in toothpaste & oral care products)
Biodegradable, safe, and versatile for various uses.

(ii) SORBITOL SYRUP'S PROPERTIES — WHY IS (ii) SORBITOL SYRUP SO POPULAR?
(ii) Sorbitol Syrup accounts for almost half of global polyol use, with 75% of it even used in non-food products.
This means (ii) Sorbitol Syrup is widely used in products such as toothpaste, pharmaceuticals, and cosmetics .
Estimates suggest that by the end of 2029, the global polyalcohol market could reach a value of US$3.16 billion, compared to US$1.987 billion in 2019, indicating a surge in the popularity of polyols.
This popularity shouldn't surprise anyone – (ii) Sorbitol Syrup, a sugar alcohol, is not metabolized by bacteria in the oral cavity in the same way as sucrose, meaning it doesn't contribute to tooth decay.
(ii) Sorbitol Syrup's also an effective humectant, meaning it has the ability to bind water.
Therefore, (ii) Sorbitol Syrup's used in cosmetics, creams, balms, and other skincare products to help retain skin moisture.

(ii) SORBITOL SYRUP CAN BE FOUND IN;
(ii) Sorbitol Syrup can be found in the following products :
*Fermented milk products that have undergone a fermentation process followed by heat treatment, and do not contain any sweeteners or flavorings;
*Fermented milk products containing flavorings or sweeteners, including those that have undergone heat treatment;
processed cheese;
*Reduced-calorie or sugar-free ice cream;
dried fruits and vegetables;
*fruits and vegetables marinated in vinegar, oil, or salt water;
*Reduced-energy or sugar-free jams, jellies, and marmalades.

WHAT IS (ii) SORBITOL SYRUP AND HOW IS BT OBTAINED?
(ii) Sorbitol Syrup is a polyol , a type of sugar alcohol, that occurs naturally in many fruits (i.e., apples, pears, apricots, peaches, and ripe rowan berries) .
(ii) Sorbitol Syrup is widely used in industry as a sweetener – it has approximately 60% of the sweetness of sucrose but is lower in calories.
(ii) Sorbitol Syrup also possesses moisturizing properties, making it a popular ingredient in food, cosmetics, and personal care products .
Furthermore, due to its ability to retain moisture (so-called humectant), (ii) Sorbitol Syrup is used as a texturizing and softening agent in various food products.
Polyols are often combined with other artificial sweeteners because their sweetness is lower compared to natural sugars.
(ii) Sorbitol Syrup, which can also be called D-glucitol or hexahydric alcohol , is a well-known representative of this group and bears the designation E420.

USAGE RATES of (ii) SORBITOL SYRUP:
As a moisturizer: 2-10%
As a sweetener: 5 – 15%
As a viscosity regulator: 1 – 5%

FORMULATION NOTES of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup is added to the water phase.
(ii) Sorbitol Syrup is heat resistant; it can be heated during production.
Its effect can be enhanced by combining (ii) Sorbitol Syrup with other humectants (glycerin, sodium lactate, etc.).

SYNTHESIS of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup 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.
C6H12O6 + NADH + H+ → C6H14O6 + NAD+

The mechanism involves a tyrosine residue in the active site of aldehyde reductase.
The hydrogen atom on NADH is transferred to the electrophilic aldehyde carbon atom; electrons on the aldehyde carbon-oxygen double bond are transferred to the oxygen that abstracts the proton on tyrosine side chain to form the hydroxyl group.
The role of aldehyde reductase tyrosine phenol group is to serve as a general acid to provide proton to the reduced aldehyde oxygen on glucose.

Glucose reduction is not the major glucose metabolism pathway in a normal human body, where the glucose level is in the normal range.
However, in diabetic patients whose blood glucose level is high, up to 1/3 of their glucose could go through the glucose reduction pathway.
This will consume NADH and eventually leads to cell damage.

PHYSICAL AND CHEMICAL PROPERTIES of (ii) SORBITOL SYRUP:
• (ii) Sorbitol Syrup is a white, hygroscopic, crystalline powder.
• It melts at 97°C and has excellent pH and heat stability in food processing.

• (ii) Sorbitol Syrup contains approximately two-thirds the calories of table sugar and provides about 60% of its sweetness.
• (ii) Sorbitol Syrup has a sweet, cool, and pleasant taste.

• (ii) Sorbitol Syrup is 60% sweeter than sucrose, has fewer calories, and does not cause cavities.
• Unlike table sugar, sugar alcohols like (ii) Sorbitol Syrup do not contribute to tooth decay.
This is why it is frequently used to sweeten sugar-free gums and liquid medications.

• Finally, (ii) Sorbitol Syrup is used alone as a laxative to combat constipation.
• (ii) Sorbitol Syrup is hyperosmotic, meaning it draws water from surrounding tissues into the colon to aid bowel movements.
For this purpose, (ii) Sorbitol Syrup can be purchased over-the-counter from most supermarkets and pharmacies.

• Because (ii) Sorbitol Syrup has a negative heat of dissolution, like xylitol, it has a cooling effect in the mouth.
• (ii) Sorbitol Syrup is chemically inert and stable at all temperatures and does not participate in Maillard esterification reactions.

• (ii) Sorbitol Syrup, also called glucitol, is a six-carbon sugar alcohol.
• (ii) Sorbitol Syrup is easily compressible, but is also quite hygroscopic.

• (ii) Sorbitol Syrup is highly soluble and is available as both liquid (syrup) and crystals.
• (ii) Sorbitol Syrup's sweetness profile is closer to glucose than to sucrose.

• In Europe, (ii) Sorbitol Syrup's food additive number is E 420.
• Solubility in water at ambient temperature is the highest of all polyols; therefore, in addition to powder, a 70% solution in water is a common form of distribution for (ii) Sorbitol Syrup.

• (ii) Sorbitol Syrup is a starting material in the chemical synthesis of ascorbic acid (vitamin C).
• (ii) Sorbitol Syrup is good humectant, but it recrystallize quite easily.
'Non-crystallizing' (ii) Sorbitol Syrup contains a side concentration of mannitol or polyglycitol (HSH) syrup.

• Processing (ii) Sorbitol Syrup powder at relative humidity above 55% leads to clumping and stickiness problems.
• (ii) Sorbitol Syrup's stability in cooking is very good; no browning occurs.

• (ii) Sorbitol Syrup has a noticeable cooling effect when it melts in the mouth.
• (ii) Sorbitol Syrup has a very low glycemic response.
• (ii) Sorbitol Syrup is non-fermentable and therefore non-cariogenic, making it tooth-friendly.

MANUFACTURING of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup occurs naturally in certain fruits like apples, pears, and peaches, but its commercial production for pharmaceutical purposes involves more controlled processes.
The majority of pharmaceutical-grade (ii) Sorbitol Syrup is derived from glucose through catalytic hydrogenation.
This process yields a sugar alcohol with a sweet taste, making (ii) Sorbitol Syrup suitable for pharmaceutical applications.

The production of pharmaceutical-grade (ii) Sorbitol Syrup typically involves the catalytic hydrogenation of glucose, a process that results in the conversion of glucose to (ii) Sorbitol Syrup.
The raw material, glucose, can be sourced from various plant-based materials like corn or wheat starch.

The catalytic hydrogenation is carried out under controlled conditions to ensure the purity and quality of the final product.
The manufacturing process undergoes rigorous quality control measures to meet the standards set by pharmacopoeias.
(ii) Sorbitol Syrup (pronounced sore-bih-tall) is a type of carbohydrate called a sugar alcohol or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables.

FEATURES of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup replaces sugar, glucose syrups, and fat, enhancing flavor, texture, and mouthfeel in a variety of applications.
(ii) Sorbitol Syrup lowers blood glucose after meals.
Preventing tooth decay

PROPERTIES of (ii) SORBITOL SYRUP:
(ii) Sorbitol Syrup is soluble in water, acetic acid, methanol, and ethanol.
Insoluble in other known organic solvents.
(ii) Sorbitol Syrup is a white, sweet, hygroscopic, 6-carbon crystalline sugar.

(ii) Sorbitol Syrup is a fluid solution of polyols with 70% total dry matter.
(ii) Sorbitol Syrup occurs naturally in peeled fruits and vegetables or is obtained by high-pressure catalytic hydrogenation of glucose sugar derived from corn starch, or by catalytic hydrogenation of a starch hydrolysate.
Depending on its formation, (ii) Sorbitol Syrup melts at 93-98 °C.

FEATURES of (ii) SORBITOL SYRUP:
Physical and Chemical Properties
» (ii) Sorbitol Syrup appears as a white powder.
» (ii) Sorbitol Syrup is odorless and has a sweet taste.

(ii) Sorbitol Syrup, a polyol also known as glucitol, plays a significant role in the pharmaceutical industry as a versatile excipient and active pharmaceutical ingredient (API).
This sugar alcohol, (ii) Sorbitol Syrup, is widely utilized for its unique properties, serving various functions in drug formulation and manufacturing processes.

HOW IS (ii) SORBITOL SYRUP PRODUCED?
(ii) Sorbitol Syrup is a type of carbohydrate that belongs to the category of sugar alcohols called polyols (sugar alcohols).
(ii) Sorbitol Syrup is a naturally occurring carbohydrate alcohol found in many fruits, both seedless and non-seeded, such as apples, apricots, dates, strawberries, peaches, plums, and figs, as well as nectarines, prunes, and raisins, and some vegetables.

Although (ii) Sorbitol Syrup is widely distributed in the plant world (from algae to higher plants where it is found in fruits and berries), the amounts found in nature are generally small.
(ii) Sorbitol Syrup was first discovered in the berries of the European rowan tree (also known as the European mountain ash tree), where its concentration is approximately 8.5% by fresh weight.

This tree belongs to the genus Sorbus , from which the compound takes its common name.
Pears contain approximately 2.1% and cherries approximately 2.0% (ii) Sorbitol Syrup by fresh weight.
(ii) Sorbitol Syrup is produced by the reduction of glucose from corn syrup.

Industrially, it is produced by the simultaneous catalytic hydrolysis and hydrogenation of corn starch under pressure.
(ii) Sorbitol Syrup is one of the major photosynthetic end products and serves as a storage and transport sugar in most plant families.
Commercially, it is produced from dextrose (glucose).

(ii) Sorbitol Syrup is a sugar alcohol obtained by the catalytic hydrogenation of dextrose .
A sugar alcohol produced by the catalytic hydrogenation of carbohydrates, (ii) Sorbitol Syrup is a hydrogenated monosaccharide obtained by replacing an aldehyde group with a hydroxyl group.
(ii) Sorbitol Syrup production is traditionally carried out by the chemical catalytic hydrogenation of glucose or glucose-fructose mixtures.

However, these processes often produce mixtures of (ii) Sorbitol Syrup and mannitol that are difficult to separate , and therefore production costs are high.
Only a few microorganisms can naturally produce (ii) Sorbitol Syrup, including the yeasts “Candida boidinii”, “Candida famata” and “Saccharomyces cerevisiae” and the gram-negative bacterium “Zymomonas mobilis”; however, only “Zymomonas mobilis” offers potential for industrial biotechnological production of (ii) Sorbitol Syrup.

USES OF (ii) SORBITOL AND (ii) SORBITOL SYRUP
Both (ii) Sorbitol and (ii) Sorbitol syrup are used in a wide range of food products.
They are key ingredients in the production of chewing gum, sugar-free candies, bakery products, ice cream and many dietary and diabetic products.
But their use is not limited to food; they are also used in pharmaceutical products, such as cough syrups and toothpastes, and in cosmetics, including moisturizers and lotions.

PROPERTIES OF (ii) SORBITOL AND (ii) SORBITOL SYRUP
(ii) Sorbitol and (ii) Sorbitol syrup are valued in the food industry for several key properties.
They are low in calories, meaning they provide fewer calories than regular sugar, while retaining a sweet taste.
Thanks to their ability to retain moisture, they improve the texture and freshness of food products such as cakes, cookies and candies.
In addition, they have a low glycemic index, making them suitable for people with diabetes.

(ii) SORBITOL AND (ii) SORBITOL SYRUP AND THEIR FUNCTIONS IN FOODS
(ii) Sorbitol and (ii) Sorbitol syrup have many functions in food.
As sweeteners, they help produce low-calorie and diabetic foods.
Their ability to retain moisture provides manufactured foods with a better texture and prolongs their freshness.

In addition, they are used as stabilizers and emulsifiers, improving the texture and quality of many food products.
(ii) Sorbitol is a type of carbohydrate that falls into a category of sugar alcohols called polyols.

It’s found in some fruits and is also commercially manufactured to preserve moisture and add sweetness.
(ii) Sorbitol, also called D-(ii) Sorbitol, 50-70-4, E420, and D-glucitol, is a type of carbohydrate.
It falls into a category of sugar alcohols called polyols.

This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs.
It’s also commercially manufactured from corn syrup for use in packaged foods, beverages, and medications.
Commercially, (ii) Sorbitol is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.

PHYSICAL and CHEMICAL PROPERTIES of (ii) SORBITOL SYRUP:
CAS No: 50-70-4
EC No: 200-061-5
Molecular Formula: C6H14O6
Molecular Weight: 182.17 g/mol
Appearance: White crystalline powder or colorless viscous liquid (solution form)
Physical State: Solid or syrup
Odor: Odorless
Taste: Sweet (approximately 50–60% sweetness of sucrose)
Solubility in Water: Highly soluble
Solubility in Organic Solvents: Slightly soluble in ethanol, insoluble in most organic solvents

Molecular Structure: Polyhydric alcohol with six hydroxyl (-OH) groups
Functional Groups: Multiple hydroxyl groups
Melting Point: ~95–100°C
Boiling Point: ~296°C (with decomposition)
Density: ~1.49 g/cm³ (solid)
pH (aqueous solution): Neutral to slightly acidic
Hygroscopicity: Highly hygroscopic
Thermal Stability: Stable under moderate heat
Chemical Stability: Stable under normal conditions

Reducing Sugar Activity: Non-reducing
Glycemic Index: Low
Caloric Value: ~2.4 kcal/g
Fermentability: Slowly fermented by intestinal bacteria
Reactivity: Low chemical reactivity under standard conditions
Moisture Retention: Excellent humectant properties
Crystallization: Tends to resist crystallization in solution
Flash point: > 100 °C (212 °F; 373 K)

Autoignition temperature: 420 °C (788 °F; 693 K)
Chemical formula: C6H14O6
Molar mass: 182.17 g/mol
Appearance: White crystalline powder
Density: 1.49 g/cm3
Melting point: 94–96 °C (201–205 °F; 367–369 K)
Solubility in water: 2350 g/L
log P: −4.67

Magnetic susceptibility (χ): −107.80•10−6 cm3/mol
E number: E420
Molecular Weight: 182.17 g/mol
XLogP3: -3.1
Hydrogen Bond Donor Count: 6
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 5

Exact Mass: 182.07903816 Da
Monoisotopic Mass: 182.07903816 Da
Topological Polar Surface Area: 121 Å²
Heavy Atom Count: 12
Formal Charge: 0
Complexity: 105
Isotope Atom Count: 0

Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Physical state: crystals
Color: white

Odor: No data available
Melting point/freezing point: Melting point/ range: 98 - 100 °C
Initial boiling point and boiling range: 105 °C at 1.013 hPa
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable
Autoignition temperature: No data available
Decomposition temperature: No data available

pH: 5,0 - 7 at 182 g/l at 25 °C
Viscosity: Viscosity, kinematic: No data available; Viscosity, dynamic: No data available
Water solubility: 182 g/l at 20 °C - completely soluble
Partition coefficient: n-octanol/water: No data available
Vapor pressure: < 0,1 hPa at 25 °C
Density: 1,49 g/cm3 at 20 °C
Relative density: No data available

Relative vapour density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available
Density: 1.6±0.1 g/cm3
Boiling Point: 494.9±0.0 °C at 760 mmHg
Melting Point: 98-100 °C (lit.)

Molecular Formula: C6H14O6
Molecular Weight: 182.172
Flash Point: >100°C
Exact Mass: 182.079041
PSA: 121.38000
LogP: -4.67
PSA: 121.38000
XLogP3: -2.2

Appearance: Transparent to light yellow syrup like liquid
Density: 1.489 g/cm3 @ Temp: 20 °C
Melting Point: 110-112 °C
Boiling Point: 295 °C @ Press: 3.5 Torr
Flash Point: 292.5ºC
Refractive Index: 1.597
Water Solubility: Solubility in water, g/100ml at 20°C: 220

Storage Conditions: Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
Vapor Pressure: <0.1 mm Hg ( 25 °C)
Specific rotation: Specific optical rotation: -2.0 deg at 20 °C/D (water)
Explosive limit: Finely dispersed particles form explosive mixtures
Odor: Odorless
Taste: Sweet taste, approx 60% as sweet as sugar (wt/wt)

PH: pH: about 7.0
PKA: 13.6None
Henrys Law Constant: Henry's Law constant = 7.3X10-13 atm-cu m/mol at 25 °C (est)
Dissociation Constants: 13.6|pKa: 13.6 at 17.5 °C|pKa = 13.57
Vapour density: <1 (vs air)
Vapour Pressure: <0.1 mm Hg (25 °C)
Index of Refraction: 1.597
CAS Number: 50-70-4
EC Number: 200-061-5

Molecular Formula: C6H14O6
Molecular Weight: 182.17 g/mol
Product Name: Sorbitol
InChIKey: FBPFZTCFMRRESA-JGWLITMVSA-N
Exact Mass: 182.17
EC Number: 619-324-4
UNII: 506T60A25R
ICSC Number: 0892
NSC Number: 759608
DSSTox ID: DTXSID5023588

NCI Thesaurus Code: C29462
Color/Form: Needles from water White powder as granules or crystalline masses
White crystalline powder white powder granules or flakes
ATC Code: A06AD18 A Alimentary tract and metabolism B Blood and blood forming organs V Various
HScode: 2905440000
Appearance: Colorless or slightly yellow, viscous liquid.
Solubility: Completely soluble in water.
pH Compatibility: 4 – 7
Storage & Shelf Life
Store in a cool, dry place away from sunlight, in its sealed packaging.

FIRST AID MEASURES of (ii) SORBITOL SYRUP:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of (ii) SORBITOL SYRUP:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of (ii) SORBITOL SYRUP:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of (ii) SORBITOL SYRUP:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of (ii) SORBITOL SYRUP:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of (ii) SORBITOL SYRUP:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available