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Sorbitol has excellent moisture absorption capability with a low calorific value and has very wide range of effects on the food, cosmetic, pharmaceutical field.
Sorbitol is an isomer of mannitol.
Sorbitol that occurs in rose hips and rowan berries.
CAS Number: 50-70-4
Molecular Formula: C6H14O6
Molecular Weight: 182.17
EINECS Number: 200-061-5
Synonyms: D-Sorbitol, sorbitol, D-Glucitol, 50-70-4, glucitol, L-Gulitol, (-)-Sorbitol, Glucarine, Diakarmon, Sorbilande, Sorbostyl, Esasorb, Multitol, Neosorb, Nivitin, Sorbite, Sorbol, D-(-)-Sorbitol, Cholaxine, Sionit, Sionite, Sionon, Siosan, Sorbo, Karion instant, Sorbitol F, Sorbex Rp, Sorbitol FP, D-Sorbol, Sionit K, Sorbex M, Sorbex R, Sorbex S, Sorbex X, Sorbicolan, Sorvilande, Gulitol, D-Sorbite, Neosorb P 60, Hexahydric alcohol, Foodol D 70, (2R,3R,4R,5S)-Hexane-1,2,3,4,5,6-hexaol, Neosorb 20/60DC, Glucitol, D-, Neosorb 70/70, Neosorb P 20/60, d-Sorbit, Karion, Karion (carbohydrate), Neosorb 70/02, (2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol, D-1,2,3,4,5,6-Hexanehexol, FEMA No. 3029, G-ol, CCRIS 1898, Neosorb P 60W, Probilagol, iso-sorbide, Sorbit, Glc-ol, AI3-19424, HSDB 801, Sorbitol (e420), NSC 25944, DTXSID5023588, CHEBI:17924, Sorbitol 3% in plastic container, EINECS 200-061-5, Ins-420(i), UNII-506T60A25R, SORBITOL 3.3% IN PLASTIC CONTAINER, 1,2,3,4,5,6-Hexanehexol, E 420, E-420(i), Ins no.420(i), NSC-25944, 506T60A25R, 7B5697N, E420, Resulax, Sorbilax, DTXCID903588, (2S,3R,4R,5R)-hexane-1,2,3,4,5,6-hexol, D-Sorbit 1000 microg/mL in Methanol, Medevac, SORBITOL (II), SORBITOL [II], E-420, SORBITOL (MART.), SORBITOL [MART.], Sorbitur, 26566-34-7, SORBITOL (EP MONOGRAPH), SORBITOL [EP MONOGRAPH], Sorbit DP, Sorbitol;D-Glucitol, Liponic 70-NC, CAS-50-70-4, ISOMALT IMPURITY C (EP IMPURITY), ISOMALT IMPURITY C [EP IMPURITY], MALTITOL IMPURITY A (EP IMPURITY), MALTITOL IMPURITY A [EP IMPURITY], SMR000112219, Sorbitol [USP:NF], WURCS=2.0/1,1,0/[h2122h]/1/, MFCD00004708, LACTITOL MONOHYDRATE IMPURITY E (EP IMPURITY), LACTITOL MONOHYDRATE IMPURITY E [EP IMPURITY], Sorbitolum, Meritol, Solbitol, Sorbitab, Sorbogem, C*PharmSorbidex, Sorbitol Instant, Sorbitol S, Sorbitol FK, Sorbit D-Powder, Sorbit S, Sorbit W-Powder, Sorbit WP, Sorbitol (NF), Neosorb P60, Kyowa Powder 50M, Sorbogem 712, Sorbitol (Glucitol), Liponic 76-NC, Sorbit D 70, Sorbit DP 50, Sorbit L 70, Sorbit T 70, Sorbit W 70, D-Sorbitol, 99%, Sorbit W-Powder 50, D-sorbitol; D-glucitol, D-Sorbitol (JP17), SORBITOL [HSDB], SORBITOL [INCI], SORBITOL [FCC], SORBITOL [USP], SORBITOL [MI], SORBITOL [VANDF], D-Sorbitol, >=98%, D-SORBITOL [JAN], SCHEMBL763, Sorbit Kyowa Powder 50M, 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], D-Sorbitol, analytical standard, D-Sorbitol, for electrophoresis, CHEBI:30911, D-Sorbitol, BioXtra, >=98%, D-Sorbitol, for synthesis, 99%, FBPFZTCFMRRESA-JGWLITMVSA-N, HMS2094K21, HMS2270A18, Pharmakon1600-01300028, HY-B0400, Tox21_201937, Tox21_303388, D-Sorbitol, >=98%, FCC, FG, NSC759608, s2393, AKOS015899604, D-Sorbitol, plant cell culture tested, CCG-229392, DB01638, NSC-759608, Sorbitol 3% in plastic container (TN), NCGC00164353-01, NCGC00164353-02, NCGC00164353-03, NCGC00257447-01, NCGC00259486-01, AC-13186, CS-13177, D-Sorbitol, SAJ first grade, >=97.0%, SBI-0206688.P002, SORBITOL-MANNITOL COMPONENT SORBITOL, 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%, S0065, SW220289-1, D-Sorbitol, crystallized, >=99.0% (HPLC), SORBITOL COMPONENT OF SORBITOL-MANNITOL, A15606, C00794, D00096, E70384, AB00919085_06, D-Sorbitol, liquid, tested according to Ph.Eur., EN300-7832133, ISOMALT IMPURITY, SORBITOL- [USP IMPURITY], ISOMALT IMPURITY, SORBITOL-(USP IMPURITY), Q245280, 5-(4-Methoxyphenyl)-1,3-Oxazole-4-CarboxylicAcid, rel-(2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol, 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.
Sorbitol is a naturally occurring compound found in various fruits, including apples, pears, peaches, and prunes, as well as in some vegetables.
Sorbitol, CH2OH(CHOH)4CH2OH, derived from glucose; it is isomeric with mannitol.
Sorbitol is found in rose hips and rowan berries and is manufactured by the catalytic reduction of glucose with hydrogen.
Sorbitol is used as a sweetener (in diabetic foods) and in the manufacture of vitamin C and various cosmetics, foodstuffs, and medicines.
Sorbitol is a non-volatile polyhydric sugar alcohol.
It is chemically stable and not easily to be oxidized by air.
Sorbitol is easily soluble in water, hot ethanol, methanol, isopropanol, butanol alcohol, cyclohexanol, phenol, acetone, acetic acid and dimethyl formamide.
Sorbitol is widely distributed in nature plant fruit.
Sorbitol is also used in medicines and as a sweetener (particularly in foods for diabetics).
The pH value of the saturated aqueous solution is 6 to 7.
Sorbitol is isomer of mannitol, Taylor alcohol, and galactose alcohol.
Sorbitol has a refreshing sweet taste with sweetness being 65% of sucrose.
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.
Sorbitol can be synthesize from the hydrogenation of glucose under heating and high pressure with the existence of nickel catalyst.
Sorbitol, less commonly known as glucitol (/ˈɡluːsɪtɒl/), is a sugar alcohol with a sweet taste which the human body metabolizes slowly.
Sorbitol can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH).
Most sorbitol is made from potato starch, but it is also found in nature, for example in apples, pears, peaches, and prunes.
Sorbitol is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase.
Sorbitol 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, sorbitol is used as a laxative to treat constipation.
Sorbitol is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables.
Sorbitol is also commercially produced from glucose for use in packaged foods and beverages to provide sweetness, texture and moisture retention.
Sorbitol’s safety has been reviewed and confirmed by health authorities around the world, including the World Health Organization, the European Union, and the countries Australia, Canada and Japan.
While the safety of sorbitol and other sugar alcohols is well-documented, some sugar alcohols, when eaten in excessive amounts, can cause gastrointestinal discomfort, including gas, bloating and diarrhea.
As a result, foods that contain the sugar alcohols sorbitol or mannitol must include a warning on their label about potential laxative effects.
Sorbitol is D-glucitol.
It is a hexahydric alcohol related to mannose and is isomeric with mannitol.
Sorbitol occurs as an odorless, white or almost colorless, crystalline, hygroscopic powder.
Four crystalline polymorphs and one amorphous form of sorbitol have been identified that have slightly different physical properties, e.g. melting point.
Sorbitol 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.
Sorbitol has a pleasant, cooling, sweet taste and has approximately 50–60% of the sweetness of sucrose.
Sorbitol has a sweet taste.
In comparison to sucrose, the relative sweetness of sorbitol is approximately 50%.
Sorbitol 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.
Sorbitol 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.
Sorbitol is an alcohol.
Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents.
They react with oxoacids and carboxylic acids to form esters plus water.
Oxidizing agents convert them to aldehydes or ketones.
Alcohols exhibit both weak acid and weak base behavior.
They may initiate the polymerization of isocyanates and epoxides.
Sorbitol will form water-soluble chelates with many divalent and trivalent metal ions in strongly acidic and alkaline conditions.
Addition of liquid polyethylene glycols to sorbitol solution, with vigorous agitation, produces a waxy, water-soluble gel with a melting point of 35–40℃.
Sorbitol solutions also react with iron oxide to become discolored.
Sorbitol increases the degradation rate of penicillins in neutral and aqueous solutions.
Sorbitol 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.
Sorbitol 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.
Sorbitol is prescribed for use by diabetes patients as it has a lesser tendency to increase the sugar level in the blood.
Sorbitol is a type of sugar alcohol (or poliol) found naturally in many different fruits (like apples, berries, peaches, and plums).
Sorbitol can be produced from corn syrup and is typically used as a sweetener in food products, drinks, and medication.
Sorbitol is around 60% as sweet as sugar and has about 35 percent fewer calories per grams.
Sorbitol’s thought to be a much better choice in terms of oral health too.
For those reasons and others, it’s considered a healthier alternative to sugar.
Sorbitol (SOR buh tol) treats occasional constipation.
Sorbitol works by increasing the amount of water intestine absorbs.
This softens the stool, making it easier to have a bowel movement.
Sorbitol also increases pressure, which prompts the muscles in your intestines to move stool.
Sorbitol belongs to a group of medications called laxatives.
Sorbitol and Sorbitol 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.
Sorbitol is less sweet than sucrose (about 60% of the sweetness).
Sorbitol 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).
Sorbitol has been used in a wide range of foods for almost half a century.
Sorbitol has a smooth mouthfeel with a sweet, cool and pleasant taste and a sweet, caramel-like scent.
Sorbitol occurs naturally in some fruits, such as apples, pears, peaches, and prunes.
Sorbitol is an approved food additive in the EU, carrying the identifying E-number E420.
Sorbitol and sorbitol syrup are obtained from dextrose and glucose syrups.
Sorbitol 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).
Sorbitol is initially separated from the mountain strawberry by the Boussingault (French) et al.
Sorbitol is used to make vitamin C (ascorbic acid) and surfactants.
Sorbitol can be synthesized by the reduction of glucose.
Sorbitol is a sugar alcohol, also known as a polyol, that is used as a sugar substitute and a sugar-free sweetener.
Melting point: 98-100 °C (lit.)
alpha: 4 º (per eur. pharm.)
Boiling point: bp760 105°
Density: 1.28 g/mL at 25 °C
vapor density: <1 (vs air)
vapor pressure: <0.1 mm Hg ( 25 °C)
refractive index: n20/D 1.46
FEMA: 3029 | D-SORBITOL
Flash point: >100°C
storage temp.: room temp
solubility: Very soluble in water, slightly soluble in ethanol
form: liquid
pka: pKa (17.5°): 13.6
color: White
Specific Gravity: 1.28
Odor: Odorless
PH Range: 5 - 7 at 182 g/l at 25 °C
PH: 5.0-7.0 (25℃, 1M in H2O)
optical activity: [α]20/D 1.5±0.3°, c = 10% in H2O
Odor Type: caramellic
Water Solubility: SOLUBLE
Sensitive: Hygroscopic
λmax: λ: 260 nm Amax: 0.04
λ: 280 nm Amax: 0.045
Merck: 14,8725
BRN: 1721899
Stability: Stable. Avoid strong oxidizing agents. Protect from moisture.
InChIKey: FBPFZTCFMRRESA-JGWLITMVSA-N
LogP: -4.67
Sorbitol occurs naturally and is also produced synthetically from glucose.
The food industry uses D-sorbitol as an additive in the form of a sweetener, humectant, emulsifier, thickener, or dietary supplement.
Sorbitol has also been found in cosmetics, paper, and pharmaceuticals.
Naturally, Sorbitol occurs widely in plants via photosynthesis, ranging from algae to higher order fruits of the family Rosaceae.
Sorbitol 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.
Sorbitols moisture-stabilising properties, protects these products from drying and maintains their initial freshness during storage.
Sorbitol is also very stable.
Sorbitol can withstand high temperatures and does not participate in Maillard (browning) reactions.
Sorbitol works well with other food ingredients such as sugars, gelling agents, proteins and vegetable fats, and may be synergistic with other sweeteners.
Sorbitol is also regularly used in the formulation of oral care products such as toothpaste and mouthwash.
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 sorbitol 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.
Sorbitol 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.
Domestic production of sorbitol 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 sorbitol 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%.
Sorbitol occurs naturally in the ripe berries of many trees and plants.
Sorbitol was first isolated in 1872 from the berries of the Mountain Ash (Sorbus americana).
Industrially, sorbitol 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.
Sorbitol is widely used as an excipient in pharmaceutical formulations. It is also used extensively in cosmetics and food products.
Sorbitol is used as a diluent in tablet formulations prepared by either wet granulation or direct compression.
Sorbitol 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.
Sorbitol has been used as a plasticizer in film formulations.
In liquid preparations sorbitol is used as a vehicle in sugar-free formulations and as a stabilizer for drug, vitamin, and antacid suspensions.
Furthermore, sorbitol is used as an excipient in liquid parenteral biologic formulations to provide effective protein stabilization in the liquid state.
Sorbitol 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.
Sorbitol is additionally used in injectable and topical preparations, and therapeutically as an osmotic laxative.
Sorbitol may also be used analytically as a marker for assessing liver blood flow.
Sorbitol is a sugar alcohol that is commonly used as a sugar substitute.
Storage:
Sorbitol is nonflammable, noncorrosive, and nonvolatile.
Although sorbitol is resistant to fermentation by many microorganisms, a preservative should be added to sorbitol solutions.
Solutions may be stored in glass, plastic, aluminum, and stainless steel containers.
Solutions for injection may be sterilized by autoclaving.
The bulk material is hygroscopic and should be stored in an airtight container in a cool, dry place.
Sorbitol is chemically relatively inert and is compatible with most excipients.
Sorbitol is stable in air in the absence of catalysts and in cold, dilute acids and alkalis.
Sorbitol does not darken or decompose at elevated temperatures or in the presence of amines.
Uses:
Sorbitol 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.
Sorbitol 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.
Sorbitol can from complex with iron, copper, and aluminum ion in alkaline solution to be applied to the washing and bleaching in textile industry.
Sorbitol using sorbitol and propylene oxide as a starting material can produce rigid polyurethane foam as well as have some flame retardant properties.
Sorbitol is used as a sugar substitute and sweetening agent in various food products, especially those labeled as "sugar-free" or "diet" products.
Sorbitol is often used to add sweetness without the calories associated with regular sugar.
Sorbitol is used in toothpaste and mouthwash formulations due to its ability to sweeten the products and its non-cariogenic (non-tooth-decay-causing) properties.
In the pharmaceutical industry, sorbitol is used as an excipient (inactive ingredient) in the formulation of liquid medications, syrups, and various oral dosage forms.
Sorbitol can serve as a sweetening agent, a bulking agent, and a solvent.
Sorbitol has humectant properties, meaning it can attract and retain moisture.
Sorbitol is used in cosmetic and personal care products, such as skin creams and lotions, to help maintain moisture and prevent products from drying out.
Sorbitol can be used as a sugar substitute in baking, but it may not provide the same texture and browning properties as regular sugar.
Sorbitol also has fewer calories than sugar.
Sorbitol is classified as a sugar alcohol, which means it is a carbohydrate with characteristics of both sugars and alcohols.
Sorbitol is slowly metabolized by the body, resulting in a lower impact on blood sugar levels compared to regular sugars.
Due to its lower glycemic index and reduced impact on blood sugar, sorbitol is sometimes used in diabetic diets as a sugar replacement.
When consumed in excessive quantities, sorbitol can have a laxative effect and may cause gastrointestinal discomfort, including diarrhea.
For this reason, it is important to consume it in moderation.
Sorbitol is a humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil.
Sorbitol is approximately 60% as sweet as sugar, and has a caloric value of 2.6 kcal/g.
Sorbitol is highly hygroscopic and has a pleasant, sweet taste.
Sorbitol maintains moistness in shredded coconut, pet foods, and candy.
In sugarless frozen desserts, it depresses the freezing point, adds solids, and contributes some sweetness.
Sorbitol is used in low-calorie beverages to provide body and taste.
Sorbitol is used in dietary foods such as sugarless candy, chewing gum, and ice cream.
Sorbitol is also used as a crystallization modifier in soft sugar-based confections.
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.
Sorbitol is used to reduce the undesirable aftertaste of saccharin in foodstuffs; as sugar substitute for diabetics.
Sorbitol is widely used as a sugar substitute and sweetening agent.
Sorbitol provides sweetness to various food and beverage products while having fewer calories than regular sugar.
Sorbitol is used in sugar-free and reduced-sugar products, such as candies, chocolates, baked goods, and beverages.
Sorbitol is a common ingredient in sugar-free candies, chewing gum, and other confectionery products.
Sorbitol offers sweetness and a pleasing mouthfeel without contributing to tooth decay.
In the pharmaceutical industry, sorbitol is used as an excipient in the formulation of liquid medications, syrups, and oral dosage forms.
Sorbitol serves as a sweetening agent, bulking agent, and solvent in various medicinal products.
Sorbitol is found in toothpaste, mouthwash, and oral care products because it sweetens these products and has non-cariogenic (non-tooth-decay-causing) properties.
Sorbitol's humectant properties make it a valuable ingredient in cosmetic and personal care products, including skin creams, lotions, and hair care products.
Sorbitol helps maintain moisture and prevent these products from drying out.
In baking, sorbitol can be used as a sugar substitute. However, it may not provide the same texture and browning properties as regular sugar.
Sorbitol is also employed in the production of low-sugar and reduced-calorie food items.
Due to its lower glycemic index and its reduced impact on blood sugar levels, sorbitol is included in diabetic diets as a sugar replacement or sweetener.
Sorbitol can help people with diabetes manage their blood sugar.
Sorbitol is used as a component in some laxative products to help relieve constipation.
Sorbitol has a mild laxative effect when ingested in certain quantities.
Sorbitol can be found in some dietary supplements, often in the form of chewable tablets or lozenges.
In various industrial processes, sorbitol is used as a raw material and chemical intermediate for the production of other compounds.
Sorbitol has applications in areas like the chemical and plastics industries.
Sorbitol can be used in certain medical formulations, such as oral solutions and enemas.
Sorbitol can help create isotonic solutions and facilitate drug delivery.
Sorbitol can be found in various applications, such as in the manufacturing of adhesives, as a carrier for flavors and fragrances, and in sugar-free syrups for beverages.
Sorbitol 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.
Adding sorbitol 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 sorbitol is lower than that of sucrose, and can’t be exploited by any bacteria.
Sorbitol 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.
Sorbitol does not contain an aldehyde group and is not easily oxidized.
Sorbitol will not have Maillard reaction with amino acids upon heating.
Sorbitol also has certain physiological activity.
Sorbitol can prevent the denaturation of the carotenoids and edible fats and protein; adding this product to the concentrated milk can extend the shelf life; it 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.
Safety Profile:
Sorbitol is better tolerated by diabetics than sucrose and is widely used in many sugar-free liquid vehicles.
However, it is not considered to be unconditionally safe for diabetics.
Reports of adverse reactions to sorbitol are largely due to its action as an osmotic laxative when ingested orally,(17–19) which may be exploited therapeutically.
Ingestion of large quantities of sorbitol (>20 g/day in adults) should therefore be avoided.
Sorbitol is not readily fermented by oral microorganisms and has little effect on dental plaque pH; hence, it is generally considered to be noncariogenic.
Sorbitol is generally considered to be more irritating than mannitol.
Sorbitol is widely used in a number of pharmaceutical products and occurs naturally in many edible fruits and berries.
Sorbitol is absorbed more slowly from the gastrointestinal tract than sucrose and is metabolized in the liver to fructose and glucose.
Sorbitols caloric value is approximately 16.7 J/g (4 cal/g).
