Sorbitol CAS No 50-70-4

• CAS No.: 50-70-4
• Formula: C6h14o6
• EINECS: 200-061-5
• Model NO.: SAMREAL-79
• Type: Maltitol
• Nutritional Value: Nutritional
• Effect: Stabilization
• Resource: Natural
• Transport Package: Bag
• Specification: 25KG/Bag
• Trademark: SAMREAL
• Origin: China
• HS Code: 29054491
• Production Capacity: 50000

Product Description

Physical and chemical properties: 1. The main forms of sorbitol are liquid and solid: liquid sorbitol is mostly a colorless and transparent aqueous solution of 50% or 70%; Solid sorbitol appears as white needle shaped, flake shaped, or granular crystalline powder, some of which contain 0.5 or 1 molecule of crystalline water. 2. The flavor and sweetness of sorbitol are unique, with a cool and refreshing taste, and a sweetness level of about 60% of the same concentration of sucrose. 3. Solubility and viscosity: Sorbitol is highly soluble in water and slightly soluble in methanol, ethanol, and acetic acid. At 20 ºC, the solubility of sorbitol is 220g/100mL water, while sucrose is only 195g/100mL water. Due to its high solubility in water, sorbitol is not easily crystallized in industrial production. Under the same conditions, the viscosity of the pear alcohol aqueous solution is slightly lower than that of sucrose. 4. Moisture absorption and moisturizing properties: Sorbitol has a high moisture absorption capacity, far greater than sucrose and slightly smaller than glycerol. It is highly prone to moisture absorption and clumping when the relative humidity of the air is high; However, the hygroscopicity of sorbitol in the gamma crystal form is relatively low. Extend the shelf life of the product. 5. The aqueous solution of sorbitol can cause a decrease in freezing point. When applied to frozen foods, it can avoid the appearance of ice residue, reduce the precipitation of crystal suspensions or precipitates, and effectively improve the taste of the product. 6. Stable sorbitol molecules do not contain reducing groups, have relatively stable chemical properties, are non combustible, non-volatile, acid and alkali resistant, and are not easily oxidized by air. Sorbitol has good thermal stability; Under certain reaction conditions, sorbitol can undergo dehydration oxidation, esterification, etherification and other reactions, and can also chelate various metal ions in strong acid and alkali solutions. 7. The molecular weight of sorbitol is slightly larger than that of glucose, so its osmotic pressure is close to that of glucose, 1.88 times that of sucrose. A higher osmotic pressure means a correspondingly stronger resistance to microorganisms, which can be used to control microorganisms in fruit and vegetable sauces.

 

Physical state	Sorbitol is an odorless colorless solid. Sinks and mixes with water. (USCG, 1999)
Colour	Needles from water
Odour	Odorless
Melting point/freezing point	133°C(lit.)
Boiling point or initial boiling point and boiling range	207°C(lit.)
Flammability	Combustible.
Lower and upper explosion limit/flammability limit	no data available
Flash point	94°C(lit.)
Auto-ignition temperature	no data available
Decomposition temperature	no data available
pH	pH: about 7.0
Kinematic viscosity	no data available
Solubility	Solubility in water, g/100ml at 20°C: 220
Partition coefficient n-octanol/water	-2.2
Vapour pressure	9.9X10-9 mm Hg at 25 deg C (est)
Density and/or relative density	1.48
Relative vapour density	<1 (vs air)
Particle characteristics	no data available