Sorbitol（山梨糖醇）

Product Introduction

Sorbitol (D-sorbitol) is a hexahydric alcohol (C₆H₁₄O₆) produced by the catalytic hydrogenation of glucose. It occurs naturally in fruits such as pears and apples. Industrially, it is primarily produced by hydrolyzing glucose from corn starch. It comes in both solid (white crystalline powder) and liquid (viscous) forms.

Properties

It is readily soluble in water and slightly soluble in ethanol. Its sweetness is 60%-70% of sucrose, while its calories are only 60% of sucrose. It is stable at room temperature, non-reducing, and does not undergo Maillard browning. It is also somewhat hygroscopic.

Functions

Focusing on “sweetness, moisturizing, and safety,” it can be used as a low-calorie sweetener to replace sucrose, retain moisture, and prevent food from hardening. It can also improve food texture and stabilize formulations. In pharmaceuticals, it also has laxative and tooth-protecting properties. Applications: Sorbitol is widely used in the food industry. It can be used as a low-calorie sweetener, replacing some sucrose in sugar-free beverages, low-sugar jellies, and biscuits, meeting sugar control needs. It also retains moisture, slows the hardening of bread and cakes, and prevents chocolate from turning sandy. It also improves the tenderness of meat products, the smoothness of ice cream, and enhances gel stability in jams. Its non-reducing properties prevent Maillard browning during food processing, preserving flavor and appearance.

产品介绍

山梨糖醇（D – 山梨糖醇）是葡萄糖催化氢化生成的六元醇，天然存于梨、苹果等水果，工业上多以玉米淀粉水解葡萄糖生产，分固体（白色结晶粉）和液体（黏稠液）两种。

性质

它易溶于水、微溶于乙醇，甜度为蔗糖 60%-70%，热量仅蔗糖 60%，常温稳定且无还原性，不发生美拉德褐变，还具一定吸湿性。

作用

以 “甜味、保湿、安全” 为核心：可作低热量甜味剂替代蔗糖，能保湿锁水防食品硬化，还可改善食品质地、稳定制剂体系，医药中也能助泻、护齿。

应用

山梨糖醇在食品领域应用广泛，可作低热量甜味剂，替代部分蔗糖用于无糖饮料、低糖果冻、饼干等，适配控糖需求；能保湿锁水，延缓面包、蛋糕硬化，防止巧克力返砂；还可改善肉制品嫩度、冰淇淋细腻度，在果酱中增强凝胶稳定性，且因无还原性，避免食品加工中发生美拉德褐变，保障风味与外观。