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SORBITOL
Release date:2013-06-20 Browsing times：次
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Specification
| Items | Standard |
| Appearance | Clear,Colourness Liquid |
| Dry Substance | 70.0-71.0% |
| Sorbitol Content | 74.0-75.0% |
| Reducing Sugar | 1.0% max |
| Total Sugars | 10.0% max |
| Ph | 5.0-7.0 |
| Refactive Index (At 20℃) | 1.4575 min |
| Gravity Specified (At 20℃) | 1.290 min |
| Chloride | 50ppm max |
| Nickel | 2ppm max |
| Heavy Metals (As Pb) | 5ppm max |
| Arsenic | 2ppm max |
| Sulphate | 100ppm max |
| Non-Crystallization | conforms |
| Bacterial Population | 10pcs/kg max |
| Coliform Bacilli | 30pcs/kg max |
Details
Sorbitol is a new kind of sweenter made from purified glucose as material via hydrogenation refining ,concentrating .When it was absorbed by human body ,it spreads slowly and then oxidizes to fructose ,and takes part in fructose metabolization. It doesn affect blood sugar and uric sugar. Hence, it can be used as sweetener for diabetics. With high-moisture-tatiblizing , acid-resisitance and non-ferment nature ,it can be used as sweetener and monisturizer .
(Sorbitol 70%) is a kind of non-sugar sweetener made from high quality dextrose via hydrogenation and refining. It is less sweet than sucrose and can't be absorbed by some bacteria. It also has the good characteristics of better moisture retention, acid resistance and non-ferment.
Sorbitol is a new kind of sweenter made from purified glucose as material via hydrogenation refining ,concentrating .When it was absorbed by human body ,it spreads slowly and then oxidizes to fructose ,and takes part in fructose metabolization. It doesn affect blood sugar and uric sugar. Hence, it can be used as sweetener for diabetics. With high-moisture-tatiblizing , acid-resisitance and non-ferment nature ,it can be used as sweetener and monisturizer .
(Sorbitol 70%) is a kind of non-sugar sweetener made from high quality dextrose via hydrogenation and refining. It is less sweet than sucrose and can't be absorbed by some bacteria. It also has the good characteristics of better moisture retention, acid resistance and non-ferment.
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