Food additives are an important part of the modern food industry, used to improve the quality, taste and processing properties of food. Among them, sorbitol, as a common food additive, is widely used in various foods.
Sorbitol, also known as D-sorbitol, is a naturally occurring polyol that has sweet and moisturizing properties. It is a white or nearly white crystalline powder, odorless, tasteless, and has a low solubility in water. Sorbitol is hygrometric and can absorb water equivalent to hundreds of times its own weight, so it is often used as a moisturizer in food processing.
Sorbitol, a kinds of sweeteners, has shown its unique versatility in the field of Bakery industry. It not only has hygroscopic properties, can effectively prevent food from drying and cracking, keep it fresh and soft, and the application effect is particularly significant in bread and cake. In addition, sorbitol is also an ideal raw material for the production of low-sweetness confectionery due to its low sweetness and non-utilization by certain bacteria, providing a key support for the production of sugar-free confectionery. At the same time, it is also suitable for processing a variety of caries prevention food, contributing to a healthy diet.
In the production process of baked goods, sorbitol plays an important role in moisturizing and fresh-keeping, thus effectively extending the shelf life of food. In addition, sorbitol also has a variety of functions, such as starch stabilizer, fruit wetting regulator, fragrance preservation agent, antioxidant and fresh-keeping agent. At the same time, it is also widely used in sugar-free chewing gum, alcohol flavoring agents and food sweeteners for diabetic patients.In addition, sorbitol also has a cool sweetness, its sweetness is equivalent to 60% sucrose, the same caloric value as sugar, but more slowly metabolized. In ice cream, chocolate, chewing gum instead of sugar, not only can play a weight loss effect, but also can be used to produce vitamin C raw materials.
Specifically, the recommended dosage of sorbitol in various types of confectionery is 3-15%, and its effects include taste improvement, moisturizing effect, anti-cracking, antioxidant, quality and fragrance preservation, etc., while also creating a sugar-free concept. In pastries and biscuits, the addition of sorbitol is recommended at 3-10% to enhance flavor, prevent cracking, extend storage life and maintain appearance, also highlighting the sugar-free concept. In jams and fillings, it is recommended to add 5 to 10% to achieve moisture, low sweetness and sugar-free concepts.
For beverages, the amount of sorbitol added should be controlled at 3-5% to enhance flavor, prevent caries, prevent turbidity, and show the concept of sugar-free as a carrier. In ice cream, the recommended addition is 3 to 6% to reduce sweetness, prevent crystallization and highlight the sugar-free concept.In short, sorbitol, as a common food additive, has a wide range of application prospects. In the food industry, the correct use of sorbitol can improve the quality, taste and processing properties of food.
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