SORBITOL POWDER

Product Overview

Sugar Alcohol (Polyol) | FCC VIII | Sugar-Free Sweetener · Humectant · Bulking Agent | Food Grade

Sorbitol Powder is a food-grade polyol (sugar alcohol) supplied as white crystals at an assay of 91.0–100.5%, meeting Food Chemicals Codex VIII specifications. It delivers approximately 60% of the sweetness of sucrose with fewer calories, a low glycaemic response, and a characteristic cool, clean mouthfeel.

Unlike high-intensity sweeteners that only replace sweetness, sorbitol replaces both the sweetness and the bulk of sugar — which is why it is a foundational ingredient in sugar-free and reduced-sugar manufacturing. It is a powerful humectant (holds moisture, extends softness and shelf life), is non-cariogenic (tooth-friendly), and does not participate in Maillard browning, allowing manufacturers to make sugar-free products that stay soft, moist, and stable.

Key Properties

• Product Name: Sorbitol Powder
• Category: Polyol / Sugar Alcohol
• Standard: FCC VIII
• Assay: 91.0–100.5%
• Appearance: White crystals
• pH (50% solution): 3.5–7.0
• Packing: Bulk | Storage: Cool, dry (hygroscopic — keep sealed)

How Food & Beverage Manufacturers Use This Ingredient

Sorbitol Powder is used by manufacturers as a sugar-free bulk sweetener, humectant, and texturiser. Typical applications include:

• Sugar-Free Confectionery Manufacturing: Provides the bulk, sweetness, and cooling mouthfeel of sugar in sugar-free mints, chewing gum, hard candy, and chocolate — enabling "sugar free" and "tooth friendly" label claims because sorbitol is non-cariogenic.
• Sugar-Free & Reduced-Sugar Bakery Manufacturing: Acts as a humectant in sugar-free cakes, biscuits, and cookies, holding moisture to keep the product soft and extend shelf life where removing sugar would otherwise cause dryness.
• Functional & Diabetic-Friendly Food Manufacturing: Supplies low-glycaemic sweetness and bulk in products positioned for diabetic, keto, and low-sugar consumers.
• Nutraceutical & Chewable Tablet Manufacturing: Used as a sweet, compressible base and moisture-controlling excipient in chewable vitamins, lozenges, and supplement tablets.
• Sauce, Filling & Surimi Manufacturing: Controls water activity and texture and prevents crystallisation in fillings, sauces, and surimi/seafood products, where it also protects protein during freezing.
• Toothpaste-Adjacent & Oral-Care Food Manufacturing: Provides humectancy and sweetness in oral-care and breath-freshening products.

Key Features

• Sugar-Free Bulk + Sweetness: Replaces both the sweetness and the bulk of sugar — the key to reformulating full-sugar products as sugar-free
• Powerful Humectant: Binds moisture to keep products soft and extend shelf life
• Non-Cariogenic (Tooth-Friendly): Not fermented by oral bacteria — supports "tooth friendly" claims
• Low Glycaemic, Reduced Calorie: ~2.6 kcal/g vs 4 kcal/g for sugar; suitable for diabetic and low-sugar positioning
• Heat & Browning Stable: Does not brown (no Maillard), keeping sugar-free products pale and stable

Technical Specifications

• Assay (Sorbitol): 91.0–100.5%
• Total Sugar: ≤0.5%
• Water: ≤1.5%
• Reducing Sugar: ≤0.3%
• pH (50% solution): 3.5–7.0
• Residue on Ignition: ≤0.1%
• Lead: ≤1 ppm
• Nickel: ≤1 ppm
• Heavy Metals (as Pb): ≤5 ppm
• Arsenic: ≤1 ppm
• Total Plate Count: ≤1,000 cfu/g
• Salmonella / Coliform: Negative
• Standard: FCC VIII
• Manufacturer: Shandong Lujian Biological Technology