Product
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Sorbitol CAS 50-70-4
- Brand：hebei qujie
- Model：25kg/Bag
- Purity：99%
- Cas：50-70-4
- Createtime： 2026-05-28
- Updatetime： 2026-06-05
Product Details
| useage | Used as humectant, sweetener and pharmaceutical excipient |
| deliveryInfo | |
| appearance | white powder |
| aliasen | |
| supplyCapacity | 60T/Month |
| harbor | tianjin qingdao shanghai |
| minorder | 1KG |
Description:
Sorbitol, also known as sorbitol, and D-sorbitol, is a non-volatile polyol with stable chemical properties. It is not easily oxidized by air and is easily soluble in water, hot ethanol, butanol, cyclohexanol, acetic acid, and dimethylformamide. It is widely distributed in the fruits of plants in nature. It is not easily fermented by various microorganisms. It has good heat resistance and does not decompose at high temperatures (200°C). It was originally separated from mountain strawberries by Boussingault et al. in France. The pH value of the saturated aqueous solution is Chemicalbook 6-7. It is an isomer with mannitol, tyrosinol, and galactitol. It has a refreshing sweetness, and its sweetness is 65% of sucrose. The calorific value is very low. It has good hygroscopicity and has a very wide range of uses in food, daily chemicals, medicine and other industries. It can be used in food to prevent food from drying and aging, extend the shelf life of products, and
Application:
1. Daily chemical industry Sorbitol is used as an excipient, moisturizer, and antifreeze agent in toothpaste. The amount of sorbitol added can reach 25-30%, which can keep the paste lubricated, with good color and taste; in cosmetics, it is used as an anti-drying agent (instead of glycerol), which can enhance the stretchability and lubricity of the emulsifier and is suitable for long-term storage; sorbitan fatty acid esters and their adducts have the advantage of less irritation to the skin and are widely used in the cosmetics industry.
2. Food industry Adding sorbitol to food can prevent food from drying and cracking, and keep the food fresh and soft. It has obvious effects when used in bread and cakes. Sorbitol is less sweet than sucrose and is not used by some bacteria. It is an important raw material for the production of sugar-free candies and various anti-caries foods. Since the metabolism of this product does not cause blood sugar to rise, it can also be used as a sweetener and nutrien 
Sorbitol, also known as sorbitol, and D-sorbitol, is a non-volatile polyol with stable chemical properties. It is not easily oxidized by air and is easily soluble in water, hot ethanol, butanol, cyclohexanol, acetic acid, and dimethylformamide. It is widely distributed in the fruits of plants in nature. It is not easily fermented by various microorganisms. It has good heat resistance and does not decompose at high temperatures (200°C). It was originally separated from mountain strawberries by Boussingault et al. in France. The pH value of the saturated aqueous solution is Chemicalbook 6-7. It is an isomer with mannitol, tyrosinol, and galactitol. It has a refreshing sweetness, and its sweetness is 65% of sucrose. The calorific value is very low. It has good hygroscopicity and has a very wide range of uses in food, daily chemicals, medicine and other industries. It can be used in food to prevent food from drying and aging, extend the shelf life of products, and
Application:
1. Daily chemical industry Sorbitol is used as an excipient, moisturizer, and antifreeze agent in toothpaste. The amount of sorbitol added can reach 25-30%, which can keep the paste lubricated, with good color and taste; in cosmetics, it is used as an anti-drying agent (instead of glycerol), which can enhance the stretchability and lubricity of the emulsifier and is suitable for long-term storage; sorbitan fatty acid esters and their adducts have the advantage of less irritation to the skin and are widely used in the cosmetics industry.
2. Food industry Adding sorbitol to food can prevent food from drying and cracking, and keep the food fresh and soft. It has obvious effects when used in bread and cakes. Sorbitol is less sweet than sucrose and is not used by some bacteria. It is an important raw material for the production of sugar-free candies and various anti-caries foods. Since the metabolism of this product does not cause blood sugar to rise, it can also be used as a sweetener and nutrien
Product Parameters
| Testing Item | Standard |
| Description | White crystalline particles or powder |
| Assay | ≥99.0% |
| Reducing sugars | ≥98.0% |
| Reducing sugars | ≤0.15% |
| Total sugars | ≤0.5% |
| Ph(50% aq sol) | 5.0-7.0 |
| Residue on ignition | ≤0.1% |
| Heavy metals | ≤5.0ppm |
| Colon bacillus | Negative |
