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Sorbitol ester is a sweetener with the chemical name 1,2,3,4,5,6-hexahydroxyhexane, molecular formula C6H14O6, and relative molecular mass of 182.17. It is widely found in the fruits of plants in nature and is industrially produced by hydrogenating glucose obtained from the hydrolysis of starch. It is one of the important products of starch deep processing. Sorbitol is a key industrial raw material, used in various industries such as pharmaceuticals, chemicals, light industries, and food, and is mainly used to produce vitamin C.
Flavor and Sweetness: Sorbitol ester has a unique flavor with a cool, refreshing taste, and its sweetness is about 60% of the sweetness of sucrose at the same concentration. It absorbs heat when dissolved in water, with a dissolution heat of -110.8 J/g, which is similar to that of glucose. This makes it suitable for use in mint candies, refreshing beverages, and other foods, where it enhances the cooling sensation.
Solubility and Viscosity: Sorbitol ester is highly soluble in water and slightly soluble in methanol, ethanol, and acetic acid. At 20°C, its solubility in water is 220g/100mL, while that of sucrose is only 195g/100mL. Due to its high solubility in water, it does not crystallize easily during industrial production. Under the same conditions, the viscosity of sorbitol ester solution in water is slightly lower than that of sucrose.
Hygroscopicity and Moisture Retention: Sorbitol ester has a high hygroscopicity, which is much greater than that of sucrose but slightly less than glycerol. It easily absorbs moisture and clumps when the relative humidity of the air is high. However, the γ-crystal form of sorbitol ester has a smaller hygroscopicity. The polyol structure of sorbitol ester gives it excellent moisture retention properties, which help adjust the dryness and humidity of foods, preventing cracking and keeping them fresh and soft, thus extending the product's shelf life.
Freezing Point Depression: Sorbitol ester solutions lower the freezing point of water. When applied to frozen foods, it can prevent the formation of ice crystals, reduce the suspension of crystals or precipitates, and effectively improve the product's texture.
Stability: Sorbitol ester molecules do not contain reducible groups, making them chemically stable. It is non-flammable, non-volatile, acid and alkali-resistant, and not easily oxidized by air. It has good thermal stability and does not react with soluble amino compounds to cause Maillard browning during heating. Therefore, when used in food products like pastries, the original color, flavor, and aroma can be maintained after baking. Under certain reaction conditions, sorbitol ester can undergo dehydration oxidation, esterification, etherification, and other reactions. It can also chelate various metal ions in strong acid or strong alkaline solutions.
Osmotic Pressure: The molecular weight of sorbitol is slightly larger than that of glucose, so its osmotic pressure is similar to glucose, but it is 1.88 times that of sucrose. The higher osmotic pressure means that sorbitol ester has stronger resistance to microorganisms, and it can be used to control microorganisms in fruit and vegetable jam-type foods.
