Sorbitol factory

Sorbitol, also known as glucitol, occurs widely in plants, such as, the fruits of the Sorbus and Crataegus spp.  Commercially it is produced by the catalytic hydrogenation of glucose (Collins, 2006).  Sorbitol is approved as a sugar substitute with the E number 420 and has ‘generally recognized as safe’ status (GRAS) from the US Food and Drug Administration. It is about 60% as sweet as sucrose and is a mild laxative.  Sorbitol has a wide range of other functional properties, including: humectancy, plasticizing ability, non-cariogenicity, and good chemical stability in harsh conditions, such as, alkaline pH and heat. Toothpaste production is the second largest application of sorbitol, accounting for 50,000 tons a year in Western Europe alone.  Other important uses of sorbitol as a humectant, include: formulation of cough syrups, multivitamin preparations, emulsions, and suspensions 

D-Sorbitol is a sugar alcohol that is commonly used as a sugar substitute. It occurs naturally and is also produced synthetically from glucose. The food industry uses D-sorbitol as an additive in the form of a sweetener, humectant, emulsifier, thickener, or dietary supplement. D-Sorbitol has also been found in cosmetics, paper, and pharmaceuticals. Naturally, D-sorbitol occurs widely in plants via photosynthesis, ranging from algae to higher order fruits of the family Rosaceae. Allelic variation of the Tas1r3 gene affects behavioral taste responses to this sugar alcohol, suggesting that it is a T1R3 receptor ligand.

Sorbitol is a slowly metabolized sugar alcohol produced by reduction of glucose. In the polyol pathway, sorbitol is further oxidized to fructose by sorbitol dehydrogenase. Sorbitol does not diffuse easily across the cell membranes and may cause osmotic damage to the cells. The metabolism of sorbitol is most important in the pathology of diabetes related vascular complications.

Sorbitol is a humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil. It is approximately 60% as sweet as sugar, and has a caloric value of 2.6 kcal/g. It is highly hygroscopic and has a pleasant, sweet taste. It maintains moistness in shredded coconut, pet foods, and candy. In sugarless frozen desserts, it depresses the freezing point, adds solids, and contributes some sweetness. It is used in low-calorie beverages to provide body and taste. It is used in dietary foods such as sugarless candy, chewing gum, and ice cream. It is also used as a crystallization modifier in soft sugar-based confections