Sorbitol (E420)
Sorbitol is an organic chemical compound. It is obtained by reduction of glucose and serves as a substitute for sugar. Sorbitol occurs naturally in fruits, especially dried fruits, but is usually extracted from potato starch. Its code number in the European Union is E420.
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Technical aspects
Sorbitol is a white powder or granules with a sweet taste. It is highly soluble in water.
| Physical and chemical characteristics | Value |
|---|---|
| Sorbitol content (HPLC, calc. on anhydrous substance) | 97.0-100.5% |
| pH (10%, water) | 3.5-7.0 |
| Specific rotation (α20/D, 10%, borate complex, calc. on anhydrous substance) | +4.0 – +7.0° |
| Conductivity (25°C, 20%, water) | ≤20 μS/cm |
| Chloride (Cl) | ≤0.002% |
| Sulfate (SO4) | ≤0.006% |
| Heavy metals (as Pb) | ≤5 ppm |
| Arsenic (As) | ≤1.0 ppm |
| Nickel (Ni) | ≤1 ppm |
| Related substances (HPLC, Ph., Eur.) (major impurity) | ≤2.0% |
| Related substances (HPLC, EP) (sum of all impurities) | ≤3.0% |
| Reducing sugars after hydrolysis/total sugar (as glucose) | ≤0.8% |
| Reducing sugars (as glucose) | ≤0.11% |
| Sulfated ash | ≤0.02% |
| Loss on drying | ≤2.0% |
| Water | ≤1.5% |
| Residual solvents (ICH Q3C) | Excluded by manufacturing process |
| Microbiological test | Passes test |
| Colony count (aerobic bacteria (TAMC)) | ≤102 CFU/g |
| Colony count (Yeast and moulds (TYMC)) | ≤102 CFU/g |
| Salmonella spp. in 10 g substance | Not detectable |
| E. coli in 1 g substance | Not detectable |
| Pseudomonas aeruginosa in 1 g substance | Not detectable |
| Staphylococcus aureus in 1 g substance | Not detectable |
| Candida albicans in 1 g substance | Not detectable |
| Endotoxins | ≤1 I.U./g |
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Storage period
The shelf life of Sorbitol is two years. Packs should be stored in a cool dry place.
Packaging
Foodcom supplies its Business Partners with Sorbitol in 25 kg bags.
Application
Sorbitol is normally used as a sweetener, but it also has medicinal applications. Sorbitol is used in cosmetics, as a thickener, in pharmaceuticals in the production of soft gelatin capsules or in baking. Here, this commodity is not only applied as a sweetener, but also as a moisture stabilizer.
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