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50-70-4 Sorbitol Sodium hydroxide-->Hydrochloric acid-->Hydrogen-->Water-->D(+)-Glucose-->Starch-->D(+)-Sucrose-->Aluminium-nickel
Sorbitol is a non-volatile polyhydric sugar alcohol. It is chemically stable and not easily to be oxidized by air. It is easily soluble in water, hot ethanol, methanol, isopropanol, butanol alcohol, cyclohexanol, phenol, acetone, acetic acid and dimethyl formamide. It is widely distributed in nature plant fruit. It is not easy to be fermented by various kinds of microorganism and have a excellent heat resistance without decomposing even at high temperature (200 °C). It is initially separated from the mountain strawberry by the Boussingault (French) et al. The pH value of the saturated aqueous solution is 6 to 7. It is isomer of mannitol, Taylor alcohol, and galactose alcohol. It has a refreshing sweet taste with sweetness being 65% of sucrose. It has excellent moisture absorption capability with a low calorific value and has very wide range of effects on the food, cosmetic, pharmaceutical field. When applied in food, it can prevent the food drying, aging, and can extend the shelf life of products as well as effectively prevent the precipitation of sugars and salts contained in the foods and thus maintain the strength balance of sweetness, sour, bitter and enhance food flavor. It can be synthesize from the hydrogenation of glucose under heating and high pressure with the existence of nickel catalyst.
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