Chemical Properties
The solubility of D-sorbitol (D-glucitol, is D-glucohexan-1.2.3.4.5.6-hexaol) in
water is up to approximately 2,350 g/L at room temperature. Sorbitol is stable
under the common processing conditions of foods. In addition to the dry sorbitol,
syrups are available.
Sorbitol is, depending on the concentration, approximately 60 % as sweet as
sucrose and noncariogenic.
In the European Union, sorbitol is approved as E 420 for a large number of food
applications, in the United States as GRAS, and is also approved in many other
countries.
Sorbitol is generally produced by chemical hydrogenation of glucose or,
together with mannitol, by chemical hydrogenation of fructose.
Chemical Properties
Crystalline
Uses
Dulcitol is the reduction product of Galactose. An increase in the level of Dulcitol is often a result of metabolism defect caused by a defect in galactose-1-phosphate uridylyltransferase (an autosomal recessive disorder). Dulcitol buildup can also lead t
Uses
Dulcitol is important in studies related to cataract formation, hepatosplenμly and mental retardation. It is used as a substrate to identify, differentiate and characterize galactitol dehydrogenase(s). It is also used as a reference compound in analytical procedures developed to analyze sugar alcohols in plants and food.
Uses
sorbitol absorbs moisture from the air to prevent skin dryness, and leaves the skin feeling smooth and velvety. However, if the skin’s moisture content is greater than that of the atmosphere, it will draw moisture out of the skin, thereby increasing the feeling of dryness. Sorbitol is used by formulators as a replacement for glycerin in emulsions, ointments, and various cosmetic creams. It is obtained from the leaves and in some cases the berries of mountain ash. Sorbitol also occurs in other berries, cherries, plums, pears, apples, seaweed, and algae.
Definition
ChEBI: An optically inactive hexitol having meso-configuration.
brand name
Sorbo (ICI Americas).
General Description
Pharmaceutical secondary standards for application in quality control provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards
Health Hazard
Recommended Personal Protective Equipment: Goggles or face shield; protective clothing for hot liquid; Symptoms Following Exposure: Hot liquid will burn skin; General Treatment for Exposure: Only for burns caused by hot liquid; Toxicity by Inhalation (Threshold Limit Value): Not pertinent; Short-Term Inhalation Limits: Not pertinent; Toxicity by Ingestion: None; Late Toxicity: None; Vapor (Gas) Irritant Characteristics: Nonvolatile; Liquid or Solid Irritant Characteristics: Data not available; Odor Threshold: Not pertinent.
Chemical Reactivity
Reactivity with Water No reaction; Reactivity with Common Materials: No reactions; Stability During Transport: Stable; Neutralizing Agents for Acids and Caustics: Not pertinent; Polymerization: Not pertinent; Inhibitor of Polymerization: Not pertinent.
Biochem/physiol Actions
A sugar alcohol and slightly sweet tastant for human taste cells.
