 |
| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO, HALAL, KOSHER, HACCP |
| Model Number: | GSOR-1037 |
| Minimum Order Quantity: | 100kg |
|---|---|
| Price: | USD850-USD950/MT FOB QINGDAO, CHINA |
| Packaging Details: | 25kg/bag with kraft and PE INNER |
| Delivery Time: | 7 - 10 working days |
| Payment Terms: | L/C, T/T, D/P, Western Union, D/A |
| Supply Ability: | 1000MT per month |
| Meltingpoint: | 95-100°C | Usage: | Food Additive, Sweetener, Humectant |
|---|---|---|---|
| Appearance: | White Crystalline Powder | Molecularformula: | C6H14O6 |
| Solubility: | Soluble In Water | Purity: | 99% Min |
| Productname: | Sorbitol Powder | Chemicalname: | D-Sorbitol |
| Origin: | China | Apperance: | White Crystailline Or Powder |
| Ins: | 420 | Taste: | Sweet |
| Chemical Formula: | C6H14O6 | Storagecondition: | Store In A Cool, Dry Place |
| Food Additive: | Sweetener, Humectant |
Non-GMO Sorbitol Powder Food Grade 99% — Sugar-Free Sweetener & Moisture Retainer for Bakery, Cookies, Bread & Pastry
| Attribute | Value |
| Product Name | Non-GMO Sorbitol Powder (D-Sorbitol) |
| CAS No. | 50-70-4 |
| E Number | E420 |
| Molecular Formula | C6H14O6 |
| Grade | Food Grade |
| Purity | ≥ 99.0% |
| Appearance | White crystalline powder |
| Sweetness | ~60% of sucrose |
| Caloric Value | 2.6 kcal/g |
| Particle Size | 20-60 mesh / 60-100 mesh (customizable) |
| Solubility | Highly soluble in water |
| Melting Point | 95–99°C |
| pH (10% solution) | 5.0–7.0 |
| Moisture | ≤ 1.0% |
| Reducing Sugar | ≤ 0.3% |
| Heavy Metals (as Pb) | ≤ 5 ppm |
| Arsenic | ≤ 2 ppm |
| Chloride | ≤ 50 ppm |
| Sulphate | ≤ 100 ppm |
| Total Plate Count | ≤ 1,000 CFU/g |
| Yeast & Mold | ≤ 100 CFU/g |
| Parameter | Details |
| Packaging | 25 kg kraft paper bag with PE inner liner; 500 kg / 1,000 kg FIBC big bag |
| Shelf Life | 24 months |
| Storage | Cool, dry place, away from direct sunlight |
| Lead Time | 7–15 days |
| Certifications | Non-GMO, Halal, Kosher, ISO 22000, HACCP |
Sorbitol (E420) is a naturally occurring sugar alcohol derived from non-GMO corn starch through hydrogenation of glucose. It appears as a fine white crystalline powder with a clean sweet taste and a pleasant cooling sensation. With ~60% of sucrose sweetness and only 2.6 kcal/g, it is widely used in sugar-free and reduced-sugar bakery products.
For bakers and bakery manufacturers, sorbitol powder delivers two-in-one functionality: it sweetens while retaining moisture — a critical advantage that keeps cookies soft, bread fresh, and pastries tender throughout their shelf life.
| Baking Challenge | Sorbitol Powder Solution |
| Products dry out / go stale | Powerful humectant binds water, extends softness by 2–4 weeks |
| Sugar adds unwanted calories | 2.6 kcal/g vs. 4.0 kcal/g for sugar; clean "sugar-free" label claim |
| Sugar causes rapid browning | Non-reducing; no Maillard reaction → controlled, even color |
| Crystallization on surface | Inhibits sugar recrystallization in icings and glazes |
| Need natural / clean label | Non-GMO, plant-derived, E420 approved globally |
| Dry texture in low-fat recipes | Bulking agent adds body and mouthfeel without fat |
Sorbitol powder is essential for sugar-free and reduced-sugar cookies. Its humectant properties keep cookies chewy and soft — not crumbly and dry — for weeks after baking.
Texture control
Moisture retention
Shelf life extension
Usage rate: 5–15% of total flour weight, depending on sweetness target.
In sugar-free and diabetic-friendly bread, sorbitol powder acts as a yeast-friendly sweetener and crumb softener:
Yeast fermentation
Crumb softening
Crust color control
Freeze-thaw stability
Usage rate: 2–8% of flour weight.
Sorbitol powder enhances sugar-free cakes and muffins by providing bulk, sweetness, and tenderness:
Volume stability
Tender crumb
Even porosity
Usage rate: 8–15% of flour weight.
In laminated doughs like croissants, Danish pastries, and puff pastry, sorbitol powder:
Controls water activity
Maintains flakiness
Reduces fat migration
Usage rate: 3–6% of dough weight.
Sorbitol powder's anti-crystallization property makes it ideal for:
Sugar-free fondant icings
Fruit fillings
Glazes
Usage rate: 20–40% of icing/filling weight.
| Bakery Product | Sorbitol Usage Rate | Recommended Mesh | Key Benefit |
| Cookies | 5–15% of flour | 60–100 mesh | Softness + 4–6 week shelf life |
| Bread & Rolls | 2–8% of flour | 20–60 mesh | Crumb softness + freeze-thaw stability |
| Cakes & Muffins | 8–15% of flour | 60–100 mesh | Tender crumb + volume retention |
| Pastry / Croissant | 3–6% of dough | 20–60 mesh | Flakiness + moisture control |
| Icing / Glaze | 20–40% of total | 60–100 mesh | Anti-crystallization + gloss |
| Fruit Filling | 15–30% of total | 20–60 mesh | Spreadability + anti-bloom |
Note: Sorbitol powder sweetness is ~60% of sucrose. For products requiring full sugar sweetness, consider blending with a high-intensity sweetener (e.g., sucralose, stevia) at 0.01–0.05% to reach target sweetness.
Manufactured in ISO 22000 / HACCP certified facility. Every batch tested for:
Purity & Assay
Particle Size
Heavy Metals
Microbiological
Physical
Available documents: COA, Specification Sheet, MSDS/SDS, Non-GMO Statement, Halal/Kosher Certificate.
| Option | Packaging | Net Weight |
| Standard | Kraft paper bag + PE inner liner | 25 kg |
| Bulk | FIBC big bag | 500 kg / 1,000 kg |
| OEM | Custom-printed bags | 25 kg / custom |
Shipping: 20-ft container ≈ 20 MT (800 bags); FOB Shanghai / Qingdao / Tianjin.
Q: How does sorbitol powder extend the shelf life of cookies and bread? A: Sorbitol is a powerful humectant — it binds water molecules and slows moisture migration in baked goods. In cookies, this means they stay chewy and soft for 4–6 weeks instead of drying out in 1–2 weeks. In bread, it delays starch retrogradation (staling).
Q: Will sorbitol powder make my cookies taste different from sugar? A: Sorbitol has ~60% of sucrose sweetness with a mild cooling sensation. If full sugar sweetness is needed, blend with a small amount of sucralose or stevia. The clean taste does not mask vanilla, chocolate, or fruit flavors.
Q: Can I substitute sorbitol 1:1 for sugar in my recipe? A: Yes for bulk and texture — sorbitol provides similar physical volume to sugar. For sweetness, you may need to supplement with 0.01–0.05% high-intensity sweetener since sorbitol is only ~60% as sweet.
Q: Does sorbitol powder cause browning during baking? A: No. Sorbitol is non-reducing and does not participate in Maillard browning. This gives you more control over crust color — add a small amount of reducing sugar or use egg wash for desired browning.
Q: Which particle size should I choose? A: 60–100 mesh for fine blending in cookies, cakes, and icings. 20–60 mesh for direct compression (tablets) and applications where slower dissolution is preferred.
Q: Is sorbitol powder heat-stable in the oven? A: Yes. Sorbitol is stable at baking temperatures (160–220°C) without degradation.
Q: What certifications do you provide? A: Non-GMO, Halal, Kosher, ISO 22000, HACCP. Full COA with every shipment.
Q: Can I get a sample for baking trials? A: Yes. Free samples (500 g – 1 kg) for lab and bakery evaluation. Buyer covers courier; freight collect via DHL/FedEx.
Ready to bake? Contact us for a competitive quote, free sample, or formulation advice. Tell us your product type and target shelf life — we'll recommend the optimal grade and usage rate.
