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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, ISO22000, HALAL, KOSHER |
| Model Number: | GLMA-02181 |
| Minimum Order Quantity: | 100kg |
|---|---|
| Price: | USD850-USD950/MT FOB QINGDAO, CHINA |
| Packaging Details: | 25kg/Bag with Paper Drum and PE Inner |
| Delivery Time: | 7 - 10 working days |
| Payment Terms: | L/C, T/T, D/P, D/A |
| Supply Ability: | 1000MT per month |
| Grade: | Food Grade / FCC | Application / End Use: | Confectionery, Bakery, Beverage, Ice Cream |
|---|---|---|---|
| Function: | Sweetener, Humectant, Bulking Agent | Particle Size: | 20-60 Mesh |
| Form & Appearance: | White Crystalline Powder, Free-Flowing, Non-Caking | Synonyms / Other Names: | D-Glucitol, D-Sorbitol, Sorbit |
| CAS No. / E-Number: | 50-70-4 / E420 (INS 420) | Certification: | ISO 9001, ISO 22000, HACCP, Halal, Kosher |
| Packaging: | 25kg Kraft Bag With PE Inner Liner | HS Code: | 29054400 |
Our Sorbitol Powder (D-Glucitol, CAS 50-70-4, INS No. 420(i)) is a food-grade sugar alcohol produced by catalytic hydrogenation of glucose. It is a white, crystalline powder with a faint sweet taste, approximately 50–60% as sweet as sucrose. This grade is specifically processed for non-caking performance, ensuring the powder remains free-flowing during storage and handling, even under humid conditions.
Sorbitol is hygroscopic by nature, and standard crystalline sorbitol can tend to cake over time. The non-caking grade addresses this by controlling crystal structure and surface properties, reducing the tendency of particles to agglomerate. This makes it particularly suitable for dry blending, tableting, and automated feeding systems where consistent flowability is essential. As a non-caking sweetener, it delivers sweetness while maintaining powder integrity, eliminating the need for anti-caking additives that may complicate labeling.
JECFA lists sorbitol’s functional uses as sweetener, humectant, sequestrant, texturizer, stabilizer, and bulking agent . The product meets JECFA specifications: total glycitols not less than 97.0% and D-sorbitol not less than 91.0% on the anhydrous basis . This grade is packed in 25 kg PP bags and available for bulk supply.
| Parameter | Specification |
|---|---|
| Product name | Sorbitol Powder, non-caking grade |
| Chemical name | D-Glucitol |
| CAS number | 50-70-4 |
| E number | E420 |
| Appearance | White crystalline powder, free flowing, no visible lumps |
| Assay (dry basis) | 99.0% min |
| Mesh | 80-120 |
| Moisture | 0.5% max |
| Angle of repose | 35 degrees max |
| Grade | Food Grade |
Typical specification. The certificate of analysis issued for each shipment is the governing document.
| Test item | Typical result | Method |
|---|---|---|
| Assay (D-Glucitol) | 99.2% | HPLC |
| Appearance | White crystalline powder, no lumps | Visual |
| Mesh distribution (80-120) | 96% pass | Sieve analysis |
| Moisture | 0.15% | Karl Fischer |
| Angle of repose | 31 degrees | Fixed funnel |
| Caking test, 30 days | Free flowing, no cake | 1 kg load, 30°C / 65% RH |
| Reducing sugars | 0.04% | Titrimetric |
| Residue on ignition | 0.02% | Gravimetric |
| Total heavy metals (as Pb) | < 5 mg/kg | Colorimetric |
| Arsenic (as As) | < 2 mg/kg | AAS |
| Total plate count | < 1000 cfu/g | Plate count |
A certificate of analysis is issued for every batch, and a safety data sheet is available on request.
Why Non-Caking Matters
Standard crystalline sorbitol is hygroscopic—it absorbs moisture from the air, which can cause particles to stick together and form hard lumps. This caking phenomenon disrupts powder flow, complicates weighing and dosing, and can lead to inconsistent mixing in production. The non-caking grade is engineered to minimize this tendency, maintaining free-flowing characteristics throughout storage and processing.
How It Works
Non-caking sorbitol is produced through controlled crystallization processes that yield a more stable crystal structure with reduced surface hygroscopicity. Some production methods incorporate small amounts of fats, oils, or surface-active agents during crystallization to inhibit caking . The result is a powder that resists agglomeration while retaining all the functional properties of standard sorbitol.
Practical Benefits
Consistent flow in hoppers, feeders, and conveying systems
Accurate weighing without lump breakage or manual intervention
Uniform blending in dry mix applications
Longer open-bag shelf life in humid production environments
No anti-caking additive labeling required—the non-caking property is inherent to the product
Sweetener
Sorbitol provides a mild, clean sweetness at roughly 50–60% the intensity of sucrose. It is suitable for sugar-free and reduced-calorie formulations. Its negative heat of solution produces a cooling sensation on the palate, valued in chewing gum, mints, and oral care products.
Humectant
As a non-volatile polyol, sorbitol absorbs and retains moisture, preventing products from drying out, cracking, or losing texture during storage. This function is critical in baked goods, confectionery, toothpaste, and cosmetic creams .
Bulking Agent, Stabilizer, and Crystallization Inhibitor
Sorbitol contributes body and mouthfeel without excessive sweetness. It inhibits sugar crystallization in syrups and confections, maintaining smooth texture and appearance .
Food & Beverage
• Sugar-free confectionery: Chewing gum, candies, mints, cough drops—sweetness, bulk, cooling effect
• Bakery & desserts: Sugar-free cakes, fillings, frostings, frozen desserts—humectancy, crystallization inhibition
• Beverages & spreads: Sugar-free syrups, no-sugar-added jams and jellies
• Dry mixes: Where non-caking flowability ensures uniform blending and dosing
Pharmaceutical & Oral Care
• Chewable tablets and lozenges: directly compressible, pleasant mouthfeel
• Sugar-free syrups and elixirs: palatability and solution stability
• Toothpaste and mouthwash: humectant, plasticizer, non-cariogenic sweetness
Personal Care
• Cosmetic creams, lotions, and hair care: humectant and skin conditioning agent
Powdered drink and instant dessert mixes. These blends sit on a shelf for a year in a foil sachet or a lined can, and the sweetener is often the component that sets hard first. Sorbitol at 20-40% of the blend keeps the mix pourable, and because it is not hygroscopic below 65% RH it does not pull the acid or the flavour into a sticky mass during filling.
Seasoning and spice blends. A dry rub or a soup base carries salt, which is aggressively hygroscopic, and sorbitol is used partly as a carrier and partly to keep the blend from setting in the hopper. The 80-120 mesh cut matches the particle size of the salt and the spice grind closely enough that the blend does not segregate on the way to the filler.
Bakery and dessert premixes. In a premix that a bakery weighs out over several days, an open bag is the real risk. Sorbitol stays free flowing in the open bag for the working shift, so the scoop weight stays consistent and the operator is not breaking lumps against the side of the bowl.
Tablet and cube compression. Where sorbitol is compressed into cubes or chewable pieces, a free-flowing feed keeps the die fill weight even, which is what holds piece weight within tolerance across a production run.
Dry blending for sauces and gravies. Sorbitol carries colour and flavour compounds in a dry system and releases them on reconstitution, and its flow behaviour at the packing head keeps the fill weight stable at line speed.
Every batch is checked for the two properties that decide whether the powder cakes: moisture by Karl Fischer at the dryer outlet and again after packing, and particle size by sieve analysis on a sample taken from the bagging hopper. A caking test is run on each batch, holding 500 g of powder in a cylinder under a 1 kg load for 30 days at 30°C and 65% relative humidity, then measuring the force needed to break the column and confirming that the powder passes a 10 mm funnel unaided. Batches that fail the flow check are re-screened rather than blended off.
Samples are retained from each packing run so that a complaint about lumping in a specific delivery can be compared against the powder as it left the plant. The retained sample is stored in the same liner material as the shipped bag, which separates a powder problem from a packaging problem.
Standard packing is a 25kg PP woven bag with an inner PE liner, heat-sealed at the throat so the powder is not exposed to plant air between filling and closure. Bags are palletised and stretch-wrapped on request, with a cap sheet to keep dust and condensation off the stack, and desiccant sachets can be added inside the liner for destinations with a long inland leg. Neutral bags or buyer-labelled bags are available for bulk orders, and container loading is confirmed per order against the destination port and the palletisation chosen.
Store in a cool, dry, well-ventilated warehouse, off the floor, away from walls that condense and away from strong odours. Keep the relative humidity below 65% and the temperature below 35°C, and avoid stacking pallets higher than the bag seam can carry, since compression at the bottom layer is one half of the caking mechanism. Keep bags closed between shifts; a bag left open in a humid filling room will pick up moisture at the exposed surface within hours even though the bulk of the powder stays dry. Held at that humidity and temperature, an unopened bag keeps its flow for 24 months.
Flow behaviour is a released parameter. Angle of repose and the 30-day caking test are part of the batch record, so a purchase order can be written against a measured flow value instead of a description.
No flow agent in the powder. The free-flowing behaviour comes from moisture control and particle size, which keeps silicon dioxide and phosphate carriers out of your ingredient list.
Narrow, stable mesh cut. Sieve analysis runs on every batch, so the 80-120 cut does not drift into a fines-heavy powder that packs in the hopper between deliveries.
Liner sealed at the throat. The PE liner is heat-sealed rather than tied, which removes the open path that lets humid air into the bag headspace during ocean transit.
Traceable to the packing run. Retained samples are held per run, so a lumping complaint can be checked against the powder as it was bagged.
Packing matched to the route. Palletisation, cap sheets and desiccant are selected against the destination and the inland leg, not applied as a fixed default.
