Sorbitol Solution 70% Food Grade 70% Non-Crystallizing, E420 D-Glucitol, Sugar Alcohol Polyol for Non-Crystallizing, 250kg Drum

Product Overview

Sorbitol Solution 70% Food Grade is a clear, colorless, syrupy liquid sugar alcohol derived from corn, conforming to E420 specifications with CAS number 50-70-4 (D-Glucitol). This is the non-crystallizing grade, formulated to remain stable, smooth, and free-flowing at ambient temperatures without forming crystal deposits during storage or handling.

Sorbitol belongs to the polyol family and is widely used in food, beverage, confectionery, and oral care applications. It provides approximately 60% of the sweetness of sucrose with a clean taste and a subtle cooling sensation. As a humectant, it binds moisture and helps prevent products from drying out, hardening, or going stale. It also functions as an anti-crystallization agent, stabilizer, and bodying agent, improving texture and shelf life across a range of formulations.

The non-crystallizing behavior of this grade is particularly important for manufacturers. Standard sorbitol solutions can begin crystallizing at lower temperatures, causing pipeline blockages and inconsistent product texture. This grade is designed to avoid those issues, ensuring smooth flow from drum to process line and preventing crystal formation in finished foods. Sorbitol is non-cariogenic and its metabolism does not require insulin, supporting its use in sugar-free and reduced-calorie formulations. It is heat-stable and does not participate in Maillard browning, helping preserve the color and flavor of thermally processed foods.

This food-grade solution is manufactured from corn and supplied in 250kg drums for manufacturers and distributors requiring reliable bulk quantities.

Technical Specification

Typical specification. The certificate of analysis issued for each shipment is the governing document.

Typical Certificate of Analysis

A cold storage statement is added to the certificate on request, so the receiving site can file the crystallisation result alongside the routine release data.

Key Benefits

• Non-crystallizing formula: Remains stable and pumpable at ambient temperatures, preventing clogs and ensuring consistent texture.
• Mild sweetness: Provides approximately 60% of the sweetness of sucrose with a clean taste and cooling sensation.
• Moisture retention: Helps prevent products from drying out, hardening, or going stale.
• Anti-crystallization agent: Inhibits sugar crystallization in confectionery and icings.
• Tooth-friendly: Non-cariogenic; does not feed cavity-causing oral bacteria.
• Heat-stable: Does not brown during baking or pasteurization, preserving color and flavor.
• Easy to handle: Liquid form pumps directly from the drum, eliminating dust and dissolution steps.

Applications

Sugar-free candies, gum, and mints

Baked goods, icings, and fillings

Beverages and frozen desserts

Jams and fruit preparations

Reduced-sugar and diabetic-friendly foods

Chilled and frozen fillings

Dairy fillings, fruit preparations and dessert layers that are held between 2°C and 8°C stay smooth, with no crystal pickup at the surface of the filling.

Ice cream and frozen dessert

In a mix that is frozen and then stored hard, the syrup keeps the unfrozen phase mobile and holds ice crystal growth in check through the cold chain.

Cold climate distribution

For markets where a warehouse is unheated or a container crosses a cold corridor, the grade removes the need for drum trace heating or a heated decanting room.

Confectionery held in conditioned rooms

Gum and soft candy that rest at low room temperature keep a clean surface, because the syrup neither deposits grit nor drags the piece out of shape.

Oral and personal care

Toothpaste and mouth rinse formulas stored in a cool filling hall draw evenly from the drum, with no crystal carry-over into the finished paste.

Quality Control

Each lot is held at 5°C for 24 hours and examined visually against a light box before release; a lot that shows any deposit is not packed as non-crystallizing material. Composition is confirmed by HPLC so the sorbitol and hydrogenated glucose split stays inside the declared window, and colour, pH and reducing sugars are checked on the same retained sample.

Because crystallisation behaviour is a function of the whole solids profile rather than a single number, the HPLC result and the cold test are read together. A drum that meets the dry substance limit but sits at the edge of the compositional range does not leave the plant under this grade.

Packaging & Shipping

The syrup ships in 250 kg net HDPE drums with tamper-evident closures, palletised and wrapped for export. Cold-weather shipments are booked on routes that avoid prolonged exposure at transhipment, and insulated pallet covers are available on request for winter sailings. Drum count, net weight and the batch reference are listed on the packing list, and neutral or buyer labels are applied where the order calls for them.

Storage & Handling

Storage between 15°C and 30°C is comfortable for this grade, and short excursions down to 5°C do not change the product. Keep drums sealed and upright, away from sunlight and strong odours. If a drum has been stored cold, bring it to room temperature and roll it before sampling so the solids are uniform. Do not dilute the syrup with water for handling convenience; dilution shifts the solids balance and undermines the property you paid for.

Why Choose Us

Food Grade, corn-derived sorbitol solution

Non-crystallizing grade for reliable handling and consistent texture

Dual function: humectant and sweetener

Tooth-friendly and suitable for sugar-free formulations

Bulk 250kg drum for industrial-scale production

Certificate of Analysis available with each shipment