 |
| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, COA,SDS |
| Model Number: | GLMA-01771 |
| 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 |
| Active Ingredient: | Sorbitol | Moisture Content: | 0.5% Max |
|---|---|---|---|
| Hazardclassification: | Non-hazardous | Storagecondition: | Store In A Cool, Dry Place |
| Package: | 25kg Kraft Paper Bag With PE Inner Liner | Solubility: | Soluble In Water |
| Meltingpoint: | 95-100°C | Appearance: | White Crystalline Powder |
| Shelf Life: | 2 Years | Chemical Formula: | C6H14O6 |
| Chemicalname: | D-Sorbitol | Type: | Food & Pharmaceutical Grade |
| Ins: | 420 | Molecularweight: | 182.17 G/mol |
Sorbitol Powder, also called D-Glucitol (CAS 50-70-4, food additive E420), is a white free-flowing crystalline powder with minimum 99% purity. It acts as humectant, bulking agent and mild sweetener. This grade features excellent anti-crystallizing performance, helping inhibit grain precipitation and maintain uniform texture in sugar-free food systems.
Our food grade sorbitol powder 99% is manufactured under rigorous food safety control. Every batch is fully tested before delivery. COA and MSDS can be supplied for factory quality audit and customs clearance. It dissolves quickly in water and mixes well with most conventional food raw materials. It stabilizes formulas and reduces the risk of sugar crystallization during processing and storage.
In sugar-free confectionery, this anti-crystallizing sorbitol powder prevents coarse crystal formation and keeps candies soft with smooth mouthfeel. It delivers gentle sweetness and will not promote tooth decay.
It is also widely applied in bakery products and nutritional supplements. It retains moisture to slow staling of baked goods, and works as excipient and taste masking agent for tablets and nutraceuticals.
This sorbitol powder is packed in 25kg PP woven bags, convenient for pallet stacking and long-distance ocean shipment. Custom packaging options are negotiable for large bulk orders. When stored in sealed bags inside cool, dry, ventilated warehouse, away from high humidity and direct sunlight, shelf life reaches 24 months.
| Parameter | Specification |
|---|---|
| Product name | Sorbitol Powder, food grade |
| Chemical name | D-Glucitol |
| CAS number | 50-70-4 |
| E number | E420 |
| Appearance | White crystalline powder, free flowing |
| Assay (dry basis) | 99.0% min |
| Mesh | 80-120 |
| Moisture | 0.5% max |
| Reducing sugars | 0.2% 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 | Visual |
| Mesh distribution (80-120) | 96% pass | Sieve analysis |
| Moisture | 0.16% | Karl Fischer |
| Reducing sugars | 0.05% | 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 |
| Yeast and mould | < 100 cfu/g | Plate count |
A certificate of analysis is issued for every batch, and a safety data sheet is available on request.
Fondant and cream fillings. Fondant is a controlled crystallisation, and the crystal size is the product. Sorbitol in the syrup phase slows further growth after the batch is worked, so the filling stays smooth through the shell-forming and cooling stages instead of turning grainy in the depositor.
Jam, fruit preparation and bakery fillings. These systems sit close to saturation because the fruit solids and the added sugar together push the Brix high. Sorbitol extends the time before crystal nuclei become visible and keeps the gel clear, which matters where a filling is judged on appearance through a glass jar.
Chewy candy and nougat. A syrup that grains in the middle of a pulling operation cannot be recovered. Sorbitol at 5-15% of the syrup solids widens the processing window and gives the operator room to finish the batch without visible crystals forming on the surface.
Ice cream and frozen dessert. Crystal growth during storage is the main cause of a coarse, icy texture. Sorbitol binds water and limits the migration that feeds existing ice crystals, so the product holds a finer texture across the cold chain.
Glucose syrup blends and compound coatings. Where a syrup with a lower dextrose equivalent is used for cost reasons, sorbitol partially restores the resistance to graining that the higher-DE syrup would have given, and it also improves gloss retention in a compound coating.
Beyond the standard release tests, each batch is checked for the property that matters in this application: a seeded hold test is run on a sucrose syrup at fixed Brix and solids ratio, dosed with the batch under test, held below saturation temperature and observed by microscopy over 72 hours. Crystal count and mean size are compared against a retained reference, which turns "anti-crystallizing" into a measured behaviour rather than a description.
Moisture and reducing sugars are held tightly on the certificate because both influence crystallisation in the customer's syrup: water shifts the saturation point, and reducing sugars change the impurity profile that governs growth rate. The certificate for each shipment is the governing document on those figures.
Packing is a 25kg PP woven bag with an inner PE liner, heat-sealed to keep plant air out of the headspace. Bags are palletised and stretch-wrapped on request, with neutral or buyer-labelled packing available for bulk orders. Container loading is confirmed per order against the destination port and the palletisation chosen, and full container, LCL and mixed shipments are handled routinely. The certificate of analysis and packing list are issued before dispatch so the documents arrive with the goods rather than after them.
Store under cover, on pallets, below 35°C and below 65% relative humidity, away from strong odours and free of sugar dust from other goods. Keep bags closed between uses: moisture pickup at the surface changes the dissolution behaviour in a syrup even when the bulk assay is unaffected. Use stock in rotation and avoid holding opened bags across a season. Free flow is retained for 24 months in unopened original packaging under those conditions.
We are a trusted bulk supplier with stable stock for FCL shipments. Normal lead time is 7–10 days after deposit confirmation. We accept T/T and sight L/C payment terms. Small lab samples are available for formulation trials; buyers only need to cover sample freight. Our export team has rich experience exporting food additives and preparing export documents. We provide full import support. Food processors and global distributors are welcome to send inquiries for quotation and technical consultation.
A measured crystallisation effect. The seeded hold test with microscopy gives a crystal count and size figure per batch, so the claim is backed by data the buyer can compare.
Moisture held tightly. Water shifts the saturation point of the customer's syrup, so the 0.5% limit is treated as a release parameter rather than a formality.
Low reducing sugar content. A cleaner impurity profile keeps the growth behaviour predictable when the powder is dosed into a sucrose system.
Dosing guidance included. The 5-15% range on syrup solids is stated with the conditions under which it holds, so a formula can be set with a known margin.
Liner sealed against plant air. The PE liner is heat-sealed at the throat, which keeps the headspace dry through ocean transit.
Documents before dispatch. Certificate of analysis and packing list are issued ahead of the vessel, and a safety data sheet is available on request.
