 |
| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, ISO22000, HALAL, KOSHER |
| Model Number: | GLMA-02113 |
| 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: | Sugar-Free Candy, Chewing Gum, Gummy, Mint Lozenge, Chocolate Compound |
|---|---|---|---|
| Function: | Anti-Crystallizing, Bulk Sweetener, Cooling Sensation, Moisture Retention | Particle Size: | 20-60 Mesh |
| Form & Appearance: | White Crystalline Powder, Free-Flowing, Non-Caking | Sweetness: | About 60% Of Sucrose |
| Synonyms / Other Names: | D-Glucitol, D-Sorbitol, Sorbit | CAS No. / E-Number: | 50-70-4 / E420 (INS 420) |
| Packaging: | 25kg Kraft Bag With PE Inner Liner | HS Code: | 29054400 |
Our Sorbitol Powder (D-Glucitol, CAS 50-70-4, E420) is a white, crystalline powder with a mild sweet taste, about 60% as sweet as regular sugar. It is a sugar alcohol made from glucose and is one of the most widely used ingredients in sugar-free hard candy manufacturing. This grade is supplied at 99% purity, packed in 25 kg PP bags, and available for bulk supply.
Sorbitol is a natural fit for hard candy. It provides a clean, pleasant sweetness with a noticeable cooling sensation in the mouth—a characteristic that comes from its negative heat of solution and is especially valued in mint and breath-freshening candies. Unlike regular sugar, sorbitol is not fermented by oral bacteria, meaning it does not produce the acids that cause tooth decay, making it a preferred choice for tooth-friendly confectionery.
As a humectant, sorbitol holds onto moisture and helps keep hard candy from becoming sticky or drying out during storage. In sugar-free candy systems, it also helps inhibit crystallization, maintaining a smooth, clear texture rather than a grainy one. The result is candy that looks and feels the way consumers expect, with a shelf life that holds up in real-world storage conditions.
| Parameter | Specification |
|---|---|
| Product name | Sorbitol Powder, D-Glucitol |
| CAS number / E number | 50-70-4 / E420 |
| Molecular formula / weight | C6H14O6 / 182.17 |
| Appearance | White crystalline powder, free flowing |
| Assay (dry basis) | 99.0% min |
| Moisture (loss on drying) | 0.5% max |
| Reducing sugars | 0.2% max |
| Residue on ignition | 0.1% max |
| Arsenic (as As) | 2 mg/kg max |
| Grade / standard | Food Grade, FCC |
The certificate of analysis issued for each shipment is the governing document.
| Test item | Typical result | Method |
|---|---|---|
| Assay (D-Glucitol) | 99.4% | HPLC |
| Appearance | White crystalline powder, clear melt | Visual |
| Moisture | 0.12% | Karl Fischer |
| Reducing sugars | 0.03% | Titrimetric |
| Residue on ignition | 0.02% | Gravimetric |
| Total heavy metals | < 5 mg/kg | Colorimetric |
| Arsenic | < 2 mg/kg | AAS |
| Colour of solution | Clear, colourless | Visual, 50% solution |
| Total plate count | < 1000 cfu/g | Plate count |
| Yeast and mould | < 100 cfu/g | Plate count |
A certificate of analysis is issued per production lot, and a safety data sheet can be supplied with the shipping documents.
Hard Candy (Primary)
• Sugar-free hard candies: sweetness, cooling effect, and texture control
• Mints and breath-freshening candies: cooling sensation and clean sweetness
• Cough drops and lozenges: pleasant mouthfeel and moisture retention
Food & Confectionery
• Chewing gum: sweetness and bulking
• Sugar-free chocolate and coatings: sweetness and texture
• Baked goods: moisture retention
Personal Care
• Toothpaste and mouthwash: moisture retention and mild sweetness
Used with isomalt or maltitol syrup, sorbitol builds body and sweetness in a sugar-free glass while keeping the cook colour light. Its low hygroscopicity means the drop stays dry on the surface after cooling, which matters when the candy is packed in a warm, humid climate and the wrapper would otherwise bond to the sweet.
In a depositor, the mass has to fill the mould cleanly and release without stringing. Sorbitol lowers the viscosity of the cook at a given solids level, so the deposit is more even at the same hopper temperature, and the tailing that leaves a runnel on the mould face is reduced.
Batch rollers and rope sizers work the mass while it is still plastic. A polyol-containing batch stays pliable over a wider temperature band, so the rope does not crack at the sizing rolls and the stamping die releases cleanly, keeping the embossed pattern sharp on the finished piece.
For tabletted lozenges, sorbitol acts as a directly compressible filler with a cooling mouthfeel and moderate sweetness. Its low moisture pickup keeps the tablet from softening in the pack, and it masks the bitterness of active ingredients better than a straight sucrose base.
Striped and pulled candy needs two masses that flow together without tearing the stripe. Matching the polyol level across both phases keeps their viscosities close, so the stripe stays where it was placed through pulling, sizing and bending.
Typical replacement is 10-30% of the sucrose-glucose solids, adjusted against the target sweetness, the glass transition temperature and the packing conditions; going higher softens the piece and calls for a tighter moisture specification.
Every lot is released on assay by HPLC, moisture by Karl Fischer, reducing sugars, residue on ignition, heavy metals, arsenic and microbiological counts. Colour of solution is checked on a 50% preparation, since a tint that is invisible in powder form shows up clearly in a boiled candy glass.
The lot code on each bag ties the delivery to its crystallisation run, its packing shift and the release record, and retained samples are held so that a colour or flavour query can be tested against the original material. Packed bags pass a metal detector before the pallet is closed.
Standard packing is a 25kg PP woven bag with an inner PE liner, heat-sealed to keep the powder dry in transit. Bags are palletised and stretch-wrapped on request, and neutral or buyer-labelled printing is available for bulk orders. Container plans are confirmed per order against the destination port, with full container, LCL and mixed loads all handled and the certificate of analysis issued before dispatch.
Store in a cool, dry, well-ventilated warehouse, away from sunlight, off the floor and clear of condensing walls, and do not keep the bags near strong-smelling materials. Avoid sustained storage above 40°C, since heat promotes caking in the bag. In unopened original packaging the powder remains free flowing for 24 months; once opened, reseal the liner and consume the balance within the current production campaign.
Consistent assay for repeat cooks. A candy batch is sensitive to the solids contributed by each ingredient. Assay is confirmed by HPLC lot by lot, so the sweetener loading in your formula does not shift from delivery to delivery.
Low moisture, checked by Karl Fischer. Water carried in with the powder has to be driven off in the cook. Moisture is held at a tight ceiling and verified per lot, which keeps the boiling curve predictable.
Colour controlled at solution stage. A 50% solution is inspected for tint before release, so the clarity of a boiled glass is not compromised by an input that looked white as powder.
Direct from the crystalliser. Milling, sieving and bagging happen at our own plant, keeping the specification stable and cutting the chain between production and your syrup room.
Packing for humid destinations. Heat-sealed PE liners inside PP woven bags, palletised and wrapped on request, with neutral or buyer-labelled printing for bulk volumes.
Export paperwork handled in advance. Booking confirmation, packing list and certificate of analysis are issued ahead of loading, and full container, LCL and mixed shipments are all arranged.
Support on sugar-free reformulation. Moving a candy from sucrose to a polyol base changes cooking temperature, glass transition and sweetness. Our technical team will review the replacement level against your depositing and wrapping conditions.
