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| Place of Origin: | Qingdao, Shandong, China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, ISO22000, HALAL, KOSHER |
| Model Number: | GLMA-abfp8 |
| Minimum Order Quantity: | 100kg |
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| 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, E420, FCC / BP / USP / EP | Application / End Use: | Ice Cream, Frozen Dessert, Gelato, Sorbet, Frozen Yogurt, Ice Cream Mix, Reduced-Sugar Frozen Dessert |
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| Function: | Humectant, Sweetener, Ice Crystal Control, Freezing Point Depression, Bulking Agent, Non-Cariogenic | Particle Size: | 20-60 Mesh (40-120 / 80-120 Mesh On Request) |
| Appearance: | White Crystalline Powder, Odourless | Assay / Purity: | 99% Min (as C6H14O6, Dried Basis) |
| CAS No. / E-Number: | 50-70-4 / E420 (INS 420) | HS Code: | 29054400 |
| Shelf Life & Storage: | 24 Months, Cool Dry Place Below 25°C |
Sorbitol Powder is the crystalline form of D-sorbitol (D-glucitol), a hexitol produced by the catalytic hydrogenation of glucose. In frozen dessert formulation it does two jobs that sugar alone cannot do at reduced sweetness: it binds free water through its six hydroxyl groups, and it depresses the freezing point of the mix.
Both effects act on the same problem, which is ice crystal growth. Water that stays unbound is water that can migrate, nucleate and recrystallise — during freezing, during hardening, and during every temperature fluctuation the product meets between your freezer and the customer's. Sorbitol holds part of that water in a bound state and keeps the crystal population small and even. The result is a dessert that stays smooth and scoopable instead of turning coarse and icy in storage.
Because sorbitol carries roughly 50 to 60 percent of the sweetness of sucrose at equal weight, it lets you cut sugar and calories without cutting the solids that give a frozen dessert its body. That combination is why it is used in reduced-sugar ice cream, no-sugar-added frozen dessert, gelato, sorbet, frozen yogurt and frozen mousse. It is also non-cariogenic and has a low glycemic response, which matters for dental-friendly and diabetic-friendly product lines.
Our sorbitol powder is a white crystalline powder with a narrow particle size distribution, free-flowing and non-caking in normal storage. It is produced under ISO 9001 and ISO 22000 systems and is available Halal and Kosher certified. Food grade meets E 420 (i) and the FCC, BP, USP and EP monographs; pharmacopoeial and cosmetic grades are supplied from the same plant.
| Parameter | Specification |
| Product Name | Sorbitol Powder (D-Sorbitol, D-Glucitol) |
| Grade | Food Grade, E 420 (i); cosmetic and pharmacopoeial grades also available |
| CAS No. | 50-70-4 |
| INS No. | 420 |
| E Number | E 420 (i) |
| HS Code | 29054400 |
| Molecular Formula | C6H14O6 |
| Molecular Weight | 182.17 |
| Appearance | White crystalline powder or granular, odourless |
| Particle Size | 20-60 mesh standard; 40-120 mesh and 80-120 mesh on request |
| Assay (as C6H14O6, dried basis) | 91.0% to 100.5% |
| Loss on Drying | 1.0% max |
| Reducing Sugars | 0.30% max |
| Total Sugars (as glucose) | 1.0% max |
| Residue on Ignition | 0.10% max |
| Chloride | 0.005% max |
| Sulfate | 0.010% max |
| Heavy Metals (as Pb) | 5 ppm max |
| Lead | 1 ppm max |
| Arsenic | 2 ppm max |
| Nickel | 1 ppm max |
| pH (1 in 10 aqueous solution) | 3.5 to 7.0 |
| Specific Rotation | +4.0° to +7.0° |
| Melting Range | 88 °C to 102 °C |
| Solubility | Very soluble in water, slightly soluble in ethanol |
| Sweetness | Approximately 50 to 60 percent of sucrose |
| Standards | FCC, BP, USP, EP, GB 1886.187 |
| Parameter | Specification | Typical Result |
| Assay (as C6H14O6, dried basis) | 91.0-100.5% | 99.2% |
| Loss on drying | 1.0% max | 0.18% |
| Reducing sugars | 0.30% max | 0.05% |
| Total sugars (as glucose) | 1.0% max | 0.32% |
| Residue on ignition | 0.10% max | 0.02% |
| Chloride | 0.005% max | Below limit |
| Sulfate | 0.010% max | Below limit |
| Heavy metals (as Pb) | 5 ppm max | Below 2 ppm |
| Lead | 1 ppm max | Below 0.1 ppm |
| Arsenic | 2 ppm max | Below 0.5 ppm |
| Nickel | 1 ppm max | Below 0.2 ppm |
| pH (1 in 10 solution) | 3.5-7.0 | 5.6 |
| Specific rotation | +4.0° to +7.0° | +5.4° |
| Appearance | White crystalline powder | Conforms |
| Particle size | 20-60 mesh | 20-60 mesh, 95% min within range |
A batch-specific Certificate of Analysis is issued with every shipment. Third-party inspection (SGS or equivalent) can be arranged before shipment on request.
Ice cream and reduced-sugar ice cream. Used as a partial sucrose replacer to lower sweetness and calories while maintaining total solids, body and a creamy mouthfeel that would otherwise collapse when sugar is cut.
Ice crystal control. Sorbitol binds free water and limits crystal growth during freezing, hardening and cold-chain fluctuation. This is the mechanism that protects against the coarse, icy texture that appears after heat shock in storage or transport.
Scoopability and hardness control. Sorbitol depresses the freezing point more strongly than sucrose on an equal-weight basis, roughly 1.8 times on a molar basis. That makes the product softer and easier to scoop at serving temperature — and it is the reason sorbitol should replace only part of the sugar, not all of it. Replacing too much sugar produces a mix that is too soft, packs badly and melts too quickly.
Frozen yogurt, sorbet and gelato. Contributes solids and rounds off the sharp acidity of fruit-based mixes without adding sucrose sweetness.
Frozen mousse, dessert bars and ice cream coatings. Retards recrystallisation in compound coatings and keeps bar centres soft through storage.
Low-glycemic and sugar-free lines. Non-cariogenic, with a low glycemic response, suitable for no-sugar-added, diabetic-friendly and dental-friendly positioning.
Related applications from the same plant: confectionery, chewing gum, bakery, oral care, pharmaceutical tabletting and cosmetics.
The following are starting points for pilot trials, not fixed rules. Final levels depend on your mix composition, overrun target, freezing regime and local labelling rules.
Partial replacement. Replace 15 to 30 percent of the sucrose solids with sorbitol powder as a first trial. Typical use level in ice cream mix is 2 to 6 percent by weight.
Watch the freezing point. Because sorbitol lowers the freezing point more per gram than sucrose, high replacement levels give a softer, slower-freezing mix. If the product is too soft or the freezer struggles to draw down, reduce the replacement ratio before changing the stabiliser.
Protein and fat interaction. In high-protein frozen desserts, sorbitol helps keep the mix from becoming chalky at reduced sugar. Trial alongside your existing stabiliser system rather than in place of it.
Crystallisation. Sorbitol is a crystallising polyol. In frozen applications this is not a problem because the water phase is frozen and immobile; in soft-serve or thawed-liquid applications, check for crystal growth in shelf-life trials.
Labelling. Declare as sorbitol or E 420 (i) / INS 420 according to destination market rules. It is a polyol, so polyol content and "contains polyols" declarations may apply in some markets.
Raw material glucose is tested on receipt for reducing sugar content and clarity. Hydrogenation, ion exchange, concentration and crystallisation run under controlled parameters with in-process checks on assay and colour. Finished powder is tested for assay, loss on drying, reducing sugars, heavy metals, arsenic, lead, nickel, particle size and microbiology before release.
Systems in place: ISO 9001 quality management, ISO 22000 food safety management, Halal certification, Kosher certification. Every batch is retained as a sample and traceable from raw material lot to shipped bag. A Certificate of Analysis is issued per batch, and pre-shipment inspection by a third-party body can be arranged.
| Item | Detail |
| Standard Packing | 25 kg kraft paper bag with food-grade PE inner liner, unprinted |
| Alternative Packing | 25 kg carton; 1000 kg jumbo bag; private-label printed bags on request |
| Container Loading | 20' FCL holds 20 MT in 25 kg bags without pallets; palletised loading reduces net weight |
| Lead Time | production lots typically 7 to 10 days depending on mesh size and volume |
| Documents | Certificate of Analysis, packing list, commercial invoice, certificate of origin, Halal and Kosher certificates, SDS on request |
Store in a cool, dry, well-ventilated warehouse away from direct sunlight, moisture and strong odours. Keep bags sealed and off the floor. Recommended storage below 25 °C and below 60 percent relative humidity. Under these conditions the product keeps for 24 months in unopened original packaging. Reseal opened bags and use promptly; sorbitol is hygroscopic and will pick up moisture and cake if left open in humid air.
Is sorbitol suitable for a completely sugar-free ice cream? It is better used as a partial replacer. Sorbitol lowers the freezing point more than sucrose and carries less sweetness, so a full replacement changes both hardness and flavour balance. Typical formulations combine sorbitol with other polyols or bulking agents. Our technical team can review your target recipe.
Will it affect the freezing point of my mix? Yes, and that is part of its function. Expect a softer product at the same serving temperature once sorbitol is added. Adjust the replacement ratio and confirm in pilot trials.
Does it change the taste? It brings roughly half to two thirds of the sweetness of sugar, with a clean taste and a mild cooling effect. Reducing sugar lowers overall sweetness, which is usually the goal; sweetness can be topped up with a high-intensity sweetener if needed.
Which mesh size should I choose for ice cream? 20-60 mesh dissolves readily and is the usual choice for mixes. Finer grades disperse faster in cold liquids; coarser granules flow better in automatic dosing. We supply 20-60, 40-120 and 80-120 mesh.
Can you supply Halal and Kosher certified material? Yes. Both certifications are held and certificates are supplied with the shipping documents.
Do you provide samples? Yes. Sample quantity and courier arrangements are confirmed per enquiry; samples are dispatched with the matching Certificate of Analysis.
