Sorbitol Solution 70% for Yogurt, Flavored Milk and Sweetened Condensed Milk, E420(ii) Non-Crystallizing Humectant, 275kg Drum, Manufacturer

Product Overview

Sorbitol Solution 70% (Sorbitol Syrup, D-Glucitol, E420(ii)) is a clear, colourless, non-crystallizing polyol syrup supplied at a minimum of 70% dry substance. Dairy processors use it as a humectant, body builder and sugar-reduction vehicle in yoghurt, flavoured milk, sweetened condensed milk, dairy dessert and ice cream mix.

In confectionery the syrup is chosen for sweetness and texture. In dairy it is chosen for a narrower reason: water that will not stay where it was put. A yoghurt gel drains whey when the protein network tightens. A drum of sweetened condensed milk turns grainy when lactose comes out of solution. A flavoured milk separates in the cold chain when the casein and the serum stop moving together. Sorbitol addresses all three through the same mechanism — it holds free water in the continuous phase and raises the viscosity of that phase, so there is less water available to escape, and less supersaturation driving crystals to form.

Because it arrives already dissolved, the syrup is dosed straight into the mix. No dissolving tank, no dust in the filling room, no undissolved crystal carried into the finished product. On a dairy line that already runs a wet process, this is the difference between an ingredient and an extra unit operation.

One number matters more than the rest in a dairy formulation: 30% of what you weigh out is water. That water belongs in your total-solids and moisture budget, not on top of it. Plants that switch from sucrose to sorbitol on a weight-for-weight basis usually find their mix thinner than expected, because they have added solids at only 70% and water at 30%. The correct basis is dry solids: replace sugar solids with sorbitol solids, then recalculate the water addition.

Technical Specification

Standard: BP, USP, EP, FCC. Tighter limits on pH or reducing sugars can be fixed by contract for specific accounts.

Because the pH window is mildly acidic to neutral and the product is only weakly buffered, dosing it into a milk base does not produce the pH shift that an acid or an acidified syrup would. That matters in a fermented milk line, where the set pH is a release criterion rather than a target.

Typical Certificate of Analysis

Each delivery is released against the specification above and accompanied by a batch-specific Certificate of Analysis covering, as a minimum:

• Identification (IR / refractive index)
• Dry substance and water content
• Sorbitol content on dry basis
• Reducing sugars
• pH value
• Heavy metals, arsenic, nickel
• Total aerobic microbial count
• Crystallization test at −18 °C / 48 h
• Batch number, production window and packing details

A typical batch reads 70.4% sorbitol by HPLC with 29.6% water by Karl Fischer and 0.05% reducing sugars. Purity is reported as figures from a chromatogram, not as an adjective. A specimen COA and the full technical data sheet can be sent before a trial order is placed.

Applications

Primary use: yoghurt, flavoured milk and sweetened condensed milk

Supporting applications

Confectionery

• — humectant and anti-graining agent in chewy candy, gummies and gum.

Bakery and bars

• — moisture retention across shelf life.

Oral care and personal care

• — humectant and plasticiser in toothpaste and skin-care emulsions.

Industrial

• — intermediate for sorbitan esters, surfactants and vitamin C synthesis.

Labelling and claims

Sorbitol is declared as a polyol, not as a sugar, in most markets. In the EU, food containing more than 10% added polyols must carry the statement "excessive consumption may produce laxative effects". The threshold and wording for "reduced sugar" and "sugar-free" claims differ by market and by product category, and a dairy base already contains lactose that counts towards the sugar figure. The final claim wording belongs to your regulatory team; what this page can confirm is the composition of the ingredient, not the claim on your pack.

Quality Control

• Produced under ISO 9001 quality management and ISO 22000 food safety management systems, with Halal and Kosher certification for the relevant markets.

Allergen position:

• the product contains no milk, no lactose, no soy, no gluten and no declared allergen under the major-market labelling regimes. It introduces no nitrogen, and therefore no protein-derived contamination pathway, into a dairy formulation.
• Every batch is sampled, retained and tested against the full specification before release; retained samples are held for traceability.
• Incoming raw material screening, in-process refractive index and dry-substance checks, and finished-goods microbiological and heavy-metal testing.
• Batch-level traceability from raw material lot to drum number. Documentation package per shipment: COA, TDS, SDS, specification sheet, and non-GMO statement on request.
• Drums are food-grade, new, and dedicated to food use. No reconditioned drums are shipped.

Packaging & Shipping

• Typical container load: 80 drums per 20' FCL (22 MT net); final loading plan confirmed per order.
• Loading port: Qingdao, China. FOB, CFR and CIF terms available.
• Drums are palletised or floor-loaded with edge protection; dedicated foodstuff containers only.
• Export documents: commercial invoice, packing list, COA, TDS, SDS, certificate of origin, and health certificate where the destination requires one.

Storage & Handling

• Store in a cool, dry, ventilated place at 5 – 30 °C, away from direct sunlight and strong odours, in the original sealed drum.
• Do not allow the product to freeze in storage. Keep drums closed between uses; the syrup is mildly hygroscopic and will pick up moisture from humid air.
• If the syrup crystallises through cold exposure, warm the drum uniformly to 40 – 50 °C with gentle agitation. The product returns to a clear liquid with no loss of quality.
• The syrup is fully water-soluble and rinses clear with water, so dosing lines and tanks can be flushed without a special cleaning agent. Add it to the aqueous phase rather than to a fat phase.
• Use first in, first out, and record the drum number against the batch in which it was consumed.

Why Choose Us

Sorbitol is the product line, not a sideline.

• The plant runs sorbitol powder and sorbitol solution as core grades, with the same specification discipline applied to every batch.

Dairy-compatible documentation.

• COA with test methods, TDS, SDS, allergen and non-GMO statements — the set a dairy QA team needs to approve a material without a follow-up round of questions.

Certification for the markets that buy dairy.

• ISO 9001, ISO 22000, Halal and Kosher, which covers the Middle East, Southeast Asia and North African dairy buyers who ask for them first.

Trial before commitment.

• Trial quantities are drawn from production grade, not from a laboratory batch, so the sample and the commercial shipment carry the same COA limits.

Repeatable supply.

• Monthly output of around 1,000 MT across the sorbitol range, standard 275 kg drums and 1,300 kg IBC totes, loading from Qingdao.