NEOSORBŪ

Sorbitol solution

Roquette

It's obtained by hydrogenation of glucose syrup fractions, and can be used as substitutes for sucrose and meet organoleptic and dietetic requirements

Properties 

Miscible with water.

Chemical stability: absence of Maillard reaction

Non-fermentable by oral bacteria

Microbiological stability

Sweetening power about 60% that of sucrose

Sugarless (non-cariogenic)

May be advised for diabetics

Low-calorie

Stable in acid medium


FOOD GRADE

Functionalities

Bulk sweetener

Moistening agent

Cryoprotective agent


Applications

Confectionery

Chewing gums

Pan coating

Biscuits-pastries

Surimi


Conformity

EU council directive 95/31/EC Food additive E420

JECFA/Food and Nutrition paper 52/4

Food Chemicals Codex, current edition  


Types


PHARMA GRADE

Applications

Bulk sweetener and humectant:

Syrups, suspensions, oral ampoules

Lozenges

Pastilles


Compliance

European Pharmacopoeia*

USP / NF*

Japanese Pharmacopoeia*

 * Certain grades only


Types



This product belongs to