Sorbitol is an alcoholic beverage naturally found in some foods and fruits.
As mentioned in the previous section, there are 6 hydroxyl groups in the chemical structure of sorbitol; these hydroxy groups can participate in oxidation reactions - they become aldehyde or alcoholic agents. From the oxidation of this sugar, a new molecule called fructose is produced, which is a natural sugar in most fruits. The molecular structure of sorbitol is shown in the figure.
The location of hydroxy groups in the subbitol molecule will produce different physical and chemical properties. Sorbitol is used both in laboratory scale and in industrial scale. The following table summarizes the physical and chemical properties of sorbitol.
|Physical and chemical properties||Description|
|physical state||Solid white powder / white granules / white / liquid percolate|
|Common names||Di-glucitol / di-sorbitol / sorbitol / sorbol / hexitol|
|Melting point (° C)||95|
|Boiling point (° C)||296|
|viscosity||180 تا 220|
|Storage and maintenance conditions||Room temperature / away from humidity|
|Solubility in water||Soluble in water|
|Flash point (fahrenheit)||225|
|Solubility in other chemicals||Relative solubility in ethanol|
|PH level||6 to 7 in 100 grams of water at 20 ° C|
Sorbitol is an organic organic chemical with a vegetable base, which is organically found in many foods and fruits. The complications associated with the production of sorbitol in the industry are not significant, and are more closely related to the sudden absorption of this substance by the individual. Swallowing sorbitol does not have harmful effects on the human body, but in some substances it affects the gastrointestinal system and exacerbates it.
Sorbitols are known as food sweeteners and drug addicts; drugs that contain sorbitol should be taken according to the physician's instructions and observing the warning in the catalog. This drug is used as a source of carbohydrates in food for people with diabetes and in non-sugar products.