Compound Humectants

Complex Water Retention Thickener--Dried Bean curd Stick Quality Improver
The product has the advantages of improving gluten, flexibility, touchness, production of dried bean curd stick and other functions. It can make beancurd stick chewy, elastic, resilient, and constantly strip, rehydrated quickly, noodle soup is clear, boiling resistant, foam resistant, pick the skin clean and quickly, the tail rotor is not thick, high yield, tastes no astringency, chewy, soft, refreshing and fragrant. It's applicable to the bean curd stick, tufu gluten, dried tofu, soybean skin, soybean sheet and other products. 




Minimum Order
1 Bag

Samples
Free

Sample Price
US$0

Remarks
500g/bag Sample

Sorbitol is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. Sorbitol is also commercially produced from glucose for use in packaged foods and beverages to provide sweetness, texture and moisture retention. Sorbitol is soluble in water to approximately 83 parts Sorbitol in 100 parts of water by weight. Viscosity as well as specific gravity of Sorbitol 70% solution is higher than that of glycerin at the same concentration. Sorbitol is extremely useful as humectant as it is stable and non-volatile even with water vapour and there is no loss during heating or cooking or by evaporation. Sorbitol is non-toxic and non-irritant and it has a mild, sweet, cooling, and unobtrusive taste. Sorbitol is more resistant to bacteriological degradation than sugar. Sorbitol is naturally found in some fruits but it is also commercially manufactured from corn syrup for use in packaged foods, beverages, and pharmaceuticals. Sorbitol has many properties like:

It is a great product for moisture retention, adding sweetness and texture to products as well as promoting digestive and oral health.

Sorbitol is used a substitute of traditional sugar to reduce the calorie content in food and beverages. Sorbitol contains one-third of less sugar than traditional table sugar and still manages to provide about 60% of the sweetness

Sorbitol is not fully digested in our small intestine which means remaining compound moves into the large intestine where it is instead fermented or broken down by bacteria, resulting in fewer calories being absorbed in human body. So some of the foods which contains sorbitol are also recommended to diabetic people as it doesn't spike sugar level

Sorbitol is a sugar alcohol and does not contribute to the formation of cavities, hence, it is often used to make sugar-free chewing gums and liquid medications