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Sorbitol occurs as an odorless, white or almost colorless, crystalline, hygroscopic powder. Sorbitol is available in a wide range of grades and polymorphic forms, such as granules, flakes, or pellets that tend to cake less than the powdered form and have more desirable compression characteristics. Sorbitol has a pleasant, cooling, sweet taste and has approximately 50–60% of the sweetness of sucrose.
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Sorbitol is a humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil. It has approximately 60% the sweetness of sugar, and has a caloric value of 2.6 kcal/g. It is highly hygroscopic and has a pleasant, sweet taste. It maintains moistness in shredded coconut, pet foods, and candy. In sugarless frozen desserts, it depresses the freezing point, adds solids, and contributes some sweetness. It is used in low-calorie beverages to provide body and taste. It is used in dietary foods such as sugarless candy, chewing gum, and ice cream. It is also used as a crystallization modifier in soft sugar-based confections.
Tricalcium Phosphate (TCP) is a calcium salt of phosphoric acid. It is also known as tribasic calcium phosphate and it is mainly used as an anticaking agent.
Xanthan Gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, product of the fermentation of glucose, sucrose, or lactose. It is composed of pentasaccha...
Alkaline Cocoa Powder is a variation of cocoa powder produced through alkalinization, resulting in a higher pH value. This process mitigates the natural bitterness of cocoa...