What is the Difference Between Crystallized and Non Crystallizing Sorbitol?
🆚 Go to Comparative Table 🆚The main difference between crystallized and non-crystallizing sorbitol lies in their physical states and applications. Sorbitol is a sugar alcohol with a sweet taste, mainly found in potato starch, and is slowly metabolized by the human body. Here are the key differences between the two forms:
- Crystallized Sorbitol: This form of sorbitol occurs as a white, hygroscopic, coarse powder that is granular. It is used in the manufacturing of chewable and non-chewable tablets, for preparing drinks, making syrups, and as a substitute for sugar in baking applications. Crystallized sorbitol products are widely used excipients as a bulk sweetener.
- Non-Crystallizing Sorbitol: This form of sorbitol exists in a liquid state as a clear, colorless, aqueous solution. Non-crystallizing sorbitol is useful as a bulk sweetener in sugar-free applications and is optimized for purity and formulation stabilization. It is also used in alkaline formulations.
In summary, crystallized sorbitol is a granular powder, while non-crystallizing sorbitol is a liquid solution. Crystallized sorbitol is used in various applications, including tablets, drinks, syrups, and baking, while non-crystallizing sorbitol is primarily used as a bulk sweetener in sugar-free products and alkaline formulations.
Comparative Table: Crystallized vs Non Crystallizing Sorbitol
The main difference between crystallized and non-crystallizing sorbitol lies in their physical forms and properties. Here is a comparison between the two:
Crystallized Sorbitol | Non-Crystallizing Sorbitol |
---|---|
White, hygroscopic, coarse powder that is granular | Liquid state, clear, colorless, aqueous solution |
Occurs as crystals or flakes | Stable and non-crystallizing at room temperature |
Slowly metabolized by the human body | Widely used in various applications |
70% solution with polyols | Used as a cryoprotectant and to prevent sugar crystallization in foods |
Both crystallized and non-crystallizing sorbitol are derived from glucose and have a sweet taste. However, non-crystallizing sorbitol is a preferred choice for most applications due to its liquid state and non-crystallizing properties.
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