Sorbitol; Past and future!

Hard boild candy

Profile of Sorbitol


The Global Sorbitol Market is expected to reach USD 3.99 billion by 2020, according to a new study by Grand View Research, Inc. Sorbitol is a preferred substitute for sugar in food and beverages owing to lower caloric values and natural sweetening properties. Additionally, increasing health awareness among consumers worldwide is expected to fuel market demand over the forecast period.

Cosmetic and personal care was the largest end use application segment, accounting for over 600 kilo tons of sorbitol demand in 2013. Stabilizing, softening and surface active properties of sorbitol are the key reasons for growing use in the above applications. Sorbitol is also used as a preservative and low calorie sweetener in foods and accounted for over 537.9 kilo tons of sorbitol demand in 2013.

  • Global sorbitol demand was 1,829.6 kilo tons in 2013 and is expected to reach 2,337.2 kilo tons by 2020 growing at a CAGR of 3.6% from 2014 to 2020.
  • Liquid sorbitol is the largest used product, accounting for 1,524.7 kilo tons of demand in 2013, mainly due to simplified production process and low cost in comparison to crystal sorbitol.
  • Toothpaste is the fastest growing application segment, at an estimated CAGR of 4.0% from 2014 to 2020 mainly due to sorbitol properties that prevent cavities and tooth decay.
  • Asia Pacific was the largest regional market for sorbitol with revenue USD 656.9 million in 2013. China being the largest producer of Vitamin C, a key application of sorbitol, has resulted in highest demand in the region. In addition, the region is also expected to witness fastest growth, at an estimated CAGR of 4.1% from 2014 to 2020.
  • Cosmetic and personal care along with chemical applications are expected to witness fastest growth at an estimated CAGR of 3.8% from 2014 to 2020.
  • Key Companies in the market include Roquette Freres, Cargill and Archer Daniels Midland which together accounted for a market share of over 70% in 2013. Other companies include Sorini, Gulshan Polylols Ltd, SPI Pharma, Merck, Danisco and Sigma-Aldrich.

 

History of Sorbitol market

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Ref1: Grand view research corporation

Ref2:Chemical market reporter

Chemical analysis of Sorbitol

Sorbitol stock namexon

SORBITOL


Ref: FAO

 Prepared at the 46th JECFA (1996), published in FNP 52 Add 4 (1996) superseding specifications prepared at the 33rd JECFA (1988), published in FNP 38 (1988). Metals and arsenic specifications revised at the 57th JECFA (2001). An ADI ‘Not specified’ was established at the 26th JECFA (1982).

SYNONYMS : D-Glucitol, D-sorbitol, sorbit, sorbol, INS No. 420(i)

DEFINITION

Chemical names:  D-Sorbitol

C.A.S. number:  50-70-4

Chemical formula:  C6H14O6

Structural formula:

Sorbitol structure namexon

Formula weight:  182.17

Assay:  Not less than 97.0% of C6H14O6 of total glycitols and not less than 91.0% of D-sorbitol on the anhydrous basis. The term glycitols refers to compounds with the structural formula CH2OH-(CHOH)n-CH2OH, where n is an integer less than or equal to 4.

DESCRIPTION: White hygroscopic powder, crystalline powder, flakes or granules

FUNCTIONAL USES: Sweetener, humectant, sequestrant, texturizer, stabilizer, bulking agent

CHARACTERISTICS

Solubility (Vol. 4:) Very soluble in water, slightly soluble in ethanol

Melting range (Vol. 4): 88 – 102o

PURITY

Water (Vol. 4); Not more than 1% (Karl Fischer Method)

Sulfated ash (Vol. 4); Not more than 0.1%

Chlorides (Vol. 4); Not more than 50 mg/kg

Sulfates (Vol. 4); Not more than 100 mg/kg

Nickel (Vol. 4); Not more than 2 mg/kg

Reducing sugars; Not more than 0.3%

Total sugars; Not more than 1% (as glucose)

Lead (Vol. 4); Not more than 1 mg/kg

Application and effectivity of ammonium bicarbonate

Ammonium bicarbonate applications


Namexon Bicarbonate

LEAVENING REACTION

Ammonium bicarbonate (ABC) is a preferred chemical leavening agent for baking many cookies and crackers. Its self-contained leavening action doesn’t require a leavening acid. At room temperature, when dissolved in dough, batter or water, ammonium bicarbonate begins to dissociate and slowly release ammonia, carbon dioxide and water. However, when the temperature exceeds about 104°F (as in the early stages of baking) ammonium bicarbonate reacts rapidly according to the chemical equation:

NH4HCO3 Heat NH3 + CO2 + H2O

The release and initial expansion of carbon dioxide gas throughout the dough produces a leavening action. As the baking temperature rises, ammonia gas is released, thus increasing the leavening effect. Ammonium bicarbonate food grade has a specialized application as a leavening agent. When used without leavening acids, it is limited to small products with open cells, baked to a low moisture content (less than 5%) so the ammonia gas can bake out. Products in which it is used include cookies where increased spread is desired, crackers, éclairs and puff shells. Ammonium bicarbonate in combination with a leavening acid can be used in higher moisture products such as snack cakes. The special leavening action of ammonium bicarbonate contributes to several desirable characteristics in small, porous baked goods.

ESTABLISHES GRAIN AND STRUCTURE

Ammonium bicarbonate reacts early in the baking process of small or thin products to establish top grain and structure before the product sets during the latter stage of baking. It is used in cookies, crackers and similar products where the cellular structure is sufficiently porous to permit escape of the gases at the end of the baking process when the product is nearly dried out.

COMBINATION SYSTEMS

Ammonium bicarbonate is often used in combination with other chemical leavening systems (baking powder or baking soda) to release leavening gases both early and later in the baking process In addition to this two stage release, ammonium bicarbonate increases the spread of cookie doughs, helping them to shape more uniformly. Baking powder or baking soda, used in combination with ammonium bicarbonate, will increase the height or crown of the cookie.

EFFECT ON PH

Ammonium bicarbonate can also be used as a processing aid. It increases pH of a dough during baking to effect browning while returning pH of the finished baked product to neutral as the ammonia escapes at the end of the baking process.

ABC fig 2 namexon

ABC fig 1 namexon

Ref: Church & Dwight’s Performance Products Group

ِAmmonium bicarbonate or baking powder?

Advantages of using Ammonium bicarbonate


 

namexon bicarbonate ammonium

Baking ammonia is a chemical leavening agent that is considered “the precursor of today’s baking powder and baking soda.” It has also been known as ammonia bicarbonate, ammonia carbonate, ammonium bicarbonate and harts horn in various circles and at different points in time. Traditionally, baking ammonia was a by-product of hart’s horn, which used to be obtained by grating or calcination of the horns of harts, which in modern times we know as male deer.

Other chemical leavening agents did not become commercially available until the 1850s, which may in part explain why baking ammonia is more commonly called for in traditional, old-world recipes. Even so, baking ammonia has certain unique characteristics that can make it a preferred choice as a chemical leavener for some recipes in modern baking.

Today, baking ammonia is commercially available as a chemical, the ammonium salt of a carbonic acid ((NH4)2CO3). It is available either as lumps or powder. If it comes in lumps, it should be crushed into a very fine powder before using in any formula. This can be done with a mortar and pestle or a rolling pin. Baking ammonia has a tendency to evaporate upon exposure to air. Therefore it should be stored in an airtight container.

When exposed to heat and moisture, baking ammonia will quickly turn into ammonia, carbon dioxide and water, all of which are sources of leavening in baked goods. As opposed to baking soda and baking powder, baking ammonia doesn’t need an acid or alkaline substance in order to react. Some sources claim that baking ammonia is unlike baking soda and baking powder, because baking ammonia needs to be dissolved in water before adding to a dry product. Even so, some recipes that call for baking ammonia do not require mixing it with water first.

The following characteristics of baking ammonia distinguish it from baking soda and baking powder: 
Not very reactive at room temperature — i.e., batters and doughs made with baking ammonia have a good bench tolerance; 
 Reacts rapidly in the presence of water and heat; 
Increases uniformity and spread in cookies; 
Increases browning; 
Provides for a crisp, porous crumb; 
Develops a very strong odor during baking that will dissipate once the product is cooked above 140F; 
Adds an ammonia off-flavor to still-moist baked goods.

The ammonia off-flavor that can be produced through use of baking ammonia in moist products is one disadvantage of this chemical leavening agent. For this reason, baking ammonia should never be applied in formulas for items that are large and/or have a high moisture content, e.g., muffins, biscuits, cakes or soft and moist cookies.

Despite this disadvantage, baking ammonia remains a good choice when used in a way that makes it possible for the ammonia gas to bake out. For example, baking ammonia is particularly suitable as a leavening agent for low-moisture products (less than 3% moisture in the baked product) with large surface areas that are baked at high temperatures. In fact, baking ammonia has some unique advantages over other chemical leavening agents for baking certain kinds of cookies. A small amount of baking ammonia in cookies will increase pH, which in turn weakens the gluten. The result in the finished product is more spread and tenderness while creating a coarser, more-open crumb that quickly dries to a crisp. Compared to other leavening agents, the crispness will last longer when using baking ammonia. In addition, the good bench tolerance of baking ammonia makes it particularly suitable for stored cookie dough.

Ref: http://www.foodproductdesign.com/