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Sorbitol less commonly known as glucitol , is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.[2] It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2.[3] While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
SN | Characteristics | Specification | Results |
01. | Description (Characteristic) | Clear, Colourless, Syrupy Liquid, Miscible with water. | Clear, Colourless, Syrupy Liquid, Miscible with water. |
02. | Identification (A) HPLC Chromatogram (B) Optical Rotation (C) Clarity @ 25OC |
As per Test +1.50OC to + 3.50OC Clear,Syrupy Liquid @ 25OC |
Complies +1.70O Complies |
03. | Appearance of Solution | The Solution is clear and Colourless | Complies |
04. | Conductivity | Maximum 10 ms/cm -1 measured on the Unaudited liquid sorbitol @ 20OC | 3.30 ms/cm-1 |
05. | Lead | 0.5 ppm max | Complies |
06. | Nickel | 1.0 ppm max | Complies |
07. | Reducing Sugar | NLT 12.8 ml of 0.05 M Sodium Thiosulphate | 13.32 ml |
08. | Reducing Sugar after Hydrolysis | NLT 8.0 ml of 0.05 M Sodium Thiosulphate | 11.85 ml |
09. | Water | 28.0 to 32.0% | 30.00 |
10. | Assay (Dry Solid) | Anhydrous Substance 68-72% m/m | 70.00 |
11. | Assay (as D-Glucitol or D-Sorbitol) | 72-92% as D-Glucitol or D-Sorbitol (Anhydrous Substance) | 84.78 |
12 | Ph | 6.25 + 1.25 | 6.09 |
13 | Total Count | 200 CFU / gm max | 50 |
14 | Yeast+Mould | 100 CFU / gm max | 30 |
15 | E.Coli | Negative | Negative |
16 | Salmonella | Negative | negative |
17 | Sulfated Ash | <0.1% | 0.030 |
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