#sorbitol

It's from an accumulation of sorbitol inside and between the cells, sorbitol is the sugar alcohol that makes pears taste sweet, (and perry from pears too, as it’s not metabolised by yeasts). Watercore seems to be yet another trait that has been sacrificed at the altar of Western tastes. However other cultures favour these differences and celebrate them. Watercore is sought after in Japan due to the sweetness it brings.

Normally, a tree transports sorbitol from the leaves to the apple, in which the fruit cells then convert it into fructose. With watercore, sorbitol is translocated to the fruit faster than it can be processed. Because the cells cannot absorb the excess sorbitol, it leaks into the intracellular spaces by the osmotic pressure gradient across the cell wall. This fluid-filled space reduces light scattering, making the flesh look glassy, translucent, or water-soaked.

Environmental factors like high daytime sun/heat combined with low nighttime temperatures, as well as over-maturity and calcium deficiency, accelerate sorbitol production. Sorbitol is the primary product of photosynthesis in apples and makes up the vast majority (about 60–80%) of the carbohydrates exported from the leaves to the fruit. #apples #watercore #sorbitol

gettingvetted here.

So I went to look, and because diabetic control has moved on now to ( affordable) continous glucose monitoring with an easily applied sensor and phone app, urine test strips are really hard to find in New Zealand and I suspect elsewhere. So I investigated one technology back. That is a small gadget that digitally measures blood glucose from a finger pin . These are very cheap now that technology has moved on to the continous monitoring. The devices come with the warning “only for blood not urine” and hint at there may be inaccuracies from the different opacities and contents of the two liquids but I have tried comparisons at different glucose levels with urine dipsticks and it’s accurate enough for our use. The minimum reading of this common one from i-SENS Inc. for glucose is 1.1mmol/L (equal to 0.180 grams per litre (g/L)) ie fully fermented and comes up as “Lo” on the screen below that. You can then calculate how much sorbitol is present. In the case of a fully fermented perry with a SG of 1.008 due to sorbitol there is near 1.5mg/L of sorbitol. #perry #sorbitol #science #measuring

The Scientific Research Notes of S. Sunkavally, Printed Part. Page 12.

Sugar-based excipients have become integral components of pharmaceutical formulations, offering multifunctional properties that enhance drug stability, bioavailability, and patient compliance. These excipients, derived primarily from natural sugars and polysaccharides, are gaining unprecedented traction in the pharmaceutical sector due to their biocompatibility and versatile applications.

Chemical Composition and Functional Advantages of Sugar-Based Excipients in Drug Formulations Sugar-Based Excipients encompass a variety of substances including sucrose, lactose, sorbitol, mannitol, and maltodextrin, each with unique physicochemical profiles that make them suitable for different pharmaceutical purposes. These excipients primarily act as fillers, binders, stabilizers, and sweetening agents in solid and liquid dosage forms

Sugar-Based Excipients - https://www.coherentmarketinsights.com/market-insight/sugar-based-excipients-market-1653

Sorbitol Solution is an essential ingredient in numerous industries, offering a range of benefits from food production to cosmetics and pharmaceuticals. Bluecraft Agro’s Sorbitol Solution is a high-quality, water-soluble polyhydric alcohol that is produced through the hydrogenation of dextrose under pressure with precise reaction controls. This versatile ingredient is known for its stability, humectancy, plasticizing properties, and its mild sweetness, making it ideal for a wide range of applications.

What is Sorbitol Solution?

Sorbitol is a naturally occurring sugar alcohol that can be derived from fruits like apples and pears. In its liquid form, Sorbitol Solution is widely used for its ability to retain moisture, provide sweetness, and enhance the texture of products. Unlike many other sweeteners, sorbitol is immune to bacteriological degradation and is less vulnerable to mould growth, making it a preferred humectant and plasticizer in several industries.

Key Benefits of Sorbitol Solution

Stability and Durability One of the standout features of sorbitol is its high stability. It’s resistant to both bacterial degradation and mould growth, which ensures the longevity and safety of products containing it. This makes it an excellent choice for long-lasting formulations in the food, pharmaceutical, and cosmetic industries.

Humectancy for Moisture Retention Sorbitol is known for its humectant properties, meaning it attracts and retains moisture. This is especially useful in foods such as confectioneries, baked goods, and beverages, where it helps preserve freshness. In cosmetics, sorbitol’s ability to retain moisture helps keep skin products hydrated and effective.

Plasticizing and Texture Enhancer Sorbitol’s plasticizing properties give it the ability to improve the texture and mouthfeel of food and personal care products. This is particularly important in products like sugar-free gum, confectionery, and lotions, where texture plays a vital role in user experience.

Low Glycemic Impact As a sugar substitute, sorbitol offers a low glycemic index, which makes it an attractive option for diabetic-friendly products or for those on a low-sugar diet. While it has a mild sweetness, it contributes fewer calories than regular sugar.

Why Choose Bluecraft Agro’s Sorbitol Solution?

At Bluecraft Agro, we ensure that our Sorbitol Solution is manufactured to the highest quality standards. Through careful production and reaction control, our sorbitol retains all its beneficial properties—stability, moisture retention, and texture enhancement—making it an ideal ingredient for a wide variety of applications.

Applications of Sorbitol Solution

Food Industry: Used as a sweetener, moisture-retaining agent, and texture enhancer in sugar-free products, candies, ice creams, and beverages.

Pharmaceuticals: A stabilizing agent and sweetener in syrups, chewable tablets, and other oral formulations.

Cosmetics: Used as a humectant in skin creams, lotions, and shampoos to retain moisture and improve the feel of the product.