The key difference between crystallized and non crystallizing sorbitol is that crystallized sorbitol occurs as a white, hygroscopic, coarse powder that is granular, whereas non crystallizing sorbitol occurs in a liquid state where it exists as a clear, colorless, aqueous solution.
Sorbitol is a sugar alcohol having a sweet taste and occurs mainly in potato starch. It is slowly metabolized by the human body. We can obtain sorbitol via glucose reduction. Here, the aldehyde group of glucose is changed into a primary alcohol group. Therefore, sorbitol is an alcohol. We can find sorbitol as a naturally occurring compound, e.g. in apples, pears, peaches, etc. However, we mostly obtain sorbitol from potato starch.
When synthesized, sorbitol appears as a white crystalline powder. The major pathway of production is the glucose reduction reaction in which the aldehyde group is converted into an alcohol group. This reaction requires NADH and occurs in the presence of a catalyst – aldose reductase. Glucose reduction is a pathway of polyol production in glucose metabolism.
CONTENTS
1. Overview and Key Difference
2. What is Crystallized Sorbitol
3. What is Non Crystallizing Sorbitol
4. Crystallized vs Non Crystallizing Sorbitol in Tabular Form
5. Summary – Crystallized vs Non Crystallizing Sorbitol
What is Crystallized Sorbitol?
Crystallized sorbitol is a white, hygroscopic, coarse powder that is granular. This substance is highly water-soluble and slightly soluble in alcohol, methanol, and acetic acid. It can also appear as flakes. Crystallized sorbitol is made from corn starch, apples, pears, peaches, and prunes. It has a sweet taste and a slightly sweet odor.
Figure 01: Sorbitol Molecular Structure
Most crystallized sorbitol brands are healthy and good alternatives to sugar due to their sweet taste. Crystallized sorbitol is useful in preparing drinks, making syrups, and baking applications as a substitute for sugar. Commercially, crystallized sorbitol is available in bulk form or for wholesale. Moreover, we can use crystalline sorbitol for the manufacturing process of chewable and non-chewable tablets that are useful in the preparation of sugar-free gums. The addition of crystallized sorbitol in these products can add a pleasant cooling taste to candy products.
What is Non Crystallizing Sorbitol?
Non crystallizing sorbitol is a sorbitol liquid that occurs as a clear, colorless, aqueous solution made mostly of corn syrup. This sorbitol liquid is useful as a low-calorie sweetener. We can define it as a slowly-metabolized sugar substitute that can be suitable for people having diabetics. Despite its widespread use as a bulk sweetener in sugar-free applications, it has many desirable properties. However, the crystallization behavior of this substance is very difficult to control. Moreover, it is not well understood in complex systems.
What is the Difference Between Crystallized and Non Crystallizing Sorbitol?
Both crystallized and non-crystallizing sorbitol are useful as alternative sweeteners for sweet-tasting, sugar-free products. The key difference between crystallized and non crystallizing sorbitol is that crystallized sorbitol occurs as a white, hygroscopic, coarse powder that is granular whereas non crystallizing sorbitol occurs in a liquid state where it exists as a clear, colorless, aqueous solution. Crystallized sorbitol is used in manufacturing of chewable and non-chewable tablets useful in the preparation of sugar-free gums, in preparing drinks, making syrups, and also for baking applications as a substitute for sugar, etc., while non crystallizing sorbitol is useful as a bulk sweetener in sugar-free applications.
The below infographic presents the differences between crystallized and non crystallizing sorbitol in tabular form for side by side comparison.
Summary – Crystallized vs Non Crystallizing Sorbitol
Crystalline and non-crystalline sorbitol are two forms of sorbitol. The key difference between crystallized and non crystallizing sorbitol is that crystallized sorbitol occurs as a white, hygroscopic, coarse powder that is granular, whereas non crystallizing sorbitol occurs in a liquid state where it exists as a clear, colorless, aqueous solution.
Reference:
1. DeJong, Amy E. “Sorbitol Crystallization: Factors Impacting Crystal Growth and Polymorphism in Confectionery Systems.” NASA/ADS, 1 Jan. 1970.
Image Courtesy:
1. “Sorbitol” By User:Annabel – Own work (CC BY-SA 3.0) via Commons Wikimedia